Shrimp and Creamy Grits

One Sunday morning, I woke up craving something that felt like a warm hug from the South. I'd never made shrimp and grits before, but I had a pound of shrimp in the freezer and a sudden determination to figure it out. The kitchen smelled like butter and bacon by 10 a.m., and I remember standing over the stove, stirring those grits and wondering if they'd ever stop being grainy. They did, and when I finally spooned that first creamy, cheesy bite topped with plump shrimp and crispy bacon, I understood why people write love letters to this dish.

The first time I served this to friends, I panicked halfway through because I thought the grits were too thick. I added a splash more milk, stirred like my life depended on it, and somehow they turned out perfect. My friend Jenna, who grew up in Georgia, took one bite and nodded slowly, which I learned is the highest compliment a Southerner can give. We sat around my tiny kitchen table, mopping up every bit of sauce with crusty bread, and nobody said much because we were all too busy eating.

Ingredients

• Stone-ground grits: The texture is everything here. stone-ground grits have more flavor and body than instant, and they're worth the extra stirring time.
• Chicken broth and whole milk: This combination makes the grits rich and savory without being too heavy. I've tried all broth and all milk, neither works as well as the mix.
• Sharp cheddar cheese: It melts into the grits and adds a tangy depth. I once used mild cheddar and regretted it, sharp is the way to go.
• Large shrimp: Peel and devein them yourself if you can. they cook more evenly and taste sweeter than pre-cooked.
• Cajun seasoning: This is where the soul of the dish lives. I keep a jar in my spice drawer just for this recipe.
• Bacon: It flavors the entire skillet and adds a smoky, salty crunch. Save that rendered fat, it's liquid gold.
• Onion and bell pepper: They soften into the sauce and give it a subtle sweetness that balances the spice.
• Garlic: Fresh is essential. it blooms in the hot pan and fills the kitchen with the best smell.
• Lemon juice: A squeeze at the end brightens everything and cuts through the richness.
• Fresh parsley: It's not just for looks. it adds a fresh, herbal note that ties the whole dish together.

Instructions

Simmer the Grits:

Bring the broth and milk to a gentle simmer, then whisk in the grits slowly to avoid lumps. Lower the heat, cover, and stir every few minutes until they're thick, creamy, and no longer gritty, about 20 to 25 minutes.

Finish the Grits:

Stir in butter, shredded cheddar, salt, and pepper until the cheese melts into a smooth, velvety base. Cover and keep warm while you work on the shrimp.

Season the Shrimp:

Toss the shrimp with Cajun seasoning in a bowl, making sure every piece is coated. Let them sit while you start the sauce.

Cook the Bacon:

In a large skillet over medium heat, cook the chopped bacon until it's crisp and the fat has rendered. Remove the bacon and leave about a tablespoon of fat in the pan.

Saute the Vegetables:

Add the onion and bell pepper to the hot skillet and cook until softened, about 3 to 4 minutes. Toss in the garlic and stir for another minute until fragrant.

Cook the Shrimp:

Push the vegetables to the side, add olive oil, and lay the shrimp in a single layer. Sear them for 1 to 2 minutes per side until they turn pink and opaque, then remove and set aside.

Build the Sauce:

Pour the chicken broth into the skillet and scrape up all the browned bits from the bottom. Let it simmer for 2 to 3 minutes, then stir in butter and lemon juice until glossy.

Combine and Serve:

Return the bacon and shrimp to the skillet and toss everything in the sauce. Spoon the grits into bowls, top with shrimp, sauce, and vegetables, then scatter fresh parsley over the top.

Save

I made this for my mom on her birthday last year, and she told me it reminded her of a trip she took to Charleston in her twenties. She said the grits were even better than the ones she remembered, and I'm pretty sure that's the best compliment I've ever gotten in the kitchen. We sat on the porch with our bowls, and for a little while, it felt like we were somewhere else entirely.

Flavor Variations to Try

If you want to change things up, swap the cheddar for smoked gouda or pepper jack. smoked gouda adds a deep, woodsy flavor, and pepper jack brings extra heat that plays beautifully with the Cajun seasoning. I've also stirred in a handful of fresh spinach or chopped tomatoes at the end for a pop of color and freshness. Once, I added a splash of white wine to the sauce instead of all broth, and it made the whole dish taste a little more elegant.

Make-Ahead and Storage Tips

You can make the grits a few hours ahead and reheat them gently on the stove with a bit of extra milk or broth. The shrimp and sauce are best made fresh, but leftovers keep well in the fridge for up to two days. I reheat everything in a skillet over low heat, adding a splash of broth to bring the sauce back to life. The grits might thicken up overnight, but they loosen right back up with a little stirring and heat.

Serving Suggestions and Pairings

This dish is hearty enough to stand alone, but I love serving it with a simple green salad or some garlicky sauteed greens on the side. A crusty baguette is perfect for mopping up every last bit of that buttery, lemony sauce. If you're feeling fancy, a crisp white wine like Sauvignon Blanc or a light beer cuts through the richness beautifully.

• Top with extra hot sauce or a sprinkle of smoked paprika for more heat.
• Add a fried egg on top for brunch and watch everyone lose their minds.
• Serve with cornbread or biscuits if you want to go full Southern comfort.

Save

This recipe has become one of those dishes I make when I want to feel grounded and fed in the deepest sense. I hope it fills your kitchen with good smells and your table with happy people.

Recipe FAQ

→ What type of grits works best?

Stone-ground grits provide the best texture and flavor, becoming creamy yet slightly coarse for authenticity.

→ Can I substitute the proteins?

Yes, you can omit bacon for a pescatarian option and use vegetable broth to maintain depth without meat flavors.

→ How to ensure shrimp stays tender?

Sauté shrimp quickly over medium heat, about 1-2 minutes per side, until just opaque to avoid toughness.

→ What cheese pairs well in the grits?

Sharp cheddar adds rich flavor, while smoked gouda or pepper jack offer delicious variations to explore.

→ How to add heat to the dish?

A pinch of cayenne pepper or a dash of hot sauce in the shrimp seasoning adds a pleasant spicy kick.