The First Bite That Hooked Me
I still remember my first taste of creamy shrimp and grits. The grits were smooth, the shrimp juicy, and the sauce rich with spice. One bite and I was sold. Ever wondered how you could turn this dish into something unforgettable? It’s all about balance—creamy, salty, and a little kick. Try it, and you’ll see why it’s a Southern favorite. The dish feels fancy but is simple to make. Perfect for impressing guests or treating yourself. What’s your go-to comfort food? Share below—I’d love to hear!My Messy First Try
My first attempt at this dish was… eventful. I forgot to stir the grits, and they stuck to the pot. The shrimp? Overcooked. But the flavors still shone through. Home cooking isn’t about perfection—it’s about love and learning. Even my lumpy grits made my family smile. Now I know: patience and stirring are key. Have you ever had a kitchen fail that turned out okay? Tell me your story!Why This Dish Works
– The grits soak up the spicy gravy, creating a creamy contrast. – The bacon adds crunch, balancing the tender shrimp. Which flavor combo surprises you most? Is it the cheese and cayenne or the lemon and parsley? Every bite has layers of texture and taste. It’s comfort food with a kick. Poll: Do you prefer yours extra spicy or mild?A Taste of History
Shrimp and grits started in the South, where grits were a breakfast staple. Fishermen added shrimp for a hearty meal. *Did you know?* Some say it was a cheap, filling dish for workers. Now it’s a beloved classic, from diners to fancy restaurants. What’s your favorite regional dish? Let’s chat in the comments!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Low-sodium chicken broth | 4 cups (948g) | |
| Stone ground grits | 1 cup (173g) | |
| Butter, room temperature | 3 Tablespoons | |
| Freshly shredded cheddar cheese | 1 cup (113g) | optional, or 2 tablespoons heavy cream |
| Kosher salt | To taste | |
| Bacon | 9 slices | chopped |
| Large shrimp, peeled and deveined | 1 1/5 lb | |
| Butter | 3 Tablespoons | |
| Chopped onion | 1/4 cup (40g) | |
| Green bell pepper | 1/2 | chopped |
| Garlic | 3 cloves | |
| All-purpose flour | 3 Tablespoons | |
| Low-sodium chicken broth (or shrimp broth) | 1 1/2 cups (355g) | |
| Old Bay seasoning | 1 teaspoon | |
| Cajun seasoning | 1 teaspoon | |
| Cayenne pepper | 1/4 teaspoon | or more, to taste |
| Kosher salt | To taste | |
| Green onions | 3 | chopped |
| Fresh chopped parsley | 1/3 cup (20g) | |
| Fresh-squeezed lemon juice | From half a lemon |
How to Make Creamy Cheesy Shrimp and Grits
Step 1 Boil chicken broth in a pot. Whisk while adding grits to avoid lumps. Lower heat, cover, and simmer for 20–30 minutes. Stir often so they don’t stick. (Hard-learned tip: Use a heavy pot to prevent scorching.)
Step 2 Mix butter into the cooked grits. Add cheese or cream for richness. Taste and add salt if needed. Keep warm while you prep the shrimp.
Step 3 Fry bacon in a skillet until crispy. Remove and set aside. Cook shrimp in the bacon grease just until pink. Don’t overcook—they’ll turn rubbery.
Step 4 Sauté onions, bell pepper, and garlic in butter. Whisk in flour, then slowly add broth. Stir in spices until the gravy thickens.
Step 5 Toss shrimp and bacon back into the gravy. Serve over grits. Top with green onions, parsley, and a squeeze of lemon. What’s your go-to comfort food? Share below!
Cook Time: 30 minutes Total Time: 45 minutes Yield: 5 servings Category: Dinner, Southern
3 Fun Twists on Shrimp and Grits
Spicy Kick Double the Cajun seasoning and add diced jalapeños. Top with hot sauce for extra heat.
Vegetarian Swap Skip the shrimp and bacon. Use mushrooms and smoked paprika for depth.
Seafood Medley Add scallops or crabmeat to the shrimp. Perfect for a fancy brunch. Which twist would you try first? Vote in the comments!
Serving Ideas for Shrimp and Grits
Pair with collard greens or a crisp salad. Cornbread muffins make a great side. Drink it with sweet tea or a cold beer. For a fancy touch, try a citrusy white wine. Which would you choose tonight?
Storing and Reheating Tips
Keep leftovers in the fridge for up to 3 days. Reheat grits with a splash of broth to keep them creamy. Shrimp and gravy taste best warmed gently on the stove. *Fun fact: My grandkids fight over the last spoonful!* Freeze portions for busy nights—thaw overnight in the fridge. Batch-cook grits ahead, but add cheese fresh when reheating. Why this matters: Meal prep saves time without losing flavor. Ever tried freezing shrimp dishes? Share your tricks below!Fix Common Kitchen Hiccups
Grits too thick? Stir in extra broth or cream. Shrimp rubbery? Cook just until pink—overcooking ruins texture. Gravy too thin? Simmer longer or add a pinch more flour. Why this matters: Small tweaks make big differences in taste. I once salvaged lumpy grits by whisking like crazy! What’s your biggest cooking fail turned win?Your Questions, Answered
Q: Can I make this gluten-free?
A: Swap flour for cornstarch in the gravy. Use gluten-free broth too.
Q: How far ahead can I prep this?
A: Cook grits and gravy 1 day early. Add shrimp fresh.
Q: No cheddar? What’s a good swap?
A: Try pepper jack for spice or gouda for smokiness.
Q: Can I double the recipe?
A: Yes! Use a bigger pot for grits. Stir often.
Q: Too spicy for kids?
A: Skip cayenne. Use mild Cajun seasoning or paprika.
Let’s Dish Together!
This dish brings folks to the table—just like my Sunday suppers. Tag@SpoonSway on Pinterest with your creations. Did you add a twist? Tell me in the comments! Happy cooking! —Sarah Cooper.
Creamy Cheesy Shrimp and Grits Delight
Description
A Southern classic featuring creamy, cheesy grits topped with succulent shrimp in a rich, flavorful 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 ½ 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 ¾ 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.
Notes
- For extra creaminess, stir in an additional tablespoon of butter or cream at the end. Adjust cayenne pepper for desired heat level.
Shrimp, Grits, Southern, Comfort Food, Dinner