Save The first time I had shrimp and grits was at a tiny hole-in-the-wall in Charleston, where the waitress warned me about the Cajun kick but I ordered it anyway. That bowl arrived steaming, smelling like bacon and comfort, and one bite changed everything about how I thought about Southern food. Now my kitchen smells just like that restaurant whenever I make this recipe, and my family comes running the second the bacon hits the skillet.
Last winter my neighbor smelled the bacon cooking through our shared wall and knocked on my door with an empty bowl, asking what magic was happening in my kitchen. We ended up eating shrimp and grits together at my counter while the rain pattered against the windows, talking about everything and nothing. Sometimes the best dinner parties are the unplanned ones.
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Ingredients
- Stone-ground grits: These matter more than you might think. Instant grits turn into a sad paste, but stone-ground hold their texture and develop a real corn flavor that stands up to all that rich sauce.
- Chicken broth and milk: Using both creates grits that are savory from the broth but velvety from the milk. Pure water leaves them flat and pure milk makes them too heavy.
- Sharp cheddar cheese: Mild cheese disappears into the grits without contributing much flavor. Sharp brings a tangy bite that cuts through the richness.
- Bacon: Do not skip this. The rendered fat becomes the foundation for the whole sauce, adding a smoky depth that you cannot fake with liquid smoke or shortcuts.
- Large shrimp: Buy the biggest shrimp you can afford. They shrink during cooking, and nobody wants tiny shrimp in a dish this special. Peeled and deveined saves precious time.
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Instructions
- Cook the grits until they turn velvet soft:
- Bring your chicken broth and milk to a gentle simmer, then slowly whisk in the grits like you mean it. Lumps are the enemy here. Reduce the heat to low, cover, and let them cook for 20 to 25 minutes, stirring occasionally so they do not stick. When they are thick and creamy, stir in the butter, cheddar cheese, salt, and pepper. Cover and keep warm.
- Season the shrimp while the grits work:
- Toss the shrimp with Cajun seasoning and set them aside. Letting them sit with the spices while you prep everything else helps the flavor sink in deeper.
- Crisp the bacon and save that precious fat:
- Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon and set it aside, but leave about 1 tablespoon of that liquid gold in the pan. This is your flavor foundation.
- Build the sauce base:
- Add the onion and bell pepper to the bacon fat and sauté for 3 to 4 minutes until softened. Toss in the garlic and cook for just 1 minute, watching carefully so it does not burn. Push all the vegetables to one side.
- Sear the shrimp until they turn pink:
- Add olive oil to the empty side of the skillet and arrange the shrimp in a single layer. Cook them for 1 to 2 minutes per side until they are pink and opaque. Remove the shrimp and set them aside with the bacon.
- Make the sauce come together:
- Pour the chicken broth into the skillet, scraping up all those browned bits from the bottom. Let it simmer for 2 to 3 minutes, then stir in the butter and lemon juice until the sauce looks glossy and irresistible.
- Bring everyone back to the party:
- Return the cooked bacon and shrimp to the skillet. Toss everything together until the shrimp are coated in that luscious sauce. Taste and adjust the salt and pepper.
- Plate it like you are at a restaurant:
- Spoon a generous portion of grits into each bowl. Top with the shrimp, sauce, and vegetables. Sprinkle with fresh parsley and serve immediately while it is all still hot.
Save This recipe became my go-to comfort food after a long week, the kind of meal that feels like a hug no matter what kind of day you have had. Something about the combination of creamy grits and spicy shrimp just works, and I have watched skeptics turn into converts after one bite.
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Making It Your Way
One of the things I love most about this dish is how forgiving it is. I have made it with gouda when I was feeling fancy, and pepper jack when my sister visited and needed extra heat. The structure stays the same, but small tweaks make it feel new every time.
Perfect Pairings
A crisp white wine cuts through the richness beautifully, or you can go full Southern and serve it with sweet tea on a hot day. In winter, I like nothing more than a simple green salad with a sharp vinaigrette to balance all that cream.
Make Ahead Wisdom
You can cook the grits up to an hour ahead and keep them warm over very low heat, stirring occasionally and adding liquid as needed. The sauce base can also be prepped, but cook the shrimp right before serving.
- Chop your vegetables and bacon the night before
- Keep some extra broth warm in case the grits thicken too much
- Have all your ingredients measured before you start cooking
Save There is something deeply satisfying about a dish that comes together this beautifully, and watching people take that first bite never gets old.
