Shrimp and Grits

The first time I had shrimp and grits was at a tiny breakfast spot in Charleston where the waitress called everyone honey and the coffee never stopped coming. I took one bite of those creamy, cheesy grits topped with plump shrimp in that smoky sauce and honestly forgot my own name. It became my mission to recreate that magic at home, and after dozens of batches that ranged from too salty to weirdly grainy, I finally found my rhythm. Now this is the dish that makes my family actually rush to the dinner table instead of me having to call them three times.

Last winter my best friend came over after a terrible week at work and I made this for her. She sat at my counter watching me stir the grits and shrimp together, and when I finally slid that bowl in front of her, she literally stopped talking mid sentence. We ended up sitting there for hours picking at the leftovers and talking about everything and nothing until the kitchen got cold. That is when I knew this recipe was about more than just dinner.

Ingredients

• Stone-ground grits: These make all the difference compared to instant grits which turn into mush
• Low-sodium chicken broth: Using broth instead of water gives the grits a deeper flavor base
• Whole milk: Makes the grits extra creamy without needing heavy cream
• Sharp cheddar cheese: The sharpness cuts through the richness of the dish
• Large shrimp: Go for size here because smaller shrimp shrink too much when cooked
• Bacon: The smoky flavor is non negotiable for that authentic Southern taste
• Onion and bell pepper: This classic combo builds the foundation of the sauce
• Fresh lemon juice: Brightens up all that richness just when you need it

Instructions

Get the grits going first:

Bring the chicken broth and milk to a gentle simmer in a medium saucepan then slowly whisk in the grits to prevent any lumps from forming. Turn the heat down to low, cover, and let it cook for about 20-25 minutes, stirring every so often until they have absorbed all the liquid and become thick and creamy.

Add the good stuff to the grits:

Stir in the butter until it melts completely then fold in the shredded cheddar cheese along with the salt and pepper. Cover the pan to keep everything warm while you work on the shrimp.

Season the shrimp:

Toss the peeled shrimp with the Cajun seasoning until they are evenly coated then set them aside while you prep everything else.

Cook the bacon:

Cook the chopped bacon in a large skillet over medium heat until it gets nice and crispy. Remove the bacon with a slotted spoon but leave about one tablespoon of that precious bacon fat in the pan.

Build the flavor base:

Add the diced onion and bell pepper to the bacon fat and sauté them for about 3-4 minutes until they soften. Toss in the minced garlic and cook for just one minute more until it becomes fragrant.

Sear the shrimp:

Push the vegetables to one side of the skillet then add the olive oil and arrange the seasoned shrimp in a single layer. Let them cook for about 1-2 minutes per side until they turn pink and opaque then remove them from the pan.

Make the sauce:

Pour the chicken broth into the skillet and use a wooden spoon to scrape up all those browned bits from the bottom. Let it simmer for 2-3 minutes then stir in the butter and lemon juice until you have a glossy sauce.

Bring it all together:

Return the cooked bacon and shrimp back to the skillet and toss everything gently so the shrimp gets coated in that sauce. Taste and add more salt and pepper if needed then serve immediately over the creamy grits with some fresh parsley sprinkled on top.

Save

This recipe has become my go to for Sunday supper because it feels special enough for company but is simple enough for a regular night at home. The way the sauce soaks into the grits is just magic.

Making It Your Own

I have learned that this recipe is incredibly forgiving once you understand the basic technique. Sometimes I use smoked gouda instead of cheddar when I want something different. Other times I add a pinch of cayenne to the shrimp when we are craving extra heat.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through the richness perfectly. Some crusty bread never hurts either because that sauce is too good to waste. A cold glass of white wine ties everything together beautifully.

Make Ahead Tips

You can cook the grits ahead and reheat them with a splash of milk to loosen them up. The vegetables can also be chopped and stored in the fridge. Just do not cook the shrimp until you are ready to eat.

• Keep the bacon cooked and crumbled in the fridge
• Season the shrimp up to an hour before cooking
• Have everything mise en place before you turn on the stove

Save

I hope this recipe brings as much comfort to your table as it has to mine. There is something about a bowl of shrimp and grits that just makes everything right with the world.

Recipe FAQs

→ What makes grits creamy?

Slow-cooking stone-ground grits in a combination of chicken broth and milk creates a rich, creamy texture. Whisking continuously during the first few minutes prevents lumps, while finishing with butter and sharp cheddar cheese adds velvety smoothness and depth of flavor.

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

While instant grits work in a pinch, stone-ground grits provide superior texture and flavor. Stone-ground varieties retain the germ and bran, resulting in a creamier consistency and more pronounced corn taste that stands up to the bold shrimp and bacon topping.

→ How do I prevent shrimp from becoming rubbery?

Cook shrimp quickly over medium-high heat, just 1-2 minutes per side until they turn pink and opaque. Overcooking causes shrimp to become tough and rubbery. Remove them from the pan as soon as they're done, then return them briefly at the end to warm through in the sauce.

→ Can I make this dish pescatarian?

Absolutely. Simply omit the bacon and use vegetable broth instead of chicken broth for both the grits and sauce. You can add smoked paprika or a dash of liquid smoke to compensate for the missing smoky bacon flavor.

→ What cheese works best in grits?

Sharp cheddar is traditional and provides excellent flavor, but you can experiment with other cheeses. Smoked gouda adds wonderful depth, pepper jack brings heat, or try gruyère for a nutty, sophisticated taste. Avoid pre-shredded cheese as it doesn't melt as smoothly.

→ How do I store and reheat leftovers?

Store grits and shrimp separately in airtight containers in the refrigerator for up to 3 days. Reheat grits gently with a splash of milk or broth to restore creaminess. Warm the shrimp and sauce in a skillet over low heat just until heated through to prevent overcooking the shrimp.