Shrimp and grits is the ultimate Southern comfort dish, bringing together creamy, cheesy grits and perfectly seasoned shrimp in a rich, flavorful sauce. Whether you’re serving it for brunch, dinner, or a special gathering, this dish is sure to impress. The combination of smoky bacon, Cajun-spiced shrimp, and a velvety sauce makes every bite Off the Chain!
Why You’ll Love This Southern Shrimp and Grits Recipe
- Flavor-Packed – Every bite is loaded with smoky, creamy, and savory goodness.
- Comfort Food Classic – The perfect warm and hearty dish for any occasion.
- Easy to Customize – Swap out ingredients to suit your taste, from cheese variations to spice levels.
- Restaurant-Quality at Home – Enjoy a gourmet meal without the high price tag.
Ingredients You’ll Need
- For the grits:
- Corn Grits – stone ground yellow or white grits
- Chicken stock and heavy cream – create a rich and creamy base.
- Parmesan cheese – adds a nutty, savory depth.
- Butter – enhances the texture and flavor.
- For the shrimp and sauce:
- Large shrimp – the bigger the better as always.
- Bacon – provides texture and smokiness.
- Fresh bell peppers, garlic, and shallot – provides a flavorful base for our sauce.
- Tomato paste – adds a rich umami depth
- Cajun seasoning – gives a signature Southern kick.
- Chicken stock and heavy cream – creates a luscious sauce.
- Red pepper flakes – adds some spice
- Salt and Pepper – season to taste and adjust as needed
Tips for the Best Shrimp and Grits
- Use Stone-Ground Grits – They have better texture and flavor than instant grits.
- Whisk Constantly – To prevent lumps, stir frequently while cooking grits.
- Don’t Overcook the Shrimp – They cook quickly, so keep an eye on them to stay tender and juicy.
- Adjust Spice to Taste – Add more or less red pepper flakes depending on your heat preference.
How to Make Shrimp and Grits
Make the Grits
- In a saucepan, bring chicken stock and heavy cream to a simmer over medium heat.
- Slowly whisk in grits to avoid lumps. Reduce heat to low and cook for 20-25 minutes, stirring occasionally.
- Once thick and creamy, stir in butter, Parmesan cheese, and season with salt and pepper to taste. Keep warm.
Cook the Bacon and Shrimp
- In a large skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
2. Season shrimp with Cajun seasoning and cook in the bacon fat for 1-2 minutes per side until just pink. Remove and sat aside.
Make the Sauce
- In the same skillet, add bell peppers, shallot, and garlic. Sauté until softened, about 3-4 minutes.
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Pour in chicken stock, scraping up any browned bits from the pan. Simmer for 2 minutes.
- Stir in heavy cream and red pepper flakes. Simmer until the sauce thickens slightly, about 2-3 minutes.
Combine the Ingredients
- Return the shrimp and bacon to the skillet, tossing to coat in the sauce.
2. Spoon the creamy grits into bowls, top with the shrimp and sauce, and garnish with extra Parmesan or chopped green onions if desired.
Southern Shrimp and Grits
Shrimp and Grits is a Southern Classic that combines creamy, cheesy grits with juicy, flavorful shrimp for the ultimate comfort food. Perfect for brunch, dinner, or any time you're craving bold Southern flavors, this easy recipe comes together quickly and delivers big on taste.
Ingredients
For the Grits:
- 1 cup yellow stone ground corn grits or white
- 2 cups chicken stock
- 1 cup heavy cream
- 2 tbsp butter
- ½ cup Parmesan cheese grated
- Salt & black pepper to taste
For the Shrimp & Sauce:
- 4 slices bacon chopped
- 1 lb large shrimp peeled & deveined
- ½ red bell pepper diced
- ½ green bell pepper diced
- 1 shallot minced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- ½ cup chicken stock
- ½ cup heavy cream
- 1 tbsp Cajun seasoning
- ½ tsp red pepper flakes adjust to taste
- Salt & black pepper to taste
Instructions
- Cook grits in chicken stock and heavy cream over low heat for 20-25 minutes until thick. Stir in butter, Parmesan, salt, and pepper. Keep warm.
- Cook bacon in a skillet over medium heat until crispy (5-6 minutes), then remove. Leave 1 tbsp of bacon fat in the pan. Cook seasoned shrimp in bacon fat for 1-2 minutes per side until pink, then set aside.
- Sauté bell peppers, and shallot in the skillet for 3-4 minutes. add garlic and cook for 30 seconds until fragrant. Stir in tomato paste, let cook for 1 minute. then add chicken stock, scraping the pan. Simmer for 2 minutes, then stir in heavy cream and red pepper flakes, cooking for 2-3 minutes until the sauce thickens.
- Return shrimp and bacon to the skillet and toss to coat.
- Serve shrimp and sauce over creamy grits, garnished with Parmesan or green onions.
