Shrimp and Grits

The first time I had shrimp and grits was at a tiny hole-in-the-wall place in Charleston where the server called me honey and the grits came in a bowl the size of my head. I had no idea what I was ordering, but one spoonful of that creamy, cheesy corn goodness topped with spicy shrimp and I was completely ruined for life. Now it is the one dish that can make me drop whatever plans I had and spend an hour stirring at the stove instead.

Last winter I made this for my dad who swore he hated grits because he had only ever had the instant kind from a packet. Watching him tentatively take that first bite, then immediately reach for seconds and ask if there was more bacon, was one of those tiny kitchen victories that stick with you. Sometimes the best cooking moments are when you get to rewrite someone food memory completely.

Ingredients

• Stone-ground grits: These matter so much more than you might think. Instant grits turn into wallpaper paste and no amount of cheese can save them.
• Chicken broth and milk: The half-and-half liquid combination gives you richness without making the grits too heavy. I have used all broth before when I was out of milk and they were still good.
• Sharp cheddar cheese: Do not use mild cheese here. You want that sharp tang to cut through all the creamy richness.
• Bacon: The smoky saltiness from the bacon ties everything together. Even if you do not eat meat much, keep the bacon for this.
• Large shrimp: Buy the biggest shrimp you can afford. They shrink when you cook them and tiny shrimp feel sad in this dish.
• Cajun seasoning: This is your flavor shortcut. It usually has paprika, garlic powder, cayenne, and oregano already measured out perfectly.

Instructions

Start the grits foundation:

In a medium saucepan, bring your chicken broth and milk to a gentle simmer. You want it bubbling a little but not violently boiling. Slowly whisk in the grits, stirring constantly to prevent any lumps from forming.

Let them get comfortable:

Reduce heat to low, cover, and cook for 20-25 minutes, stirring every few minutes. You will know they are done when they taste soft not grainy and have thickened to a creamy consistency.

Make them irresistible:

Stir in the butter, cheddar cheese, salt, and black pepper until everything melts together. Cover and keep warm while you make the shrimp topping.

Get the shrimp ready:

Season your shrimp with Cajun seasoning on both sides. Let them sit while you start the bacon so the flavors can start working into the meat.

Cook your flavor base:

In a large skillet over medium heat, cook the chopped bacon until it is crispy. Remove the bacon and set it aside, but keep about one tablespoon of that precious bacon fat in the pan.

Build the vegetable foundation:

Add your onion and bell pepper to the bacon fat. Sauté for 3-4 minutes until they start to soften, then add the garlic and cook for just one minute more until fragrant.

Sear the shrimp perfectly:

Push the vegetables to the side, add olive oil, and place shrimp in a single layer. Let them cook for 1-2 minutes per side until they turn pink and opaque. Do not crowd the pan or they will steam instead of sear.

Create the sauce:

Pour chicken broth into the skillet, using your spoon to scrape up all those flavorful browned bits from the bottom. Let it simmer for 2-3 minutes, then stir in butter and lemon juice until you have a glossy sauce.

Bring it all together:

Return the cooked bacon and shrimp to the skillet. Toss everything gently to coat in the sauce. Taste and add more salt or pepper if needed.

Plate it like you mean it:

Spoon a generous portion of cheesy grits into each bowl. Top with shrimp, vegetables, and all that sauce. Sprinkle fresh parsley on top and serve immediately while the grits are still hot.

Save

This recipe became my go-to comfort food after a long week at work when I need something that feels like a hug but does not take hours to prepare. There is something about stirring that pot of bubbling grits that slows everything down and makes the kitchen feel safe and warm.

Making It Your Own

I have learned that shrimp and grits is incredibly forgiving once you understand the basic technique. Sometimes I add andouille sausage along with the bacon for even more smoky depth, or throw in some corn kernels with the vegetables for sweetness. The dish works because it balances rich creamy textures with bright spicy flavors, so play with that balance however it sounds good to you.

The Leftover Situation

Full disclosure, grits do not reheat gracefully and shrimp turns rubbery if you cook it twice. My solution is to keep the components separate and only assemble what you will eat right away. Store leftover grits in the fridge and reheat them slowly with extra liquid the next morning for breakfast.

Perfect Sides

A simple arugula salad with lemon vinaigrette cuts through all the richness beautifully. Sautéed collard greens with garlic would also be right at home on this plate.

• Cold white wine or sweet tea helps balance the heat
• Cornbread is not necessary but no one will complain if it appears
• This serves four hungry people or six if you have other sides

Save

There is genuine joy in a bowl of food that feels both indulgent and honest, and this dish hits that sweet spot every single time.

Recipe Questions & Answers

→ What type of grits work best?

Stone-ground grits offer superior texture and flavor compared to instant or quick-cooking varieties. Their coarser grind produces a creamier, more authentic result with distinct corn taste.

→ Can I make this ahead?

Prepare the grits in advance and reheat gently with additional liquid. Cook the shrimp and sauce just before serving, as shrimp become rubbery if overcooked or reheated.

→ How do I prevent grits from becoming lumpy?

Whisk grits gradually into simmering liquid, ensuring constant motion. Reduce heat immediately and stir frequently during cooking to maintain smooth consistency.

→ What sides complement this dish?

Serve with sautéed collard greens, roasted okra, or a fresh arugula salad dressed with vinaigrette. Cornbread or biscuits soak up the flavorful sauce beautifully.

→ Can I omit the bacon?

Absolutely. Substitute with olive oil or smoked paprika for depth. Use vegetable broth instead of chicken broth to accommodate different dietary preferences.

→ How do I know when shrimp are done?

Shrimp turn pink and opaque throughout, curling slightly. This typically takes 1-2 minutes per side—avoid overcooking to preserve tender texture.