Shrimp and Creamy Grits (Print Version)

Creamy corn grits paired with succulent sautéed shrimp and a rich, savory sauce for a Southern classic.

# What You'll Need:

→ Grits

01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Shrimp and Sauce

08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 2 tablespoons olive oil
11 - 4 slices bacon, chopped
12 - 1 small onion, finely diced
13 - 1 bell pepper, diced
14 - 2 cloves garlic, minced
15 - 1/2 cup chicken broth
16 - 2 tablespoons unsalted butter
17 - 2 tablespoons fresh parsley, chopped
18 - Juice of 1/2 lemon
19 - Salt and black pepper to taste

# How to Make It:

01 - Bring chicken broth and milk to a simmer in a medium saucepan. Gradually whisk in grits. Reduce heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally until thickened. Stir in butter, cheddar cheese, salt, and black pepper. Keep covered and warm.
02 - Toss shrimp with Cajun seasoning and set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon, reserving about one tablespoon of bacon fat in the pan.
04 - Add onion and bell pepper to the skillet and sauté for 3 to 4 minutes until tender. Add garlic and cook for one minute.
05 - Push vegetables to the side, add olive oil, and place shrimp in a single layer. Cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
06 - Pour chicken broth into the skillet, scraping browned bits from the bottom. Simmer 2 to 3 minutes. Stir in butter and lemon juice.
07 - Return cooked bacon and shrimp to the skillet. Toss to coat evenly with sauce. Adjust seasoning with salt and pepper as needed.
08 - Spoon generous portions of grits into bowls. Top with shrimp, sauce, and vegetables. Garnish with chopped parsley.

# Expert Tips:

01 -
  • The creamy grits balance perfectly with the spicy savory shrimp creating that restaurant quality texture people think you cant achieve at home
  • Bacon fat adds an irresistible depth that makes this dish disappear faster than you can serve it
02 -
  • Grits thicken quickly as they stand, so if they get too stiff while you finish the shrimp, stir in a splash more milk or broth.
  • Overcooked shrimp turn rubbery fast. Pull them the second they turn pink, because they will cook a bit more when you return them to the sauce.
03 -
  • Pat the shrimp dry before seasoning them so the spices actually stick instead of sliding right off.
  • Let the sauce reduce slightly if it seems too thin, but remember it will thicken as it stands.
Go Back