Shrimp and Grits (Print Version)

Creamy stone-ground grits topped with seasoned shrimp in a rich bacon sauce. A classic Southern dish ready in 45 minutes.

# Ingredient List:

→ For the Grits

01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth or water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ For the Shrimp and Sauce

08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 2 tablespoons olive oil
11 - 4 slices bacon, chopped
12 - 1 small onion, finely diced
13 - 1 bell pepper, diced
14 - 2 cloves garlic, minced
15 - 1/2 cup chicken broth
16 - 2 tablespoons unsalted butter
17 - 2 tablespoons fresh parsley, chopped
18 - Juice of 1/2 lemon
19 - Salt and pepper to taste

# Steps:

01 - In a medium saucepan, bring chicken broth and milk to a gentle simmer. Slowly whisk in the grits. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until thick and creamy. Stir in butter, cheddar cheese, salt, and black pepper. Cover and keep warm.
02 - Season the shrimp with Cajun seasoning and set aside.
03 - In a large skillet over medium heat, cook the chopped bacon until crisp. Remove bacon and set aside, reserving about 1 tablespoon of bacon fat in the pan.
04 - Add onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute.
05 - Push vegetables to the side, add olive oil, and place shrimp in a single layer. Sauté shrimp 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
06 - Pour chicken broth into the skillet, scraping up browned bits. Simmer for 2-3 minutes. Stir in butter and lemon juice.
07 - Return cooked bacon and shrimp to the skillet. Toss to coat in the sauce. Adjust seasoning with salt and pepper. To serve, spoon a generous portion of grits into each bowl. Top with shrimp, sauce, and vegetables. Garnish with chopped parsley.

# Expert Tips:

01 -
  • The creamy grits balance the spicy, savory shrimp in a way that feels like a warm hug
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The leftovers reheat beautifully for breakfast the next morning
02 -
  • Stone-ground grits need time and patience, so resist the urge to turn up the heat to speed things along
  • Overcooked shrimp becomes rubbery, so remove them from the pan as soon as they turn pink
  • The sauce thickens as it sits, so adjust the consistency with a splash of broth if needed before serving
03 -
  • Buy shrimp in the shell and peel them yourself for the best flavor and texture
  • If the grits are too thick, stir in warm milk or broth a tablespoon at a time
  • Let the sauce simmer an extra minute if you prefer it thicker and more clingy
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