🍤 Southern Shrimp and Grits Recipe
A creamy, savory classic from the American South — comforting grits topped with juicy shrimp, smoky bacon, and a flavorful pan sauce.
Serves: 4
Time: About 35–40 minutes
Ingredients
For the Grits
- 1 cup stone-ground grits
- 4 cups water, chicken broth, or milk
- For extra creaminess, use half milk and half broth
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- ½ cup shredded sharp cheddar cheese
- ¼ cup heavy cream — optional, for extra richness
- Black pepper, to taste
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ small onion, finely diced
- ½ bell pepper, finely diced — optional
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper — optional, for heat
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 green onions, sliced
- 1 tablespoon chopped parsley, optional
Preparation Instructions
1. Cook the Grits
- In a medium saucepan, bring 4 cups water, broth, or milk to a gentle boil.
- Stir in the salt.
- Slowly whisk in the grits to prevent clumping.
- Reduce heat to low and simmer, stirring often, for 20–25 minutes, or until thick and creamy.
- Stir in the butter, cheddar cheese, and heavy cream if using.
- Season with black pepper and keep warm.
2. Cook the Bacon
- In a large skillet over medium heat, cook the chopped bacon until crisp.
- Remove the bacon with a slotted spoon and set aside.
- Leave about 1–2 tablespoons of bacon fat in the skillet.
3. Sauté the Vegetables
- Add the onion and bell pepper to the skillet.
- Cook for 3–4 minutes, until softened.
- Add the garlic and cook for about 30 seconds, just until fragrant.
4. Cook the Shrimp
- Add the shrimp to the skillet.
- Season with smoked paprika, cayenne, salt, and black pepper.
- Cook for 2–3 minutes per side, until the shrimp turn pink and opaque.
- Remove shrimp from the pan and set aside briefly.
5. Make the Sauce
- Add chicken broth, lemon juice, and Worcestershire sauce to the skillet.
- Scrape up any browned bits from the bottom of the pan.
- Simmer for 2–3 minutes until slightly reduced.
- Stir in 1 tablespoon butter for a glossy finish.
- Return the shrimp and bacon to the skillet and toss everything together.
Cooking Tips & Tricks
- Use stone-ground grits if possible — they have better texture and flavor than instant grits.
- Add the grits slowly while whisking to avoid lumps.
- Do not overcook the shrimp; they should be just pink and tender.
- For deeper Southern flavor, use chicken broth instead of water for the grits.
- If the grits get too thick, stir in a splash of milk, broth, or water.
Serving Suggestions
Spoon the creamy grits into shallow bowls, then top with the shrimp, bacon, and sauce. Garnish with:
- Sliced green onions
- Fresh parsley
- Extra black pepper
- A squeeze of lemon juice
- A dash of hot sauce
For a beverage pairing, try sweet iced tea, a crisp lager, or a dry white wine like Sauvignon Blanc.
