Nothing says Southern comfort quite like a steaming bowl of shrimp and grits. This classic dish brings together creamy, buttery grits and perfectly seasoned shrimp in just 45 minutes.
With 566 calories per serving and 19g of protein, it’s a satisfying meal that delivers authentic coastal flavors to your table. The combination of textures – from the silky-smooth grits to the tender shrimp – creates an irresistible harmony that’s earned its place as a beloved comfort food staple.
Grits Base
- Chicken Broth: 4 cups, low-sodium for better control of saltiness
- Stone Ground Grits: 1 cup, authentic choice for perfect texture
- Butter: 3 tablespoons, room temperature for smooth blending
- Cheddar Cheese: 1 cup freshly shredded, adds rich creaminess
Shrimp and Sauce Components
- Shrimp: 1 1/5 lb large, peeled and deveined for convenience
- Bacon: 9 slices, chopped, adds smoky depth
- Aromatics: Onion, bell pepper, and garlic for flavor foundation
- Seasonings: Old Bay, Cajun, and cayenne for perfect heat balance
Step-by-Step Instructions
- Grits Base: Bring broth to boil, whisk in grits gradually for smooth texture, simmer 20-30 minutes until tender
- Grits Finishing: Incorporate butter and cheese until luxuriously creamy
- Bacon Prep: Crisp chopped bacon until golden, reserve the flavorful drippings
- Shrimp Cooking: Quick sear in bacon drippings, 1-2 minutes per side until pink
- Sauce Creation: Sauté vegetables, create roux, add broth and seasonings until thick
- Final Assembly: Layer grits, top with shrimp and sauce, garnish with fresh herbs and lemon
Key Cooking Tips
The magic of perfect shrimp and grits lies in the timing! For the grits, keep stirring every few minutes – this extra love prevents lumps and creates that silky-smooth texture we’re after.
When cooking your shrimp, watch them closely – they’ll tell you when they’re ready by turning pink and curling into a loose “C” shape. If they curl into a tight “O,” they’re overcooked. The bacon grease adds amazing flavor to the shrimp, so don’t skip this step!
Easy Substitutions
No stone-ground grits? Regular grits or even polenta will work in a pinch. If you’re not a fan of cheddar cheese, try Gouda or Parmesan in your grits. For a lighter version, skip the bacon and cook your shrimp in olive oil or butter instead.
Can’t find Old Bay seasoning? Mix together some paprika, celery salt, and black pepper for a quick substitute. And if you’re watching your dairy intake, coconut milk can replace the heavy cream in the grits.
Serving Suggestions
This cozy dish shines as a main course! Set up a casual brunch or dinner by adding a fresh green salad on the side. For extra fun, put out little bowls of extra toppings like hot sauce, extra crispy bacon bits, or grated cheese.
Some crusty bread on the side is perfect for soaking up that yummy gravy. Want to make it fancy? Serve it in wide, shallow bowls and add a few fresh herbs on top for that restaurant-style presentation.
Storage Tips
If you have leftovers, store the grits and shrimp mixture separately in airtight containers in the fridge – they’ll stay good for 2-3 days. When reheating the grits, add a splash of milk or broth and stir well to bring back their creamy texture.
Warm the shrimp mixture gently on the stove or in short bursts in the microwave to keep the shrimp from getting tough. For best results, make just what you need, as fresh shrimp and grits taste the best!
Shrimp and Grits
Equipment
- Skillet
- Pot
- Whisk
Ingredients
Grits
- 4 cups low-sodium chicken broth
- 1 cup stone ground grits
- 3 tablespoons butter room temperature
- 1 cup freshly shredded cheddar cheese optional, or 2 tablespoons heavy cream
Shrimp
- 9 slices bacon chopped
- 1 1/5 lb large shrimp peeled and deveined
Instructions
- Cook Grits: Bring broth to a boil. Once boiling, whisk the broth as you slowly pour the grits in, to prevent clumping. Return to a boil, then stir, reduce heat to low, cover with a lid and cook for 20-30 minutes, stirring every few minutes to make sure they’re not sticking to the bottom of the pot, until water is absorbed.
- Season Grits: Stir in butter until melted. Stir in cheese, or heavy cream. Taste and season with salt, if needed.
- Cook Bacon: While grits are cooking, add bacon slices to a skillet. Turn heat to medium and cook for several minutes, stirring often, until fat is rendered and bacon is crispy. Remove bacon to a plate.
