Shrimp Grits Southern Classic (Printable)

Creamy corn grits paired with sautéed shrimp in a rich, savory sauce perfect for brunch or dinner.

# What You’ll 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 shredded sharp cheddar cheese
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, 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 Make It:

01 - Bring chicken broth and milk to a gentle simmer in a medium saucepan. 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, shredded cheddar, salt, and pepper. Cover and keep warm.
02 - Season 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, leaving about 1 tablespoon of bacon fat in the pan.
04 - Add onion and bell pepper to the skillet and sauté for 3 to 4 minutes until softened. Add garlic and cook for an additional minute.
05 - Push vegetables aside, add olive oil, and arrange shrimp in a single layer. Sauté shrimp for 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
06 - Pour chicken broth into skillet, scraping browned bits from the bottom. Simmer for 2 to 3 minutes. Stir in butter and lemon juice.
07 - Return bacon and shrimp to the skillet. Toss to coat with sauce. Adjust seasoning with salt and pepper.
08 - Spoon a generous portion of grits into bowls. Top with shrimp, sauce, vegetables, and garnish with chopped parsley.

# Expert Advice:

01 -
  • The grits are ridiculously creamy without feeling heavy, and that sharp cheddar keeps things interesting.
  • Shrimp cooks in minutes, so this feels restaurant-quality but comes together faster than you'd expect.
  • It's naturally gluten-free and elegant enough to impress without pretending you've been cooking all day.
02 -
  • Overcooked shrimp gets rubbery and sad—that pink, just-opaque moment is exactly where you want to stop, and it happens faster than you think.
  • Grits need constant, gentle attention and stir now and then to prevent them from scorching on the bottom or forming lumps that won't cook out.
  • If your grits seem too thick before serving, loosen them with a splash more warm milk or broth—they should flow slightly, not sit like cement.
03 -
  • Make your grits slightly looser than you think they should be—they'll firm up a little as they rest, and you want them flowing gently under that shrimp.
  • Buy shrimp the day you're making this, or at the very latest the morning of—fresh shrimp cooks better and tastes better than frozen.
  • If your sauce tastes flat at the end, it's probably missing acid; squeeze that lemon juice in and suddenly everything wakes up.
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