Best True Southern Shrimp Grits

This true Southern shrimp and grits recipe is the ultimate comfort food for breakfast or brunch. The grits are unbelievably creamy thanks to a mix of cream cheese and sharp cheddar while the shrimp get a punchy kick from Cajun spices and bacon drippings. Everything is crowned with crispy bacon bits and a spoonful of smoky pan sauce so every bite bursts with deep Southern flavor.

I first tried this recipe when I wanted to bring the South to my northern kitchen on a rainy weekend. Everyone scraped their bowls clean it was that delicious.

Ingredients

• Bacon: diced for smoky crunch try using thick-cut bacon for the best flavor
• Cajun seasoning: brings essential heat and depth look for blends with good paprika
• Large shrimp: peeled and deveined choose wild-caught if possible for best taste
• Butter: for luscious pan sauce use real unsalted butter
• Garlic and scallions: for savory aromatic backbone pick firm garlic and bright green scallions
• Calabrian or chili peppers: crushed or paste add mild heat and a tangy note substitute with chili crisp or harissa if needed
• Red pepper flakes: for an extra flavor kick
• Chicken stock: gives depth to both grits and sauce use low sodium for control
• Lemon juice: for freshness always use fresh squeezed
• Worcestershire sauce: a splash of umami
• Heavy cream: to enrich both grits and sauce
• Fresh parsley: adds a green finish use flat-leaf for the boldest taste
• Quick grits: for base avoid instant grits for better texture
• Cream cheese and sharp cheddar: these bring irresistible richness for extra creaminess pick block cheese and shred yourself
• Pepper jack or Monterey Jack: another melty cheese tuck for creaminess and slight spice
• Seasoned salt and pepper: for finishing
• Homemade Cajun seasoning: brings the real deal to the dish

Choose the freshest shrimp and real butter for the tastiest results.

Step-by-Step Instructions

Cook the Grits and Bacon:

Prepare grits by bringing chicken stock to a boil in a large pot over medium-high heat. Gradually whisk in the grits to avoid lumps. Reduce the heat to medium-low and simmer while stirring until grits become tender about five minutes. In a large skillet render diced bacon on medium until fully crisped and golden. Transfer bacon to a paper towel and reserve half the fat in a separate bowl. Leave the rest of the bacon drippings in the pan for cooking shrimp.

Add Cheeses to Grits:

To the hot cooked grits stir in heavy cream cream cheese and butter. Add both shredded cheeses and mix until fully melted and silky. Taste and season with seasoned salt and pepper. You can add more cream or chicken stock to thin the grits for a softer consistency. Keep warm covered until ready.

Season and Cook the Shrimp:

Toss peeled and deveined shrimp with a splash of olive oil then coat generously with Cajun seasoning making sure every shrimp is well covered. Save half a teaspoon of Cajun seasoning for the sauce.

Sear the Shrimp:

Using reserved bacon fat in the skillet cook the seasoned shrimp over medium-high just until they turn from translucent to pink flipping once about four minutes. Remove shrimp and keep warm with a loose cover of foil to avoid overcooking.

Make the Pan Sauce:

In the same pan add butter minced garlic white and green scallions. Cook on medium until butter melts and you can smell the garlic about two minutes. Sprinkle in reserved Cajun seasoning red pepper flakes and Calabrian peppers with some of their oil. Stir for another minute so everything melds.

Deglaze and Finish the Sauce:

Pour in chicken stock and use a wooden spoon to loosen up the flavor-packed bits on the bottom of the pan. Stir in fresh lemon juice worcestershire sauce and a generous splash of heavy cream. Whisk until the sauce is smooth and slightly thickened. Taste for seasoning and balance with salt or a dash more lemon if needed.

Combine Shrimp and Sauce:

Return cooked shrimp to the pan with the sauce. Scatter on chopped parsley and toss so every piece is coated. Squeeze over another little drizzle of lemon for freshness.

Assemble and Serve:

Spoon creamy grits into warm bowls. Top each with saucy shrimp and drizzle over the pan sauce. Finish with crispy bacon for a savory Southern finish.

Save

Cheddar cheese is my favorite ingredient here I love how it melts into the grits making every spoonful creamy and tangy. Every family holiday my aunt makes a batch to share and you can feel the comfort in every hot bite.

Storage Tips

Shrimp and grits keeps well for one to two days in the refrigerator. Store grits and shrimp separately for the best texture. When reheating add a splash of chicken stock to the grits and warm gently over low heat to bring back their creamy texture. Shrimp should be reheated gently just until warm.

Ingredient Substitutions

If you cannot find Calabrian peppers use chili crisp or any mild preserved chili paste for a similar kick. No heavy cream Use half and half plus a pat of butter for richness. For dairy free swap out cheese and cream for your favorite plant based alternatives.

Serving Suggestions

This dish pairs perfectly with sautéed greens like collards or kale on the side. Add a simple sliced tomato salad or a fresh fruit salad for a wholesome brunch table. For a more complete meal serve with warm biscuits or cornbread.

Save

Southern Roots

Shrimp and grits are a classic dish from the Southern United States especially coastal Carolina and Georgia. Historically grits were a staple breakfast made from ground corn for fishermen and farmers. Today this dish is served at brunch tables and special gatherings celebrating both comfort and heritage.

Recipe FAQs

→ What makes these grits so creamy?

The combination of heavy cream, cream cheese, sharp cheddar, and jack cheese gives the grits an ultra-creamy texture and rich flavor.

→ Can I use regular or instant grits?

Regular or quick grits are recommended for the best texture. Avoid instant grits, as they can become mushy and lack flavor.

→ How spicy is the shrimp?

The Cajun seasoning and Calabrian peppers add some heat, but you can easily adjust the spiciness by using less pepper or omitting the red pepper flakes.

→ Why is bacon fat used for cooking shrimp?

Bacon fat imparts a smoky, savory flavor to the shrimp and pan sauce, tying the whole dish together with deeper taste.

→ Can I substitute the chicken stock?

Vegetable stock or even water can be substituted for chicken stock in both the grits and sauce, though chicken stock enhances the overall flavor.

→ What toppings go well with this dish?

Fresh scallions, extra parsley, hot sauce, or a squeeze of lemon can add zest and color to each serving.