Shrimp and Grits

The steam was still rising from my bowl when I first tried shrimp and grits at a tiny Charleston restaurant tucked away from the main tourist drag. I remember thinking how something so simple could taste so complex, the creamy corn balancing perfectly with the spicy, savory shrimp. That bowl changed everything I thought I knew about Southern cooking. It has become my go-to comfort food, whether I am celebrating something big or just nursing a quiet Tuesday evening craving.

Last winter, my friend Sarah came over after a rough week at work, and I made this recipe for her. She took one bite and actually went quiet for a full minute, which is saying something for Sarah. We sat at the kitchen table while the rain tapped against the windows, eating until our bowls were completely clean. That is the kind of food this is, the kind that makes problems feel smaller and conversations feel easier.

Ingredients

• 1 cup stone-ground grits: Stone-ground grits have better texture and flavor than instant versions, worth the extra cooking time
• 4 cups low-sodium chicken broth: Using broth instead of water adds depth, and low sodium lets you control the salt level
• 1 cup whole milk: Makes the grits incredibly creamy, though you can use half-and-half for even more richness
• 2 tbsp unsalted butter: Adds essential richness to the finished grits
• 1 cup sharp cheddar cheese: Sharp cheese gives the most flavor contrast against the mild corn
• 1/2 tsp salt and 1/4 tsp black pepper: Basic seasoning that brings everything together
• 1 lb large shrimp: Peeled and deveined saves time, and large shrimp hold up better in the sauce
• 1 tbsp Cajun seasoning: Brings that signature Southern kick without extra effort
• 4 slices bacon: The rendered fat creates a flavor base, and crispy bacon adds perfect texture
• 1 small onion and 1 bell pepper: The holy trinity start of any good Southern sauce
• 2 cloves garlic: Minced fresh garlic adds aromatic depth
• 1/2 cup chicken broth: Creates the quick pan sauce that ties everything together
• 2 tbsp unsalted butter: Finishes the sauce with glossy richness
• 2 tbsp fresh parsley and juice of 1/2 lemon: Bright elements that cut through the richness

Instructions

Make the creamy grits:

Bring the chicken broth and milk to a gentle simmer in a medium saucepan, then slowly whisk in the grits to prevent lumps. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally until the grits are tender and have absorbed most of the liquid.

Add the cheese:

Stir in the butter until melted, then fold in the shredded cheddar cheese until completely incorporated. Season with salt and pepper, cover, and keep warm while you make the shrimp.

Season and prep:

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

Cook the bacon:

In a large skillet over medium heat, cook the chopped bacon until crispy, then remove with a slotted spoon but reserve about one tablespoon of the rendered fat in the pan.

Sauté the vegetables:

Add the onion and bell pepper to the bacon fat and sauté for 3-4 minutes until softened, then add the garlic and cook for just one minute until fragrant.

Sear the shrimp:

Push the vegetables to the side, add the olive oil, and arrange the shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque, then remove the shrimp and set aside.

Build the sauce:

Pour the chicken broth into the skillet, scraping up all the browned bits from the bottom. Simmer for 2-3 minutes until slightly reduced, then stir in the butter and lemon juice until glossy.

Combine and serve:

Return the cooked bacon and shrimp to the skillet, tossing everything to coat in the sauce. Spoon a generous portion of grits into each bowl and top with the shrimp mixture and vegetables, garnishing with fresh parsley.

Save

My dad, who is notoriously skeptical of anything he considers too fancy, tried this on a visit last spring. He took that first cautious bite, eyebrows raised, and immediately went back for seconds. Now he asks for it every time he comes to town, and I have learned to double the recipe because there are never leftovers.

Making It Your Own

I have found that smoked gouda creates an incredible depth in the grits, especially when paired with the spicy shrimp. Sometimes I add a splash of heavy cream right at the end if I want them extra luxurious. The recipe is forgiving like that, welcoming whatever tweaks make it perfect for your table.

Timing Is Everything

The key to serving this dish hot is timing the shrimp so they finish right when the grits are done. I start the grits first, then begin the bacon and vegetables about ten minutes before the grits finish. This way everything comes together at the perfect moment, and you are not trying to keep components warm while others finish cooking.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through the richness beautifully. I also love serving roasted asparagus or sautéed collard greens on the side for a complete Southern meal.

• Crusty bread is perfect for sopping up any extra sauce
• A cold glass of sweet tea or crisp white wine balances the spice
• Keep extra hot sauce on the table for those who like more heat

Save

There is something deeply satisfying about this dish, the way it brings people together around the table. I hope it becomes a favorite in your home too.

Recipe Help & Answers

→ What type of grits work best?

Stone-ground grits provide the best texture and flavor, taking about 20-25 minutes to cook. Instant or quick-cooking grits can be used in a pinch, but they won't have the same creamy consistency or corn depth.

→ Can I make this dish pescatarian?

Simply omit the bacon and use vegetable broth instead of chicken broth. The dish remains flavorful with the Cajun-spiced shrimp and vegetable medley in the butter-lemon sauce.

→ How do I prevent grits from becoming lumpy?

Always whisk grits slowly into simmering liquid, not the other way around. Stir continuously for the first minute, then occasionally throughout cooking. Using stone-ground grits also helps achieve smoother results.

→ What sides complement this dish?

Fried green tomatoes, collard greens, or a simple arugula salad with vinaigrette balance the richness. Cornbread or buttermilk biscuits also make excellent accompaniments.

→ Can I adjust the spice level?

The Cajun seasoning provides moderate heat. For more kick, add cayenne pepper or hot sauce to the shrimp coating. To reduce heat, use a milder seasoning blend or simply salt and pepper the shrimp.

→ How should I store leftovers?

Store grits and shrimp separately in airtight containers for up to 2 days. Reheat grits with a splash of milk or water to restore creaminess. Gently warm the shrimp in a skillet over low heat.