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The Best True Southern Shrimp and Grits

Southern Shrimp and Grits

This Southern shrimp and grits dish offers creamy cheesy grits, smoky crispy bacon, and tender shrimp in a flavorful creamy sauce, making it a hearty and satisfying meal perfect for brunch or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Main Course
Cuisine cajun
Servings 4 people
Calories 650 kcal

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.