Cracker Barrel Southern Shrimp and Grits Recipe

Cracker Barrel Southern Shrimp and Grits Recipe is a classic American comfort dish featuring stone-ground grits and jumbo shrimp. This hearty meal uses sharp cheddar cheese, crispy bacon, and a rich butter sauce to create a soul-warming dinner.

If you do nothing else, whisk the grits slowly into the boiling liquid. The first time I made this, I dumped them in all at once and ended up with a lumpy mess that wouldn’t smooth out. That’s the difference between a velvety, professional finish and a bowl of grainy porridge.

The bacon fat in the skillet is doing more work than you’d think. Without it, the shrimp lack that smoky depth that defines the Cracker Barrel style. I usually serve this on Sunday evenings when I want something that feels like a big hug in a bowl.

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Cracker Barrel Southern Shrimp and Grits Recipe Ingredients

For the Cheesy Grits

• 500ml (18fl oz) chicken broth
• 500ml (18fl oz) full-fat milk
• 45g (1.5oz) butter
• 150g (5.3oz) stone-ground grits
• 125g (4.4oz) shredded sharp cheddar cheese
• Salt and black pepper, to taste

For the Shrimp and Sauce

• 4 strips bacon
• 450g (1lb) jumbo shrimp, peeled and deveined
• 125ml (4.5fl oz) chicken broth
• 15g (0.5oz) butter
• 3 spring onions, chopped

How To Make Cracker Barrel Southern Shrimp and Grits Recipe

1. Start the grits: In a medium saucepan, combine 500ml (18fl oz) of full-fat milk, 500ml (18fl oz) of chicken broth, 45g (1.5oz) of butter, and a pinch of salt before bringing to a low boil. Slowly whisk in the stone-ground grits to prevent any lumps from forming. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes whilst stirring occasionally until the mixture is thick and creamy.
2. Crisp the bacon: While the grits cook, place the bacon strips in a large skillet over medium heat and fry until they turn golden and crispy. Remove the bacon and set it aside on kitchen roll to drain. Do not wipe the pan out as you need about 2 tablespoons of the rendered bacon fat left in the skillet for the next stage.
3. Sauté the shrimp: Season the peeled shrimp with salt and pepper and add them to the hot skillet containing the bacon fat. Sear the shrimp for 2-3 minutes per side until they turn pink and curled. Remove the shrimp to a plate immediately so they do not become rubbery from the residual heat.
4. Make the pan sauce: Pour the remaining 125ml (4.5fl oz) of chicken broth into the hot skillet to pour in the liquid and scrape up the bits from the bottom. Add the remaining 15g (0.5oz) of butter and let it simmer until it thickens slightly for about 3 minutes. Stir the shrimp back into the pan just to coat them in the glossy sauce.
5. Finish the grits: Remove the grits from the heat and stir in the shredded sharp cheddar cheese until it is completely melted and smooth. Taste the mixture and add extra salt and pepper if the flavour needs a boost.
6. Plate and serve: Spoon the cheesy grits into shallow bowls and top them with the sautéed shrimp. Drizzle the buttery pan sauce over the top, crumble the crispy bacon over the dish, and scatter with chopped spring onions.

Recipe Tips

• Choose stone-ground grits. Avoid instant or “quick” grits because they lack the texture and corn flavour needed to stand up to the heavy cheese and bacon. They often turn into a paste rather than a creamy base.
• Check the shrimp. You’ll know the shrimp are done when they form a “C” shape and the flesh is opaque all the way through. If they curl into a tight “O,” you’ve overcooked them and they will be tough.
• Keep the bacon fat. Do not be tempted to clean the pan after frying the bacon as that fat contains all the smoky flavour for the sauce. If your bacon was lean, add a splash of vegetable oil to make up the volume.
• Warm your bowls. Serving this dish in cold bowls will cause the cheese in the grits to seize up and go stiff quickly. Run your bowls under hot water or pop them in a low oven for a few minutes before serving.
• Make ahead prep. You can chop the spring onions and peel the shrimp a few hours in advance to save time. Store them in the fridge in airtight containers until you’re ready to start the hob.

What To Serve With Southern Shrimp and Grits

This is a heavy, filling meal that benefits from a sharp or green side dish to cut through the richness. A simple side of sautéed kale or garlicky spinach works well, or you could try a crisp green salad with a lemon vinaigrette.

If you want a full Southern spread, serve this with warm crusty bread or even some jalapeño cornbread. The bread is useful for mopping up any leftover buttery pan sauce at the bottom of the bowl.

How To Store Southern Shrimp and Grits

• Fridge: Place the grits and shrimp in separate airtight containers once they have cooled completely. They will stay fresh in the fridge for up to two days. Note that the grits will firm up significantly as they chill.
• Reheat: The best method for the grits is to put them in a saucepan with a splash of milk or broth over low heat, stirring until creamy again. Reheat the shrimp separately in a pan for 1 minute so they don’t get tough. Avoid the microwave for the shrimp as it makes them rubbery.
• Freeze: I don’t recommend freezing this dish as the texture of the cheesy grits becomes grainy once thawed. The shrimp also lose their snap and become watery. It’s much better eaten fresh or from the fridge.

Cracker Barrel Southern Shrimp and Grits Recipe Nutrition Facts

• Calories: 580
• Protein: 32g
• Fat: 38g
• Carbohydrates: 29g
• Sugar: 4g
• Sodium: 1150mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Pumpkin Pecan Pancakes Recipe
• Cracker Barrel Breakfast Biscuit Bombs Recipe
• Cracker Barrel Skillet Hash with Sausage and Apples