A Bowl Full of Sunshine
I think every kitchen needs a happy dish. For me, that’s shrimp and grits. It feels like a warm hug from the inside.
The creamy grits and saucy shrimp just belong together. It is pure comfort on a spoon. Doesn’t that sound good for the soul?
The Heart of the Dish: The Grits
Let’s talk about grits. They are just ground corn. But with a little love, they become magic.
You must stir them often. This keeps them smooth and stops lumps. I stir and think about my day. It is my quiet kitchen time.
*Fun fact: Grits are a true Southern staple, dating back to the Native American Muskogee tribes who first made “rockahominie.”*
A Little Story About Bacon
My grandson once tried to sneak the crispy bacon from the plate. I still laugh at that. He thought I didn’t see him.
That bacon grease is your secret weapon. It gives the shrimp so much flavor. Cooking is about using what you have wisely. That matters more than fancy ingredients.
What’s your favorite kitchen smell? Is it bacon, or something else?
Bringing It All Together
When you add the broth, scrape the pan. Those little brown bits are flavor gold. They make the sauce rich and deep.
Then you add the lemon juice and hot sauce. The smell changes. It gets bright and exciting. Doesn’t that smell amazing?
This step teaches us a good lesson. Simple, separate things can come together to create something wonderful.
Your Turn in the Kitchen
Now you have the recipe. It might seem long, but it’s just small steps. You can absolutely do this.
I love hearing from you. What’s your favorite comfort food? Is it something from your family?
Tell me, if you make this, will you use chicken or seafood broth? I’m curious about your choice.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Water | 4 cups | For the grits |
| Old fashioned grits | 1 cup | |
| Salt | 1 teaspoon | For the grits |
| Cream cheese | 2 ounces | |
| Unsalted butter | 2 tablespoons | |
| Bacon | 4 slices | Chopped, for the shrimp |
| Green onions | 5 | Thinly sliced |
| Garlic | 4 cloves | Minced |
| Large shrimp | 1 pound | Peeled and deveined |
| Kosher salt | 1/2 teaspoon | For seasoning shrimp |
| Black pepper | 1/2 teaspoon | For seasoning shrimp |
| All-purpose flour | 3 tablespoons | For thickening the sauce |
| Chicken or seafood broth | 1 cup | |
| Lemon juice | juice of 1 lemon | |
| Hot sauce | To taste | A few good dashes |
My Cozy Shrimp and Grits
This recipe always brings back such sweet memories. I learned it from my own grandmother down in Georgia. Her kitchen always smelled of bacon and coffee. I still laugh at how I used to be scared of the popping bacon grease. But it’s worth it for this meal. It feels like a big, warm hug in a bowl. Let’s make some together, shall we?
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 teaspoon salt, plus more for seasoning
- 6 slices bacon
- 1 bunch green onions, sliced
- 2 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- Black pepper
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 tablespoon lemon juice
- Hot sauce, to taste
- 4 ounces cream cheese, cubed
- 2 tablespoons butter
Instructions
Step 1: First, let’s get our grits going. Bring that water to a rolling boil in a big pot. Add your salt. Now, slowly rain in the grits while you whisk. This keeps them from getting lumpy. Turn the heat down to low and let them simmer. Stir them often so they don’t stick. They need to cook for about 20 to 25 minutes. You’ll know they’re ready when they’re thick and tender.
Step 2: While the grits are cooking, chop up your bacon. Toss it into a big, cold skillet. Then turn the heat on to medium. Let it cook until it’s nice and crispy. (A hard-learned tip: starting with a cold pan helps the bacon fat render slowly). Use a slotted spoon to take the bacon out. Leave about two tablespoons of that delicious bacon grease in the pan. Doesn’t that smell amazing?
Step 3: Now, toss your sliced green onions into that bacon grease. Cook them for a few minutes until they soften. Then add your minced garlic. It only needs about one minute to become fragrant. Be careful not to burn it. I sometimes stand there and just breathe it in. It’s the best smell in the world.
Step 4: Season your shrimp with salt and pepper. Add them to the hot skillet. Cook them until they turn pink and curl up. This only takes about three minutes. Take them out and put them with the bacon. Now, whisk the flour into your broth until it’s smooth. Pour this into the skillet. Scrape all those tasty bits from the bottom of the pan. What’s your favorite way to cook shrimp? Share below!
Step 5: Let the sauce bubble and thicken up a bit. Stir in the lemon juice and a few dashes of hot sauce. Now, put the shrimp and bacon back in the pan. Give everything a good, gentle stir. Your grits should be done by now. Stir in the chunks of cream cheese and butter until they melt. This makes them so creamy and rich. Spoon the shrimp and all that yummy sauce right over the hot grits. Dinner is served!
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner, Southern
Fun Twists to Try
This recipe is wonderful as it is. But it’s also fun to play with it sometimes. You can make it new again with just a little change. Here are a few ideas I’ve tried and loved over the years. They always make my family smile.
The Spicy Kick: Add some chopped jalapeño with the green onions. It gives it a nice little zing!
The Mushroom Lover: Sauté sliced mushrooms after the bacon. It makes it so earthy and rich.
The Summer Garden: Stir fresh corn and diced tomatoes in at the end. It’s so bright and cheerful.
Which one would you try first? Comment below!
Serving Up Your Masterpiece
I love serving this in wide, shallow bowls. It lets the sauce pool around the grits so nicely. A little extra sprinkle of green onion on top makes it look so pretty. For a side, simple steamed greens or a crisp salad are just perfect. They balance the richness.
For a drink, a glass of iced sweet tea is my go-to. It’s the classic Southern way. If you’re feeling fancy, a cold, crisp lager beer is wonderful with the shrimp. It cuts through the creaminess. Which would you choose tonight?
Keeping Your Shrimp and Grits Happy
Let’s talk about leftovers. This dish is best fresh. But life happens. Store shrimp and grits separately if you can. Put them in airtight containers in the fridge. They will keep for two days.
Reheating needs care. Warm the grits with a splash of milk or water. Stir them gently on the stove. Reheat the shrimp in a skillet on low. Add a little broth to keep the sauce nice.
I once froze just the shrimp part. It worked well for a quick supper later. The grits don’t freeze as nicely. They can get grainy. Batch cooking the shrimp sauce is a smart time-saver.
Having a meal ready matters on busy nights. It turns a stressful evening into a cozy one. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, lumpy grits. This happens if you add them too fast. Whisk constantly as you pour them in. I remember when I made my first lumpy batch. We ate it anyway, of course.
Second, tough shrimp. They cook very fast. Watch them closely. They are done when pink and curled. Overcooking makes them rubbery. Good texture matters for a joyful bite.
Third, a too-thin sauce. Let it simmer a bit longer. It will thicken up. If it’s still thin, mix a teaspoon of flour with cold broth. Whisk that in. Fixing small problems builds your cooking confidence. Which of these problems have you run into before?
Your Questions, My Answers
Q: Can I make this gluten-free? A: Yes! Use a gluten-free flour blend for the sauce. Check your broth label too.
Q: What can I make ahead? A: Cook the bacon and chop the veggies early. The grits are best made fresh.
Q: No cream cheese for the grits? A: A bit more butter and a splash of cream works fine. It’s still creamy.
Q: Can I double the recipe? A: You sure can. Use a bigger pot for the grits. A larger skillet for the shrimp helps.
Q: Any optional tips? A: A dash of smoked paprika is lovely. Fun fact: grits are made from dried corn, called hominy. Which tip will you try first?
From My Kitchen to Yours
I hope you love this taste of the South. It is a hug on a plate. Cooking for people is an act of love. I would love to see your creation.
Share a photo of your finished dish. It makes my whole day. Have you tried this recipe? Tag us on Pinterest! I am so glad we cooked together today.
Happy cooking!
—Grace Ellington.
Classic Southern Shrimp and Grits Recipe
Description
A classic Southern comfort food featuring creamy, cheesy grits topped with savory shrimp in a rich, bacon-infused sauce.
Ingredients
For the Grits:
For the Shrimp:
Instructions
- Make the Grits: In a large pot, bring the water to a boil and add the salt.
- Add the grits slowly, whisking constantly to prevent lumps. Reduce the heat to low and loosely cover. Simmer, stirring frequently, for 20 to 25 minutes or until desired tenderness and consistency.
- Cut cream cheese and butter into chunks and add into grits. Stir until melted and combined.
- Make the Shrimp: In a large skillet over medium heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon to a plate lined with paper towels allowing the bacon grease to remain in the skillet. Spoon away all but about 2 tablespoons of the bacon grease (save the rest) and increase the heat to medium-high.
- Add the green onions to the pan. Cook for 3 to 4 minutes. Add the garlic and cook until fragrant–about 1 minute.
- Season the shrimp with the salt and pepper and add them to the pan. Add additional bacon grease, if needed. Cook until pink and just shy of done–about 3 minutes. Remove to the plate alongside the bacon.
- In a small bowl, whisk the flour into the broth and add it to the skillet. Whisk to combine, scraping the bottom of the pan. Reduce the heat to a simmer and cook until the sauce thickens. Add the lemon juice and a few good dashes of hot sauce.
- Add the shrimp back to the skillet and stir to combine. Add salt and pepper to taste.
- Serve immediately by spooning the shrimp and sauce over the hot grits. Top with the crispy bacon pieces and additional sliced green onion, if desired.
Notes
- For a richer sauce, you can substitute half of the broth with heavy cream. Adjust the hot sauce to your preferred level of spiciness.