The Best True Southern Shrimp and Grits

This recipe delivers the best true Southern shrimp and grits. It features creamy, cheesy grits topped with perfectly cooked shrimp in a savory, slightly spicy pan sauce. It’s a comforting and elegant dish that’s surprisingly easy to make at home.

Here are the ingredients you’ll need to create this delicious Southern classic.

• 5 strips bacon, diced
• 3 tablespoons cajun seasoning, divided
• Olive oil
• Salt, seasoned salt, and pepper
• 1.5 lb. large shrimp, peeled and deveined
• 2 tablespoons butter
• 3 cloves garlic, minced
• 3 scallions, thinly sliced white and green parts
• 2 tablespoons Calabrian peppers crushed/paste + a spoonful of its oil
• 1/2 tsp red pepper flakes
• 1/3 cup chicken stock
• 1 tablespoon lemon juice, fresh squeezed
• 1 tsp Worcestershire sauce
• 2 tablespoons heavy cream
• 2 tablespoons freshly chopped parsley
• 3 cups chicken stock
• 1 cup quick grits (not instant)
• 3 tablespoons butter
• 1/2 cup heavy cream
• 2 ounces cream cheese, softened
• 3/4 cup sharp cheddar, shredded
• 3/4 cup pepper jack or Monterey Jack cheese, shredded

Make this recipe work for you with these easy ingredient swaps.

• Cajun Seasoning: If you don’t have any, you can make your own. Mix 1 tablespoon paprika, 1.5 tsp salt, 1.5 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 3/4 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp brown sugar, 1/2 tsp cayenne powder, and 1/4 tsp black pepper.
• Calabrian Peppers: For a similar fruity heat, try using chopped piri piri peppers, a good quality harissa paste, or even a dash of your favorite chili crisp.
• Grits: While quick grits are recommended for speed, you can use regular stone-ground grits, but they will take longer to cook (follow package directions). Avoid instant grits for the best texture.
• Cheese: Feel free to use your favorite melting cheeses. Gruyere, fontina, or even a mild white cheddar work well.
• Shrimp: If large shrimp are unavailable, medium shrimp will also work, just adjust cooking time accordingly.

1. Cook Grits & Bacon: Prepare the grits by boiling 3 cups of chicken stock in a pot over medium-high heat. Slowly add in the quick grits, whisking constantly to prevent clumps. Reduce heat to medium-low and cook until tender, about 5 minutes.
2. While grits cook, dice 5 strips of bacon. In a large skillet, cook the bacon over medium heat until crispy. Remove bacon with a slotted spoon and set on paper towels to drain. Reserve about half of the bacon grease in a bowl and leave the rest in the skillet.
3. To the cooked grits, stir in 3 tablespoons of butter, 1/2 cup heavy cream, and 2 ounces softened cream cheese. Add the shredded sharp cheddar and pepper jack cheeses. Stir until the cheese is fully melted and the grits are smooth and creamy. Season with seasoned salt and pepper to taste. If the grits are too thick, add a splash more cream or chicken stock until they reach your desired consistency. Cover and keep warm.
4. Prepare Shrimp & Pan Sauce: Toss 1.5 lb. peeled and deveined large shrimp with a few dashes of olive oil. Season the shrimp generously with about 2.5 tablespoons of Cajun seasoning, ensuring they are well coated. Reserve 1/2 teaspoon of the Cajun seasoning for the sauce.
5. Place the seasoned shrimp into the skillet with the reserved bacon fat over medium-high heat. Cook shrimp for about 2 minutes per side, flipping only once, until they turn opaque. Avoid overcrowding the pan; cook in batches if necessary, using more reserved bacon fat if needed. Remove the shrimp from the skillet and tent with foil to keep warm.
6. In the same skillet, add 2 tablespoons of butter. Once melted, add 3 minced cloves of garlic and the sliced white and green parts of 3 scallions. Cook until the garlic is fragrant, about 2 minutes.
7. Stir in the reserved 1/2 teaspoon of Cajun seasoning, 1/2 tsp red pepper flakes, and 2 tablespoons Calabrian peppers with their oil. Cook for another minute until fragrant.
8. Pour in 1/3 cup chicken stock and scrape the bottom of the pan to loosen any browned bits. Add 1 tablespoon fresh lemon juice and 1 tsp Worcestershire sauce. Stir in 2 tablespoons heavy cream and whisk until the sauce begins to thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
9. Return the cooked shrimp to the skillet. Add 2 tablespoons of chopped fresh parsley and toss to coat the shrimp in the sauce. Add another small dash of lemon juice.
10. Serve: Spoon the warm, cheesy grits into individual bowls. Top generously with the saucy shrimp. Spoon any extra pan sauce over the shrimp and grits. Garnish with the crispy reserved bacon bits.

• Overcooking the Shrimp: Shrimp cook in minutes. Remove them from the heat as soon as they turn pink and opaque. They will continue to cook slightly from residual heat.
• Lumpy Grits: Whisk the grits constantly when adding them to boiling liquid. Gradual addition and continuous whisking are key to smooth, lump-free grits.
• Bland Sauce: Don’t forget to scrape up the browned bits (fond) from the bottom of the pan after cooking the shrimp. This is where a lot of flavor resides.

• Spicy Sausage Addition: While this recipe avoids pork, you could add sliced, cooked, halal chicken or turkey sausage for extra heartiness and a different flavor profile. Brown it after the bacon.
• Vegetable Boost: Sauté diced bell peppers (red or green) and onions with the garlic and scallions for added vegetables and flavor.
• Smoked Paprika Kick: Add a teaspoon of smoked paprika to the pan sauce for a smoky depth that complements the shrimp.

• Serve immediately for the best texture and flavor.
• A simple side salad with a light vinaigrette can offer a refreshing contrast to the richness of the dish.
• Pair with a crisp, cold glass of unsweetened iced tea or a light lager if desired.

Can I make this ahead?

While best served fresh, you can prepare the grits and cook the bacon ahead of time. Reheat the grits gently with extra liquid. The shrimp and sauce are best made just before serving to maintain their texture and flavor.

How do I store leftovers?

Store any leftover shrimp and grits in separate airtight containers in the refrigerator for up to 2-3 days. Reheat the grits with a little extra liquid until creamy, and gently warm the shrimp and sauce on the stovetop over low heat to avoid overcooking.

Embrace the comforting flavors of the South with this truly delicious shrimp and grits recipe. It’s a dish that’s perfect for a special weekend meal or a comforting weeknight dinner that will impress everyone at your table.

The Best True Southern Shrimp and Grits

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in creamy, cheesy grits topped with perfectly cooked shrimp in a savory, slightly spicy pan sauce. This comforting, family-friendly Southern dish is easy to make and packed with flavor.

• Author: Clarice
• Prep Time: 20
• Cook Time: 25
• Total Time: 45
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Southern
• Diet: Non-Vegan

Ingredients

Scale 1x2x3x

5 strips bacon, diced
3 tablespoons cajun seasoning, divided
Olive oil
Salt, seasoned salt, and pepper to taste
1.5 lb. large shrimp, peeled and deveined
5 tablespoons butter, divided
3 cloves garlic, minced
3 scallions, thinly sliced white and green parts
2 tablespoons Calabrian peppers crushed/paste + a spoonful of its oil
1/2 tsp red pepper flakes
1/3 cup chicken stock
1 tablespoon lemon juice, fresh squeezed
1 tsp Worcestershire sauce
2 tablespoons heavy cream
2 tablespoons freshly chopped parsley
3 cups chicken stock
1 cup quick grits (not instant)
3 tablespoons butter
1/2 cup heavy cream
2 ounces cream cheese, softened
3/4 cup sharp cheddar, shredded
3/4 cup pepper jack or Monterey Jack cheese, shredded

Cook Mode Prevent your screen from going dark

Instructions

Preheat a large skillet over medium-high heat and render the bacon until crispy. Remove and set aside.
Add butter to the skillet and sauté the garlic, scallions, and red pepper flakes until fragrant.
Stir in Calabrian peppers and their oil, then deglaze the pan with chicken stock and lemon juice.
Toss shrimp with 1 tablespoon cajun seasoning, olive oil, salt, seasoned salt, and pepper. Add to the pan and cook until just firm, 2-3 minutes per side.
Stir in the remaining 1 tablespoon cajun seasoning, Worcestershire sauce, and heavy cream. Cook for another 2 minutes. Remove shrimp from the pan and set aside.
Add heavy cream, remaining 2 tablespoons butter, and the remaining 2.5 cups chicken stock to the pan. Bring to a simmer.
Add grits and cook, stirring frequently, until smooth and creamy. Cook for about 5 minutes.
Stir in cream cheese, cheddar, and pepper jack cheese. Continue cooking until the mixture is thick and creamy with melted cheese.
Season to taste with salt and pepper.
Ladle grits onto serving plates and top with the shrimp and sauce. Garnish with parsley and a sprinkling of scallions.

Notes

For a non-meat alternative, substitute bacon with toasted mushrooms or smoked paprika for the smoky flavor.
Quick grits are essential for a smooth, creamy texture.
Fresh herbs like thyme or dill could be used in place of parsley for a different flavor profile.