Shrimp and Grits Southern Style

The first time I had shrimp and grits was at a tiny breakfast spot in Charleston where the waitress called everyone honey and the grits came in a bowl big enough to feed a small family. I remember sitting there in the early morning light, watching steam rise off my spoon, and thinking how something so simple could taste so incredibly right. That bowl changed everything I thought about Southern cooking. Now whenever I make it at home, my kitchen fills with that same comforting aroma that makes even the grayest winter morning feel warm.

Last summer I made this for my sister who claimed she hated grits after a bad experience with the instant kind in college. I did not tell her what we were having, just served these bowls with plenty of hot sauce on the side. She took one bite, looked at me with those wide eyes, and asked why I had been hiding this from her our entire lives. Now she texts me every Sunday morning asking if it is a shrimp and grits kind of day.

Ingredients

• Stone-ground grits: The coarse texture matters here, instant grits turn into glue and they will not give you that creamy consistency you want
• Low-sodium chicken broth: Using broth instead of water adds depth, and going low-sodium lets you control the salt level since the cheese and bacon bring their own salty punch
• Whole milk: This makes the grits luxurious without being heavy, and the milk solids help create that velvety texture
• Sharp cheddar cheese: The sharpness cuts through the richness of the dish and adds that punchy flavor that mild cheese just cannot deliver
• Large shrimp: Buy them already peeled and deveined if you want to save time, just make sure they are raw not pre-cooked
• Cajun seasoning: This is where the dish gets its backbone, so do not be shy with it but taste as you go since blends vary wildly in heat
• Bacon: The smoky saltiness from bacon ties everything together and cooking it first gives you that precious rendered fat to cook the vegetables in
• Bell pepper: Red adds sweetness and color while green brings a slight bitterness, either works beautifully here

Instructions

Get your grits going first:

Bring your broth and milk to a gentle simmer, then slowly whisk in the grits like you are trying to prevent any lumps from forming. Turn the heat down to low, put a lid on it, and let it cook for about 20 minutes, stirring every now and then so it does not stick to the bottom.

Make them creamy and dreamy:

Once the grits are tender and thick, stir in the butter and cheddar cheese until everything melts together into this gorgeous pool of comfort. Season with salt and pepper, then cover it up and keep it warm while you make the shrimp.

Season and prep:

Toss your shrimp with the Cajun seasoning and let them hang out while you get everything else ready, which helps them develop better flavor when they hit the heat.

Start the flavor base:

Cook your chopped bacon in a large skillet until it is crispy and perfect, then take it out but keep that precious bacon fat in the pan because that is liquid gold right there.

Build the vegetable foundation:

Toss in your onion and bell pepper and let them cook for a few minutes until they are soft and fragrant, then add the garlic for just a minute so it does not burn and turn bitter.

Sear the shrimp:

Push everything to the side, add a little olive oil, and lay those seasoned shrimp in a single layer. Let them cook for about a minute per side until they turn pink and opaque, then take them out before they overcook.

Create the sauce:

Pour in the chicken broth and use your spoon to scrape up all those browned bits from the bottom of the pan, then let it simmer for a couple minutes. Stir in the butter and lemon juice until you have this glossy sauce that coats the back of a spoon.

Bring it all together:

Toss the cooked bacon and shrimp back into the pan and give everything a gentle toss so the sauce coats everything beautifully. Taste it and adjust the salt and pepper if it needs it.

Plate it up:

Spoon a generous portion of those cheesy grits into each bowl and top with the shrimp and all that sauce. Sprinkle with fresh parsley and watch everyone dive in like they have never eaten before.

Save

My dad always said the best meals are the ones that make you lean back in your chair and sigh, and this dish does that every single time. I have served it for Christmas morning brunch and Tuesday night dinner, and it somehow works for both. That is the magic of really good Southern food.

The Art of Perfect Grits

I learned the hard way that not all grits are created equal, and spending a few extra dollars on stone-ground makes all the difference in the world. They have a nutty flavor and texture that transforms this dish from good to unforgettable. The whisking in the beginning is tedious but worth every second of effort.

Making It Your Own

Sometimes I swap in smoked gouda or pepper jack for the cheddar when I want to mix things up, and both bring something completely different to the party. I have also made this with andouille sausage instead of bacon when I wanted even more smoke and heat. The recipe is forgiving, which is why it has become my go-to for feeding hungry crowds.

Serving Suggestions

This dish is filling enough to stand on its own, but a simple green salad with a bright vinaigrette cuts through the richness nicely. Some crusty bread on the table never hurt anyone either, especially for mopping up that sauce. I have also served it alongside sautéed greens when I want to pretend we are eating a balanced meal.

• Keep hot sauce on the table so guests can heat things up to their liking
• A cold glass of sweet tea or dry white wine pairs beautifully with all these bold flavors
• Leftovers reheat surprisingly well if you store the grits and shrimp separately

Save

There is something about a bowl of shrimp and grits that feels like a warm hug from someone who loves you. I hope this recipe finds its way into your regular rotation and creates as many happy moments around your table as it has around mine.

Recipe FAQs

→ What type of grits work best?

Stone-ground grits deliver the best texture and flavor. They take longer to cook than instant or quick-cooking varieties but produce superior creaminess. Yellow or white grits both work wonderfully.

→ Can I make this dish without bacon?

Absolutely. Simply omit the bacon and use olive oil or additional butter to sauté the vegetables. Consider adding smoked paprika to maintain depth of flavor.

→ How do I prevent grits from becoming lumpy?

Whisk the grits gradually into the simmering liquid, pouring slowly in a steady stream. Keep whisking for the first minute or two to ensure smooth incorporation, then stir occasionally during cooking.

→ Can I use frozen shrimp?

Fresh shrimp is ideal, but frozen works well. Thaw completely in the refrigerator before cooking, then pat dry thoroughly with paper towels to ensure proper searing.

→ How do I store leftovers?

Store grits and shrimp separately in airtight containers for up to 2 days. Reheat grits with a splash of milk or broth to restore creaminess. Warm shrimp gently to avoid overcooking.

→ What pairs well with this dish?

Sautéed greens like collards or kale make an excellent side. For brunch, serve with biscuits and fresh fruit. At dinner, roasted asparagus or a simple green salad balances the richness.