If comfort food had a Southern soul, Shrimp and Grits would be its shimmering, heartwarming anthem. This dish blends velvety, cheesy grits with plump, seasoned shrimp and crispy bacon for a meal that feels both rustic and luxurious. Each spoonful is a celebration of textures and flavors: creamy, smoky, tangy, and just the right touch of savory warmth. Whether you’re new to this classic or making it for the hundredth time, you’ll fall head over heels for Shrimp and Grits and want to share it with everyone you know!
Ingredients You’ll Need
One of the best things about Shrimp and Grits is how it turns simple, everyday ingredients into something show-stopping. Every item plays a role— from the sweet snap of the shrimp to the dreamy richness of the grits and cheese— building layers of flavor you’ll crave.
- Large shrimp (1 pound, peeled and deveined): Pick the biggest, freshest shrimp you can find for extra-juicy bites and beautiful presentation.
- Stone-ground grits (1 cup): These have unbeatable texture and soak up all that cheesy, buttery goodness; worth the extra cook time.
- Water or chicken broth (4 cups): Chicken broth gives the grits a richer flavor, but water works for a lighter touch.
- Shredded sharp cheddar cheese (1 cup): Melts right into the grits for irresistible creaminess and tang.
- Bacon (4 slices, chopped): Delivers salty, smoky crunch to every spoonful— and those drippings add so much flavor to your shrimp.
- Unsalted butter (1/4 cup): Adds luxurious silkiness to the grits and amps up the comfort factor.
- Heavy cream (1/4 cup): All about that extra velvety lift for your grits; a little goes a long way.
- Fresh lemon juice (2 tablespoons): Brightens up the shrimp and balances out the richness.
- Garlic (2 cloves, minced): Just enough for aromatic depth in every bite of shrimp.
- Green onions (1/4 cup, sliced): Lively and colorful— perfect for finishing and adding fresh snap.
- Smoked paprika (1/2 teaspoon): Infuses a gentle smokiness and gorgeous color to the shrimp.
- Salt and black pepper (to taste): Core seasonings to round out all the flavors and make the dish pop.
How to Make Shrimp and Grits
Step 1: Cook Your Grits
Start by bringing your water or chicken broth to a rolling boil in a medium saucepan. Slowly pour in the stone-ground grits, whisking as you go to avoid any lumps. Once the grits are in, lower the heat to a gentle simmer. Stir them often and let them take their time— about 20 to 25 minutes— until they thicken into luxurious, creamy goodness. Don’t rush this step: well-cooked grits are the backbone of Shrimp and Grits!
Step 2: Make the Grits Cheesy and Dreamy
Once your grits are creamy, stir in the butter, heavy cream, and sharp cheddar cheese. Give it a good mix until everything is melty and smooth. Season with salt and black pepper to suit your tastes. Cover the pot to keep your grits hot and velvety while you turn your attention to the shrimp.
Step 3: Crisp the Bacon
Set a large skillet over medium heat and let the chopped bacon sizzle away until it’s perfectly crispy. Those bacon bits will add a savory, salty contrast to the creamy grits later on. Once done, use a slotted spoon to pull the bacon out, leaving behind one to two tablespoons of the fat— that’s liquid gold for the next step!
Step 4: Sauté the Garlic and Cook the Shrimp
With the bacon drippings hot and ready, add the minced garlic and let it become fragrant, about 30 seconds. Next, toss in your shrimp and sprinkle over the smoked paprika and a pinch of salt and black pepper. Let the shrimp cook undisturbed for two to three minutes per side until they’re pink, tender, and just cooked through— nothing beats the scent of garlic and paprika mingling!
Step 5: Finish and Serve
Once the shrimp are ready, stir in the crispy bacon, fresh green onions, and that burst of fresh lemon juice. This last step ties everything together and adds so much vibrancy. To serve, spoon a cloud of cheesy grits into each bowl and top with generous helpings of the shrimp mixture. If you like, add a final flourish of extra green onions for color and crunch. There you have it: Shrimp and Grits perfection.
How to Serve Shrimp and Grits
Garnishes
A finishing touch can make all the difference with Shrimp and Grits. Scatter sliced green onions or chives over the top for a pop of freshness. For a Southern kick, try adding a drizzle of your favorite hot sauce or a dusting of extra smoked paprika. Even a wedge of fresh lemon on the side gives guests a chance to brighten their bowl just the way they like it.
Side Dishes
While Shrimp and Grits is hearty enough to be the star, it pairs beautifully with crisp side salads— think arugula with lemon vinaigrette or a tangy coleslaw. Buttery sautéed greens like collards or spinach offer a lovely, traditional touch that balances out the richness of the dish. Even a slice of crusty bread makes an excellent companion for scooping up any leftover grits and sauce.
Creative Ways to Present
Want to wow your guests? Serve Shrimp and Grits in individual ramekins for a dinner party, or spoon them into martini glasses for a fun appetizer twist. For a brunch buffet, set up a “grits bar” with a variety of toppings— extra cheese, chopped herbs, crispy bacon bits, and hot sauce— so everyone can build their own ultimate bowl.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Shrimp and Grits into an airtight container as soon as possible after your meal. The cheesy grits and shrimp mixture can be stored together, but for best results, store them in separate containers. Pop them in the refrigerator, where they’ll keep well for up to two days.
Freezing
While Shrimp and Grits is best enjoyed fresh, you can freeze the cooked grits on their own if needed. Let them cool completely, then freeze in a tightly sealed container for up to a month. The shrimp and bacon mixture doesn’t freeze quite as well, as the texture can become rubbery after thawing, so it’s best to eat those promptly.
Reheating
To bring your Shrimp and Grits back to life, gently reheat the grits on the stovetop with a splash of broth, water, or cream— this helps restore their creamy consistency. Warm the shrimp mixture separately in a skillet over low heat, just until heated through. Be careful not to overcook the shrimp when reheating to keep them tender.
FAQs
Can I use quick grits instead of stone-ground grits?
Absolutely! Quick grits will get this dish on the table even faster and still taste delicious, although stone-ground grits offer a heartier, more authentic texture. Either option will work for Shrimp and Grits in a pinch.
What can I substitute for bacon?
If you’d like to make this dish pork-free, try diced smoked turkey or andouille sausage instead— both add rich, savory depth. For a vegetarian twist, sauté mushrooms in olive oil and a touch of smoked paprika for a similar smoky note in your Shrimp and Grits.
How spicy can I make Shrimp and Grits?
Spice lovers, rejoice! Add a splash of hot sauce, a pinch of cayenne, or extra smoked paprika to ramp up the flavor without overpowering the dish. Start slow and build up to your preferred heat level as you cook.
Can I prepare Shrimp and Grits ahead of time?
You can prep parts of this recipe in advance: cook the grits and keep them covered, crisp the bacon, and prep the shrimp ahead. When it’s mealtime, just reheat the grits gently, quickly cook the shrimp, and assemble— all the magic, just a little faster!
What’s the best way to reheat leftovers?
For the creamiest results, reheat grits gently with a bit of extra liquid, stirring until smooth again. Warm the shrimp mixture separately in a skillet or microwave, taking care not to overcook the shrimp. This will help preserve the signature tenderness and flavor of your Shrimp and Grits.
Final Thoughts
There’s something truly special about gathering around a pot of Shrimp and Grits, savoring each bite with good company. This Southern classic turns weeknight dinners and weekend brunches into something extraordinary. Give it a try— you might just find it becomes your new comforting go-to!
Print
Shrimp and Grits Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a taste of the South with this classic Shrimp and Grits recipe. Creamy, cheesy grits serve as the perfect bed for perfectly cooked shrimp, flavored with bacon, garlic, and a hint of lemon. This dish is a comforting and flavorful meal that is sure to please any seafood lover.
Ingredients
For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- Salt and black pepper to taste
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/4 cup green onions, sliced
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Prepare the Grits: In a medium saucepan, bring water or chicken broth to a boil. Whisk in the grits and cook for 20-25 minutes until thick. Stir in butter, cream, cheddar, salt, and pepper.
- Cook the Bacon: In a skillet, cook bacon until crispy. Set aside, leaving drippings in the skillet.
- Cook the Shrimp: Sauté garlic in bacon drippings. Add shrimp, paprika, salt, and pepper. Cook until pink. Stir in bacon, green onions, and lemon juice.
- Serve: Spoon shrimp over cheesy grits. Garnish with green onions.
Notes
- Enhance the shrimp with hot sauce or cayenne for extra kick.
- Quick grits can be substituted for stone-ground for a faster meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup shrimp and grits
- Calories: 520
- Sugar: 1g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 250mg
