shrimp and grits recipe
The Best shrimp and grits recipe
What I love most about this recipe is how balanced it is. Shrimp is packed with protein and low in calories, while stone-ground grits give you fiber and a good dose of iron. I always add a little spinach or bell peppers for extra vitamins, and a splash of hot sauce kicks up the flavor without adding a ton of fat. It’s comfort food that doesn’t leave you feeling weighed down, and that’s exactly what I need after a long day. Plus, leftovers reheat well, so it’s one of those rare meals that’s just as good the next day.
Classic Southern Shrimp and Grits
A beloved Southern dish featuring creamy stone-ground grits topped with spicy, buttery shrimp and a rich bacon-infused sauce. This comforting meal is perfect for brunch or dinner and comes together in under an hour.
🥘Ingredients
- 4 cups water or chicken broth
- 1 cup stone-ground grits (not instant)
- 1 tsp salt
- 2 tbsp unsalted butter
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup heavy cream (optional)
- 1 lb large shrimp (16/20 count), peeled and deveined
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 4 slices thick-cut bacon, chopped
- 1 small yellow onion, finely diced
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tbsp lemon juice
- 1 tbsp hot sauce (e.g., Tabasco)
- 2 tbsp unsalted butter
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh parsley
👨🍳Directions
-
1
In a medium saucepan, bring water or chicken broth to a boil. Slowly whisk in the grits and salt. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until thick and creamy. Stir in butter, cheese, and heavy cream (if using). Cover and keep warm. -
2
While the grits cook, pat the shrimp dry with paper towels. In a bowl, toss the shrimp with smoked paprika, cayenne, garlic powder, onion powder, salt, and black pepper until evenly coated. -
3
In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the skillet. -
4
In the same skillet, add the diced onion and bell pepper. Cook for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. -
5
Push the vegetables to one side of the skillet. Add the olive oil to the empty side, then add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Stir the shrimp into the vegetables. -
6
Pour in the chicken broth, lemon juice, and hot sauce. Simmer for 2 minutes, then stir in the butter until melted. Add the cooked bacon back to the skillet and stir to combine. -
7
To serve, divide the cheesy grits among plates or bowls. Top with the shrimp and sauce, then garnish with sliced green onions and chopped parsley.
🔧Equipment
- Medium saucepan
- Large skillet
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Southern Shrimp and Grits Works
❓ Frequently Asked Questions About Southern Shrimp and Grits
1. What type of shrimp works best for shrimp and grits?
The best shrimp for shrimp and grits are fresh, wild-caught shrimp—preferably medium to large (16/20 or 21/25 count). If using frozen shrimp, thaw them properly in cold water before cooking. Avoid pre-cooked shrimp, as they can become rubbery when reheated in the dish.
2. Can I use instant grits instead of stone-ground?
Yes, you can use instant grits in a pinch, but stone-ground grits are highly recommended for the best texture and flavor. Stone-ground grits have a coarser, creamier consistency and a richer corn taste, while instant grits can be mushy if overcooked. If using instant grits, reduce the cooking time and liquid as directed on the package.
3. How do I prevent grits from becoming lumpy?
To avoid lumps, whisk the grits into boiling liquid (water, broth, or milk) gradually while stirring constantly. Use a fine-mesh strainer if adding them to the pot to ensure even distribution. Cooking them low and slow with frequent stirring also helps. Adding butter or cheese at the end can smooth out any remaining lumps.
4. What’s the best way to season shrimp for this dish?
A classic seasoning blend for shrimp includes salt, black pepper, smoked paprika, garlic powder, and cayenne for heat. Some recipes also use Old Bay seasoning or Cajun spice mix. For extra depth, marinate the shrimp in a mix of lemon juice, garlic, and olive oil for 15–30 minutes before cooking.
5. Can shrimp and grits be made ahead of time?
While grits are best served fresh, you can prep components ahead: cook the grits and store them in the fridge (reheat with a splash of liquid and butter). The shrimp can be seasoned and refrigerated for up to a day, but cook them just before serving to avoid overcooking. The sauce (like a creamy gravy or tomato-based broth) can also be made in advance and reheated gently.
