Savory Southern Shrimp Grits

This savory Southern Shrimp and Grits recipe transforms humble ingredients into a soul-warming comfort dish that's both elegant and satisfying. The creamy stone-ground grits create the perfect canvas for plump Cajun-spiced shrimp, while crispy bacon adds a smoky finish that ties everything together.

I first made this recipe when hosting friends from out of town who had never experienced authentic Southern cuisine. The way their eyes widened with that first bite told me everything I needed to know. Now it's my go-to impressive dish that never fails to create memorable moments around my table.

Ingredients

• Stone-ground grits: These authentic grits provide the perfect texture and absorb flavors beautifully. Look for stone-ground varieties for the most traditional flavor and texture.
• Large shrimp: Peeled and deveined for convenience. Fresh is best, but good quality frozen shrimp thawed properly works wonderfully too.
• Sharp cheddar cheese: Adds richness and depth to the grits. Freshly grated melts better than pre-shredded varieties with anti-caking agents.
• Bacon: Provides smokiness and richness. Choose thick-cut for more substantial bacon crumbles in the final dish.
• Cajun seasoning: Brings the signature Southern heat and flavor. A quality blend will have paprika, garlic, onion, and various peppers.
• Heavy cream: Creates silky smooth grits. The fat content is important for the luxurious texture.
• Chicken broth: Adds depth to the grits that water alone cannot provide. Use low-sodium if watching salt intake.
• Butter: Enriches the grits further. European-style butter with higher fat content elevates the dish.

Step-by-Step Instructions

Prepare the Grits:

Bring chicken broth and water to a rolling boil in a medium saucepan. Slowly whisk in the grits in a steady stream to prevent lumping. This gradual addition is crucial for smooth grits. Reduce heat immediately to low and simmer, stirring frequently for 20-25 minutes. The grits will transform from watery to thick and creamy as they cook.

Enrich the Grits:

Once grits have thickened, add butter and allow to melt completely before stirring. Pour in heavy cream slowly while stirring constantly. Add shredded cheddar cheese in small handfuls, stirring between additions until completely melted. Season with salt and pepper to taste, remembering that the cheese adds saltiness. Cover to keep warm while preparing shrimp.

Prepare the Bacon:

In a large skillet over medium heat, arrange bacon strips in a single layer. Cook until deeply golden and crispy, about 5-7 minutes, turning occasionally. Remove bacon to paper towels but leave 1-2 tablespoons of rendered fat in the skillet. This fat will be the flavor foundation for your shrimp.

Sauté the Aromatics:

Add diced onion to the reserved bacon fat and cook over medium heat until translucent and just beginning to caramelize at the edges, about 4-5 minutes. Add minced garlic and cook just until fragrant, about 30 seconds. Be careful not to burn the garlic as it will impart bitterness.

Cook the Shrimp:

Add shrimp to the skillet in a single layer. Sprinkle evenly with Cajun seasoning, paprika, and black pepper. Cook for 2-3 minutes until the bottom side turns pink and begins to curl. Flip each shrimp and cook for another 2 minutes until completely pink and opaque. Remove from heat immediately to prevent overcooking.

Finish the Dish:

Crumble the cooled bacon into small pieces and stir into the shrimp mixture. Spoon warm grits into shallow bowls, creating a well in the center. Arrange shrimp mixture over grits, being sure to include the flavorful pan juices. Garnish with freshly chopped parsley for color and freshness.

Pin

My grandmother always insisted on stone-ground grits, claiming that quick-cooking varieties were "an insult to Southern cooking." After years of making this dish both ways, I have to agree with her wisdom. The texture and flavor of real stone-ground grits creates the foundation that makes this dish truly special.

Make Ahead Options

The grits portion of this recipe can be made up to 2 days ahead and stored in the refrigerator. When reheating, add a splash of milk or cream and stir frequently over low heat until warmed through. The shrimp portion is best prepared just before serving for optimal texture and flavor, but the entire dish can be assembled and reheated gently if needed.

Substitutions That Work

No stone-ground grits available? Regular grits will work, though cooking time will decrease to about 15 minutes. Instant grits should be avoided if possible.

For a lighter version, substitute half-and-half for heavy cream and reduce cheese by half. The dish will be less rich but still delicious.

Chicken sausage can replace bacon for a different flavor profile. Cook it the same way, rendering fat for cooking the aromatics and shrimp.

Serving Suggestions

For a complete meal, serve alongside a simple green salad dressed with lemon vinaigrette to cut through the richness.

A chilled glass of crisp white wine like Sauvignon Blanc or unoaked Chardonnay pairs beautifully with the creamy, savory flavors.

For a true Southern experience, offer hot sauce on the side for guests who appreciate additional heat.

Pin

Recipe FAQs

→ Can I make shrimp and grits ahead of time?

You can prepare the components separately up to a day ahead. Make the grits, cool, and refrigerate (they will solidify). When ready to serve, reheat with extra liquid, stirring until creamy again. Cook the shrimp mixture just before serving for best texture and flavor.

→ What can I substitute for stone-ground grits?

If you can't find stone-ground grits, you can substitute regular grits or polenta. Quick-cooking grits work too, but adjust cooking time according to package directions. The texture will be slightly different, but still delicious.

→ How spicy is this shrimp and grits dish?

The spice level depends on your Cajun seasoning. Most commercial blends provide moderate heat. For a milder version, reduce the Cajun seasoning by half or add gradually to taste. For extra heat, add a pinch of cayenne pepper or hot sauce.

→ What sides pair well with shrimp and grits?

This dish works beautifully with simple sides like a fresh green salad, sautéed greens such as collards or kale, roasted asparagus, or sliced tomatoes. For a heartier meal, serve with cornbread or crusty French bread to soak up the flavorful sauce.

→ Can I make this dish dairy-free?

Yes, you can substitute the dairy components. Use olive oil instead of butter, coconut milk or a non-dairy cream alternative instead of heavy cream, and either omit the cheese or use a dairy-free cheese alternative. The flavor profile will change slightly, but it will still be delicious.

→ Where did shrimp and grits originate?

Shrimp and grits originated in the Lowcountry region of coastal South Carolina and Georgia, particularly around Charleston. Originally a simple breakfast for fishermen and coastal families, it evolved into the more elaborate dish we know today as chefs began featuring it in upscale Southern restaurants in the 1980s and 1990s.