Shrimp and Grits is a classic Southern dish that marries the delicate flavors of succulent shrimp with the creamy, comforting texture of grits. This recipe brings a gourmet touch to a traditional favorite, combining crispy bacon, vibrant vegetables, and a rich sauce to create a meal that is both hearty and elegant. Ideal for brunch, lunch, or dinner, this dish stands out for its perfect balance of flavors and textures, making it a delightful experience for the palate.

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Ingredients

For this recipe, you’ll need a variety of ingredients to create both the shrimp and the grits. The shrimp component includes jumbo shrimp, bacon, unsalted butter, Cajun seasoning, salt, celery, red bell pepper, garlic, scallions, all-purpose flour, chicken broth, Worcestershire sauce, and hot sauce. For the grits, you will need whole or 2% milk, salt, quick-cooking grits, and shredded Cheddar cheese. This combination of ingredients ensures a rich and flavorful dish that is both satisfying and delicious.

Step-by-Step Instructions

Preparing the shrimp and bacon: Begin by heating a large nonstick skillet over medium heat. Add the diced bacon and cook until it becomes crispy, stirring occasionally for about 7 minutes. Next, add the shrimp to the skillet, seasoning it with Cajun seasoning and salt. Increase the heat to medium-high and cook the shrimp until they turn mostly pink but are not fully done, approximately 2 minutes, stirring occasionally. Transfer the shrimp and bacon mixture to a bowl and set aside, keeping the skillet on the stove (do not clean it).

Sautéing the vegetables: In the same skillet, melt the butter over medium heat. Add the light green parts of the scallions, diced celery, bell pepper, and garlic. Cook until the vegetables soften, stirring occasionally, about 4 minutes. This step ensures the vegetables are tender and infused with the flavors of bacon and shrimp.

Creating the sauce: Sprinkle the flour over the vegetables and stir until it is fully incorporated. Gradually whisk in the chicken broth, Worcestershire sauce, and hot sauce, bringing the mixture to a boil. Lower the heat and let it simmer uncovered until it thickens slightly, about 5 to 7 minutes. This sauce forms the backbone of the dish, adding depth and richness.

Cooking the grits: For the grits, bring the milk and salt to a boil in a medium saucepan over medium heat. Slowly whisk in the grits, reducing the heat to low. Continue whisking often until the grits become thick and creamy, approximately 5 minutes. Remove from the heat, stir in the shredded Cheddar cheese, and adjust the salt to taste if needed. Keep the pan covered to maintain warmth until ready to serve.

Final assembly of the dish: Return the skillet with the vegetable and sauce mixture to medium heat and bring to a simmer. Add the shrimp and bacon back into the skillet, along with any accumulated juices. Stir frequently and cook until the shrimp are completely cooked through, about 2 to 3 minutes. Adjust the seasoning with salt and pepper to taste. Garnish with the dark green parts of the scallions. To serve, divide the grits among serving bowls, then spoon the shrimp and sauce over the grits. Offer additional hot sauce on the side if desired.

Recipe Tips & Frequently Asked Questions

Choosing the right shrimp: Opt for jumbo shrimp as they offer a meaty texture and hold up well in the dish.

Tips for perfectly crispy bacon: Cook the bacon on medium heat and stir occasionally to ensure even crisping without burning.

Making the sauce smooth and flavorful: Ensure the flour is fully incorporated before adding the broth to avoid lumps. Simmer the sauce until it thickens to the desired consistency.

Ensuring creamy and lump-free grits: Constantly whisk the grits as you add them to the boiling milk to prevent lumps and achieve a smooth texture.

Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Just make sure to thaw them thoroughly before cooking.

How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Can I make the grits ahead of time? Yes, you can make the grits ahead of time. Reheat with a little milk or water to restore their creamy consistency.

What can I use instead of Cajun seasoning? If you don’t have Cajun seasoning, you can use a combination of paprika, garlic powder, onion powder, thyme, and cayenne pepper.

What to Serve with This Recipe

Suggested side dishes: This dish pairs wonderfully with collard greens, roasted asparagus, or a simple green salad.

Beverage pairings: Complement your meal with a chilled glass of Chardonnay, a light beer, or a refreshing iced tea.

Complementary desserts: End your meal on a sweet note with classic Southern desserts like pecan pie, peach cobbler, or banana pudding.

Variations and Add-Ons

Different types of cheese to use in the grits: Try adding Gouda, Parmesan, or Monterey Jack for a different flavor profile.

Additional vegetables to include in the sauce: Mushrooms, spinach, or tomatoes can be added for extra texture and flavor.

Alternative spices and seasonings for the shrimp: Experiment with Old Bay seasoning, smoked paprika, or even a splash of lemon juice for a unique twist.

This Shrimp and Grits recipe is a delightful blend of flavors and textures that will transport you straight to the heart of Southern cuisine. Whether you’re preparing it for a special occasion or a cozy family dinner, this dish is sure to impress. Give it a try, and don’t forget to share your experiences and any creative modifications you make along the way!

Ingredients

For the shrimp

1½ lbs jumbo (21/25 count) shrimp, peeled and deveined, thawed if frozen
4 slices bacon, cut into ½-in dice
2 tablespoons unsalted butter
1 teaspoon Cajun seasoning, such as Emeril’s
½ teaspoon salt
1 large stalk celery, finely diced
1 small red bell pepper, finely diced
2 cloves garlic, finely chopped
1 bunch scallions, thinly sliced, light and dark green parts divided
3 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon Worcestershire sauce
½ teaspoon hot sauce, such as Tabasco

For the grits

4 cups whole or 2% milk
¾ teaspoon salt
1 cup quick-cooking grits
¾ cup (2 oz) shredded Cheddar cheese

Instructions

Start by preparing the shrimp: Heat a large nonstick skillet over medium heat. Add the diced bacon and cook until it becomes crispy, stirring occasionally, about 7 minutes. Next, toss in the shrimp, season with Cajun seasoning and salt, and increase the heat to medium-high. Cook the shrimp until they turn mostly pink but are not fully done, approximately 2 minutes, stirring occasionally. Transfer the shrimp and bacon mixture to a bowl and set aside, keeping the skillet on the stove (do not clean it).

In the same skillet, melt the butter over medium heat. Add the light green parts of the scallions, diced celery, bell pepper, and garlic. Cook until the vegetables soften, stirring occasionally, about 4 minutes. Sprinkle the flour over the vegetables and stir until it is fully incorporated. Gradually whisk in the chicken broth, Worcestershire sauce, and hot sauce, bringing the mixture to a boil. Lower the heat and let it simmer uncovered until it thickens slightly, about 5 to 7 minutes. Set the skillet aside while you prepare the grits.

For the grits, bring the milk and salt to a boil in a medium saucepan over medium heat. Slowly whisk in the grits, reducing the heat to low. Continue whisking often until the grits become thick and creamy, approximately 5 minutes. Remove from the heat, stir in the shredded Cheddar cheese, and adjust the salt to taste if needed. Keep the pan covered to maintain warmth until ready to serve.

Return the skillet with the vegetable and sauce mixture to medium heat and bring to a simmer. Add the shrimp and bacon back into the skillet, along with any accumulated juices. Stir frequently and cook until the shrimp are completely cooked through, about 2 to 3 minutes. Adjust the seasoning with salt and pepper to taste. Garnish with the dark green parts of the scallions.

To serve, divide the grits among serving bowls, then spoon the shrimp and sauce over the grits. Offer additional hot sauce on the side if desired.