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A high-angle shot showing a bowl of creamy Southern-style grits topped with savory shrimp and a rich, flavorful sauce.

Shrimp and Grits Recipe (The Ultimate Southern Classic)

This Shrimp and Grits Recipe delivers a truly comforting meal, featuring savory shrimp and smoky bacon in a rich sauce, all served over the creamiest, dreamiest cheese grits you've ever had. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Brunch, Dinner, Main Course
Cuisine: American, Southern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Cheese Grits
  • 1 cup stone-ground grits not instant
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup sharp cheddar cheese freshly shredded
  • 4 tbsp unsalted butter
  • 1/2 tsp salt
For the Shrimp and Sauce
  • 1 lb large shrimp peeled and deveined
  • 4 slices thick-cut bacon chopped
  • 1 shallot finely minced
  • 3 cloves garlic minced
  • 1 tbsp Cajun seasoning
  • 1/4 cup dry white wine like Sauvignon Blanc
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped, for garnish
  • Salt and black pepper to taste

Equipment

  • 1 Large Skillet
  • 1 Medium Saucepan
  • 1 Whisk

Method
 

  1. In a medium saucepan, bring 2 cups chicken broth, milk, and salt to a boil. Slowly whisk in the grits. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until thick and creamy.
  2. Once cooked, remove the grits from the heat. Stir in the butter and shredded cheddar cheese until smooth and melted. Keep covered.
  3. While grits cook, pat shrimp dry and season with Cajun seasoning, salt, and pepper.
  4. In a large skillet over medium-high heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon, leaving the rendered fat in the skillet.
  5. Add the shrimp to the skillet and cook for 1-2 minutes per side, until pink. Remove shrimp and set aside.
  6. Add the minced shallot and garlic to the skillet and cook for 1 minute until fragrant.
  7. Deglaze the pan with white wine, scraping up any browned bits. Cook until the wine has reduced by half.
  8. Stir in 1/2 cup chicken broth and the lemon juice. Bring to a simmer and cook for 2-3 minutes to thicken the sauce slightly.
  9. Return the shrimp and crispy bacon to the skillet. Stir to coat with the sauce.
  10. To serve, spoon a generous portion of cheesy grits into each bowl and top with the shrimp and sauce mixture. Garnish with fresh parsley.

Notes

Tip 1: Don't use instant grits! Stone-ground or old-fashioned grits are essential for the authentic creamy texture.
Tip 2: Patting the shrimp completely dry before seasoning helps them get a nice sear instead of steaming in the pan.
Tip 3: For an extra kick, add a pinch of red pepper flakes to the sauce along with the garlic.