Shrimp and Grits

The first time I had shrimp and grits was at this tiny Charleston spot tucked away on a side street. I remember thinking, cornmeal and shrimp, really, but one spoonful changed everything. The way the creamy grits hugged that spicy sauce, with bits of smoky bacon woven throughout, it felt like a warm hug on a plate. Now it is my go-to when I want something that feels fancy but comes together in under an hour.

I made this for my brother who claimed he hated grits, calling them bland wallpaper paste. He went back for thirds and asked if I could make it again the next weekend. Watching someone become a convert after one bite might be my favorite part of cooking this dish.

Ingredients

• 1 cup stone-ground grits: These take longer to cook but give you that creamy, earthy texture that instant grits just cannot match
• 4 cups low-sodium chicken broth: Using broth instead of water builds a savory foundation right from the start
• 1 cup whole milk: Makes the grits extra rich and luxurious without being heavy
• 2 tbsp unsalted butter: Stirred in at the end for that silky finish
• 1 cup sharp cheddar cheese, shredded: Sharp cheese cuts through the richness and adds a tangy kick
• 1/2 tsp salt and 1/4 tsp ground black pepper: Basics that wake up all the flavors
• 1 lb large shrimp, peeled and deveined: Large shrimp hold up better in the sauce and feel more substantial
• 1 tbsp Cajun seasoning: Brings that signature Southern heat and depth
• 2 tbsp olive oil: Helps sear the shrimp without burning
• 4 slices bacon, chopped: The smoky, salty backbone that makes everything taste better
• 1 small onion, finely diced: Builds the aromatic base of the sauce
• 1 bell pepper, diced: Adds sweetness and a pop of color
• 2 cloves garlic, minced: Because garlic makes everything better
• 1/2 cup chicken broth: Deglazes the pan and creates that velvety sauce
• 2 tbsp unsalted butter: For finishing the sauce with glossy richness
• 2 tbsp fresh parsley, chopped: Bright herbal note to cut through all that richness
• Juice of 1/2 lemon: Essential acid to balance the creamy, salty elements

Instructions

Cook the grits until they turn silky:

Bring the chicken broth and milk to a gentle bubble in your saucepan. Whisk in the grits slowly so they do not clump together, then lower the heat and let them simmer covered. Stir them occasionally for about 20 minutes until they have absorbed all the liquid and taste creamy, not gritty.

Make them cheese-filled and dreamy:

Stir in the butter and cheddar cheese until everything melts together. Season with salt and pepper, then cover the pot to keep the grits warm while you make the shrimp.

Get the shrimp ready for their flavor bath:

Toss the shrimp with Cajun seasoning until they are evenly coated. Set them aside while you start building the sauce base.

Crisp the bacon and build flavor:

Cook the chopped bacon in a large skillet until it is nice and crispy. Scoop out the bacon but leave about a tablespoon of that precious fat in the pan, that is liquid gold right there.

Sauté the aromatics until fragrant:

Add the onion and bell pepper to the bacon fat and cook them until they are soft and smelling amazing. Toss in the garlic for just one minute so it does not burn.

Sear the shrimp perfectly:

Push the veggies to the side, add the olive oil, and lay the shrimp in a single layer. Let them cook for about a minute per side until they turn pink and opaque. Do not overcook them or they will turn rubbery.

Create the silky sauce:

Pour in the chicken broth and scrape up all those flavorful brown bits from the bottom of the pan. Let it bubble for a couple of minutes, then swirl in the butter and lemon juice until everything emulsifies into a glossy sauce.

Bring everyone together:

Toss the cooked bacon and shrimp back into the skillet so they get cozy in that sauce. Taste and add more salt or pepper if needed, then serve it all over bowls of the cheesy grits with parsley sprinkled on top.

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This recipe has become my comfort food of choice. There is something about the combination of creamy, spicy, and smoky that feels like home even if you grew up nowhere near the South.

Making It Your Own

I have learned that the beauty of this dish is how adaptable it is. Sometimes I swap the cheddar for smoked gouda when I want extra depth, or pepper jack when I am craving more heat. You could even use crab or andouille sausage instead of shrimp and it still works beautifully.

The Grits Game

After years of making this, I have found that the quality of grits matters so much. Stone-ground gives you that rustic texture and corn flavor that instant versions just cannot deliver. If you can find heirloom varieties like Jimmy Red corn, they will take this dish to another level entirely.

Perfect Pairings

A crisp green salad with a vinaigrette cuts through the richness nicely. For drinks, an icy cold beer or a glass of Sauvignon Blanc works beautifully.

• Keep some hot sauce on the table for the heat lovers
• Extra lemon wedges brighten up each bowl
• Crusty bread helps mop up every drop of that sauce

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Hope this shrimp and grits brings as much comfort to your table as it has to mine. Happy cooking.

Recipe FAQs

→ What type of grits work best for this dish?

Stone-ground grits are highly recommended for their superior texture and flavor. They absorb more liquid and become creamier than instant or quick-cooking varieties. The longer cooking time of 20-25 minutes yields the best results.

→ Can I make this dish without bacon?

Yes, you can omit the bacon for a pescatarian version. Use olive oil or a small amount of butter to sauté the vegetables, and consider adding a pinch of smoked paprika to maintain some smoky depth in the sauce.

→ How do I prevent the grits from becoming lumpy?

Whisk the grits gradually into the simmering liquid, making sure to stir continuously as you add them. Keep the heat at a gentle simmer and stir occasionally during cooking to prevent sticking and ensure smooth consistency.

→ Can I adjust the spice level?

Absolutely. The Cajun seasoning provides moderate heat. For more spice, add cayenne pepper or hot sauce when seasoning the shrimp. For a milder version, reduce the Cajun seasoning to 1 teaspoon or omit it entirely.

→ What other cheese varieties work well?

While sharp cheddar is traditional, smoked gouda adds wonderful depth, pepper jack brings extra heat, and gruyère offers a nutty, sophisticated flavor. Feel free to experiment with your favorites or use a blend.