Best True Southern Shrimp Grits (Print-Friendly Version)

Savory shrimp, bacon, and creamy cheesy grits come together for a genuine taste of Southern comfort.

# Ingredients:

→ Bacon

01 - 5 strips bacon, diced

→ Seasonings

02 - 3 tablespoons cajun seasoning, divided
03 - Salt, to taste
04 - Seasoned salt, to taste
05 - Black pepper, to taste
06 - Olive oil, as needed

→ Shrimp & Pan Sauce

07 - 680 grams large shrimp, peeled and deveined
08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 3 scallions, white and green parts thinly sliced
11 - 2 tablespoons Calabrian pepper paste or similar chili paste in oil
12 - 1/2 teaspoon red pepper flakes
13 - 80 millilitres chicken stock
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon Worcestershire sauce
16 - 2 tablespoons heavy cream
17 - 2 tablespoons freshly chopped flat-leaf parsley

→ Cheesy Grits

18 - 720 millilitres chicken stock
19 - 170 grams quick grits (not instant)
20 - 3 tablespoons unsalted butter
21 - 120 millilitres heavy cream
22 - 57 grams cream cheese, softened
23 - 75 grams sharp cheddar, shredded
24 - 75 grams pepper jack or Monterey Jack, shredded

→ Homemade Cajun Seasoning (Optional)

25 - 1 tablespoon paprika
26 - 1.5 teaspoons salt
27 - 1.5 teaspoons garlic powder
28 - 1 teaspoon onion powder
29 - 1 teaspoon chili powder
30 - 3/4 teaspoon dried thyme
31 - 1/2 teaspoon dried oregano
32 - 1/2 teaspoon brown sugar
33 - 1/2 teaspoon cayenne powder
34 - 1/4 teaspoon freshly cracked black pepper

# Steps:

01 - In a saucepan, bring chicken stock to a boil over medium-high heat. Gradually whisk in grits, stirring continuously to prevent lumps. Reduce heat to medium-low and simmer, stirring frequently, until grits are tender, about 5 minutes.
02 - Meanwhile, in a large sauté pan over medium heat, cook diced bacon until crisp. Transfer bacon to paper towels to drain. Reserve half of the rendered bacon fat in a bowl, keeping remaining drippings in the pan.
03 - Off the heat, stir heavy cream, cream cheese, and butter into the hot grits until well blended. Add shredded cheddar and pepper jack, stirring until melted. Season with seasoned salt and black pepper. If needed, adjust the consistency by adding extra cream or stock. Cover to keep warm.
04 - Place shrimp in a bowl. Drizzle lightly with olive oil and generously coat all sides with cajun seasoning, reserving 1/2 teaspoon for the sauce.
05 - Heat about 2 tablespoons reserved bacon fat over medium-high heat. Arrange shrimp in the pan in a single layer. Sear shrimp for 2 minutes per side or until opaque and just cooked through. Work in batches if necessary, adding more bacon fat as needed. Remove cooked shrimp to a plate and tent with foil.
06 - To the same pan, add butter, minced garlic, and scallions; cook until butter is melted and garlic becomes fragrant, about 2 minutes. Stir in reserved cajun seasoning, red pepper flakes, and Calabrian pepper paste with oil. Sauté for 1 minute.
07 - Pour in chicken stock, scraping up brown bits from the bottom of pan. Add lemon juice, Worcestershire sauce, and heavy cream. Whisk until emulsified and slightly thickened. Adjust seasoning with salt and pepper to taste.
08 - Return shrimp to the pan and toss to coat evenly with the sauce. Stir in chopped parsley and a fresh dash of lemon juice.
09 - Spoon cheesy grits into individual bowls. Top with shrimp, pan sauce, and crispy bacon. Serve immediately.

# Notes & Tips:

01 - For best flavor, use high-quality freshly grated cheese and avoid instant grits, as traditional or quick grits yield a creamier texture.
02 - Customize the level of heat by adjusting the amount of cayenne and Calabrian chili paste.

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