Savory Southern Shrimp Grits

This savory Southern Shrimp and Grits recipe blends creamy stone-ground grits with Cajun-spiced shrimp for a comforting and elegant meal that comes together in just 40 minutes. The grits are cooked slowly in chicken broth until smooth and velvety, then enriched with butter, cream, and sharp cheddar cheese. Meanwhile, shrimp are seasoned and sautéed in rendered bacon fat along with onions and garlic, creating layers of smoky, spicy flavor. Crisp bacon crumbles top the dish for a delightful crunch, while fresh parsley adds a touch of brightness. This dish works perfectly for brunch or dinner and is a soul-warming crowd-pleaser.

I first made this for friends visiting from out of town who had never tried authentic Southern cuisine. Their reactions made me a believer in the power of this dish to create memorable moments. It has since become my go-to for impressing guests with minimal fuss.

Ingredients

• Stone-ground grits: These bring the authentic coarse texture and rich flavor that quick-cooking varieties cannot match. Look for a reputable brand that is fresh and not too old.
• Large shrimp: Peeled and deveined for convenience. Fresh shrimp is best but good quality frozen shrimp thawed carefully works well too.
• Sharp cheddar cheese: This adds a deep savory richness. Freshly grated cheese melts smoothly without clumping compared to pre-shredded options.
• Bacon: Choose thick-cut bacon for a meatier, crispier crumble. The fat rendered here flavors the shrimp cooking process.
• Cajun seasoning: Combines paprika, garlic, onion, and peppers to bring signature Southern heat and complexity. Pick a blend you enjoy to control spiciness.
• Heavy cream: Adds silkiness and richness to the grits. Full-fat cream is important for the lush, velvety texture.
• Chicken broth: Provides depth and savory body to the grits that water simply cannot deliver. Use low sodium if watching salt.
• Butter: European-style butter with higher fat content helps elevate the dish with a creamy, almost nutty richness.

Step-by-Step Instructions

Prepare the Grits:

Bring the chicken broth and water to a rolling boil in a medium saucepan. Slowly whisk the grits into the liquid in a steady stream to prevent lumps. Lower the heat immediately to low and let the grits simmer gently. Stir frequently over 20 to 25 minutes as the mixture thickens from grainy and watery to creamy and smooth.

Enrich the Grits:

Once the grits have thickened, stir in the butter and allow it to melt fully to deepen the flavor. Pour in the heavy cream slowly while stirring constantly—this ensures a luxuriously smooth texture. Add the shredded sharp cheddar in small handfuls stirring between additions until the cheese is completely melted. Season with salt and freshly ground pepper, keeping in mind the saltiness introduced by the cheese. Cover the pot to keep warm while you prepare the shrimp.

Prepare the Bacon:

Heat a large skillet over medium heat and arrange bacon strips in a single layer. Cook until the bacon is deeply golden, crispy, and rendered its fat, about five to seven minutes. Transfer the cooked bacon to paper towels to drain. Leave one or two tablespoons of the flavorful bacon fat in the skillet – this is the secret base for cooking the shrimp.

Sauté the Aromatics:

Add the diced onion to the reserved bacon fat and cook over medium heat until the onion becomes translucent and just starts to caramelize at the edges, approximately four to five minutes. Add the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it as that would create bitterness.

Cook the Shrimp:

Add the shrimp in a single layer to the skillet. Sprinkle evenly with Cajun seasoning, paprika, and freshly ground black pepper. Cook undisturbed for two to three minutes until the underside turns pink and the shrimp starts curling. Flip each shrimp and cook for an additional two minutes until fully pink and opaque. Remove from the heat immediately to avoid overcooking and toughness.

Finish the Dish:

Crumble the cooled bacon into small bits and stir them into the shrimp mixture. Spoon the warm grits into shallow bowls, making a well in the center. Arrange the shrimp and sauce over the grits, making sure to include the flavorful pan juices. Garnish generously with freshly chopped parsley for a fresh finish.

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My grandmother always insisted on using stone-ground grits, saying quick-cooking varieties were an insult to tradition. After years of trying both ways, her wisdom rings true. The earthy, slightly coarse texture of stone-ground grits is the foundation that makes this dish so special and satisfying.

Storage Tips

You can prepare the grits up to two days ahead and keep them refrigerated. When reheating, warm gently on low heat and add a splash of milk or cream while stirring to restore creaminess. The shrimp is best cooked fresh just before serving to maintain its tender texture, though the whole dish can be gently reheated if needed.

Ingredient Substitutions

If you cannot find stone-ground grits, regular grits will do but reduce cooking time to about 15 minutes to prevent mushiness. Avoid instant grits for this recipe as their texture is too soft.

Ingredient Substitutions

For a lighter dish, substitute half-and-half for heavy cream and reduce the amount of cheese by half. This cuts richness but keeps the flavor intact.

Ingredient Substitutions

If you want a different protein, chicken sausage can be a flavorful substitute for bacon. Cook it similarly to render fat for sautéing the aromatics and shrimp.

Serving Suggestions

Serve with a crisp green salad dressed simply with lemon vinaigrette to balance the richness of the grits and shrimp.

Serving Suggestions

A chilled glass of Sauvignon Blanc or unoaked Chardonnay is wonderful alongside this dish.

Serving Suggestions

For those who love heat, providing hot sauce on the side keeps everyone happy without overwhelming the base flavors.

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Cultural Context

Shrimp and grits originated in the Lowcountry of coastal South Carolina and Georgia, where fishermen and coastal families used simple ingredients to fuel their days. Over time, it evolved from a humble breakfast staple to an elegant dish featured in upscale Southern cuisine thanks to chefs in the 1980s and 1990s. This recipe embodies that blend of rustic charm and refinement.

Recipe FAQs

→ Can I prepare the components ahead of time?

The grits can be cooked and refrigerated up to two days in advance—reheat gently with extra liquid for creaminess. Shrimp are best cooked fresh just before serving to preserve texture and flavor.

→ What can be used instead of stone-ground grits?

Regular grits or polenta can substitute stone-ground varieties. Quick-cooking grits shorten cooking time but may alter the traditional texture slightly.

→ How spicy is the seasoning for the shrimp?

The spice level depends on the Cajun seasoning blend used, generally moderate heat. For milder flavor, reduce seasoning amount or omit cayenne; for more heat, add cayenne pepper or hot sauce.

→ What side dishes pair well with shrimp and grits?

Simple sides like a crisp green salad, sautéed kale or collards, roasted asparagus, or crusty French bread complement the richness beautifully.

→ Is it possible to make this dish dairy-free?

Yes, substitute butter with olive oil, heavy cream with coconut milk or a plant-based alternative, and use dairy-free cheese or omit cheese for a lighter version.

→ Where did this dish originate?

Originating in the Lowcountry region of South Carolina and Georgia, this dish was originally a simple fishermen’s breakfast before evolving into a Southern comfort favorite.