Shrimp and Grits

Introduction

Get ready to experience the ultimate comfort food mashup with this incredible Shrimp and Grits recipe. This Southern classic combines creamy, buttery grits with perfectly seasoned shrimp for a dish that’s both sophisticated and deeply satisfying. I’ve perfected this recipe through countless attempts to achieve the perfect balance of flavors, and I’m excited to share these tried-and-true techniques with you. Whether you’re cooking for a special weekend brunch or a cozy dinner, this Shrimp and Grits recipe delivers restaurant-quality results right in your kitchen.

Ingredients

For the Grits:

• 4 cups water
• 1 cup stone-ground grits
• 1 cup heavy cream
• 2 tablespoons butter
• 1 cup sharp cheddar cheese, grated
• Salt and pepper to taste

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 4 slices bacon, diced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• Cajun seasoning to taste

Instructions

1. Start with the grits: Bring water to a boil in a medium saucepan. Slowly whisk in the grits and reduce heat to low. Simmer for 20-25 minutes, stirring frequently.
2. Add the cream and butter to the grits, stirring until well combined. Cook for another 10 minutes, then stir in the cheese. Season with salt and pepper, then cover and keep warm.
3. While the grits cook, crisp the diced bacon in a large skillet over medium heat. Remove bacon with a slotted spoon and set aside.
4. Season shrimp with Cajun seasoning. In the same skillet with bacon fat, cook shrimp for 2-3 minutes per side until pink. Remove and set aside.
5. Add onion to the skillet and cook until softened, about 3 minutes. Add garlic and cook for another minute.
6. Pour in chicken broth and lemon juice, scraping up any brown bits from the bottom of the pan. Simmer until slightly reduced, about 5 minutes.
7. Return shrimp and bacon to the pan, tossing to coat in the sauce.
8. Serve the shrimp mixture over warm grits, garnished with fresh parsley.

Cook Time and Serving Size

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Recipe Notes

– Don’t rush the grits! Slow cooking is key for achieving that creamy texture.
– Stone-ground grits provide the best texture, but quick grits can work in a pinch (adjust cooking time accordingly).
– Make sure not to overcook the shrimp – they should be just pink and slightly curled.
– For extra richness, replace half the water with chicken broth when cooking the grits.
– The dish is best served immediately while the grits are hot and creamy.
– Leftovers can be stored in an airtight container for up to 2 days, though the grits will thicken considerably when chilled.

Shrimp and Grits

Get ready to experience the ultimate comfort food mashup with this incredible Shrimp and Grits recipe. This Southern classic combines creamy, buttery grits with perfectly seasoned shrimp for a dish that's both sophisticated and deeply satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4

Ingredients

  

• 4 cups water
• 1 cup stone-ground grits
• 1 cup heavy cream
• 2 tablespoons butter
• 1 cup sharp cheddar cheese grated
• Salt and pepper to taste
• 1 pound large shrimp peeled and deveined
• 4 slices bacon diced
• 1 small onion finely diced
• 2 cloves garlic minced
• 1 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh parsley chopped
• Cajun seasoning to taste

Instructions

 

• Bring water to a boil in a medium saucepan. Slowly whisk in the grits and reduce heat to low. Simmer for 20-25 minutes, stirring frequently.
• Add the cream and butter to the grits, stirring until well combined. Cook for another 10 minutes, then stir in the cheese. Season with salt and pepper, then cover and keep warm.
• While the grits cook, crisp the diced bacon in a large skillet over medium heat. Remove bacon with a slotted spoon and set aside.
• Season shrimp with Cajun seasoning. In the same skillet with bacon fat, cook shrimp for 2-3 minutes per side until pink. Remove and set aside.
• Add onion to the skillet and cook until softened, about 3 minutes. Add garlic and cook for another minute.
• Pour in chicken broth and lemon juice, scraping up any brown bits from the bottom of the pan. Simmer until slightly reduced, about 5 minutes.
• Return shrimp and bacon to the pan, tossing to coat in the sauce.
• Serve the shrimp mixture over warm grits, garnished with fresh parsley.