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A bowl of shrimp and grits with seasoned shrimp, a bacon pan sauce, and a lemon slice over creamy cheesy grits.
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Shrimp and Grits

Creamy stone-ground grits topped with seasoned shrimp and a smoky bacon pan sauce. This easy Southern shrimp and grits is pure comfort food.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Keyword: shrimp and grits, shrimp and grits recipe, southern shrimp and grits
Servings: 4 servings
Author: Jennifer Pallian BSc, RD

Ingredients

For the Shrimp

  • 1 ½ lb large shrimp peeled and deveined
  • 1 tsp kosher salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ¼ tsp cayenne optional

For the Grits

  • 4 cups chicken broth
  • 1 cup stone-ground grits not instant
  • 1 cup whole milk
  • 4 tbsp unsalted butter
  • 1 cup sharp white cheddar shredded
  • ½ tsp kosher salt more to taste
  • ¼ tsp black pepper

For the Sauce

  • 4 oz thick-cut bacon diced (about 5 thick slices)
  • 1 medium onion finely chopped
  • 1 green bell pepper finely chopped
  • ½ tsp kosher salt
  • 3 tsp minced garlic about 3 cloves
  • ½ cup chicken broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter
  • 2 tbsp fresh parsley chopped
US Customary - Metric

Instructions

Season the Shrimp

  • Season the shrimp with the salt, onion powder, garlic powder, smoked paprika, black pepper, and cayenne. Let them stand while you prep everything else.

Make the Grits

  • Bring the chicken broth and milk to a simmer in a covered saucepan. Whisk in the grits and lower the heat right down.
  • Cook on the lowest heat, stirring often, until thick and tender, about 25 minutes. Off the heat, stir in the butter, cheddar, salt, and pepper. Cover and keep warm.

Make the Sauce

  • Cook the diced bacon in a skillet over medium-high until crisp. Remove the bacon, leaving the drippings in the pan.
  • Add the onion, green pepper, and salt. Saute about 6 minutes, then stir in the garlic for 1 minute.
  • Add the shrimp and cook until just opaque, 2 to 3 minutes per side. Deglaze with the chicken broth, then stir in the Worcestershire, lemon juice, and butter. Simmer until slightly thickened, then stir the bacon back in with the parsley.

Assemble

  • Spoon the warm grits into bowls and top with the shrimp and plenty of that bacon sauce.

Video

Notes

Grits: Use stone-ground grits, not instant, for the creamiest texture.
Cheese: Stir the cheddar in off the heat so the grits stay smooth, not grainy.
No bacon? Start the sauce with 2 tbsp butter and add extra smoked paprika for that smoky flavor.

Nutrition

Calories: 712kcal | Carbohydrates: 44g | Protein: 47g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 280mg | Sodium: 1500mg | Potassium: 600mg | Fiber: 2g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 30mg | Calcium: 300mg | Iron: 1mg