Yesss—shrimp & grits is pure Southern comfort with swagger 🍤
Creamy, savory, a little smoky… let’s do it right.
Shrimp & Grits
Ingredients
Grits
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup milk
- 2 tbsp butter
- 1 cup sharp cheddar (or smoked gouda)
- Salt & black pepper
Shrimp
- 1 lb large shrimp, peeled & deveined
- Salt, pepper, paprika, cayenne (to taste)
- 4 slices bacon, chopped
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 tsp lemon juice
- Optional: green onions or parsley
Instructions
Grits
- Bring water/broth and milk to a gentle boil.
- Slowly whisk in grits.
- Reduce heat to low, cover, and cook 20–25 minutes, stirring often.
- Stir in butter, cheese, salt, and pepper. Keep warm.
Shrimp
- Season shrimp with salt, pepper, paprika, and cayenne.
- Cook bacon in a skillet until crisp. Remove bacon, leave drippings.
- Add shrimp to the skillet and cook 1–2 minutes per side. Remove.
- Add butter and garlic; cook 30 seconds.
- Pour in broth and lemon juice, scraping the pan.
- Return shrimp and bacon to the pan, toss to coat, cook 1 minute.
Serve
- Spoon grits into bowls
- Top with shrimp, bacon, and sauce
- Finish with green onions
Pro Tips
- Stone-ground grits > instant. Always.
- Too thick? Add warm milk or broth.
- Want heat? Add hot sauce or extra cayenne.
- Extra luxe: finish shrimp with a splash of cream.
Want a New Orleans style, no-bacon seafood version, or Cajun spicy take next?
