Savory Southern Shrimp Grits

This Southerninspired shrimp and grits dish offers a comforting meal with creamy stoneground grits and zesty Cajunspiced shrimp cooked in smoky bacon fat. The grits are enriched with butter, heavy cream, and sharp cheddar for a velvety texture while caramelized onions, garlic, and crumbled bacon add deep layers of flavor. Ready in just 40 minutes, this recipe is perfect for brunch, lunch, or dinner when you want something satisfying yet elegant.

I first made this recipe for friends visiting from out of town who had never experienced authentic Southern cuisine. Their amazed reactions turned this into my goto dish for memorable gatherings with minimal effort.

Ingredients

• Stoneground grits: Stoneground grits bring authentic texture and deep corn flavor essential to the dish. Choose a fresh package from a reputable brand for best results
• Large shrimp: Large shrimp, peeled and deveined for convenience. Fresh is best but quality frozen shrimp thawed slowly works well too
• Sharp cheddar cheese: Sharp cheddar cheese adds a rich savory note and melts smoothly. Freshly grated cheese is preferable to avoid clumping
• Thickcut bacon: Thickcut bacon delivers crispy crumbles and renders flavorful fat that seasons the shrimp and aromatics
• Cajun seasoning: Cajun seasoning combines paprika, garlic, onions, and peppers for signature Southern heat. Adjust spice level by choosing your favorite blend
• Heavy cream: Heavy cream contributes silkiness and richness to the grits. Use full fat for the best creamy texture
• Chicken broth: Chicken broth provides depth and body to the grits, making them flavorful and savory rather than plain
• Butter: Butter, preferably European style with higher fat content, enhances flavor with creamy, slightly nutty richness

Instructions

Prepare the Grits:

Bring the chicken broth and water to a rolling boil in a medium saucepan. Slowly whisk in the stoneground grits in a steady stream to avoid lumps. Immediately reduce heat to low and let simmer gently. Stir frequently over 20 to 25 minutes as the mixture transforms from grainy and watery to creamy and smooth texture. This slow cooking is crucial for authentic, rich grits.

Enrich the Grits:

Once the grits thicken, stir in the butter allowing it to melt fully. Slowly add the heavy cream while stirring constantly to maintain a silky consistency. Add the shredded sharp cheddar cheese in small handfuls, stirring between each addition until fully melted. Season with salt and freshly ground pepper, mindful that cheese already adds salt. Cover the pot and keep warm while you prepare the shrimp and bacon.

Prepare the Bacon:

Heat a large skillet over medium heat and lay the bacon strips in a single layer. Cook until the bacon is deeply golden and crispy, about five to seven minutes. Remove to paper towels to drain while leaving one to two tablespoons of rendered bacon fat in the skillet. This fat is the key to smoky flavor in the shrimp and aromatics that follow.

Sauté the Aromatics:

Add diced onion to the reserved bacon fat in the skillet and cook over medium heat. Stir often, cooking for about four to five minutes until the onion becomes translucent with slight caramelization at edges. Add minced garlic and cook for only about thirty seconds until fragrant. Avoid burning the garlic to prevent bitterness.

Cook the Shrimp:

Place shrimp in a single layer in the skillet. Sprinkle evenly with Cajun seasoning, paprika, and freshly ground black pepper. Cook undisturbed for two to three minutes until the undersides turn pink and shrimp start to curl. Flip shrimp and cook an additional two minutes until fully opaque and pink. Remove immediately to prevent toughness.

Finish the Dish:

Crumble the cooled bacon into small pieces and stir into the shrimp mixture along with pan juices. Spoon warm grits into shallow bowls, creating a small well in the middle. Arrange the shrimp and sauce atop the grits, making sure to scoop some of the flavorful pan juices over everything. Garnish generously with freshly chopped parsley for a bright herbal finish.

My grandmother always insisted on using stoneground grits, considering quick cooking ones an insult to tradition. After years of trying both, her advice makes all the difference. The slightly coarse, earthy texture of stoneground grits is what really makes this dish comforting and unique.

Storage Tips

Prepare the grits up to two days ahead and store them covered in the refrigerator. When reheating, warm gently over low heat, adding a splash of milk or cream while stirring to restore creaminess. For best texture, cook shrimp fresh just before serving. If necessary, gently reheat the combined dish but avoid overheating shrimp to prevent toughness.

Ingredient Substitutions

If stoneground grits are not available use regular grits but reduce cooking time to about 15 minutes to avoid mushy texture. Instant grits are too soft and not recommended. For a lighter version substitute half and half for heavy cream and halve the amount of cheese. This reduces richness without sacrificing key flavors. Chicken sausage can replace bacon if you prefer a different protein. Cook it first to render fat then proceed with sautéing the aromatics and shrimp.

Serving Suggestions

Serve this dish with a crisp green salad dressed simply with lemon vinaigrette to cut through the richness of the grits and shrimp. A chilled glass of Sauvignon Blanc or unoaked Chardonnay pairs beautifully alongside for a refreshing contrast. For those who enjoy heat, keep hot sauce on the side to allow individual adjustment without overwhelming the balanced flavors.

Enjoy this comforting Southern classic that comes together quickly and impresses guests. Serve hot and adjust spice to taste.

Common Questions About the Recipe

→ Can components be prepared ahead?

Grits can be cooked and refrigerated up to two days in advance; reheat gently with extra liquid. Shrimp is best cooked fresh to maintain texture and flavor.

→ What substitutes work for stone-ground grits?

Regular grits or polenta can replace stone-ground grits. Quick-cooking varieties shorten time but may alter texture slightly.

→ How spicy is the shrimp seasoning?

Spice depends on the Cajun seasoning used, generally moderate. Reduce or omit cayenne for milder flavor, add for more heat.

→ What side dishes complement this meal?

Simple sides like crisp green salad, sautéed kale, roasted asparagus, or crusty bread pair well with the rich shrimp and grits.

→ Is there a dairy-free option?

Yes, substitute butter with olive oil, heavy cream with coconut milk or plant-based alternatives, and omit or replace cheese accordingly.

→ Where does this dish originate?

Originating from the Lowcountry region of South Carolina and Georgia, it evolved from a simple fishermen’s breakfast to a Southern comfort classic.