Southern Shrimp and Grits

Experience the irresistible flavors of the South with The Best True Southern Shrimp and Grits. Creamy, cheesy grits pair perfectly with smoky bacon and succulent, spiced shrimp, all enveloped in a rich, savory sauce. This iconic Southern dish is an impressive centerpiece for any brunch or dinner table.

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Whether you’re hosting a special occasion or simply craving comfort food, this recipe brings a taste of the South to your home. Simple yet indulgent, every bite bursts with flavor, leaving you and your guests craving more.

Cheesy Grits: The Creamy Foundation

  • Chicken stock – Adds depth and richness to the grits.
  • Quick grits – The traditional Southern base for this dish; avoid instant grits for the best texture.
  • Butter – Adds creaminess and a velvety finish.
  • Heavy cream – Enhances the grits’ luxurious texture.
  • Cream cheese – Gives a smooth, tangy flavor.
  • Sharp cheddar cheese – Classic and bold, this cheese brings a sharp edge to the dish.
  • Pepper Jack cheese – Adds a touch of heat for balance and complexity.

Shrimp and Pan Sauce: The Star of the Show

  • Large shrimp – Juicy and tender when seasoned and cooked to perfection.
  • Butter and olive oil – Combine to create a rich cooking base for the shrimp and sauce.
  • Scallions and garlic – Aromatic ingredients that add depth to the dish.
  • Red pepper flakes and Calabrian peppers – Infuse a spicy, smoky kick.
  • Chicken stock and heavy cream – Create the smooth, flavorful pan sauce.
  • Lemon juice and Worcestershire sauce – Add brightness and umami.

Bacon: The Smoky Crunch

  • Bacon – Cooked until crispy, it adds texture and a smoky counterpoint to the creamy grits and tender shrimp.

Cajun Seasoning: The Southern Flair

  • Paprika, garlic powder, onion powder – The base for bold flavor.
  • Chili powder and cayenne – Add a Southern-style heat.
  • Thyme and oregano – Earthy herbs for complexity.
  • Brown sugar – Balances the spice with a hint of sweetness.

Simple Steps to Southern Perfection

  1. Prepare the grits: Cook them to creamy perfection with butter, cream cheese, and shredded cheeses.
  2. Crisp the bacon: Render the fat for added flavor, then save it for cooking the shrimp.
  3. Sear the shrimp: Tossed in Cajun seasoning, they’re cooked quickly for maximum juiciness.
  4. Create the sauce: Deglaze the skillet with chicken stock, then blend with cream, butter, and spices for a velvety finish.
  5. Assemble the dish: Layer creamy grits, shrimp, sauce, and crispy bacon for a stunning presentation.
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Tips for Perfect Shrimp and Grits

For authentic flavor, use fresh, high-quality shrimp. Adjust the spice to your taste by moderating the Calabrian peppers or red pepper flakes. To keep the grits creamy, stir frequently and add extra cream or stock if needed.

Storing and Reheating

Leftovers? No problem! Store in an airtight container for up to two days. Reheat gently on the stovetop, adding a splash of cream or stock to restore the creamy consistency.

Enjoy every bite of this Southern classic, and watch as it becomes a new favorite at your table!

Southern Shrimp and Grits Recipe

This authentic Southern shrimp and grits recipe brings the flavors of the South to your table. Creamy, cheesy grits are paired with smoky, crispy bacon and perfectly seasoned shrimp, all topped with a rich pan sauce made from the flavorful drippings. It’s a must-have dish for brunch or any special occasion.
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Course: Main Course
Cuisine: Southern
Keyword: Southern Shrimp and Grits Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Cheesy Grits:

  • 3 cups chicken stock
  • 1 cup quick grits avoid instant grits
  • 3 tablespoons butter
  • 1/2 cup heavy cream
  • 2 ounces cream cheese softened
  • 3/4 cup sharp cheddar cheese shredded
  • 3/4 cup pepper jack or Monterey Jack cheese shredded

Shrimp & Pan Sauce:

  • 1.5 lb. large shrimp peeled and deveined
  • 2 tablespoons butter
  • 3 scallions thinly sliced (white and green parts)
  • 3 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons Calabrian peppers crushed or paste plus a spoonful of their oil (or substitute with chili crisp or harissa)
  • 1/3 cup chicken stock
  • 1 tablespoon fresh lemon juice plus extra for finishing
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons heavy cream
  • 2 tablespoons freshly chopped parsley
  • Olive oil for tossing shrimp
  • Salt and pepper to taste

Bacon:

  • 5 strips bacon diced

Cajun Seasoning:

  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon cayenne powder
  • 1/4 teaspoon freshly cracked pepper

Instructions

Prepare the Grits and Bacon:

  • Bring the chicken stock to a boil in a medium pot over medium-high heat. Gradually whisk in the grits, ensuring there are no clumps. Reduce the heat to medium-low and cook until the grits are tender, about 5 minutes.
  • In a large skillet, cook the diced bacon until crispy. Remove and drain on paper towels. Reserve half of the bacon grease in a bowl, leaving the remainder in the skillet for the shrimp.
  • Stir butter, cream cheese, and heavy cream into the grits. Add the shredded cheeses, mixing until fully melted. Season with seasoning salt and pepper to taste. Adjust the consistency with extra cream or stock if needed. Cover and keep warm.

Cook the Shrimp and Prepare the Sauce:

  • Toss the shrimp in olive oil and generously coat with Cajun seasoning. Reserve 1/2 teaspoon of the seasoning for the pan sauce.
  • Heat 2 tablespoons of the reserved bacon fat in the skillet over medium-high heat. Sear the shrimp on both sides until just cooked through and no longer opaque, about 4 minutes total. Remove and tent with foil. If necessary, cook in batches to avoid overcrowding, using additional bacon fat as needed.
  • In the same skillet, melt the butter and sauté the garlic and scallions until aromatic, about 2 minutes. Stir in the reserved Cajun seasoning, red pepper flakes, and Calabrian peppers with their oil. Cook for 1 minute.
  • Deglaze the pan with chicken stock, scraping up browned bits. Add lemon juice, Worcestershire sauce, and heavy cream, whisking to form a smooth sauce. Taste and adjust seasoning as needed.
  • Return the shrimp to the skillet, tossing to coat in the sauce. Add parsley and a final squeeze of lemon juice.

Assemble the Dish:

  • Spoon the warm, cheesy grits into serving bowls. Top with the cooked shrimp and drizzle with the pan sauce.
  • Garnish with the crispy bacon pieces and serve immediately.

Notes

  • For best results, use fresh shrimp and high-quality cheeses.
  • Adjust the spice level by modifying the amount of red pepper flakes or Calabrian peppers.
  • Leftovers can be stored in an airtight container for up to 2 days. Reheat gently to maintain the creamy texture.
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