Best Southern Shrimp and Grits

This true Southern shrimp and grits recipe delivers the ultimate comfort bowl every time you crave creamy, cheesy grits and bold flavors. The blend of smoky bacon, zesty shrimp, and a silky pan sauce guarantees a brunch dish that can turn any morning into a celebration.

I tasted the South for the first time with this dish one summer at my aunt’s kitchen and it has become my go to any time I want to impress guests or indulge in a warming meal at home

Ingredients

• Bacon: Choose thick cut for maximum smokiness and crispy texture Dice before cooking for even browning
• Cajun Seasoning: Use homemade for richer taste Look for vibrant color in quality paprika and fresh dried herbs
• Shrimp: Go for fresh or frozen and peeled Large size ensures juicy bites Check for a mild ocean scent to spot the best shrimp
• Olive Oil and Butter: Provide rich flavor and prevent sticking Opt for real unsalted butter for full control over saltiness
• Garlic and Scallions: These aromatics set up that deep Southern backbone Look for plump garlic cloves and bright fresh scallions
• Calabrian Peppers or chili in oil: These add tang warmth and a balanced heat Seek chili pastes with little extra oil for even cooking
• Red Pepper Flakes: Adds a kick Use according to your spice comfort
• Chicken Stock: Adds depth to both the grits and the sauce Low sodium options allow you to adjust the salt
• Lemon Juice: Brightens the dish Always use freshly squeezed for pure flavor
• Worcestershire Sauce: Delivers a complex layered finish With even a dash the flavor transforms
• Heavy Cream: Adds silkiness and creamy body Use high quality for the smoothest results
• Parsley: Finishes the dish with herbal freshness Chop just before serving for best color
• Grits: Choose quick or regular white grits Avoid instant for better texture and flavor
• Cream Cheese and Cheeses: For extra creamy and tangy grits Pick sharp cheddar and Monterey or Pepper Jack for melty richness Freshly shredded always melts smoother

Step-by-Step Instructions

Cook the Grits and Bacon:

Start by bringing chicken stock to a boil in a saucepan over medium high heat Slowly add grits while whisking vigorously to avoid any lumps Lower heat and simmer stirring often for about five minutes or until grits are creamy and thickened Meanwhile in a large skillet cook diced bacon until crisp Drain on paper towels Save half the bacon fat in a bowl and keep the rest in the pan for the shrimp

Enrich the Grits:

Once the grits are tender blend in heavy cream cream cheese and butter Stir in both shredded cheeses until fully melted Taste and season with seasoned salt and pepper For extra creamy grits add a bit more cream or stock Cover to keep warm

Season and Cook the Shrimp:

Pat shrimp dry and toss with olive oil Sprinkle generously with Cajun seasoning making sure to coat evenly Save a pinch of seasoning for the sauce In the bacon drippings over medium high cook the shrimp in a single layer Flip once and cook until just opaque about four minutes total Work in batches if necessary for even searing Transfer shrimp to a plate and cover with foil to keep warm

Build the Pan Sauce:

Add butter to the same pan then sauté garlic and scallions until tender and fragrant about two minutes Stir in the reserved Cajun seasoning red pepper flakes and Calabrian peppers with their oil Cook for another minute Pour in chicken stock and use a wooden spoon to stir up browned bits Add a squeeze of lemon Worcestershire and the cream Whisk everything into a smooth sauce adjusting seasoning to taste

Combine and Serve:

Return the shrimp plus chopped parsley to the pan and toss to coat Finish with another splash of lemon To serve spoon grits into bowls top with shrimp and pan sauce then scatter crispy bacon on top

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My favorite part is the way the smoky bacon weaves through the entire bowl adding little bursts of flavor Even my pickiest cousin clears his plate every time I make this for family get togethers

Storage Tips

Store any leftovers in airtight containers in the refrigerator for up to three days Reheat the grits gently on the stove over low heat with a splash of cream or milk to restore their creamy texture The shrimp and sauce can be reheated in a pan over gentle heat Avoid microwaving the shrimp too long as they can toughen

Ingredient Substitutions

If you do not have Calabrian chili paste try using chili crisp harissa or even crushed red pepper flakes Just ensure you add a spoon of oil for flavor and to help the sauce come together No quick grits Use regular grits but allow a longer cook time Monterey Jack is a milder substitute for Pepper Jack depending on your spice preference

Serving Suggestions

Pair this dish with sautéed greens or a bright tomato salad to round out your brunch or supper menu Warm biscuits or cornbread on the side turn it into a true Southern spread For extra elegance garnish with a sprinkle of fresh chives or more chopped parsley

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Cultural and Historical Context

Shrimp and grits hails from the coastal Lowcountry of the Carolinas where fishermen relied on this hearty breakfast to fuel their days Over time it evolved from simple fisherman’s fare to a Southern classic that graces tables at brunches and supper clubs alike Its enduring popularity owes to its down to earth roots and crowd pleasing richness

Frequently Asked Questions About the Recipe

→ What type of grits work best for this dish?

Quick or regular grits are ideal—steer clear of instant varieties for the best creamy texture.

→ How do you keep shrimp tender and juicy?

Don’t overcook; sauté shrimp over medium-high heat until just opaque, flipping only once.

→ Can I substitute the Cajun seasoning?

Yes, homemade blends or similar spice mixes like Creole seasoning work well for flavor balance.

→ What can I use instead of Calabrian peppers?

Chili crisp, harissa, or other oil-packed chili peppers provide a similar heat and depth.

→ How do I achieve extra creamy grits?

Stir in cream cheese, butter, and shredded cheeses gradually while hot. Adjust with more cream if needed.

→ Is bacon required?

Bacon adds smoky flavor, but you can omit it or use smoked sausage for a different savory note.