If you’re looking for true Southern comfort, nothing beats a big bowl of Shrimp and Grits. Creamy, cheesy grits meet savory shrimp and crispy bacon in this soul-soothing classic that’s as welcoming on a weeknight as it is impressive for weekend brunch.
Why You’ll Love This Recipe
- Layered Comfort: Creamy, buttery grits topped with juicy shrimp and smoky bacon create the kind of meal that warms you from the inside out.
- A Flavor Symphony: Every bite brings together the umami-rich chicken stock, sharp cheddar, and fresh pops of lemon and herbs for serious depth.
- Surprisingly Simple: Despite its restaurant-worthy results, Shrimp and Grits calls for common ingredients and straightforward steps anyone can master.
- Easy to Customize: Whether you crave more heat, want to make it lighter, or need to feed a crowd, this dish adapts effortlessly to your needs.
Ingredients You’ll Need
The magic of Shrimp and Grits is how a handful of honest, everyday ingredients come together to create something unforgettable. Each component—no matter how humble—plays a starring role in taste, texture, and that signature cozy finish.
- Water: The base for your grits—simple, but essential for creating their velvety texture.
- Kosher Salt: Adds the foundation of flavor right from the start; don’t skip it!
- Stone-Ground White Grits: Go for stone-ground if you can; they deliver truly creamy, nuanced flavor.
- Unsalted Butter: Richness and silkiness—plus you can control the salt level yourself.
- White Cheddar Cheese: Adds sharpness and a wonderful melty finish to your grits.
- Thick Slices Bacon: Smokiness and crunch—bacon is a must for that traditional Southern character.
- Chopped White or Yellow Onion: Sweetness and depth, softening in the bacon fat for maximum flavor.
- Chopped Green Pepper: Offers brightness and gentle bitterness, balancing the richness of the grits and bacon.
- Garlic Cloves: Infuses aromatic warmth throughout the dish; fresh is best.
- Shrimp, Peeled and Deveined: The star—choose the freshest you can find for juiciness and that sweet, briny bite.
- Chicken Stock: Builds an extra savory backbone into the shrimp mixture, tying everything together.
- Green Onions: Bright, zesty finish and a pop of color.
- Parsley: Lively freshness to balance all the creamy and rich elements.
- Lemon Juice: A squeeze brings everything to life with acidity and sparkle.
Variations
Don’t be shy about putting your own spin on Shrimp and Grits! This dish is begging for you to riff on flavors, textures, and dietary needs—there’s a version to suit every palate and occasion.
- Spicy Kick: Stir in a pinch of cayenne or top with your favorite hot sauce for fiery depth.
- Lighter Option: Swap bacon for turkey bacon or leave it out entirely—just add a splash of olive oil for sautéing.
- Vegetable Boost: Try mixing in chopped tomatoes, spinach, or mushrooms alongside the peppers and onion for extra color and nutrition.
- Dairy-Free: Use plant-based butter and a dairy-free cheese alternative for a creamy finish that everyone can enjoy.
How to Make Shrimp and Grits
Step 1: Cook the Bacon
Start by frying your thick bacon slices in a large sauté pan over medium heat. When they’re perfectly crispy, remove them with a slotted spoon and chop them into hearty pieces. Carefully pour off all but about three tablespoons of the rendered bacon fat—this is culinary gold that will flavor everything else. Keep the pan nearby; you’ll use it again soon.
Step 2: Simmer the Grits
In a medium pot, bring your water to a rolling boil and add your salt. Slowly stream in the stone-ground grits, stirring constantly to avoid any pesky lumps—patience here pays off. Once incorporated, lower to a gentle simmer and cook for 35 minutes, giving it a stir often so the bottom stays silky, not scorched.
Step 3: Prep the Shrimp
While the grits cook, tackle your shrimp. Set aside about one-third of them whole (these will look stunning perched on each bowl), and chop the rest into small, bite-sized pieces. This gives you a lush texture contrast later, with whole shrimp for drama and chopped shrimp for every bite.
Step 4: Sauté Veggies, Bacon, and Shrimp
Once your grits are nearly done, crank the heat back up under your bacon fat. Toss in the chopped onion and green pepper, and stir until softened and fragrant—about 4 minutes. Add back the chopped bacon, garlic, and all the shrimp. Give everything a good mix, letting it sizzle together for another minute.
Step 5: Simmer with Stock
Pour in the chicken stock and bring it to a bubbly simmer. Let it reduce for five minutes, which deepens the flavors and gives the shrimp even more tenderness.
Step 6: Finish the Grits
With your grits thick and creamy, swirl in the shredded cheddar and a couple generous pats of butter. Stir until melted and glossy—taste for salt at this point, because the cheese can add plenty on its own.
Step 7: Assemble and Serve
Ladle the hot, cheesy grits into warm bowls. Finish the shrimp with chopped green onions, parsley, and a spritz of fresh lemon for brightness, then spoon that luscious mixture over the grits. Be sure each bowl has at least one whole shrimp on top as a show-stopper, and dig in while it’s piping hot!
Pro Tips for Making Shrimp and Grits
- Stone-Ground Matters: Skip the instant variety—stone-ground grits reward you with real creaminess and subtle corn flavor.
- Shrimp Sizing: For the best texture, use a mix of chopped and whole shrimp so every spoonful feels generous and special.
- Timing the Shrimp: Add your shrimp right near the end and cook just until pink—they’ll stay perfectly juicy, never rubbery.
- Cheese Choice: Freshly shredded cheese melts better and tastes brighter, giving you the most luxurious, smooth grits.
How to Serve Shrimp and Grits
Garnishes
Don’t forget a final sprinkle of chopped green onions and parsley! These fresh garnishes not only wake up the dish with brightness and color but give each bowl an inviting, restaurant-quality finish. A little extra lemon zest or a pinch of cracked pepper can also add the perfect last touch.
Side Dishes
Shrimp and Grits shines all on its own, but you can round out the meal with a crisp green salad, grilled asparagus, sautéed greens, or sweet cornbread. For brunch, a fruit salad or lightly dressed slaw makes a lively companion.
Creative Ways to Present
For a special touch, serve Shrimp and Grits in individual ramekins or cocktail glasses for a party-ready starter. Or, make it family-style in a big platter—let everyone scoop up their own with a big spoonful of shrimp, bacon, and those beautiful big whole shrimp right on top.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which isn’t likely!), store the grits and shrimp mixtures separately in airtight containers in the fridge for up to two days. This helps keep the shrimp tender and the grits from soaking up too much extra sauce.
Freezing
While shrimp don’t love the freezer, leftover grits freeze beautifully for up to three months! Chill them well, portion, and freeze. When ready, reheat gently with a splash of milk or water to bring back that creamy texture. For best results, make your shrimp fresh when you’re ready to serve.
Reheating
To reheat grits, add a bit of milk or water and stir over low heat until smooth and hot. Gently warm the shrimp mixture in a skillet just until heated through, being careful not to overcook. Assemble right before serving for the tastiest leftovers!
FAQs
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Can I use quick or instant grits instead of stone-ground?
While you can use quick or instant grits, stone-ground grits have a wonderful texture and flavor you just won’t get from the speedy versions. If you use quick grits, adjust the cooking time and liquid accordingly, and expect a softer result.
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What size shrimp is best for Shrimp and Grits?
Medium to large shrimp work beautifully in this recipe. They stay juicy, are easy to chop, and look impressive when left whole on top. Just make sure they’re peeled and deveined for the best texture and presentation.
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Can I make Shrimp and Grits ahead of time?
Absolutely! You can make the grits and shrimp mixture up to a day ahead. Store them separately in the fridge and reheat gently before assembling—this keeps the textures at their best.
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What can I substitute for bacon if I want a lighter version?
If you’d prefer a lighter dish, you can use turkey bacon or even skip bacon altogether. Add a splash of olive oil to cook your veggies and shrimp, and boost smokiness with a touch of smoked paprika if you like.
Final Thoughts
No matter when you make Shrimp and Grits, it never fails to feel like a warm, Southern hug in a bowl. I hope you’ll gather your favorite people, pass around generous helpings, and make this comforting classic your own!
Print
Shrimp and Grits Recipe
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 65 mins
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Southern
Description
Delicious and comforting Shrimp and Grits recipe that combines creamy white cheddar grits with savory shrimp and a touch of bacon. A classic Southern dish that’s perfect for any meal.
Ingredients
Grits:
- 4 1/2 cups water
- 1 teaspoon kosher salt
- 1 cup stone-ground white grits
- 2 tablespoons unsalted butter
- 2 ounces white cheddar cheese, shredded
Shrimp:
- 4 thick slices bacon
- 1 cup chopped white or yellow onion
- 1 cup chopped green pepper
- 2 cloves garlic, minced
- 1 to 1 1/2 pounds shrimp, peeled and deveined
- 1 cup chicken stock
- 3 green onions, chopped (white and light green parts only)
- 2 tablespoons chopped parsley
- Juice of 1 lemon, about 1 to 2 tablespoons
Instructions
- Cook the bacon: Fry the bacon until crispy. Remove and chop. Pour off excess fat.
- Cook the grits: Boil water, add salt, then slowly stir in grits. Simmer for 35 minutes.
- Chop the shrimp: Reserve some whole shrimp, chop the rest.
- Sauté the vegetables, bacon, and shrimp: Sauté onion, pepper, bacon, garlic, and shrimp. Add stock and cook.
- Add the cheese and butter to the grits: Stir in cheddar cheese and butter.
- Serve: Spoon grits into bowls, top with shrimp mixture. Garnish with green onions, parsley, and lemon juice.
