My First Time With Shrimp and Grits
I tried shrimp and grits on a trip to South Carolina. I was just a young woman then. The taste was so warm and comforting. I knew I had to learn how to make it myself.
I called the restaurant’s cook from a payphone. He was kind and shared his secrets. I still laugh at that. This matters because food connects us to people and places we love.
Let’s Talk About Grits
Grits are just ground-up corn. They are like a soft, warm blanket for your belly. You must stir them often. This keeps them creamy and stops them from sticking.
Stirring is a quiet time. It lets you think. I always add butter and cheese at the end. Doesn’t that smell amazing? What is your favorite cozy food to eat on a rainy day?
The Secret is in the Bacon
We start by cooking the bacon. This does two wonderful things. First, you get crispy bacon bits. Second, you get flavorful bacon grease in the pan.
We use that tasty grease to cook the shrimp. It gives them so much flavor. Fun fact: This way of cooking is called “building layers of flavor.” It makes the whole dish taste richer and deeper.
Bringing It All Together
After the shrimp are cooked, we make a simple gravy. You cook onions and peppers until they are soft. Then you add a little flour and broth.
Watch as it thickens right in the pan. It’s like magic. This matters because making a sauce from scratch is easier than you think. Do you prefer your gravy thick or a little bit thin?
The Final Touch
Do not forget the garnish. A sprinkle of green onions and parsley makes it pretty. But the real star is a squeeze of fresh lemon juice.
That little splash of lemon makes everything taste brighter. It cuts through the richness. It is the most important step. I want to know, what is your favorite herb to cook with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Low-sodium chicken broth (for grits) | 4 cups (948g) | |
| Stone ground grits | 1 cup (173g) | |
| Butter (for grits) | 3 Tablespoons | room temperature |
| Freshly shredded cheddar cheese | 1 cup (113g) | optional, or 2 tablespoons heavy cream |
| Kosher salt (for grits) | to taste | |
| Bacon | 9 slices | chopped |
| Large shrimp | 1 1/5 lb | peeled and deveined |
| Butter (for sauce) | 3 Tablespoons | |
| Onion | 1/4 cup (40g) | chopped |
| Green bell pepper | 1/2 | chopped |
| Garlic | 3 cloves | |
| All-purpose flour | 3 Tablespoons | |
| Low-sodium chicken broth (for sauce) | 1 1/2 cups (355g) | or shrimp broth |
| Old Bay seasoning | 1 teaspoon | |
| Cajun seasoning | 1 teaspoon | |
| Cayenne pepper | 1/4 teaspoon | or more, to taste |
| Kosher salt (for sauce) | to taste | |
| Green onions | 3 | chopped, for garnish |
| Fresh chopped parsley | 1/3 cup (20g) | for garnish |
| Fresh-squeezed lemon juice | from half a lemon | for garnish |
My Best Southern Shrimp and Grits
Let me tell you about my favorite cozy meal. This shrimp and grits recipe feels like a big hug from the South. I learned it from my friend, Marie, on a trip to Georgia. The smell in her kitchen was just amazing. It’s simple, honest food that makes everyone happy.
Now, let’s get cooking together. I’ll walk you through it, just like Marie did for me. Follow these steps and you’ll have a wonderful dinner. I still laugh at how I burned the bacon the first time I tried. You will do much better, I am sure.
- Step 1: First, let’s make the grits. Bring your chicken broth to a boil in a pot. Then, slowly whisk in the grits. This keeps them from getting lumpy. Turn the heat down low, put the lid on, and let them cook for about 20 minutes. Stir them every so often so they don’t stick. (My hard-learned tip: Slow and steady wins the race with grits!).
- Step 2: When the grits are soft, stir in the butter until it melts. Then, add the cheddar cheese if you’re using it. This makes them so creamy and rich. Give them a little taste. Do they need a pinch of salt? You are the boss of your kitchen.
- Step 3: While the grits cook, let’s start the good stuff. Chop up your bacon and cook it in a big skillet. We want it nice and crispy. Then, take the bacon out and put it on a plate. But leave that tasty bacon grease in the pan! That is our secret weapon for flavor.
- Step 4: Now, cook your shrimp in that bacon grease. They only need a minute or two on each side. You will see them turn pink. Do not walk away! Overcooked shrimp get a little tough. As soon as they are pink, take them out and cover them. What’s your favorite way to cook shrimp? Share below!
- Step 5: Time for the gravy. Melt some butter in the same pan. Add your onion, bell pepper, and garlic. Doesn’t that smell amazing? Whisk in the flour and then slowly add the broth. Stir in all those wonderful spices. You will see it thicken up into a perfect gravy.
- Step 6: Almost done! Take the pan off the heat. Now, add the shrimp and bacon back in. Stir it all together so everything gets coated in that delicious sauce. All those flavors are getting to know each other.
- Step 7: Let’s serve it up. Put a big, soft spoonful of grits on a plate. Top it with the saucy shrimp and bacon. Finish it with a sprinkle of green onions, parsley, and a squeeze of lemon. That little bit of lemon makes everything pop.
Cook Time: 45 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner, Southern
Three Fun Twists to Try
This recipe is wonderful as it is. But sometimes, it is fun to play with your food. Here are a few ideas to make it your own. I love seeing what new flavors people create.
- The Mushroom Lover’s Swap: Use sliced mushrooms instead of shrimp. They soak up the sauce so nicely. It is a wonderful, earthy twist for a meatless Monday.
- A Little Extra Kick: Add some chopped jalapeño when you cook the onions. It gives the whole dish a happy, spicy warmth. Perfect for a chilly evening.
- Summer Garden Style: Stir fresh, sweet corn and chopped cherry tomatoes in at the end. It makes the dish taste like sunshine. So bright and cheerful.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
This dish is a full meal all by itself. But a few little extras can make it extra special. I always think about what will look and taste best together. A simple green salad with a light dressing is perfect. It adds a fresh, crisp bite next to the creamy grits.
For drinks, you have lovely choices. A glass of sweet iced tea is the classic Southern way. It is so refreshing. For a grown-up treat, a crisp glass of sauvignon blanc pairs beautifully. It cuts through the richness of the sauce. Which would you choose tonight?
Storing Your Shrimp and Grits
Let’s talk about keeping your delicious meal for later. Store the grits and shrimp gravy in separate containers. They will last in the fridge for up to five days. You can also freeze the grits for one month.
I remember my first time making a big batch. I put everything in one container. The grits soaked up all the gravy. It was a little dry when I reheated it. Keeping them apart keeps the texture perfect.
To reheat, add a splash of broth to the grits. Warm them slowly on the stove. This stops them from getting gluey. Batch cooking like this saves you time on a busy weeknight.
It means a warm, home-cooked meal is always close by. Have you ever tried storing it this way? Share below!
Fixing Common Shrimp and Grits Problems
Sometimes, our cooking needs a little help. Your grits might be too thick. Just stir in a bit more warm broth or water. This will make them smooth and creamy again.
I once added the flour to the pan too fast. My gravy got lumpy. If this happens, just whisk it very hard. A fine mesh strainer can also fix lumpy gravy. Getting a smooth sauce makes the whole dish feel more special.
Be careful not to overcook the shrimp. They only need a few minutes. Overcooked shrimp get tough and rubbery. Perfectly cooked shrimp are tender and full of flavor.
This matters because good texture is as important as good taste. It builds your confidence in the kitchen. Which of these problems have you run into before?
Your Shrimp and Grits Questions
Q: Can I make this gluten-free?
A: Yes! Just use a gluten-free flour blend for the gravy.
Q: Can I make it ahead?
A: You can cook the grits and gravy a day early. Store them separately in the fridge.
Q: What if I don’t have cheddar cheese?
A: You can use the heavy cream option. Or try another melty cheese like Monterey Jack.
Q: Can I double the recipe?
A: Absolutely. Use a bigger pot for the grits. Use a very large skillet for the shrimp.
Q: Is the cayenne pepper very spicy?
A: It adds a little kick. You can use less or leave it out completely. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making this Southern classic. It is a dish full of comfort and joy. The smell of bacon and garlic cooking is pure happiness.
*Fun fact: Stone-ground grits have more flavor because they keep the corn’s germ.*
I would love to see your beautiful creations. Sharing food connects us all. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Best Southern Shrimp and Grits Recipe
Description
A classic Southern comfort food featuring creamy, cheesy grits topped with succulent shrimp in a rich and flavorful bacon gravy.
Ingredients
Instructions
- Cook Grits: Bring broth to a boil. Once boiling, whisk the broth as you slowly pour the grits in, to prevent clumping. Return to a boil, then stir, reduce heat to low, cover with a lid then cook for 20-30 minutes, stirring every few minutes to make sure they’re not sticking to the bottom of the pot, until water is absorbed. They will be thickened and tender, but should be soft, smooth and not overly thick/pasty.
- Season Grits: Stir in butter until melted. Stir in cheese, or heavy cream. Taste and season with salt, if needed.
- Cook Bacon: While grits are cooking, add bacon slices to a skillet. Turn heat to medium and cook for several minutes, stirring often, until fat is rendered and bacon is crispy. Remove bacon to a plate.
- Cook Shrimp: Turn heat to medium high and add shrimp to the pan with bacon grease. Cook for 1-2 minutes, just until the bottoms start to turn pink, then flip to the other side and cook an additional 1-2 minutes (don’t overcook the shrimp). Remove shrimp to a plate and cover to keep warm.
- Cook Gravy Sauce: Reduce heat to medium. Add butter to the pan. Once butter is melted, add chopped onion, bell pepper, and garlic to the pan and sauté for 2 minutes, until tender. Whisk in flour and cook, stirring for 1 minute. Slowly stir in 1 1/2 cups chicken broth. Add Cajun seasoning, old bay seasoning, and cayenne pepper. Cook until sauce is thickened to gravy consistency. Taste and add salt or other seasonings if needed, to taste.
- Remove from heat and add shrimp and bacon back to the pan.
- Serve: Place a large spoonful of grits (about 3/4 cup) onto a plate, smoothing into an even layer. Add a spoonful of shrimp and gravy on top. Garnish with green onions, fresh parsley, and squeeze a little lemon juice on top.
- Store leftover grits in the fridge for up to 5 days. Enjoy leftover shrimp within 2 days.
Notes
- For a richer flavor, use shrimp broth instead of chicken broth for the sauce. Adjust the cayenne pepper to control the spice level.