Description
This easy, authentic Southern shrimp and grits recipe features creamy, cheesy grits topped with juicy, Cajun-spiced shrimp, smoky bacon, and a buttery pan sauce. Ready in just 30 minutes, it’s the ultimate comfort food for busy weeknights or special occasions.
Ingredients
Scale
- 1 cup stone-ground grits (about 150g)
- 4 cups water (or 2 cups water + 2 cups chicken broth)
- 1 cup whole milk
- 2 tablespoons unsalted butter, plus more for serving
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- 4 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1/2 cup green onions, sliced (white and green parts)
- 1 teaspoon Cajun seasoning (or Old Bay)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt & pepper, to taste
- Juice of half a lemon (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, bring 4 cups water and 1 cup milk to a gentle boil. Add 1/2 teaspoon salt.
- Gradually whisk in 1 cup stone-ground grits.
- Reduce heat to low and simmer, stirring frequently, for 15-20 minutes until thick and creamy. Add more milk if needed.
- Stir in 2 tablespoons butter and 1 cup shredded cheddar cheese until smooth. Season with black pepper and adjust salt to taste. Cover and keep warm.
- Pat shrimp dry with paper towels. Toss with Cajun seasoning, smoked paprika, and a pinch of salt and pepper.
- Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 6-8 minutes. Remove bacon and drain on paper towels, leaving 2 tablespoons bacon fat in the pan.
- Add 2 tablespoons butter to the skillet. Sauté diced onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Add shrimp in a single layer. Cook for 2 minutes per side, just until pink and opaque.
- Squeeze lemon juice over shrimp and toss in half the green onions.
- Deglaze the pan with 1/4 cup water or chicken broth, scraping up browned bits. Simmer for 1-2 minutes until slightly reduced.
- Return bacon to the pan and stir to combine.
- Spoon hot grits into bowls. Top with shrimp, bacon, and pan sauce.
- Sprinkle with remaining green onions and chopped parsley. Add an extra pat of butter if desired.
Notes
For best results, use stone-ground grits and wild-caught shrimp. Pat shrimp dry for a good sear. Taste and adjust seasoning, especially with Cajun blends and bacon. If grits get thick, stir in more milk. Grate your own cheese for creamier grits. Grits can be made ahead and reheated with milk; shrimp is best cooked fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 475
- Sugar: 4
- Sodium: 900
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
Keywords: shrimp and grits, Southern recipe, comfort food, easy dinner, Cajun shrimp, cheesy grits, quick dinner, high protein, gluten free, skillet recipe