Shrimp and Grits

The first time I had shrimp and grits was at a tiny roadside shack outside Charleston, where the cook told me his secret was patience with both the grits and the gravy. I've been chasing that bowl ever since, tweaking the technique until my version makes the whole house smell like a proper Southern kitchen.

Last summer I made this for a group of friends who swore they didn't like grits, and now they text me every time they see it on a menu. The bacon sizzle filling the kitchen didn't hurt either.

Ingredients

• Stone-ground grits: These matter more than anything elseinstant grits can't replicate the creamy texture and corn flavor that develops during slow cooking
• Chicken broth and milk: The combination creates depth while keeping the grits luxurious without being too heavy
• Sharp cheddar cheese: I've tried mild versions and they disappear into the background, but sharp brings a proper punch that stands up to the bold shrimp
• Bacon: The rendered fat becomes the foundation for the sauce, adding smoky depth you can't fake
• Large shrimp: Go bigger than you think you needthey shrink slightly during cooking and substantial shrimp feel more special
• Cajun seasoning: This is your shortcut to layers of flavor without measuring seven different spices
• Onion, bell pepper, and garlic: The holy trinity that builds the savory backbone of the sauce
• Lemon juice: Just enough bright acid to cut through all that richness

Instructions

Get the grits going first:

Bring your chicken broth and milk to a gentle simmer in a medium saucepan, then slowly whisk in the grits to prevent any lumps from forming

Let them cook slow and low:

Reduce heat to low, cover, and cook for 20 to 25 minutes while stirring occasionally until they're thick and creamy

Make them irresistible:

Stir in the butter, cheddar cheese, salt, and pepper, then cover and keep warm while you make everything else

Season the shrimp:

Toss your shrimp with Cajun seasoning and set them aside while you cook the bacon

Start the flavor foundation:

Cook the chopped bacon in a large skillet over medium heat until it's crisp, then remove it but keep that precious tablespoon of fat in the pan

Build the vegetable base:

Add your onion and bell pepper to the skillet and sauté for 3 to 4 minutes until softened, then add garlic for just 1 minute

Sear the shrimp:

Push everything to the side, add olive oil, and place shrimp in a single layer, cooking 1 to 2 minutes per side until pink and opaque

Remove the shrimp:

Take them out and set aside while you build the sauce in the same pan

Make the pan sauce:

Pour in chicken broth while scraping up all those browned bits from the bottom, simmer for 2 to 3 minutes, then stir in butter and lemon juice

Bring it all together:

Return the cooked bacon and shrimp to the skillet, toss everything to coat in the sauce, and adjust seasoning with salt and pepper

Plate it up:

Spoon a generous portion of grits into each bowl and top with shrimp, sauce, and vegetables, then finish with chopped parsley

Save

This recipe became my go-to for homesick friends after college, the kind of meal that makes everyone linger at the table long after the bowls are empty.

Making It Your Own

I've swapped in smoked gouda when I wanted something extra sophisticated, and pepper jack brings a completely different vibe when I'm craving more heat. The structure stays the same even when the ingredients shift.

Timing Is Everything

The grits hold their heat beautifully, so start them first and keep them warm while you bang out the shrimp and sauce at the last minute. This ensures everything hits the table at its absolute peak.

Serving Suggestions

A simple arugula salad with lemon vinaigrette cuts through the richness, and crusty bread never hurt anyone's feelings either. Some nights I serve it straight up in shallow bowls and call it dinner.

• Keep extra hot sauce on the table for the heat seekers
• Collard greens on the side make it feel like a proper spread
• A cold beer or crisp white wine ties it all together

Save

There's something about this dish that turns a regular Tuesday into something worth celebrating.

Recipe FAQs

→ What type of grits work best?

Stone-ground grits provide the best texture and flavor, offering a creamy consistency with subtle corn texture. Quick-cooking or instant grits can be used in a pinch but will lack the authentic texture and depth of traditional stone-ground varieties.

→ Can I make this dairy-free?

Substitute the whole milk with unsweetened almond or coconut milk, use vegan butter or olive oil, and replace the cheddar with nutritional yeast or dairy-free cheese shreds. The sauce can be thickened with a cornstarch slurry instead of butter.

→ How do I prevent the grits from becoming lumpy?

Always whisk the grits gradually into the simmering liquid, ensuring they are fully incorporated before reducing heat. Stir frequently during cooking to prevent sticking and ensure even thickness. A wire whisk helps break up any clumps that may form.

→ What can I substitute for bacon?

Smoked paprika or a small amount of smoked salt can provide a similar smoky depth. Andouille sausage, pancetta, or smoked turkey also work well. For a pescatarian version, simply omit the meat and add extra vegetables or mushrooms.

→ How do I know when shrimp are properly cooked?

Shrimp are done when they turn pink and opaque, curling slightly. This typically takes 1-2 minutes per side depending on size. Avoid overcooking as they become rubbery and tough. Remove from heat immediately once they reach the desired color.

→ Can I prepare components ahead?

The grits can be made up to 2 hours ahead and reheated with a splash of liquid. The vegetable mixture can be chopped in advance, but cook the shrimp just before serving for optimal texture. The sauce comes together quickly and is best made fresh.