Shrimp Grits Southern Style

My cousin Sarah called me one Sunday morning asking if I could make shrimp and grits for her book club brunch, and I'll admit, I was nervous. I'd grown up watching my grandmother stir her cast iron pot of grits for what felt like hours, but I'd never trusted myself to get them creamy enough. That morning, something clicked—maybe it was the slow whisper of the grits thickening, or the way the sharp cheddar melted into silk, but I realized this dish isn't fussy at all. It's actually forgiving, warm, and deeply satisfying. Now it's the first thing I make when I want to impress without the stress.

The first time I made this for my partner, I was so focused on keeping the grits warm that I almost burned the shrimp. He walked into the kitchen, laughed at my slight panic, and sat on a stool while I finished. We ate it straight from the skillet, standing up, because plating felt unnecessary. That moment taught me that food doesn't need to be perfect to be perfect—it just needs to taste good and be made with a little care.

Ingredients

• Stone-ground grits (1 cup): These have so much more flavor and texture than instant grits—they cook slower but taste infinitely better, and the effort is minimal since you're mostly just stirring occasionally.
• Chicken broth or water (4 cups): Broth adds subtle depth, but water works fine if you prefer or need vegetarian—the butter and cheese do most of the heavy lifting anyway.
• Whole milk (1 cup): This is what makes grits luxurious rather than just filling; don't skip it and don't substitute with skim or the creaminess suffers.
• Sharp cheddar cheese, shredded (1 cup): Buy a block and shred it yourself if you can—pre-shredded cheese has anti-caking agents that sometimes make the grits feel slightly grainy instead of silky.
• Large shrimp, peeled and deveined (1 lb): Go for wild-caught if your budget allows; they have better texture and flavor than farmed, and they're worth the splurge for a dish this simple.
• Cajun seasoning (1 tbsp): This is the backbone of flavor for the shrimp, so use good quality—or make your own mix of paprika, garlic powder, cayenne, and thyme.
• Bacon (4 slices): The rendered fat is essential to the sauce's richness; don't skip it even if you think you're being healthier, because it's what makes this taste special.
• Bell pepper and onion: These soften into the sauce and add body without overpowering the shrimp; the sweetness balances the savory spices beautifully.
• Butter (4 tbsp total): Use real butter, not margarine—it matters more here than you'd think because the sauce is so simple.
• Fresh parsley and lemon juice: These finish the dish with brightness that cuts through the richness and keeps it from feeling heavy.

Instructions

Get your mise en place ready:

Chop your bacon, dice your vegetables, mince your garlic, and peel your shrimp before you start cooking—this dish moves fast once the heat is on, and you'll want everything within arm's reach.

Start the grits gently:

Bring your broth and milk to a simmer, then whisk in grits slowly so they don't clump. Once they're in, keep the heat low and cover the pot partially—they'll bubble and pop like a tiny volcano, which is exactly what you want. Stir every few minutes and you'll see them transform from loose and soupy to thick and creamy over about 20–25 minutes.

Render the bacon until it's crispy:

Cook it low and slow in your large skillet so the fat releases gradually and you get those golden, crunchy bits. This takes about 5 minutes, and the aroma is incredible.

Build your sauce foundation:

In that same skillet with the bacon fat, sauté your onion and pepper until they soften and turn sweet—about 3–4 minutes. Add garlic right at the end so it blooms and perfumes everything without burning.

Sear the shrimp quickly:

Push your vegetables to the side, add a little olive oil, and lay the shrimp flat in a single layer. Don't crowd them or move them around; let them sear for about 1–2 minutes per side until they turn pink and opaque. They're done the moment they curl slightly—any longer and they get tough.

Deglaze and build the sauce:

Pour chicken broth into the hot pan and scrape up all those browned, flavorful bits stuck to the bottom—that's liquid gold. Let it simmer for 2–3 minutes, then stir in butter and fresh lemon juice. The sauce should smell rich and balanced, with a hint of brightness from the lemon.

Bring it all together:

Return the bacon and shrimp to the skillet, toss gently to coat everything in that beautiful sauce, and taste. Add salt and pepper until it sings.

Plate and serve:

Spoon a generous portion of creamy grits into each bowl, top with shrimp, sauce, and vegetables, then finish with fresh parsley. Serve immediately while everything is still warm.

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I made this for my neighbor last week when she was having a rough day, and watching her face light up when she tasted it reminded me why I love cooking. This dish has a way of turning an ordinary evening into something that feels celebratory, even if you're just feeding yourself at the kitchen counter.

Why Grits Are Worth the Wait

Most people think grits are either some mysterious Southern thing or just polenta, but they're actually a gateway to understanding real comfort cooking. The repetition of stirring—gentle, rhythmic, meditative—gives you time to think while something is actually becoming better. Unlike pasta, which can be ready in 10 minutes, grits demand a little presence from you, and that slowness is exactly what makes them taste so good when you're done. Once you nail creamy grits, you'll find yourself making them for everything from breakfast to late-night snacks.

The Shrimp Sauce Game

The magic of this dish is that the sauce isn't complicated—it's just the essence of what was already in the pan: bacon fat, sautéed vegetables, and broth. The butter and lemon juice are the final whisper that makes it all sing. This is the kind of sauce that teaches you that cooking doesn't need fancy techniques or long ingredient lists; it just needs good timing and maybe one moment where you stop and taste and decide if it needs a pinch more salt. That restraint is what separates a memorable dish from one that's forgettable.

Making It Your Own

Once you've made this once, you'll start thinking about variations without even trying. I've swapped the cheddar for smoked gouda on cold nights and added a pinch of cayenne when I wanted a little more kick. Some people skip the bacon entirely and use vegetable broth to keep it pescatarian. The bones of this dish are so strong that it welcomes changes without falling apart—and that's when you know a recipe is truly great.

• Try a handful of fresh shrimp instead of thawed ones if you can find them; the difference in sweetness is remarkable.
• If you love heat, a few dashes of hot sauce or a whisper of cayenne in the pan makes it sing for spice lovers.
• Save a ladle of plain grits on the side for anyone who might want extra creaminess on their bowl.

Save

This is the kind of dish that belongs on your table whenever you want to feel like you've done something special without the stress. Make it once, and I promise you'll find yourself making it again.

Recipe Questions & Answers

→ What type of grits work best for this dish?

Stone-ground grits are preferred for their creamy texture and rich flavor after slow cooking.

→ Can I make this dish gluten-free?

Yes, by ensuring all broths and seasonings are certified gluten-free and using gluten-free bacon.

→ How can I add more spice to the shrimp?

A pinch of cayenne pepper or a dash of hot sauce added during cooking enhances heat without overpowering.

→ Is there a way to make this vegetarian-friendly?

Omit the shrimp and bacon, and substitute chicken broth with vegetable broth for a pescatarian or vegetarian approach.

→ What cheese alternatives can be used in the grits?

Smoked gouda or pepper jack add a unique flavor twist while keeping the creamy texture intact.