Shrimp Grits Southern Style (Printable Version)

Creamy corn grits paired with sautéed shrimp in a savory sauce, perfect for brunch or dinner.

# What You Need:

→ 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

→ 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, 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 1/2 lemon
19 - Salt and pepper, to taste

# Step-by-Step Guide:

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

# Expert Advice:

01 -
  • Creamy grits are the ultimate comfort food base that makes you feel like you've cooked something restaurant-worthy in under an hour.
  • The shrimp cooks so fast that this works beautifully for a weeknight dinner or a weekend brunch without hours of prep.
  • That savory pan sauce pulls everything together with bacon fat, fresh lemon, and butter—it's genuinely hard to mess up.
02 -
  • Stone-ground grits need patience—they'll seem too loose for the first 15 minutes, but suddenly around minute 20 they transform into clouds of creamy goodness, so don't panic and add more liquid.
  • Shrimp size matters more than you'd think; large shrimp cook evenly and stay tender, while tiny shrimp can overcook before you realize it.
  • Those browned bits stuck to the skillet after you cook the shrimp are flavor bombs—never skip the deglazing step or you'll lose half the soul of this dish.
03 -
  • Buy your shrimp the same day you plan to cook—the fresher they are, the sweeter and more tender they'll taste, and that matters when the dish is this simple.
  • If your grits look too thick before serving, loosen them with a splash of warm broth or milk stirred in at the end; they continue to thicken as they sit.
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