Shrimp and Creamy Grits

The first time I had shrimp and grits was at a tiny hole-in-the-wall place in Charleston, where the waitress called everyone "honey" and the grits were so creamy they tasted like they had been stirred for hours by someone who genuinely loved you. I went back three times that week and eventually begged the cook to tell me his secret. He laughed and said butter, lots of it, and patience. That afternoon I bought my first bag of stone-ground grits and never looked back.

Last winter my sister came over after a terrible breakup, and I made this for her while she sat at my counter staring into space. When she took that first bite, the combination of sharp cheddar grits and spicy bacon sauce actually made her smile for the first time in days. Food cannot fix everything, but this dish comes close.

Ingredients

• Stone-ground grits: Instant grits will disappoint you here; stone-ground have texture and actually taste like corn
• Low-sodium chicken broth: Using low-sodium lets you control the salt level since the cheese and bacon add plenty on their own
• Whole milk: Makes the grits luxurious without being heavy, though you can use half-and-half if you are feeling indulgent
• Sharp cheddar cheese: Mild cheese disappears into the grits; sharp stands up and declares itself
• Large shrimp: Buy the biggest shrimp you can afford because they shrink slightly when cooked and look impressive on the plate
• Cajun seasoning: Homemade or store-bought works, but check the salt content if you are sensitive
• Bacon: The smoky fat becomes the foundation of the sauce, so do not skip this step
• Chicken broth: Deglazing the pan with broth pulls up all the flavorful bits from the bottom
• Fresh parsley: Dried herbs have their place, but fresh parsley adds brightness that cuts through the richness

Instructions

Get the grits going first:

Bring the chicken broth and milk to a gentle simmer in a medium saucepan, watching carefully so it does not boil over. Whisk in the grits slowly to prevent lumps, then lower the heat to the barest simmer, cover, and cook for 20 to 25 minutes, stirring occasionally to prevent sticking.

Finish the grits while they are hot:

Stir in the butter, cheddar, salt, and pepper until the cheese melts completely. Cover the pot and set aside off the heat, giving the flavors time to marry while you make the shrimp.

Season the shrimp:

Toss the shrimp with Cajun seasoning in a bowl and let them sit while you cook the bacon, which helps the spices adhere better during cooking.

Cook the bacon:

Fry the chopped bacon in a large skillet over medium heat until it is crisp and has rendered its fat. Remove the bacon with a slotted spoon but leave about one tablespoon of the fat in the pan.

Sauté the vegetables:

Add the onion and bell pepper to the bacon fat and cook for three to four minutes until they soften. Toss in the garlic and stir for one minute until fragrant, being careful not to burn it.

Sear the shrimp:

Push the vegetables to one side of the skillet, add a splash of olive oil if needed, and arrange the shrimp in a single layer. Cook for one to two minutes per side until they turn pink and opaque, then remove them from the pan immediately so they do not overcook.

Build the sauce:

Pour the chicken broth into the hot skillet and use a wooden spoon to scrape up all the browned bits from the bottom. Let it bubble for two to three minutes until slightly reduced, then whisk in the butter and lemon juice until the sauce looks glossy.

Bring everything together:

Return the bacon and shrimp to the skillet and toss everything gently until coated in sauce. Taste and adjust the salt and pepper if needed.

Plate it up:

Spoon a generous portion of grits into each bowl and arrange the shrimp and vegetables on top. Drizzle with plenty of sauce and finish with chopped parsley for a pop of color.

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This recipe has become my go-to for comforting friends and celebrating small wins alike. Something about the combination of warm, spiced shrimp and soothing, cheesy grits makes people slow down and actually talk to each other.

Making It Your Own

Once you have the basic technique down, this dish adapts beautifully to whatever you have on hand. I have made it with andouille sausage instead of bacon, added spinach to the sauce for extra color, and swapped in smoked gouda when sharp cheddar felt too familiar.

Timing Is Everything

The grits take longer than the shrimp, so start them first and keep them warm on the back of the stove while you work. If everything finishes at once, the grits will be perfectly creamy and the shrimp will be perfectly cooked, which is exactly how you want to serve this.

What To Serve Alongside

This dish is substantial enough to stand alone, but a simple green salad with vinaigrette cuts through the richness nicely. If you are feeding a crowd, roasted asparagus or sautéed collard greens make excellent complements without competing for attention.

• A crusty baguette helps soak up every drop of that bacon sauce
• Cold beer or crisp white wine balance the heat and richness perfectly
• Lemon wedges on the side let guests brighten their portion to taste

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However you make it, serve this to people you love, preferably while the weather is cold and the kitchen is warm. There is something deeply satisfying about a dish that feels like a hug from the inside out.

Recipe FAQs

→ What type of grits works best?

Stone-ground grits are ideal for a creamy texture, but quick grits can be used in a pinch with shorter cooking time.

→ Can I substitute the chicken broth?

Vegetable broth or water can be used instead of chicken broth to keep the dish pescatarian or lighter.

→ How do I achieve perfectly cooked shrimp?

Sauté shrimp just until they turn opaque and pink, about 1-2 minutes per side, to avoid rubbery texture.

→ Is there a way to make this spicier?

Adding cayenne pepper or a dash of hot sauce to the shrimp seasoning boosts the heat effectively.

→ What cheese alternatives complement the grits?

Smoked gouda or pepper jack offer a flavorful twist and melt well into the grits.