Southern Shrimp and Grits – Easy Cracker Barrel Copycat

This Cracker Barrel Southern Shrimp and Grits recipe is a cozy mix of creamy cheddar grits, smoky bacon, and buttery skillet shrimp. It’s bold, easy, and comes together in under 30 minutes — perfect for a warm dinner that hits hard and fills you up. No fancy tricks, just real good food with big flavor.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: creamy, smoky, savory
• Great for: weeknight dinners, comfort food cravings, Southern-style brunch

Why I Like This Recipe

I needed a win. This gave me one. Bacon, shrimp, cheese, done in one skillet and a pot. It’s fast, rich, and feels like a little reward you didn’t know you needed. Still think about that pan sauce.

Ingredients

• 2½ cups chicken broth (divided)
• 2 cups whole milk
• 4 tbsp butter (divided)
• ¾ cup stone-ground grits
• 1 cup shredded sharp cheddar
• 4 strips bacon
• 1 lb jumbo shrimp, peeled and deveined
• Salt and black pepper, to taste
• Green onions, optional

How To Make Southern Shrimp and Grits

• Start the grits: Bring milk, 2 cups broth, 3 tbsp butter, and a pinch of salt to a low boil. Whisk in the grits. Simmer on low for 10–15 mins, stirring now and then.
• Crisp the bacon: In a skillet, cook the bacon until golden and crispy. Set it aside. Save 2 tbsp of the fat for flavor.
• Sauté the shrimp: Season the shrimp with salt and pepper. Sear in the bacon fat for about 2 mins per side. Don’t overcook.
• Make the sauce: Add ½ cup broth and 1 tbsp butter to the skillet. Let it bubble and reduce slightly. Stir everything around.
• Finish the grits: Stir in the cheddar until melted. Taste. Adjust salt if needed.
• Plate and serve: Spoon the grits into bowls. Top with shrimp, chopped bacon, and that buttery pan sauce. Add green onions if you like.

Tips for Success

• Use stone-ground grits for better texture — instant doesn’t hit the same.
• Let the grits sit a few mins before serving — they thicken as they rest.
• Dry the shrimp first so they sear, not steam.
• Leftover pan sauce = liquid gold. Spoon every bit of it.

Storage and Reheating

• Fridge: Keep covered in the fridge for up to 3 days.
• Freezer: Wouldn’t recommend freezing — grits lose their texture.
• Reheat: Add a splash of milk or water to loosen the grits. Microwave gently or warm on low heat. Shrimp only needs a quick reheat.

Frequently Asked Questions

• Can I use frozen shrimp?
  Yes, just thaw and pat them dry first.
• Do I have to use bacon?
  It’s kind of the base of the flavor, but if needed, use butter or smoked sausage.
• What if I only have quick grits?
  It’ll work — just follow the box for timing. But it won’t have the same texture.
• Can I make it spicier?
  Totally. Cajun seasoning or a few dashes of hot sauce does the trick.
• Is whole milk necessary?
  Nope — any milk works. But whole makes it creamier.

Common Mistakes and How to Dodge Them

• Skipping the whisking part on grits: If you don’t stir, they clump. Like gluey clump. Stir often, especially early.
• Overcooking shrimp: They go rubbery fast. Two minutes per side is usually enough.
• Forgetting to season: Every part needs love — grits, shrimp, sauce. Taste as you go.
• Not saving bacon fat: That’s your base flavor. Wipe the pan clean and you lose the best part.
• Serving grits too soon: They need to sit for a minute off the heat — the texture gets better.

Nutrition Facts (Per Serving)

• Calories: 610 kcal
• Total Fat: 34g
• Saturated Fat: 17g
• Cholesterol: 205mg
• Sodium: 880mg
• Potassium: 390mg
• Total Carbohydrate: 32g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 42g

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