Shrimp and Grits

The first time I had shrimp and grits was at a tiny restaurant in Charleston where the waiter warned me about the portions being generous. I laughed, ordered anyway, and proceeded to clean every last bit of sauce from my bowl with a piece of bread. That dinner taught me that the magic lives in the sauce soaking into the grits, creating this incredible creamy foundation that ties everything together.

I made this for my dad who swore he hated grits his entire life, mostly because hed only had the instant kind growing up. Watching him tentatively take that first bite, then immediately ask for seconds, remains one of my favorite kitchen victories. Sometimes the best recipes are the ones that change peoples minds about ingredients they thought they knew.

Ingredients

• 1 cup stone-ground grits: These coarse ground corn kernels absorb liquid beautifully and develop a creamy texture that instant grits simply cannot achieve
• 4 cups low-sodium chicken broth: Using broth instead of water adds depth to the grits, and controlling the sodium lets you season precisely later
• 1 cup whole milk: The milk fat contributes essential richness and creates that velvety consistency were after
• 2 tbsp unsalted butter: Stirred into the finished grits, this adds an extra layer of creamy luxury
• 1 cup sharp cheddar cheese: The sharpness cuts through the richness while adding that classic Southern flavor profile
• 1 lb large shrimp: Peeled and deveined saves precious time, and large shrimp hold up better during sautéing without becoming rubbery
• 1 tbsp Cajun seasoning: This spice blend brings mild heat and complex flavors that complement without overwhelming
• 4 slices bacon: The rendered fat becomes part of our sauce foundation, while crispy bits provide texture throughout
• 1 small onion and 1 bell pepper: These aromatic vegetables form the holy trinity base that gives Southern cooking its distinctive flavor
• 2 cloves garlic: Minced fresh garlic adds aromatic punch that dried garlic can never quite replicate
• 2 tbsp fresh parsley and 1/2 lemon: Bright herbal notes and acid balance the rich, smoky elements of the dish

Instructions

Make the creamy grits base:

Bring the chicken broth and milk to a gentle simmer in your medium saucepan, watching carefully so it doesnt boil over. Slowly whisk in the grits, then reduce heat to low and cover, stirring occasionally for 20 to 25 minutes until theyve absorbed the liquid and transformed into something velvety and thick.

Finish the grits:

Remove from heat and stir in the butter until melted, then fold in the sharp cheddar cheese until completely incorporated. Season with salt and pepper, cover, and keep warm while you make the shrimp and sauce.

Prep the shrimp:

Pat the shrimp dry with paper towels, then sprinkle evenly with the Cajun seasoning, turning to coat both sides. Let them sit while you start the bacon, which helps the spices adhere and begin flavoring the shrimp.

Cook the bacon:

In a large skillet over medium heat, cook the chopped bacon until crispy and the fat has rendered. Remove the bacon with a slotted spoon but leave about 1 tablespoon of that precious fat in the pan.

Sauté the vegetables:

Add the diced onion and bell pepper to the bacon fat, cooking for 3 to 4 minutes until softened and fragrant. Toss in the minced garlic and cook for just 1 minute until you can smell it, being careful not to burn it.

Sear the shrimp:

Push the vegetables to one side, add the olive oil, and arrange the seasoned shrimp in a single layer. Let them cook undisturbed for 1 to 2 minutes per side until pink and opaque, then remove them promptly to prevent overcooking.

Build the sauce:

Pour the chicken broth into the hot skillet, using a wooden spoon to scrape up all those flavorful browned bits from the bottom. Let it simmer for 2 to 3 minutes until slightly reduced, then stir in the butter and lemon juice until combined.

Bring it all together:

Return the cooked bacon and shrimp to the skillet, tossing everything gently to coat in the sauce. Taste and adjust with salt and pepper if needed, though the Cajun seasoning and bacon may have already done the work for you.

Plate and serve:

Spoon a generous mound of creamy grits into each bowl, then arrange the shrimp and vegetables on top. Finish with a sprinkle of fresh parsley and serve immediately while the grits are still at their creamiest.

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This recipe became my go-to for surprise dinner guests after the night my sister dropped by unexpectedly and I had to improvise with whatever I had in the fridge. The way her eyes lit up when she took that first bite, followed immediately by her asking for the recipe, convinced me that some of the best meals happen when we work with what we love rather than following strict rules.

Making It Your Own

After making this recipe countless times, Ive learned that small adjustments based on what you enjoy can make it feel like yours. Sometimes I add sliced andouille sausage with the bacon for extra depth, or throw in a handful of spinach at the end to wilt into the sauce. The core elements remain the same, but these little touches keep things exciting.

Timing Your Components

The key to serving this dish at its best lies in managing your timing so everything comes together at once. I start the grits first since they need the longest cooking time and hold their warmth beautifully, then begin the shrimp and sauce components when the grits are about 10 minutes away from done. This ensures the shrimp stay perfectly tender and the sauce is fresh when you sit down to eat.

Leftovers Worth Saving

While shrimp and grits is undoubtedly best fresh, Ive discovered that the leftovers make for an incredibly satisfying next-day lunch. Store the components separately in airtight containers, and when youre ready to eat, gently reheat the grits with a splash of milk to restore their creamy texture, then warm the shrimp and sauce just until heated through. The flavors often seem even better after theyve had time to meld together.

• Reheat grits slowly over low heat rather than in the microwave to maintain their texture
• Add a small pat of butter when reheating to bring back that freshly made richness
• The shrimp only need about 2 minutes to reheat, anything longer risks making them tough

Save

Whether youre serving this for a special occasion or just because Tuesday needs something wonderful, this dish has a way of making any meal feel like a celebration of good food and even better company.

Recipe FAQs

→ Can I use instant grits instead of stone-ground?

While instant grits work in a pinch, stone-ground grits provide superior texture and flavor. They cook slower but yield creamier results. If using instant, reduce cooking time significantly and adjust liquid ratios.

→ How do I prevent my grits from becoming lumpy?

Whisk continuously while adding grits to the simmering liquid. Use a slow, steady stream and keep whisking for the first few minutes of cooking. This prevents clumping and ensures smooth, creamy texture.

→ Can I make this dish ahead of time?

Prepare grits up to 2 hours ahead, reheat slowly with additional milk or broth to restore creaminess. Cook shrimp and sauce just before serving for best texture. Reheated shrimp can become rubbery.

→ What's the best way to season the shrimp?

Cajun seasoning provides excellent flavor with its blend of paprika, garlic powder, onion powder, and cayenne. For homemade, mix equal parts paprika, garlic powder, thyme, and oregano with smaller amounts of cayenne and black pepper.

→ How can I make this dish lighter?

Use reduced-fat cheddar, decrease butter amount, or substitute turkey bacon for pork bacon. You can also increase vegetable ratio by adding more peppers and onions while reducing shrimp portions slightly.

→ What sides complement shrimp and grits?

Collard greens with vinegar, roasted asparagus, or a simple green salad with vinaigrette balance the richness. Cornbread or biscuits soak up extra sauce. For brunch, serve with fresh fruit.