This Shrimp and Grits Recipe is the ultimate guide to mastering the beloved Southern classic right in your own kitchen. We’re talking perfectly cooked, savory shrimp in a rich, flavorful sauce, all served over the creamiest, dreamiest cheese grits you’ve ever had. Forget saving this dish for a restaurant; this recipe is surprisingly simple and delivers a truly comforting meal that’s perfect for a weeknight dinner or a special weekend brunch. Get ready to fall in love with this iconic dish.
Why You’ll Love This Shrimp and Grits Recipe
This isn’t just any recipe; it’s a celebration of flavor and texture that defines Southern comfort food. The shrimp are cooked to perfection with smoky bacon, garlic, and a hint of spice, creating a sauce that beautifully complements the rich, cheesy grits. It’s a satisfying, soulful dish that comes together in under an hour.
- Rich & Flavorful: The combination of smoky bacon, savory shrimp, and creamy cheese grits is an unforgettable taste experience.
- Quick & Easy: Despite its gourmet feel, this dish is straightforward and perfect for home cooks of any skill level.
- Versatile: Ideal for a hearty dinner, a luxurious brunch, or even a special occasion. For another amazing seafood meal, try this decadent seafood lasagna.
The Key to Authentic Southern Shrimp and Grits: The Ingredients
The magic of this dish lies in using quality ingredients. Each component plays a crucial role in building the layers of flavor that make this Shrimp and Grits recipe so special.
For the Creamy Cheese Grits
- Stone-Ground or Old-Fashioned Grits: These provide the best texture. Avoid instant grits, as they won’t yield the same creamy consistency.
- Chicken Broth & Milk: Using a combination of both creates a richer flavor and creamier texture than using water alone.
- Sharp Cheddar Cheese: Freshly grated cheese melts better and provides a robust, tangy flavor.
- Unsalted Butter: Adds richness and a smooth finish.
For the Savory Shrimp and Sauce
- Large Shrimp: Use raw, peeled, and deveined shrimp for the best flavor and texture.
- Bacon: Thick-cut bacon provides a smoky, savory base for the sauce.
- Garlic & Shallot: The aromatic foundation of our sauce.
- White Wine: A dry white wine like Sauvignon Blanc deglazes the pan and adds a layer of acidity and complexity.
- Lemon Juice: Freshly squeezed lemon juice brightens up all the flavors.
- Cajun Seasoning: Provides a gentle, smoky heat. If you enjoy this flavor profile, you’ll love this creamy cajun chicken recipe.
- Fresh Parsley: Adds a pop of color and fresh, herbaceous notes.
How to Make The Best Shrimp and Grits Recipe Step-by-Step
Follow these simple steps to create a dish that tastes like it came from a high-end Southern kitchen. We’ll start with the grits, as they take the longest to cook, allowing everything to come together at the same time.
Step 1: Cook the Grits
In a medium saucepan, bring the chicken broth, milk, and salt to a boil. Slowly whisk in the grits to prevent lumps. Reduce the heat to low, cover, and let them simmer for about 20-25 minutes, stirring occasionally until they are thick and creamy. Once cooked, turn off the heat and stir in the butter and sharp cheddar cheese until melted and smooth. Keep covered while you prepare the shrimp.
Step 2: Prepare the Shrimp
While the grits are simmering, pat the shrimp dry with a paper towel. Season them generously with Cajun seasoning, salt, and pepper. In a large skillet over medium-high heat, cook the chopped bacon until it’s crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the skillet.
Step 3: Make the Savory Sauce
Add the seasoned shrimp to the hot bacon grease and cook for 1-2 minutes per side, until pink and just cooked through. Be careful not to overcook them. Remove the shrimp from the skillet and set them aside. Add the minced shallot and garlic to the skillet and cook for about 1 minute until fragrant. Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
Step 4: Combine and Serve
Stir the chicken broth and lemon juice into the skillet and bring it to a simmer. Let it cook for 2-3 minutes to allow the sauce to thicken slightly. Return the cooked shrimp and crispy bacon to the skillet, stirring to coat everything in the sauce. Turn off the heat and stir in the fresh parsley. To serve, spoon a generous amount of cheesy grits into a bowl and top with the shrimp and sauce mixture. Serve immediately.
Pro Tips for Restaurant-Quality Results
A few simple tricks can elevate your homemade shrimp and grits from good to absolutely spectacular.
- Don’t Rush the Grits: The key to creamy grits is slow simmering. Give them the time they need to absorb the liquid and soften completely.
- Use Quality Shrimp: Fresh, wild-caught shrimp will always provide the best flavor. If using frozen, make sure they are fully thawed and patted very dry before cooking.
- Grate Your Own Cheese: Pre-shredded cheeses contain anti-caking agents that can make your grits grainy. Grating a block of sharp cheddar yourself will result in a much smoother melt.
What to Serve with Shrimp and Grits
This dish is a complete meal on its own, but it also pairs wonderfully with a few simple sides. A crisp green salad with a light vinaigrette can cut through the richness. For a true Southern feast, serve it alongside some collard greens or honey balsamic brussels sprouts.
Storing and Reheating Leftovers
Store leftover shrimp and grits in separate airtight containers in the refrigerator for up to 3 days. Grits will thicken considerably once chilled. To reheat, add a splash of milk or broth to the grits in a saucepan and warm over low heat, stirring until creamy. The shrimp can be gently reheated in a skillet over low heat until warmed through.
Frequently Asked Questions
We recommend using raw shrimp for the best flavor and texture. Pre-cooked shrimp can easily become tough and rubbery when reheated. If you must use them, add them to the sauce at the very end, just to warm them through.
Grits naturally thicken and set as they cool. To keep them creamy for serving, keep them covered and warm over very low heat. If they become too thick, you can stir in a splash of warm milk or broth until they reach your desired consistency.
To ensure creamy, lump-free grits, slowly whisk the grits into your boiling liquid (a mix of broth and milk is best). Once incorporated, reduce the heat to a low simmer and stir frequently to prevent lumps from forming at the bottom of the pan.
The sauce is a savory and rich gravy built on a foundation of rendered bacon fat. It typically includes aromatics like garlic and shallots, a liquid for deglazing (like white wine or chicken broth), Cajun spices, and a squeeze of fresh lemon juice to brighten the flavors.
Stone-ground or old-fashioned grits are the best choice. They have a superior texture and flavor compared to quick or instant grits, which can be gummy. Slow-cooking stone-ground grits is key to achieving that perfectly creamy consistency.
More Delicious Recipes You’ll Love
If you enjoyed this recipe, be sure to explore some of our other dinner favorites. This Mississippi Pot Roast is another comfort food classic, and these Honey Garlic Salmon Bites are perfect for a quick and healthy meal.
Share Your Creation!
We hope you love this authentic Shrimp and Grits Recipe as much as we do! It’s a true taste of the South that brings warmth and comfort to any table. If you make this dish, please leave a comment below and let us know how it turned out. Don’t forget to share a photo of your masterpiece on Pinterest!
Shrimp and Grits Recipe
Shrimp and Grits Recipe (The Ultimate Southern Classic)
Ingredients
Equipment
Method
- 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.
- Once cooked, remove the grits from the heat. Stir in the butter and shredded cheddar cheese until smooth and melted. Keep covered.
- While grits cook, pat shrimp dry and season with Cajun seasoning, salt, and pepper.
- 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.
- Add the shrimp to the skillet and cook for 1-2 minutes per side, until pink. Remove shrimp and set aside.
- Add the minced shallot and garlic to the skillet and cook for 1 minute until fragrant.
- Deglaze the pan with white wine, scraping up any browned bits. Cook until the wine has reduced by half.
- 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.
- Return the shrimp and crispy bacon to the skillet. Stir to coat with the sauce.
- 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 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.
