Shrimp and Grits Recipe (The Ultimate Southern Classic)

Welcome to the ultimate Shrimp and Grits Recipe, a true cornerstone of Southern comfort food. This dish perfectly balances creamy, cheesy grits with succulent shrimp simmered in a savory, smoky sauce. Forget everything you thought you knew; this is the recipe that will transport you straight to a Charleston kitchen. It’s hearty enough for a special dinner but simple enough for a weeknight indulgence.

We’ve developed a foolproof method that guarantees perfectly cooked shrimp and the creamiest grits you’ve ever tasted. This guide is designed for enthusiastic home cooks ready to master a classic.

Why This is the Best Shrimp and Grits Recipe

This isn’t just another recipe; it’s a masterclass in texture and flavor. We focus on building a deep flavor profile, starting with smoky bacon and finishing with a rich, savory shrimp sauce. Our secret lies in the technique, ensuring the grits are luxuriously creamy and the shrimp are tender and juicy, never rubbery. This recipe is your key to unlocking a truly restaurant-quality dish at home.

The Key to Perfect Shrimp and Grits: Your Ingredients

The quality of your final dish is a direct result of the ingredients you choose. Let’s break down the most important components.

Choosing the Right Grits

For the best texture and flavor, we recommend using stone-ground grits. They take a bit longer to cook but reward you with a creamy, rich consistency that quick or instant grits simply can’t match. If you’re short on time, regular old-fashioned grits are a good second choice. Avoid instant grits, as they often result in a pasty texture.

Selecting the Best Shrimp

Fresh, wild-caught shrimp will always provide the best flavor. We suggest using large or jumbo shrimp (16-20 count per pound), as they remain plump and juicy after cooking. If using frozen shrimp, be sure to thaw them completely and pat them very dry before cooking to ensure a good sear.

Building the Flavor Base

The magic of this Shrimp and Grits Recipe is in its savory sauce. We start with thick-cut bacon to render out flavorful fat. This fat then becomes the cooking medium for our aromatics—onions, bell peppers, and garlic. A splash of chicken broth, a touch of cream, and a hint of smoked paprika create a sauce that beautifully complements the shrimp and grits.

How to Make Shrimp and Grits: A Step-by-Step Guide

Follow these simple steps for a flawless result. We’ll cook the grits and the shrimp topping separately before bringing them together for a spectacular finish.

Step 1: Cook the Creamy Grits

First, bring your water or broth and milk to a simmer in a medium saucepan. Slowly whisk in the grits to prevent lumps. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the grits are tender and have absorbed most of the liquid. Remember to stir occasionally to prevent sticking. Once cooked, stir in the butter and sharp cheddar cheese until melted and creamy. Season with salt and pepper to taste and keep warm.

Step 2: Prepare the Savory Shrimp Sauce

While the grits are cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the skillet. Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcook! Remove the shrimp and set them aside. To the same skillet, add the onion and bell pepper, cooking until softened. Stir in the garlic and cook for another minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Finally, stir in the heavy cream and seasonings. Bring to a simmer and let it thicken slightly.

Step 3: Combine and Serve

Return the cooked shrimp and crispy bacon to the skillet with the sauce. Stir gently to coat everything. To serve, spoon a generous amount of the cheesy grits into a bowl and top with the shrimp and sauce mixture. Garnish with fresh parsley or green onions for a fresh, vibrant finish.

Pro Tips for Restaurant-Quality Results

• Don’t Rush the Grits: Low and slow is the key to creamy grits. Cooking them too quickly can make them gummy.
• Pat Shrimp Dry: For the best sear, ensure your shrimp are completely dry before they hit the hot pan.
• Taste and Adjust: Always taste your grits and sauce before serving. You may need to adjust the salt and pepper to your liking.
• Cheese Choice: While sharp cheddar is classic, feel free to experiment with Gruyère or smoked Gouda for a different flavor profile. If you enjoy a spicy kick, check out this Jalapeño Popper Chicken Soup for inspiration.

Delicious Variations to Try

While this classic Shrimp and Grits Recipe is a star on its own, it’s also wonderfully adaptable. For a Cajun twist, add a tablespoon of Cajun seasoning and a cup of sliced andouille sausage along with the aromatics. For a lighter version, explore flavors similar to our Grilled Shrimp Bowl and serve the shrimp over cauliflower grits.

What to Serve with Shrimp and Grits

Shrimp and grits is a complete meal, but a simple side can round it out. Consider serving it with a side of sautéed greens like collards or spinach, or a simple green salad with a vinaigrette. For a truly Southern feast, pair it with some freshly baked Butter Swim Biscuits.

Storing and Reheating Leftovers

Store leftover grits and shrimp topping in separate airtight containers in the refrigerator for up to 3 days. Grits will thicken considerably when chilled. To reheat, add a splash of milk or broth to the grits and warm them gently on the stovetop, stirring until creamy. The shrimp topping can be reheated in a skillet over low heat until just warmed through.

Frequently Asked Questions About this Shrimp and Grits Recipe

More Delicious Recipes You’ll Love

If you loved this Southern classic, you’re sure to enjoy our Creamy Cajun Chicken or the comforting flavors of this classic Beef Stew. We hope this Shrimp and Grits Recipe becomes a new favorite in your home. We’d love to see your creations and hear how much you enjoyed it! Please leave a comment below or share a photo on Pinterest.

Shrimp and Grits Recipe

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Shrimp and Grits Recipe (The Ultimate Southern Classic)

This ultimate Shrimp and Grits Recipe features creamy, cheesy stone-ground grits topped with succulent shrimp and a savory bacon and garlic sauce. A foolproof guide to mastering this Southern classic for an unforgettable meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Breakfast, Dinner, Main Course

Cuisine: American, Southern

Calories: 680

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Grits

• 1 cup stone-ground grits not instant or quick-cooking
• 2 cups water
• 2 cups whole milk or half-and-half for richer grits
• 4 tbsp unsalted butter
• 1.5 cups sharp cheddar cheese freshly shredded
• 1 tsp salt or to taste
• 0.5 tsp black pepper freshly ground

For the Shrimp and Sauce

• 1.5 lbs large shrimp peeled and deveined
• 4 slices thick-cut bacon chopped
• 1 small onion finely chopped
• 1 bell pepper any color, finely chopped
• 3 cloves garlic minced
• 0.5 cup chicken broth
• 0.5 cup heavy cream
• 0.5 tsp smoked paprika
• 2 tbsp fresh parsley chopped, for garnish

Equipment

• 1 Large Skillet
• 1 Medium Saucepan
• 1 Whisk

Method

 

Cook the Grits

1. In a medium saucepan, bring the 2 cups of water and 2 cups of milk to a simmer over medium-high heat.
2. Slowly whisk in the grits until fully combined. Reduce the heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the grits are thick and tender.
3. Remove from heat and stir in the butter and shredded cheddar cheese until melted and smooth. Season with salt and pepper. Cover to keep warm.

Make the Shrimp and Sauce

1. While the grits cook, place a large skillet over medium heat. Add the chopped bacon and cook until brown and crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
2. Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and just opaque. Remove from the skillet and set aside.
3. Add the chopped onion and bell pepper to the skillet. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
4. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Stir in the heavy cream and smoked paprika. Bring the sauce to a simmer and cook for 2-3 minutes until it thickens slightly.
5. Return the cooked shrimp and crispy bacon to the skillet. Stir to combine and heat through.

Assemble and Serve

1. Spoon a generous serving of cheesy grits into each bowl. Top with the shrimp and sauce mixture. Garnish with fresh parsley and serve immediately.

Nutrition

Calories: 680kcalProtein: 38gFat: 45gFiber: 3g

Notes

For extra creamy grits, you can substitute half-and-half for the whole milk.
Ensure shrimp are patted dry before cooking for the best sear.
Freshly shredding your own cheese will result in a smoother, creamier texture as pre-shredded cheeses contain anti-caking agents.

Keyword creamy grits,shrimp and grits,southern shrimp and grits

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