Best True Southern Shrimp Grits (Print Format)
Cajun shrimp, creamy cheesy grits, smoky bacon, and savory pan sauce combine for a satisfying Southern meal.
# Ingredients:
→ Shrimp & Pan Sauce
01 -
5 strips bacon, diced
02 -
3 tablespoons cajun seasoning, divided
03 -
olive oil
04 -
salt, seasoning salt, and pepper
05 -
1.5 lb. large shrimp, peeled and deveined
06 -
2 tablespoons butter
07 -
3 cloves garlic, minced
08 -
3 scallions, thinly sliced (white and green parts)
09 -
2 tablespoons Calabrian peppers crushed/paste + a spoonful of its oil
10 -
1/2 teaspoon red pepper flakes
11 -
1/3 cup chicken stock
12 -
1 tablespoon freshly squeezed lemon juice
13 -
1 teaspoon Worcestershire sauce
14 -
2 tablespoons heavy cream
15 -
2 tablespoons freshly chopped parsley
→ Cheesy Grits
16 -
3 cups chicken stock
17 -
1 cup quick grits
18 -
3 tablespoons butter
19 -
1/2 cup heavy cream
20 -
2 ounces cream cheese, softened
21 -
3/4 cup sharp cheddar, shredded
22 -
3/4 cup pepper jack or Monterey Jack, shredded
→ Cajun Seasoning
23 -
1 tablespoon paprika
24 -
1.5 teaspoons salt
25 -
1.5 teaspoons garlic powder
26 -
1 teaspoon onion powder
27 -
1 teaspoon chili powder
28 -
3/4 teaspoon dried thyme
29 -
1/2 teaspoon dried oregano
30 -
1/2 teaspoon brown sugar
31 -
1/2 teaspoon cayenne powder
32 -
1/4 teaspoon freshly cracked pepper
# Steps:
01 -
Boil chicken stock in a pot over medium-high heat. Gradually whisk in grits to avoid clumping. Reduce heat to medium-low and cook until tender, about 5 minutes. Cook diced bacon in a pan until crispy and set aside on paper towels. Reserve half the bacon grease in a bowl and leave remaining drippings for shrimp. Mix cooked grits with heavy cream, cream cheese, butter, cheddar, and pepper jack until fully incorporated. Season with seasoned salt and pepper. Adjust consistency by adding more cream or stock. Cover and keep warm.
02 -
Toss shrimp with olive oil and coat liberally in Cajun seasoning. Reserve 1/2 teaspoon Cajun seasoning for the sauce. Cook shrimp in 2 tablespoons of reserved bacon fat over medium-high heat for 4 minutes, flipping once. Remove and tent with foil. Cook in batches if necessary, using additional reserved bacon fat.
03 -
In the same pan, melt butter and sauté garlic and scallions until garlic is fragrant, about 2 minutes. Add reserved Cajun seasoning, red pepper flakes, Calabrian peppers, and their oil. Sauté for 1 minute. Add chicken stock and deglaze pan by scraping browned bits. Stir in lemon juice, Worcestershire sauce, and heavy cream until combined. Season to taste with salt and pepper.
04 -
Return shrimp to the pan and toss to coat in the sauce. Add parsley and an extra dash of lemon juice. To serve, spoon grits into bowls, top with shrimp, pour sauce over, and garnish with crispy bacon.