Shrimp and Grits Southern Style

The first time I had shrimp and grits was at a tiny hole in the wall in Charleston where the cook called everyone honey. One spoonful of those creamy peppery grits topped with spicy shrimp and I understood why Southern cooks treat this dish like poetry. It took me years to figure out the right balance between rich and bright savory and fresh but now this recipe has become my go to for comfort food that still feels special enough for Sunday supper.

I made this for my dad who swore he hated grits until he took his first bite and went quiet for a full minute. That silence followed by a request for seconds is exactly why I keep making this dish. The way the lemon cuts through the rich sauce and the cheddar melts into warm grits creates something that feels like home no matter where youre from.

Ingredients

• Stone ground grits: These coarse ground corn kernels hold their texture better than instant grits giving you a creamy bite with actual substance
• Chicken broth: Using low sodium broth lets you control the salt level while building a savory base for the grits to soak up
• Sharp cheddar cheese: The tangy sharpness cuts through the richness and adds depth that mild cheese just cannot achieve
• Large shrimp: Peeled and deveined shrimp cook quickly and stay plump while absorbing all those Cajun spices
• Bacon: Starting with bacon gives you crispy texture for topping plus rendered fat to build that Southern sauce foundation
• Onion and bell pepper: This classic combination creates the aromatic base that makes Southern cooking smell like heaven
• Fresh lemon juice: Bright acid at the end balances the rich sauce and makes each bite sing

Instructions

Cooking the perfect grits:

Bring the chicken broth and milk to a gentle simmer then slowly whisk in the grits to prevent any lumps from forming. Reduce heat to low and cook covered for 20 to 25 minutes until the grits are tender and the mixture has thickened into creamy comfort.

Adding the cheese:

Stir in the butter and shredded cheddar until melted and fully incorporated then season with salt and pepper to taste. Keep the grits warm while you make the shrimp topping.

Prepping the shrimp:

Season the peeled and deveined shrimp with Cajun seasoning making sure to coat them evenly on all sides.

Crisping the bacon:

Cook chopped bacon in a large skillet over medium heat until crispy then remove with a slotted spoon but reserve that precious tablespoon of bacon fat.

Building the vegetable base:

Add onion and bell pepper to the bacon fat and sauté for 3 to 4 minutes until softened and fragrant then toss in garlic for just 1 minute until aromatic.

Searing the shrimp:

Push vegetables to the side add olive oil and arrange shrimp in a single layer. Cook for 1 to 2 minutes per side until pink and opaque then remove and set aside.

Creating the sauce:

Pour chicken broth into the skillet and scrape up all those browned bits from the bottom then simmer for 2 to 3 minutes before whisking in butter and lemon juice.

Bringing it together:

Return the cooked bacon and shrimp to the skillet and toss everything to coat in the sauce. Taste and adjust seasoning with salt and pepper as needed.

Plating your masterpiece:

Spoon a generous portion of creamy grits into each bowl top with shrimp sauce and vegetables then finish with fresh chopped parsley for a pop of color.

Pin It

This dish has saved many rainy evenings when nothing sounded good but something rich and comforting felt necessary. There is something magical about spooning those spicy shrimp over creamy grits that makes even a Tuesday dinner feel like a special occasion worth lingering over.

Making It Your Own

After making this recipe countless times I have learned that small adjustments can make it feel completely new. Sometimes I use smoked gouda instead of cheddar which adds this incredible depth that people cannot quite put their finger on but absolutely love.

Perfecting The Texture

The secret to restaurant quality grits is patience and frequent stirring. I set a timer and give them a stir every few minutes because the bottom can scorch easily and that burnt flavor ruins everything. Your patience will be rewarded with the smoothest creamiest grits you have ever made at home.

Serving Suggestions

This dish works beautifully for brunch dinner or late night supper after a long day. Serve it alongside a simple green salad with vinaigrette to cut through the richness or offer some crusty bread to soak up every last drop of that incredible sauce.

• Keep hot sauce on the table for those who want extra heat
• Pair with a crisp white wine like Sauvignon Blanc
• Make extra bacon because everyone will want more

Pin It

There is something deeply satisfying about a dish that feeds both body and soul with such simple honest ingredients. Hope this recipe brings as much warmth to your table as it has to mine.

Recipe FAQs

→ Can I make shrimp and grits ahead of time?

Prepare the grits in advance and reheat gently with extra milk or broth to restore creaminess. Cook the shrimp just before serving for best texture and flavor.

→ What type of grits work best?

Stone-ground grits offer superior texture and flavor compared to instant or quick-cooking varieties. They require longer cooking but yield creamy, authentic results.

→ Can I make this dish spicy?

Increase Cajun seasoning, add cayenne pepper to the shrimp, or incorporate hot sauce into the sauce. Adjust heat levels gradually to suit your preference.

→ What can I serve with shrimp and grits?

Collard greens, roasted okra, or a simple green salad complement this dish beautifully. For brunch, pair with buttermilk biscuits or cornbread.

→ How do I store leftovers?

Store grits and shrimp separately in airtight containers for up to 2 days. Reheat grits slowly with added liquid, and warm shrimp gently to prevent overcooking.

→ Can I use different seafood?

Lump crab meat, crawfish tails, or diced andouille sausage work wonderfully as alternatives or additions to the shrimp in this versatile Southern dish.