Shrimp Grits Southern Classic (Print View)

Creamy corn grits paired with succulent sautéed shrimp in a flavorful, rich sauce.

# What You’ll 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 sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Shrimp and Sauce

08 - 1 lb 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 (red or green), 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 pepper, to taste

# How To Make It:

01 - Combine chicken broth and milk in a medium saucepan and bring to a gentle simmer. Gradually whisk in grits, reduce heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally until thick and creamy. Stir in butter, cheddar, salt, and pepper; cover and keep warm.
02 - Toss shrimp with Cajun seasoning and set aside.
03 - Over medium heat, cook chopped bacon in a large skillet until crisp. Remove bacon and reserve about one tablespoon of bacon fat in the pan.
04 - Add onion and bell pepper to the skillet with bacon fat; cook 3 to 4 minutes until softened. Add garlic and cook for an additional minute.
05 - Push vegetables to one side, add olive oil, and arrange shrimp in a single layer. Sauté shrimp 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, then stir in butter and lemon juice.
07 - Return cooked bacon and shrimp to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
08 - Spoon grits into serving bowls, top with shrimp and sauce, and garnish with chopped parsley.

# Expert Suggestions:

01 -
  • The grits are silky and rich without feeling heavy, and the shrimp soaks up all that savory sauce like it was made for each other.
  • You can pull this together in less than an hour, which means impressive food without the stress.
  • It works for lazy Sunday brunch or a weeknight dinner when you want something that feels special.
02 -
  • Overcooking shrimp by even 30 seconds turns them rubbery and sad; they really do only need a minute or two per side at most.
  • Stir those grits more often than you think you need to, or they'll stick to the bottom and burn, which ruins the whole thing.
03 -
  • Cook your grits in a separate pot and keep them warm while you work on the shrimp—this way you control the timing and nothing gets cold.
  • If you're nervous about the shrimp, season a test shrimp first so you know exactly how long your stove takes to cook them.
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