Shrimp and Grits Southern Style

The first time I had shrimp and grits was at a tiny restaurant in Charleston where the waiter warned me about the spice level. I laughed it off until one bite had me fanning my mouth and reaching for water. Now I make it at home with just enough heat to make things interesting without the drama.

My roommate from college introduced me to the magic of stone-ground grits after years of thinking I only liked instant. The texture difference is not subtle and once you go stone-ground there is no going back. We made this for our apartment neighbors and suddenly everyone was at our door asking what smelled so good.

Ingredients

• 1 cup stone-ground grits: These make all the difference with their creamy texture and corn flavor that instant versions cannot match
• 4 cups low-sodium chicken broth: Using broth instead of water builds a savory foundation that makes the grits taste special
• 1 cup whole milk: Adds richness and creaminess that transforms the grits into something luxurious
• 2 tbsp unsalted butter: Stirred in at the end for that velvety finish restaurant grits always seem to have
• 1 cup sharp cheddar cheese: The sharpness cuts through the richness and adds that classic Southern flavor profile
• 1 lb large shrimp: Peeled and deveined so you can focus on the cooking not the prep work
• 1 tbsp Cajun seasoning: The perfect spice blend that gives the shrimp their signature kick without being overwhelming
• 4 slices bacon: Cooked until crispy then crumbled back in for smoky savory notes throughout the sauce
• 1 small onion and 1 bell pepper: Diced small they melt into the sauce creating layers of sweet vegetable flavor
• 2 cloves garlic: Minced fresh because garlic powder cannot compete with the real thing here
• Fresh parsley and lemon juice: Bright elements that cut through the richness and wake up the whole dish

Instructions

Cook the perfect grits:

Bring the chicken broth and milk to a gentle simmer then slowly whisk in the grits to prevent any lumps from forming. Reduce heat to low cover and let cook for 20 to 25 minutes stirring occasionally until they are thick and creamy. Stir in the butter cheddar cheese salt and pepper then cover to keep warm while you make the shrimp.

Season and prep the shrimp:

Toss the peeled and deveined shrimp with the Cajun seasoning until evenly coated. Set aside while you cook the bacon and vegetables.

Build the flavor base:

Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon but keep about one tablespoon of the fat in the pan then add the onion and bell pepper. Sauté for 3 to 4 minutes until softened add the garlic and cook for one more minute until fragrant.

Sear the shrimp:

Push the vegetables to the side add the olive oil and arrange the seasoned shrimp in a single layer. Cook for 1 to 2 minutes per side until pink and opaque then remove them from the pan and set aside with the bacon.

Make the pan sauce:

Pour the chicken broth into the skillet and scrape up all those delicious browned bits from the bottom. Let it simmer for 2 to 3 minutes then stir in the butter and lemon juice until everything is combined and slightly thickened.

Bring it all together:

Return the cooked bacon and shrimp to the skillet and toss everything gently to coat in the sauce. Taste and adjust the seasoning with salt and pepper if needed.

Plate and serve:

Spoon a generous portion of cheesy grits into each bowl and top with the shrimp sauce and vegetables. Garnish with fresh parsley and serve immediately while everything is still hot.

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This recipe became my go-to for Sunday suppers after my dad asked for seconds then thirds. There is something about the combination of creamy cheesy grits with spicy shrimp that just makes people feel at home.

Making It Your Own

My sister prefers smoked gouda instead of cheddar which gives the grits this incredible smoky depth. I have also tried pepper jack when I want extra heat and it pairs beautifully with the Cajun seasoning on the shrimp.

Perfect Pairings

A crisp green salad with a vinaigrette cuts through the richness of this dish perfectly. For drinks I love an IPA or if you prefer wine a chilled sauvignon blanc balances the spices nicely.

Leftovers Worth Saving

The grits reheat surprisingly well with a splash of milk to loosen them up again. I actually think the flavors get better overnight as everything melds together. Store the grits and shrimp separately in airtight containers in the refrigerator for up to three days.

• Reheat gently over low heat stirring frequently to prevent the grits from scorching
• The shrimp can be eaten cold tossed into salads for a protein-packed lunch the next day
• Extra sauce makes an incredible dipping sauce for crusty bread

Save

Whether you are feeding a crowd or just treating yourself this shrimp and grits recipe is the kind of meal that makes any day feel special.

Recipe Questions & Answers

→ What type of grits work best?

Stone-ground grits offer the best texture and flavor, taking about 20-25 minutes to cook. Instant grits can be used in a pinch but won't have the same creamy consistency or corn depth.

→ Can I make this dish without bacon?

Absolutely. Simply omit the bacon and use olive oil or butter for sautéing the vegetables. Substitute the chicken broth with vegetable broth to keep it pescatarian-friendly.

→ How do I prevent my grits from becoming lumpy?

Whisk the grits gradually into the simmering liquid, and keep stirring occasionally during cooking. This constant attention ensures smooth, lump-free results every time.

→ What sides complement this main dish?

Collard greens, roasted okra, or a simple green salad with vinaigrette balance the richness. Cornbread or buttermilk biscuits also pair beautifully for a hearty Southern spread.

→ Can I adjust the spice level?

Certainly. Reduce the Cajun seasoning for milder flavor, or add cayenne pepper or hot sauce to increase the heat. The seasoning can be customized to your preference.

→ How should leftovers be stored?

Store grits and shrimp separately in airtight containers in the refrigerator for up to two days. Reheat gently, adding a splash of liquid to the grits to restore creaminess.