Classic Southern Shrimp and Grits

Southern shrimp and grits combines tender, seasoned shrimp with creamy stone-ground grits and a savory bacon pan sauce. The grits are cooked with chicken broth and milk, then finished with butter and sharp cheddar for a smooth, rich texture.

Bacon, onion, bell pepper, garlic, Worcestershire sauce, and lemon create a flavorful sauce for the shrimp. Because shrimp cook quickly, the grits should be nearly finished before the seafood goes into the skillet.

Serve this dish immediately while the shrimp are tender and the grits are warm and creamy.

Why You’ll Love This Recipe

• Creamy cheddar grits provide a comforting base for seasoned shrimp.
• Bacon adds smoky flavor to the shrimp and pan sauce.
• The shrimp mixture cooks in about 15 minutes.
• Lemon juice balances the richness of the bacon, butter, and cheese.
• The amount of cayenne can be adjusted for mild or spicy results.
• The recipe works for brunch, lunch, or dinner.

Ingredients

For the Grits

• 3 cups low-sodium chicken broth: Gives the grits more flavor than water alone.
• 1 cup whole milk: Creates a creamier consistency.
• 1 cup stone-ground grits: Provides the traditional corn flavor and texture.
• 1/2 teaspoon kosher salt: Seasons the grits as they cook.
• 2 tablespoons unsalted butter: Adds richness and smoothness.
• 1 cup shredded sharp cheddar cheese: Melts into the hot grits for a savory finish.

For the Shrimp

• 4 slices thick-cut bacon, chopped: Provides smoky flavor and cooking fat.
• 1 pound large shrimp, peeled and deveined: Use approximately 21- to 25-count shrimp.
• 1 teaspoon smoked or sweet paprika: Adds color and mild warmth.
• 1/2 teaspoon kosher salt: Seasons the shrimp.
• 1/4 teaspoon ground black pepper: Adds gentle heat.
• 1/8 teaspoon cayenne pepper, optional: Adds spice.
• 1/2 small yellow onion, finely diced: Adds sweetness and depth.
• 1/2 red bell pepper, finely diced: Provides color and mild sweetness.
• 3 garlic cloves, minced: Adds savory flavor.
• 1 tablespoon all-purpose flour: Thickens the pan sauce.
• 3/4 cup low-sodium chicken broth: Forms the base of the sauce.
• 1 teaspoon Worcestershire sauce: Adds savory complexity.
• 1 tablespoon fresh lemon juice: Brightens the sauce.
• 3 green onions, thinly sliced: Add a mild onion flavor.
• 2 tablespoons chopped fresh parsley, optional: Adds freshness before serving.

Ingredient Substitutions

• Stone-ground grits: Regular grits can be used, but the cooking time may be shorter. Follow the package directions and avoid instant grits.
• Whole milk: Use 2% milk or half-and-half. Half-and-half will make the grits richer.
• Sharp cheddar: Substitute Monterey Jack, smoked Gouda, or white cheddar.
• Bacon: Use turkey bacon with 1 tablespoon of olive oil or butter added to the skillet.
• Large shrimp: Medium shrimp can be used but will cook more quickly.
• Red bell pepper: Use green bell pepper or omit it.
• All-purpose flour: Substitute 2 teaspoons cornstarch mixed with 2 teaspoons cold water and add it with the broth.
• Chicken broth: Seafood stock or vegetable broth can be used.

How to Make Shrimp and Grits

1. Heat the cooking liquid.
   Combine 3 cups chicken broth, the milk, and 1/2 teaspoon salt in a medium saucepan. Bring the mixture to a gentle boil over medium heat, watching carefully so the milk does not boil over.
2. Whisk in the grits.
   Slowly pour the grits into the simmering liquid while whisking continuously. Adding them gradually helps prevent lumps.
3. Cook the grits.
   Reduce the heat to low and cover the saucepan partially. Cook according to the package directions, usually 20 to 30 minutes, stirring every few minutes. The grits should become tender and creamy rather than gritty.
4. Finish the grits.
   Remove the saucepan from the heat. Stir in the butter and cheddar until completely melted. Cover and keep warm. If the grits thicken too much, stir in a splash of warm milk or broth.
5. Season the shrimp.
   While the grits cook, pat the shrimp dry. Toss them with the paprika, 1/2 teaspoon salt, black pepper, and optional cayenne.
6. Cook the bacon.
   Place the chopped bacon in a large skillet over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until crisp. Transfer the bacon to a paper towel-lined plate, leaving approximately 2 tablespoons of bacon drippings in the skillet.
7. Cook the shrimp.
   Increase the heat to medium-high. Add the shrimp in a single layer and cook for 1 to 2 minutes on the first side. Turn and cook for another minute, until the shrimp are lightly browned but not completely cooked. Transfer them to a plate.
8. Sauté the vegetables.
   Reduce the heat to medium. Add the onion and bell pepper to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until softened.
9. Add the garlic and flour.
   Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook for 1 minute, stirring continuously.
10. Make the pan sauce.
    Gradually pour in 3/4 cup chicken broth while stirring and scraping up any browned pieces. Add the Worcestershire sauce and simmer for 2 to 3 minutes, until the sauce thickens slightly.
11. Finish the shrimp.
    Return the shrimp and any accumulated juices to the skillet. Cook for 1 to 2 minutes, stirring gently, until the shrimp are opaque and reach 145°F.
12. Add the finishing ingredients.
    Remove the skillet from the heat. Stir in the lemon juice, most of the bacon, and half of the green onions.
13. Assemble the dish.
    Divide the warm grits among four shallow bowls. Spoon the shrimp and sauce over the top. Garnish with the remaining bacon, green onions, and parsley, if using.

Tips for the Best Southern Shrimp and Grits

• Use stone-ground grits for a pronounced corn flavor and creamy texture.
• Add the grits gradually while whisking to prevent lumps.
• Stir the grits regularly, especially near the end of cooking.
• Pat the shrimp dry so they brown instead of steaming.
• Cook the shrimp briefly at first and finish them in the sauce.
• Reserve some bacon for garnishing so it remains crisp.
• Serve the dish immediately because grits thicken as they cool.

Common Mistakes to Avoid

Using Instant Grits

Instant grits have a finer, softer texture and do not provide the same flavor as stone-ground grits. Regular grits are a better quick-cooking substitute.

Adding the Grits Too Quickly

Pouring all the grits into the liquid at once can create lumps. Add them in a slow stream while whisking.

Overcooking the Shrimp

Shrimp become firm and rubbery when cooked too long. Remove them from the skillet while slightly underdone and finish cooking them in the sauce.

Discarding All the Bacon Drippings

The rendered bacon fat adds important flavor to the shrimp and vegetables. Leave approximately 2 tablespoons in the skillet.

Preparing the Shrimp Too Early

Grits take longer than shrimp. Begin cooking the shrimp mixture when the grits are nearly tender.

Variations

Spicy Shrimp and Grits

Increase the cayenne to 1/4 teaspoon and add several dashes of hot sauce to the pan sauce.

Andouille Shrimp and Grits

Brown 6 ounces of sliced andouille sausage after cooking the bacon. Return it to the skillet with the shrimp.

Garlic Butter Shrimp and Grits

Omit the bacon and cook the shrimp and vegetables in 3 tablespoons of butter. Increase the garlic to 4 cloves.

Mushroom Shrimp and Grits

Add 8 ounces of sliced mushrooms with the onion and bell pepper. Cook until the mushrooms have released their moisture and begun to brown.

Tomato Shrimp and Grits

Add 1 cup of halved cherry tomatoes with the onion and bell pepper. Cook until the tomatoes soften slightly.

What to Serve With Southern Shrimp and Grits

• Buttermilk biscuits
• Southern-style cornbread
• Collard greens
• Sautéed green beans
• A simple green salad
• Fresh fruit salad

How to Store

Store the shrimp mixture and grits in separate airtight containers when possible. Refrigerate for up to 3 days.

Reheat the grits in a saucepan over low heat with a splash of milk or broth. Stir frequently until creamy and hot.

Reheat the shrimp and sauce gently in a skillet over low heat. Avoid prolonged cooking, which can make the shrimp rubbery. The microwave can be used in short intervals at reduced power.

Cooked grits can be frozen for up to 2 months. The shrimp can also be frozen, but their texture may become firmer after reheating. For the most reliable texture, prepare the shrimp fresh.

Frequently Asked Questions

What type of grits should I use?

Stone-ground grits provide a traditional corn flavor and hearty texture. Regular grits can also work, but avoid instant grits when possible.

Can I use frozen shrimp?

Yes. Thaw the shrimp overnight in the refrigerator or under cold running water. Drain and dry them thoroughly before seasoning.

Should I remove the shrimp tails?

Removing the tails makes the dish easier to eat. They can be left on for presentation if preferred.

Why are my grits lumpy?

The grits may have been added too quickly or not whisked during the first few minutes. Slowly pour them into simmering liquid while whisking continuously.

How do I thin grits that have become too thick?

Stir in warm milk or chicken broth a few tablespoons at a time until the desired consistency is reached.

How do I know when shrimp are cooked?

Cooked shrimp should be opaque and curved into a loose C shape. Their internal temperature should reach 145°F.

Can I make shrimp and grits ahead of time?

The grits and sauce can be prepared ahead, but the shrimp are best cooked shortly before serving. Reheat the grits with additional liquid and finish the shrimp in the warm sauce.

Final Thoughts

Southern shrimp and grits balances creamy cheddar grits with seasoned shrimp, smoky bacon, and a savory pan sauce. Preparing the grits first and cooking the shrimp only briefly helps both components reach the table with the proper texture.