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Shrimp and grits 1

Classic Southern Shrimp and Grits

This classic shrimp and grits recipe balances creamy, stone-ground grits with succulent shrimp and a savory sauce that creates the ultimate comfort food experience. Originally a humble fisherman's breakfast in the Lowcountry of South Carolina, this dish has become one of America's most celebrated comfort foods.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Main Course
Cuisine American, Southern
Servings 4 servings
Calories 585 kcal

Equipment

  • Large Skillet
  • Medium Saucepan
  • Wooden Spoon

Ingredients
  

For the Grits

  • 1 cup stone-ground grits not instant
  • 4 cups chicken broth or water
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 cup sharp cheddar cheese grated
  • salt and pepper to taste

For the Shrimp

  • 1 pound large shrimp 16-20 count, peeled and deveined
  • 4 slices bacon diced
  • 1 small onion finely diced
  • 1 bell pepper diced (red preferred for sweetness and color)
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon Cajun seasoning
  • 2 green onions thinly sliced
  • hot sauce to taste

Instructions
 

  • Bring chicken broth to a boil in a medium saucepan over high heat. Gradually whisk in the grits, reducing heat to low. Cook for about 5 minutes, stirring constantly to prevent lumps.
  • Add the cream and continue cooking on low heat for 20-25 minutes, stirring occasionally until the grits are tender and have thickened to your desired consistency. If they become too thick, add a splash of broth or water to adjust.
  • Once the grits are tender, stir in the butter and grated cheese until fully melted and incorporated. Season with salt and pepper to taste. Remove from heat, cover, and keep warm while preparing the shrimp.
  • In a large skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate, leaving the bacon fat in the pan.
  • Add the diced onion and bell pepper to the bacon fat and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  • Add the shrimp and Cajun seasoning to the skillet. Cook for 2 minutes on each side until they turn pink and start to curl. Be careful not to overcook.
  • Add the chicken broth, lemon juice, and Worcestershire sauce to the skillet. Bring to a simmer and cook for 2-3 minutes until the sauce slightly thickens. Return the bacon to the pan and stir in most of the parsley, reserving some for garnish.
  • Divide the warm grits among serving bowls. Top with the shrimp mixture and sauce. Garnish with sliced green onions, remaining parsley, and hot sauce if desired. Serve immediately.

Notes

For a lighter version, replace heavy cream with half-and-half or whole milk, and reduce cheese to 1/2 cup.
For a smokier flavor, use andouille sausage instead of bacon.
Store grits and shrimp separately in airtight containers in the refrigerator for up to 3 days.
Reheat grits with a splash of milk or broth over low heat, stirring frequently to restore creaminess.

Nutrition

Calories: 585kcalCarbohydrates: 35gProtein: 32gFat: 35gCholesterol: 245mgSodium: 1250mgFiber: 2g
Keyword Shrimp and Grits, Southern Comfort Food, Lowcountry Cuisine, Seafood
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