Shrimp and Grits

The tiny Charleston apartment had barely enough counter space for a cutting board, but that did not stop my roommate from attempting shrimp and grits on a Tuesday night. We were both Southern transplants craving something that tasted like home, and the smell of bacon rendering in a skillet somehow made the cramped kitchen feel grander. When we finally sat on the floor with our bowls, steam rising into the humid air, I understood why this dish anchors so many Sunday tables and late-night conversations across the South.

I made this for my parents during their first visit to my new place, nervously watching the shrimp curl in the pan while my mother hovered nearby with a glass of wine. She admitted later she had been skeptical about grits, having only had the instant kind as a child, but she went back for seconds and asked for the recipe before dessert was even served. Now it is the dish I make when I want to impress someone without making it look like I tried too hard.

Ingredients

• Stone-ground grits: These take longer to cook but the texture is worth every minute of stirring
• Low-sodium chicken broth: Provides depth without overpowering the delicate sweetness of the shrimp
• Whole milk: Essential for achieving that luxurious, restaurant-style creaminess
• Sharp cheddar cheese: The tang cuts through the rich sauce and adds a nice punch
• Large shrimp: Peeled and deveined saves precious prep time on busy nights
• Cajun seasoning: Brings the heat and aromatic complexity that defines this dish
• Bacon: The smoky fat becomes the foundation of the entire sauce

Instructions

Start the grits first:

Bring the broth and milk to a gentle simmer before whisking in the grits to prevent any stubborn lumps from forming

Simmer slowly:

Cook the grits over low heat, stirring occasionally to keep the bottom from scorching, until they are tender and creamy

Add the richness:

Stir in the butter and cheddar until melted and smooth, then cover to keep warm while you make the shrimp

Crisp the bacon:

Cook the chopped bacon in a large skillet until crisp, then remove but keep that precious fat in the pan

Build the base:

Sauté the onion and bell pepper in the bacon fat until softened, then add the garlic for just a minute to avoid bitterness

Sear the shrimp:

Push the vegetables aside, add the olive oil, and cook the shrimp in a single layer until pink and opaque on both sides

Make the sauce:

Pour in the broth, scraping up all the browned bits from the bottom, then simmer and swirl in the butter and lemon juice

Bring it together:

Return the shrimp and bacon to the skillet, toss everything in the sauce, then serve over the creamy grits with fresh parsley

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This recipe has become my go-to for comfort, whether I am celebrating a promotion or recovering from a particularly long week. There is something deeply satisfying about the rhythm of it, the way the components come together in stages, each one building on the last until you have something that feels greater than the sum of its parts.

Making It Your Own

I have experimented with different cheeses in the grits, and smoked gouda adds an incredible depth that pairs beautifully with the bacon. Sometimes I use andouille sausage instead of bacon when I want a spicier, smokier version that still feels true to the dish's roots.

Timing Is Everything

The key to restaurant-quality results is timing everything so the grits are still hot when the shrimp hits the table. I start the grits first, then begin the shrimp when the grits have about ten minutes left to cook, which keeps everything perfectly warm without overcooking either component.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness of the dish, while crusty bread is perfect for sopping up any extra sauce. For a complete Southern spread, serve alongside collard greens or roasted asparagus.

• Have everything prepped before you start cooking, since the shrimp cooks quickly
• Warm your bowls in the oven so the dish stays hot longer at the table
• Pass extra hot sauce at the table for guests who like more heat

Save

Whether it is a lazy Sunday brunch or a weeknight dinner that needs to feel special, this dish delivers every single time. I hope it becomes a staple in your kitchen too.

Recipe Questions & Answers

→ What type of grits work best for this dish?

Stone-ground grits are ideal as they have a coarse texture and rich corn flavor. Quick-cooking or instant grits can be used in a pinch, but they won't achieve the same creamy consistency.

→ Can I make this dish ahead of time?

Prepare the grits up to 2 hours in advance and reheat gently with a splash of milk or broth. The shrimp and sauce cook quickly and are best made just before serving for optimal texture.

→ Is there a vegetarian version?

Yes, simply omit the bacon and use vegetable broth instead of chicken broth for both the grits and sauce. You can add smoked paprika to mimic the bacon's depth of flavor.

→ How do I prevent grits from becoming lumpy?

Whisk the grits gradually into the simmering liquid, ensuring no clumps form. Once added, stir frequently during the first few minutes of cooking, then occasionally to prevent sticking.

→ What sides complement shrimp and grits?

This dish is substantial on its own, but simple sautéed greens like collards or kale, a fresh green salad with vinaigrette, or roasted asparagus make excellent accompaniments.

→ Can I use frozen shrimp?

Yes, thaw frozen shrimp completely in the refrigerator before cooking. Pat them dry thoroughly with paper towels to ensure proper searing and prevent excess moisture in the pan.