Shrimp Grits Southern Classic (Printable)

Tender shrimp served atop creamy cheddar-infused stone-ground grits with savory Cajun sauce and vegetables.

# 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 (red or green), 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 black pepper to taste

# How-To:

01 - In a medium saucepan, bring chicken broth and milk to a gentle simmer. Slowly 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 cheese, salt, and black pepper. Cover and keep warm.
02 - Toss large shrimp 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. Sauté for 3 to 4 minutes until softened. Add garlic and cook an additional minute.
05 - Push vegetables to the skillet side. Add olive oil and arrange shrimp in a single layer. Sauté shrimp 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
06 - Pour chicken broth into the skillet, scraping up browned bits. Simmer for 2 to 3 minutes, then stir in butter and lemon juice.
07 - Return cooked bacon and shrimp to the skillet. Toss to coat evenly with sauce. Season with salt and black pepper to taste.
08 - Spoon a generous serving of grits into each bowl. Top with shrimp, sauce, and sautéed vegetables. Garnish with chopped parsley before serving.

# Expert Tips:

01 -
  • The grits are luxuriously creamy without being heavy, making this feel indulgent enough for special occasions but casual enough for a Tuesday night.
  • It comes together in under an hour, which means you can actually pull off impressive dinner without the stress.
  • That sauce—made from bacon fat, caramelized vegetables, and a splash of lemon—is the kind of thing people always ask you about.
02 -
  • Don't walk away from your grits while they're cooking—a few minutes of neglect and the bottom burns, and you can taste it in every bite.
  • Shrimp size matters more than you'd think; medium shrimp cook at different speeds than large ones, so stick with what the recipe calls for.
  • The lemon juice isn't just seasoning—it cuts through the richness and keeps the whole dish from feeling heavy, so don't skip it.
03 -
  • Keep your shrimp in a single layer when searing so they actually brown instead of steaming—patience here pays off in flavor.
  • If your grits seem too thick at the end, stir in a splash more milk rather than panicking; they thicken as they cool anyway.
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