Experience the soulful flavors of the South with this authentic Southern shrimp and grits dish. Each bite offers the perfect harmony of creamy, cheesy grits combined with smoky, crispy bacon and tender, spiced shrimp. It’s a meal that comforts and excites the palate, perfect for brunch or a satisfying dinner.
This beloved Southern classic is elevated with a luscious pan sauce rich with garlic, Calabrian peppers, and fresh herbs, creating an indulgent, savory experience. Whether you’re cooking for family or friends, this shrimp and grits recipe promises to be a showstopper.
- Creamy grits infused with a blend of sharp cheddar and pepper jack cheeses for rich, hearty flavor.
- Spicy, perfectly cooked shrimp tossed in a smoky, buttery pan sauce enhanced with Calabrian peppers.
- Crunchy bacon adds texture and depth, making this dish a crowd favorite at any gathering.
Ingredients
- Bacon (5 strips, diced): Adds smoky, crispy texture and rich flavor, essential for the base of the shrimp and pan sauce.
- Cajun Seasoning (3 tablespoons, divided): A bold spice blend that perfectly seasons the shrimp and pan sauce for authentic Southern heat.
- Olive Oil (as needed): Used to coat the shrimp lightly before cooking, enhancing sear and flavor.
- Salt, Seasoning Salt, and Pepper: Basic seasonings to taste, used for grits and pan sauce balance.
- Large Shrimp (1.5 lb, peeled and deveined): The star seafood ingredient, tender and packed with flavor when cooked just right.
- Butter (2 tablespoons): Adds richness and a smooth mouthfeel to the pan sauce and grits.
- Garlic (3 cloves, minced): Provides fragrant, pungent aroma that infuses the pan sauce with depth.
- Scallions (3, thinly sliced white and green parts): Offers fresh, slightly sharp notes to balance richness in the pan sauce.
- Calabrian Peppers Crushed/Paste (2 tablespoons plus oil): Adds smoky-spicy heat, enhancing the sauce with authentic complexity.
- Red Pepper Flakes (1/2 tsp): Adds an additional layer of heat to the shrimp pan sauce.
- Chicken Stock (1/3 cup for sauce, 3 cups for grits): Provides a savory base that enriches both grits and pan sauce.
- Fresh Lemon Juice (1 tablespoon): Brightens the pan sauce with acidity, balancing richness.
- Worcestershire Sauce (1 tsp): Adds umami depth to the creamy pan sauce.
- Heavy Cream (2 tablespoons for sauce, 1/2 cup for grits): Creates a luscious, creamy texture in both sauce and grits.
- Freshly Chopped Parsley (2 tablespoons): Adds fresh herbal notes and color to the final dish.
- Quick Grits (1 cup): Choose quick or medium grind for a creamy, tender texture; avoid instant.
- Butter (3 tablespoons for grits): Further enriches the cheese grits with velvety smoothness.
- Cream Cheese (2 ounces, softened): Adds silky creaminess to the grits, enhancing the texture.
- Sharp Cheddar (3/4 cup, shredded): Gives bold, sharp flavor to the cheesy grits.
- Pepper Jack or Monterey Jack (3/4 cup shredded): Provides a mild, melting cheese with a bit of creamy spice.
Instructions
- Cook the Grits to Creamy Perfection
Bring chicken stock to a boil, then gradually whisk in grits to prevent clumping. Reduce heat to medium-low and gently cook stirring occasionally, allowing the grits to absorb liquid and become tender in about 5 minutes.
- Prepare Bacon and Reserve Fat
Cook diced bacon in a large pan over medium heat until crispy. Transfer to paper towels to drain excess fat. Reserve half the bacon grease for cooking shrimp and the other half in a bowl for later use in the pan sauce for optimum flavor.
- Enrich the Grits with Cheeses and Cream
Into the cooked grits, stir in heavy cream, softened cream cheese, butter, and shredded cheeses until fully melted and smooth. Season with seasoned salt and pepper. Adjust consistency with more cream or stock if needed. Cover and keep warm while you prepare the shrimp.
- Season and Cook Shrimp in Bacon Fat
Toss shrimp with olive oil and liberally coat with Cajun seasoning, reserving a small amount for the sauce. Heat bacon fat in the pan over medium-high and cook shrimp in batches, flipping just once to retain juiciness, until opaque and cooked through, about 4 minutes total.
- Make the Flavorful Pan Sauce
In the same pan, add butter, minced garlic, and sliced scallions. Sauté until fragrant, about 2 minutes. Stir in reserved Cajun seasoning, red pepper flakes, and Calabrian pepper paste with oil. Cook an additional minute to marry flavors.
- Deglaze and Finish the Sauce
Add chicken stock, scraping up browned bits for extra flavor. Stir in fresh lemon juice, Worcestershire sauce, and heavy cream, whisking until the sauce is smooth and slightly thickened. Season with salt and pepper to taste. This sauce balances heat, acidity, and creaminess beautifully.
- Toss Shrimp with Sauce and Parsley
Return cooked shrimp to the pan, tossing gently to coat in the sauce. Add freshly chopped parsley and a final splash of lemon juice to brighten the flavors just before serving.
- Assemble and Serve Your Southern Classic
Spoon creamy grits into individual bowls, top with the saucy shrimp, and sprinkle with crispy bacon bits. This combination creates a perfect blend of textures and flavors that celebrate Southern cuisine.
- Use medium to quick grits rather than instant to ensure proper texture and creaminess.
- Do not overcrowd the pan when cooking shrimp; this helps achieve a good sear.
- Calabrian peppers add a unique smoky heat; substitute with chili crisp or harissa if unavailable.
Storage Tips
Store leftover shrimp and grits separately in airtight containers in the refrigerator for up to 3 days. Reheat shrimp gently to avoid overcooking and add extra cream to warm grits for perfect consistency.
Serving Suggestions
This dish pairs wonderfully with a crisp green salad or sautéed greens like collards or spinach. A chilled glass of white wine or a Southern-style sweet tea makes an ideal beverage to enjoy alongside.
- Reserve bacon fat to leverage its smoky richness in the pan sauce for maximum flavor.
- Whisk grits continuously when adding to boiling stock to prevent lumps and ensure smoothness.
- Adjust spice levels by modifying Cajun seasoning and Calabrian pepper amounts to suit taste.
FAQs
- Can I use frozen shrimp for this recipe?
Yes, thaw shrimp completely before cooking to ensure even cooking and best texture.
- What type of grits works best?
Quick or medium grind grits yield the best creamy texture; avoid instant grits which can be too soft.
- How spicy is the dish?
The dish has moderate spice from Cajun seasoning and Calabrian peppers, which can be adjusted to preference.
- Can I make this dairy-free?
Substitute dairy ingredients with plant-based butter and cream alternatives, and omit cheeses for a dairy-free version.
- How do I reheat leftovers?
Reheat grits low and slow with a splash of cream or stock, and warm shrimp gently in a skillet to prevent toughness.
- What can I substitute for Calabrian peppers?
Use chili crisp, harissa, or other chili oils to replicate the spicy, smoky flavor if Calabrian peppers are unavailable.
- Is this dish suitable for brunch?
Absolutely, shrimp and grits is a classic Southern brunch favorite that is both filling and flavorful.
Southern Shrimp and Grits
Equipment
- 1 large pot for cooking grits
- 1 large skillet for cooking bacon and shrimp
- 1 whisk to mix grits
- 1 paper towels to drain bacon
- 1 foil to tent cooked shrimp
Ingredients
- 5 strips bacon diced
- 3 tablespoons Cajun seasoning divided
- Olive oil for tossing shrimp
- Salt seasoning salt, and pepper, to taste
- 1.5 lb large shrimp peeled and deveined
- 2 tablespoons butter
- 3 cloves garlic minced
- 3 scallions thinly sliced (white and green parts)
- 2 tablespoons Calabrian peppers crushed or paste with oil
- 1/2 teaspoon red pepper flakes
- 1/3 cup chicken stock
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons heavy cream
- 2 tablespoons freshly chopped parsley
- 3 cups chicken stock
- 1 cup quick grits
- 3 tablespoons butter
- 1/2 cup heavy cream
- 2 ounces cream cheese softened
- 3/4 cup sharp cheddar shredded
- 3/4 cup pepper jack or Monterey jack shredded
- 1 tablespoon paprika
- 1.5 teaspoons salt
- 1.5 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon brown sugar
- 1/2 teaspoon cayenne powder
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Bring chicken stock to a boil in a pot over medium-high heat; slowly whisk in grits to prevent clumping.
- Reduce heat to medium-low and cook grits until tender, about 5 minutes.
- In a large skillet, cook diced bacon until crispy; transfer to paper towels and reserve half the bacon grease.
- Add butter, cream cheese, heavy cream, and shredded cheeses to the cooked grits; stir until smooth and cheese is melted.
- Season grits with seasoned salt and pepper; add additional cream or stock if needed to adjust consistency; keep warm.
- Toss shrimp with olive oil and coat evenly with Cajun seasoning, reserving 1/2 teaspoon for sauce.
- Cook shrimp in reserved bacon fat over medium-high heat, flipping once until shrimp are opaque, about 4 minutes; remove and tent with foil.
- In the same skillet, melt butter and sauté garlic and scallions until fragrant, about 2 minutes.
- Add reserved Cajun seasoning, red pepper flakes, Calabrian peppers with oil; cook for 1 more minute.
- Pour in chicken stock, scraping up browned bits; add lemon juice, Worcestershire sauce, and heavy cream; whisk to combine into a sauce.
- Return shrimp to the pan with the sauce, add parsley, toss to coat, and add an extra dash of lemon juice.
- Serve by spooning creamy grits into bowls, topping with shrimp and pan sauce, and finishing with crispy bacon.
Notes
- Use quick grits for faster cooking, or regular grits with longer cook time.
- Store leftovers in the refrigerator for up to 3 days.
- Adjust spice level by varying Cajun seasoning and chili additions.
- Cook shrimp just until opaque to avoid toughness.
