Description
This classic Southern shrimp and grits recipe features smoky bacon, tender shrimp tossed in Cajun spices, and creamy, cheesy grits. Ready in just 30 minutes, it’s a comforting, restaurant-quality dinner perfect for busy weeknights or special occasions.
Ingredients
- 1 cup stone-ground grits (quick-cooking or regular)
- 4 cups water or low-sodium chicken broth
- 1 cup whole milk
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter (softened)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup heavy cream (optional)
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon Cajun or Creole seasoning
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 4 slices thick-cut bacon, chopped
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1/2 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- 2 green onions, sliced thin
Instructions
- Pat shrimp dry with paper towels. Toss with Cajun seasoning, smoked paprika, black pepper, garlic powder, and lemon juice. Set aside to marinate.
- Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 4-5 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate. Leave drippings in the pan.
- In a medium saucepan, bring water (or chicken broth), milk, and salt to a gentle boil. Slowly whisk in the grits, stirring constantly to prevent lumps. Reduce heat to low. Cover and cook, stirring occasionally, until thickened (about 10-15 minutes for quick grits, 20-25 for stone-ground).
- To the skillet with bacon drippings, add butter and olive oil. Add diced onion and sauté until soft and translucent, about 3 minutes. Stir in minced garlic and cook for another 30 seconds.
- Increase skillet heat to medium-high. Add shrimp to the pan in a single layer. Sear undisturbed for about 1-2 minutes, then flip and cook until pink and opaque (another 1-2 minutes). Remove shrimp to a plate.
- Pour broth into the skillet, scraping up any browned bits. Let simmer for 2 minutes. Return shrimp and bacon to the pan, tossing gently to coat everything in the sauce. Taste and adjust salt if needed.
- Once grits are thick and creamy, stir in butter, cheddar cheese, and heavy cream. Mix until smooth and cheesy. Add more milk to loosen if needed.
- Spoon a generous portion of creamy grits into bowls. Top with shrimp, bacon, and a drizzle of pan sauce. Sprinkle with parsley and green onions for garnish.
Notes
Use wild-caught shrimp for best flavor and texture. Stone-ground grits are preferred, but quick-cooking grits work for speed. Stir grits often to prevent lumps and burning. For extra flavor, finish grits with a dash of hot sauce. If making ahead, store grits and shrimp separately and reheat gently. Double-check Cajun seasoning and broth for gluten if sensitive.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1/4 of recipe (about 1 generous bowl)
- Calories: 480
- Sugar: 4
- Sodium: 950
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
Keywords: shrimp and grits, southern recipe, comfort food, easy dinner, Cajun shrimp, quick grits, bacon, seafood, gluten-free, weeknight meal