Shrimp Grits Southern Classic (Print Version)

Creamy corn grits paired with seasoned shrimp and a rich savory sauce.

# Ingredient List:

→ Grits

01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth (or water for vegetarian option)
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Shrimp and Sauce

08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 2 tablespoons olive oil
11 - 4 slices bacon, chopped
12 - 1 small onion, finely diced
13 - 1 bell pepper (red or green), diced
14 - 2 cloves garlic, minced
15 - 1/2 cup chicken broth
16 - 2 tablespoons unsalted butter
17 - 2 tablespoons fresh parsley, chopped
18 - Juice of 1/2 lemon
19 - Salt and pepper, to taste

# How to Make:

01 - In a medium saucepan, bring chicken broth and milk to a gentle simmer. Slowly whisk in grits. Reduce heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally until thick and creamy. Stir in butter, cheddar cheese, salt, and black pepper. Cover and keep warm.
02 - Coat shrimp evenly with Cajun seasoning and set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon and set aside, reserving about 1 tablespoon of bacon fat in the skillet.
04 - Add onion and bell pepper to the skillet. Sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute.
05 - Push vegetables to one side, add olive oil, and place shrimp in a single layer. Sauté shrimp for 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
06 - Pour chicken broth into the skillet, scraping up browned bits. Simmer for 2 to 3 minutes. Stir in butter and lemon juice.
07 - Return cooked bacon and shrimp to the skillet. Toss to coat in sauce. Adjust seasoning with salt and pepper as needed.
08 - Spoon a generous portion of grits into each bowl. Top with shrimp, sauce, and vegetables. Garnish with chopped parsley.

# Expert Advice:

01 -
  • The grits are rich and forgiving, giving you a warm, comforting base that feels indulgent without being fussy.
  • Shrimp cooks in minutes, so you can have restaurant-quality dinner on the table faster than you'd expect.
  • Bacon and butter do the heavy lifting flavor-wise, so even if you're new to cooking, this tastes effortless.
02 -
  • Shrimp overcooks in seconds, so watch it closely and pull it from the pan the moment it turns pink; rubbery shrimp will haunt you.
  • Grits need constant, gentle heat and occasional stirring so they don't scorch on the bottom and taste bitter.
  • Stone-ground grits take longer to cook than quick grits, so don't rush them or you'll end up with grainy, gritty grits instead of creamy ones.
03 -
  • Have everything prepped before you start cooking because shrimp waits for no one, and you need to move quickly once it hits the pan.
  • Save a splash of the pasta water or broth to loosen the grits if they get too thick while they sit, and you'll have silky grits even if dinner gets delayed.
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