Southern Style Shrimp and Grits is a comforting and flavorful dish that blends creamy, buttery grits with savory, spiced shrimp. This classic Southern favorite is perfect for brunch, dinner, or any time you’re craving a taste of the South.
Why You’ll Love This Recipe
- Rich and Satisfying: The combination of creamy grits and perfectly seasoned shrimp is indulgent and comforting.
- Quick to Make: This dish comes together in under 30 minutes, perfect for a weeknight meal.
- Authentic Southern Flavor: Bold spices, smoky bacon, and a touch of heat give this dish its signature taste.
- Versatile: Customize with your favorite toppings and flavor variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Grits:
- Stone-ground grits
- Water or chicken broth
- Heavy cream or milk
- Butter
- Cheddar cheese, shredded
- Salt and pepper
For the Shrimp:
- Large shrimp, peeled and deveined
- Bacon, diced
- Garlic, minced
- Green onions, sliced
- Lemon juice
- Cajun seasoning or Old Bay seasoning
- Hot sauce (optional)
- Olive oil or butter
Directions
Step 1: Make the Grits
- In a medium saucepan, bring water or chicken broth to a boil.
- Stir in the grits and reduce the heat to low. Cook according to package instructions, stirring occasionally to prevent lumps.
- Once thickened, stir in heavy cream, butter, and shredded cheddar cheese. Season with salt and pepper to taste. Cover and keep warm.
Step 2: Cook the Shrimp
- Heat a skillet over medium heat. Cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.
- Add olive oil or butter to the skillet if needed. Toss the shrimp with Cajun seasoning and cook in the skillet for 2-3 minutes per side, until pink and opaque.
- Add minced garlic and cook for 30 seconds, then deglaze the pan with lemon juice. Add the cooked bacon back into the skillet, along with sliced green onions and hot sauce if using. Stir to combine.
Step 3: Assemble the Dish
- Spoon the creamy grits into bowls.
- Top with the shrimp mixture and garnish with additional green onions or parsley. Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Variations
- Seafood Mix: Add scallops or crabmeat for a seafood medley.
- Spicy Kick: Use extra hot sauce or sprinkle red pepper flakes for added heat.
- Vegetarian Option: Replace shrimp with sautéed mushrooms and skip the bacon.
- Cheese Upgrade: Use a mix of cheeses like gouda, Parmesan, or pepper jack for extra flavor.
- Grits Alternative: Substitute grits with polenta or mashed cauliflower for a twist.
Storage/Reheating
- Refrigerator: Store grits and shrimp separately in airtight containers for up to 3 days.
- Freezer: Grits can be frozen for up to 2 months; shrimp is best fresh but can be frozen if necessary.
- Reheating: Reheat grits on the stove over low heat, adding milk or water to loosen. Warm shrimp in a skillet over medium heat until heated through.
FAQs
1. What kind of grits should I use?
Stone-ground grits are preferred for their rich texture, but instant or quick grits can work in a pinch.
2. Can I use frozen shrimp?
Yes, thaw them completely before cooking.
3. What’s the best way to clean shrimp?
Peel and devein the shrimp, removing the shells and the dark vein along the back.
4. Can I make this dish dairy-free?
Yes, use plant-based butter and cheese, and substitute cream with coconut milk or almond milk.
5. How can I thicken the grits if they’re too thin?
Cook them longer over low heat, stirring frequently, until they reach the desired consistency.
6. Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon works as a lighter alternative.
7. What can I serve alongside shrimp and grits?
A side of collard greens, cornbread, or a fresh salad pairs well.
8. Can I use pre-cooked shrimp?
Yes, but add them at the end to warm through to avoid overcooking.
9. What’s a good substitute for Cajun seasoning?
Old Bay seasoning or a mix of paprika, garlic powder, onion powder, and cayenne pepper.
10. Can I make the grits in advance?
Yes, reheat with a splash of water or milk to restore the creamy texture.
Conclusion
Southern Style Shrimp and Grits is a hearty, flavorful dish that brings the comfort of the South to your table. Whether you’re serving it for brunch, dinner, or a special occasion, this recipe is sure to impress. Whip up this classic dish and enjoy the rich, creamy, and savory flavors that make it a timeless favorite!
PrintSouthern Style Shrimp and Grits
A classic Southern dish, Shrimp and Grits is the perfect blend of creamy, cheesy grits and succulent shrimp in a flavorful sauce. It’s hearty, comforting, and packed with rich, savory goodness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern
Ingredients
For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup heavy cream (optional, for extra creaminess)
- 1 cup shredded sharp cheddar cheese
- 2 tbsp unsalted butter
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped (red or green)
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for spice)
- 1 tbsp hot sauce (optional)
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the Grits:
- Bring water or chicken broth to a boil in a medium saucepan.
- Slowly whisk in the grits and reduce heat to low.
- Cook for 20–25 minutes, stirring occasionally, until thick and creamy.
- Stir in the heavy cream, cheddar cheese, butter, salt, and pepper. Keep warm.
- Prepare the Shrimp:
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
- Add the onion and bell pepper to the skillet and sauté until softened, about 3–4 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Cook the Shrimp:
- Add the shrimp to the skillet and sprinkle with smoked paprika and cayenne pepper. Cook for 2–3 minutes, or until the shrimp turn pink.
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to slightly thicken the sauce.
- Stir in the butter and hot sauce (if using). Return the bacon to the skillet and mix.
- Assemble the Dish:
- Spoon the warm grits into bowls. Top with the shrimp mixture and garnish with fresh parsley.
- Serve Immediately:
- Serve warm and enjoy!
Notes
- Use fresh shrimp for the best flavor, but frozen (thawed) shrimp will also work.
- For a smoky twist, add a splash of liquid smoke to the shrimp sauce.
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat over low heat, adding a splash of broth or water to loosen the grits.