Shrimp and Creamy Grits (Printable)

Tender shrimp paired with creamy, cheesy corn grits and a rich, buttery sauce for a comforting meal.

# What You Need:

→ Grits

01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup shredded sharp cheddar cheese
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Shrimp and Sauce

08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 2 tablespoons olive oil
11 - 4 slices bacon, chopped
12 - 1 small onion, finely diced
13 - 1 bell pepper, diced
14 - 2 cloves garlic, minced
15 - 1/2 cup chicken broth
16 - 2 tablespoons unsalted butter
17 - 2 tablespoons fresh parsley, chopped
18 - Juice of 1/2 lemon
19 - Salt and black pepper, to taste

# Directions:

01 - In a medium saucepan, bring chicken broth and milk to a gentle simmer. Whisk in stone-ground grits slowly. Reduce heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally until thick and creamy. Incorporate butter, shredded cheddar, salt, and pepper. Cover and keep warm.
02 - Season shrimp evenly with Cajun seasoning and set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crisp. Remove and reserve approximately 1 tablespoon of bacon fat in the pan.
04 - Add diced onion and bell pepper to the skillet. Sauté for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute.
05 - Push vegetables to one side of the skillet, add olive oil, and place shrimp in a single layer. Sauté shrimp for 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
06 - Pour chicken broth into the skillet, scraping up browned bits. Simmer for 2 to 3 minutes. Stir in butter and lemon juice until combined.
07 - Return cooked bacon and shrimp to the skillet. Toss together to coat with the sauce. Adjust seasoning with salt and pepper as needed.
08 - Ladle a generous portion of grits into each bowl. Top with shrimp, sauce, and sautéed vegetables. Garnish with fresh chopped parsley.

# Helpful Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all day
  • Everything happens in one skillet except the grits, so cleanup is surprisingly manageable
02 -
  • Grits will thicken as they stand, so add a splash of warm broth or milk before serving if they have become too stiff
  • Overcooked shrimp turn rubbery, so remove them from the pan as soon as they turn pink throughout
03 -
  • Buy shrimp in the shell and peel them yourself for the best flavor and price
  • Grate your own cheese instead of buying pre-shredded, which contains anti-caking agents that prevent smooth melting
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