Shrimp and Creamy Grits (Printer-Friendly)

Succulent shrimp served over creamy stone-ground grits with a savory, buttery sauce and fresh parsley.

# What You Need:

→ For the Grits

01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ For the Shrimp and Sauce

08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 2 tablespoons olive oil
11 - 4 slices bacon, chopped
12 - 1 small onion, finely diced
13 - 1 bell pepper (red or green), diced
14 - 2 cloves garlic, minced
15 - 1/2 cup chicken broth
16 - 2 tablespoons unsalted butter
17 - 2 tablespoons fresh parsley, chopped
18 - Juice of half a lemon
19 - Salt and black pepper to taste

# How-To Steps:

01 - In a medium saucepan, bring chicken broth and milk to a gentle simmer. Gradually whisk in the grits. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until thick and creamy. Stir in butter, cheddar cheese, salt, and black pepper. Cover and keep warm.
02 - Coat the shrimp evenly with Cajun seasoning and set aside.
03 - In a large skillet over medium heat, cook the chopped bacon until crisp. Remove bacon and set aside, reserving approximately 1 tablespoon of bacon fat in the pan.
04 - Add onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened, then add garlic and cook for 1 additional minute.
05 - Push vegetables to the side, add olive oil, and place shrimp in a single layer. Sauté shrimp for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
06 - Pour chicken broth into the skillet, scraping up browned bits. Simmer for 2-3 minutes. Stir in butter and lemon juice.
07 - Return cooked bacon and shrimp to the skillet and toss to coat with the sauce. Adjust seasoning with salt and pepper as needed.
08 - Spoon a generous portion of grits into each bowl. Top with shrimp, sauce, and vegetables. Garnish with chopped parsley.

# Helpful Hints:

01 -
  • The grits turn impossibly creamy with just a little patience and the right ratio of liquid to grain.
  • Every bite balances rich, savory, and just a hint of heat in a way that feels both comforting and exciting.
  • It looks fancy enough for company but comes together in under an hour on a weeknight.
  • You can tweak the spice level and cheese type to make it completely your own.
02 -
  • Stir the grits often or they'll stick to the bottom and burn. I learned this the hard way and had to scrub my pan for twenty minutes.
  • Don't overcook the shrimp or they turn rubbery. they cook fast, so watch them closely and pull them off the heat as soon as they're pink.
  • If the grits thicken too much while sitting, whisk in a splash of warm milk or broth to loosen them back up.
03 -
  • Use stone-ground grits, not instant. the texture and flavor are incomparable, and the extra time is worth every second.
  • Don't skip the lemon juice. it brightens the whole dish and keeps it from feeling too heavy.
  • Taste the sauce before serving and adjust the salt. the bacon and Cajun seasoning add a lot, so you might not need any extra.
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