Save My Charleston friend Sarah dragged me to a tiny hole-in-the-wall at 11 AM on a Tuesday, swearing I had not lived until I tasted proper grits. I ordered shrimp and grits mostly to humor her, but one spoonful of that creamy, cheesy goodness with spicy shrimp changed my entire relationship with Southern food. Now it is the comfort food I crave on rainy Sundays and the dish that always impresses dinner guests.
Last winter my sister visited during a snowstorm and I made this for dinner. We ate it standing at the counter, watching fat flakes fall outside, while she kept saying I could not believe you made this from scratch. That is the memory that still surfaces every time I smell bacon hitting a hot pan.
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Ingredients
- Stone-ground grits: Worth seeking out for the texture and corn flavor that instant grits simply cannot deliver
- Low-sodium chicken broth: Builds depth without making the dish overwhelmingly salty
- Whole milk: Creates that luxurious creaminess that makes grits irresistible
- Sharp cheddar cheese: The assertive flavor cuts through the rich sauce
- Large shrimp: Peeled and deveined saves precious prep time
- Cajun seasoning: Brings the signature kick that makes this dish sing
- Bacon: Provides smoky depth and creates the flavorful base for the sauce
- Bell pepper and onion: The holy trinity foundation that grounds the dish
- Chicken broth: Deglazes the pan and forms the silky sauce base
- Butter: Finishes both grits and sauce with velvety richness
- Fresh parsley: Brightens the whole bowl with a fresh finish
- Lemon juice: Cuts through the richness and wakes up all the flavors
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Instructions
- Make the creamy grits:
- Bring broth and milk to a gentle bubble, then whisk in grits slowly to prevent lumps. Lower heat and let simmer covered, giving an occasional stir, until the grits are tender and creamy. Stir in butter, cheddar, salt, and pepper until everything melts together, then keep warm.
- Prep the shrimp:
- Toss shrimp with Cajun seasoning and let them sit while you cook the bacon.
- Crisp the bacon:
- Cook chopped bacon in a large skillet until crispy. Remove with a slotted spoon but leave a tablespoon of that flavorful fat behind.
- Build the flavor base:
- Sauté onion and bell pepper in the bacon fat until softened and fragrant. Add garlic for just a minute until fragrant.
- Sear the shrimp:
- Push vegetables aside, add olive oil, and arrange shrimp in a single layer. Cook until pink and opaque on both sides, then remove from the pan.
- Create the sauce:
- Pour broth into the pan and scrape up all those browned bits from the bottom. Let simmer until slightly reduced, then whisk in butter and lemon juice until glossy.
- Bring it all together:
- Toss the shrimp and crispy bacon back in the sauce to coat everything. Season with salt and pepper to taste.
- Plate and serve:
- Spoon a bed of cheesy grits into each bowl and top with shrimp and sauce. Sprinkle fresh parsley on top and serve immediately.
Save This recipe became my go-to after I finally nailed the balance of spicy, smoky, and creamy elements that makes shrimp and grits sing. Now my family requests it every time they visit.
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Mastering the Grits
The secret to restaurant-quality grits is low and slow cooking with frequent stirring. This prevents sticking and encourages the corn to release its natural starch for that velvety texture.
Perfect Shrimp Every Time
Watch the shrimp closely because they go from perfectly cooked to rubbery in seconds. Pull them from the heat as soon as they turn pink and opaque throughout.
Make It Your Own
Once you are comfortable with the base recipe, there are endless ways to customize it to your taste.
- Swap smoked gouda for cheddar to add deeper smoky notes
- Add andouille sausage along with the bacon for extra protein and spice
- Fold in corn kernels at the end for sweetness and texture
Save There is something deeply satisfying about this dish that keeps it in regular rotation at my house. Hope it becomes a favorite in yours too.
Recipe FAQs
- → What makes authentic shrimp and grits?
Traditional versions use stone-ground grits simmered slowly in broth rather than instant grits, plus bacon or country ham for smoky depth and fresh lemon juice to brighten the rich sauce.
- → Can I make this dairy-free?
Substitute coconut milk or almond milk for whole milk, use vegan butter and cheese alternatives, and skip the cheddar or use nutritional yeast for savory depth.
- → What type of shrimp works best?
Large or jumbo shrimp (21-25 count per pound) are ideal since they hold up well during cooking and provide substantial, meaty bites against the creamy grits.
- → How do I prevent gritty texture?
Use stone-ground grits, whisk continuously when adding to liquid, and cook the full 20-25 minutes while stirring frequently to break down the corn properly.
- → Can I prepare components ahead?
Cook grits up to 2 hours ahead, reheat with splashes of broth. Season shrimp and chop vegetables in advance, but cook shrimp just before serving to maintain texture.
