Welcome to the most flavorful, creamy, and satisfying Shrimp and Grits Recipe you will ever make. This dish is a Southern classic for a reason, balancing rich, cheesy grits with savory, perfectly cooked shrimp in a delicious, smoky sauce. Forget saving this for a restaurant; we’re bringing that five-star quality right to your home kitchen. This guide will walk you through creating a truly unforgettable meal that’s perfect for a cozy dinner, a special brunch, or anytime you crave pure comfort in a bowl.
Why You’ll Love This Shrimp and Grits Recipe
This isn’t just another recipe; it’s a foolproof guide to mastering a classic. We focus on two key elements: achieving the creamiest grits imaginable and building a sauce with deep, savory flavor. The result is a perfectly balanced dish that will have everyone asking for seconds. It’s surprisingly straightforward, making it an impressive meal for guests or a special treat for a weeknight dinner. Plus, it’s versatile, allowing you to adjust the spice level to your liking.
The Key Ingredients for Perfect Shrimp and Grits
The magic of this dish comes from using quality ingredients. Here’s what you’ll need to create the two core components: the grits and the shrimp.
For the Creamy, Cheesy Grits
- Stone-Ground Grits: For the best texture and flavor, choose stone-ground or old-fashioned grits. While they take longer to cook than quick grits, the result is infinitely creamier.
- Chicken Broth & Heavy Cream: A combination of broth for flavor and cream for richness creates a luxurious base.
- Sharp Cheddar Cheese: Freshly grated sharp cheddar cheese melts beautifully and adds a tangy depth.
- Unsalted Butter: Finishes the grits with a silky, rich mouthfeel.
For the Savory Shrimp and Sauce
- Large Shrimp: Use large, raw shrimp, peeled and deveined. The bigger, the better for a juicy, satisfying bite.
- Bacon: Thick-cut bacon provides a smoky, salty foundation and delicious rendered fat to cook in.
- Garlic & Shallot: The aromatic base that builds the sauce’s flavor.
- White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio helps deglaze the pan and adds acidity.
- Lemon Juice: A squeeze of fresh lemon juice at the end brightens everything up.
- Cajun Seasoning: A good quality Cajun blend brings the perfect amount of heat and complexity. For a similar flavor profile, you might also enjoy this Cajun Steak Pasta.
- Green Onions & Parsley: Fresh herbs for garnish add a necessary touch of freshness.
How to Make This Shrimp and Grits Recipe Step-by-Step
Making this iconic Southern dish is easier than you think. We’ll break it down into four simple stages: cooking the grits, preparing the shrimp, making the sauce, and putting it all together.
Step 1: Cook the Creamiest Grits
Start by bringing the chicken broth, heavy cream, and water to a low boil in a medium saucepan. Slowly whisk in the grits to prevent clumps from forming. Reduce the heat to low, cover, and let them simmer gently. You’ll need to stir every 5-7 minutes to keep them from sticking. Cook for about 20-25 minutes, or until the grits are thick, creamy, and tender. Once cooked, turn off the heat and stir in the butter and sharp cheddar cheese until everything is melted and smooth. Season with salt and pepper to taste and keep covered.
Step 2: Prepare the Shrimp
While the grits are simmering, prepare your shrimp. Ensure they are peeled and deveined. Pat them completely dry with a paper towel; this is crucial for getting a good sear. In a bowl, toss the shrimp with Cajun seasoning, salt, and pepper until they are evenly coated.
Step 3: Build the Flavorful Sauce
In a large skillet, cook the chopped bacon over medium heat until it’s crispy. Remove the bacon with a slotted spoon and set it aside, but leave the rendered fat in the pan. Add the seasoned shrimp to the hot bacon fat in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook them! Remove the shrimp and set them aside with the bacon.
To the same skillet, add the minced garlic and shallot, cooking for about a minute until fragrant. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan. Let the wine reduce by about half. Stir in the remaining chicken broth and bring it to a simmer. Let it cook for 3-4 minutes to allow the flavors to meld. Finally, stir in a pat of butter and a squeeze of lemon juice to finish the sauce.
Step 4: Combine and Serve
Return the cooked shrimp and crispy bacon to the skillet with the sauce. Toss gently to coat everything and allow the shrimp to warm through. To serve, spoon a generous amount of the creamy, cheesy grits into a bowl. Top with the shrimp and a ladle of the savory sauce. Garnish with freshly sliced green onions and parsley. For a complete Southern-inspired meal, consider serving alongside some delicious Butter Swim Biscuits.
Tips for the Best Shrimp and Grits
To elevate your dish from great to absolutely perfect, keep these simple tips in mind. First, don’t rush the grits. Low and slow is the secret to ultimate creaminess. Second, use high-quality, flavorful shrimp; they are the star of the show. Lastly, tasting and adjusting seasoning at every stage is key. If you love the combination of shrimp and bold flavors, you should also try these Creole Steak and Shrimp Quesadillas.
Recipe Variations to Try
While this classic Shrimp and Grits Recipe is fantastic as is, it’s also wonderfully adaptable. For extra smokiness and spice, consider adding sliced andouille sausage when you cook the bacon. If you prefer a creamier sauce, a splash of heavy cream at the end works wonders. For a different flavor profile, experiment with adding a tablespoon of Worcestershire sauce or a pinch of smoked paprika.
Frequently Asked Questions
While you can use pre-cooked shrimp in a pinch, we advise against it. Cooking raw shrimp in the bacon fat and seasonings is key to building the dish’s flavor. If you must use cooked shrimp, add them at the very end just to heat them through.
Store the grits and the shrimp mixture in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the grits on the stovetop over low heat, adding a splash of milk or broth to loosen them up. Gently reheat the shrimp mixture in a skillet until just warmed through.
The secret to lump-free grits is to pour them into the boiling liquid very slowly while whisking constantly. Continue to stir frequently as they simmer over low heat to prevent clumping and sticking.
For the best texture and flavor, we highly recommend using stone-ground or old-fashioned grits. They create a much creamier and more traditional result than instant or quick-cooking grits.
The main difference lies in the sauce. Creole versions often feature a tomato-based sauce, reflecting a broader European influence. Cajun recipes, like this one, typically have a richer, roux-or-gravy-based sauce with a focus on spices and aromatics.
The Perfect Shrimp and Grits Recipe
The Ultimate Shrimp and Grits Recipe
Ingredients
Equipment
Instructions
- In a medium saucepan, bring 2 cups chicken broth, heavy cream, and water to a low boil. Slowly whisk in the grits. Reduce heat to low, cover, and simmer, stirring every 5-7 minutes to prevent sticking.
- Cook for 20-25 minutes, or until thick and tender. Remove from heat and stir in 2 tbsp of butter and the grated cheddar cheese until melted and smooth. Season with salt and pepper to taste. Keep covered.
- While grits cook, pat shrimp dry and toss with Cajun seasoning, salt, and pepper.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon, leaving the rendered fat in the skillet.
- Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink. Remove from skillet and set aside with the bacon.
- Add the garlic and shallot to the skillet and cook for 1 minute until fragrant. Deglaze the pan with the white wine, scraping up any browned bits. Allow the wine to reduce by half.
- Stir in the remaining 1/2 cup of chicken broth and simmer for 3-4 minutes. Stir in the remaining 2 tbsp of butter and the fresh lemon juice.
- Return the cooked shrimp and bacon to the skillet, tossing to coat with the sauce.
- Serve immediately by spooning grits into bowls and topping with the shrimp and sauce. Garnish with sliced green onions.
Notes
Tip 2: Do not overcook the shrimp. They cook in just a few minutes, and removing them from the heat promptly keeps them juicy and tender.
Share Your Creation!
We are confident this will become your go-to Shrimp and Grits Recipe! It’s a dish filled with love, tradition, and incredible flavor. If you make it, we would be thrilled to see your creation. Please share your thoughts in the comments below or post a photo of your masterpiece on Pinterest. Happy cooking!
