Introduction
There’s something magical about a perfectly prepared bowl of shrimp and grits that speaks to both comfort and elegance. This classic Southern dish transforms humble ingredients into a creamy, satisfying meal that’s equally suitable for a cozy weekend breakfast or a sophisticated dinner party. I’ve perfected this recipe to bring out the best flavors while keeping it approachable for home cooks of all skill levels. The combination of tender shrimp and creamy, cheesy grits creates a harmonious blend that’ll have everyone asking for seconds.
Ingredients
For the Grits:
- 4 cups chicken broth or water
- 1 cup stone-ground grits
- 1 cup sharp cheddar cheese, grated
- 4 tablespoons butter
- 1/2 cup heavy cream
- Salt and pepper to taste
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, diced
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Cajun seasoning to taste
Instructions
- Bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the grits, reducing heat to low. Cover and simmer for 20-25 minutes, stirring occasionally.
- While the grits cook, crisp the bacon in a large skillet over medium heat. Remove with a slotted spoon, leaving the fat in the pan.
- Season the shrimp with Cajun seasoning. In the same skillet, cook the shrimp until pink, about 2-3 minutes per side. Remove and set aside.
- Sauté the onion in the remaining fat until translucent, about 5 minutes. Add garlic and cook for another minute.
- Add chicken broth to the skillet, scraping up any brown bits. Simmer until reduced by half.
- Once grits are tender, stir in butter, cheese, and cream. Season with salt and pepper.
- Return shrimp to the skillet, add lemon juice, and toss to combine.
- Serve the shrimp over the grits, garnished with bacon, parsley, and extra sauce from the pan.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Recipe Notes
– For the creamiest grits, don’t rush the cooking process. Low and slow is the way to go.
– Stone-ground grits provide the best texture, but quick grits can work in a pinch (adjust cooking time accordingly).
– Pat the shrimp dry with paper towels before seasoning to ensure better browning.
– If you prefer less heat, replace Cajun seasoning with simple salt and pepper.
– The dish is best served immediately while the grits are hot and creamy.
– For a lighter version, you can substitute half-and-half for the heavy cream and reduce the amount of cheese.
Shrimp and Grits
Ingredients
- 4 cups chicken broth or water
- 1 cup stone-ground grits
- 1 cup sharp cheddar cheese grated
- 4 tablespoons butter
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 pound large shrimp peeled and deveined
- 4 slices bacon diced
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley chopped
- Cajun seasoning to taste
Instructions
- Bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the grits, reducing heat to low. Cover and simmer for 20-25 minutes, stirring occasionally.
- While the grits cook, crisp the bacon in a large skillet over medium heat. Remove with a slotted spoon, leaving the fat in the pan.
- Season the shrimp with Cajun seasoning. In the same skillet, cook the shrimp until pink, about 2-3 minutes per side. Remove and set aside.
- Sauté the onion in the remaining fat until translucent, about 5 minutes. Add garlic and cook for another minute.
- Add chicken broth to the skillet, scraping up any brown bits. Simmer until reduced by half.
- Once grits are tender, stir in butter, cheese, and cream. Season with salt and pepper.
- Return shrimp to the skillet, add lemon juice, and toss to combine.
- Serve the shrimp over the grits, garnished with bacon, parsley, and extra sauce from the pan.