Southern Shrimp and Grits Recipe

This Southern Shrimp and Grits Recipe is a creamy and savory recipe, which is made with stone-ground grits and jumbo shrimp. It’s a classic Low Country dish, ready in about 35 minutes.

Jump to Recipe

Southern Shrimp and Grits Recipe Ingredients

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

How To Make Southern Shrimp and Grits Recipe

1. Start the grits: In a medium saucepan, combine the 2 cups of whole milk, 2 cups of the chicken broth (reserve 1/2 cup for the sauce), 3 tablespoons of the butter, and a pinch of salt. Bring to a low boil. Slowly whisk in the stone-ground grits to prevent lumps. Reduce heat to low, cover, and simmer for 10–15 minutes, stirring occasionally until thick and creamy.
2. Crisp the bacon: While the grits cook, place the bacon strips in a large skillet over medium heat. Cook until golden and crispy. Remove the bacon and set it aside on a paper towel to drain. Crucial Step: Do not wipe the pan; leave about 2 tablespoons of the rendered bacon fat in the skillet for flavor.
3. Sauté the shrimp: Season the peeled shrimp generously with salt and pepper. Add them to the hot skillet with the bacon fat. Sear for about 2 minutes per side until pink and opaque. Do not overcook, or they will become rubbery. Remove shrimp to a plate.
4. Make the pan sauce: Pour the remaining ½ cup of chicken broth into the hot skillet to deglaze, scraping up any browned bits (fond) from the bottom. Add the remaining 1 tablespoon of butter. Let it bubble and reduce slightly for 2-3 minutes to create a rich pan sauce. Stir the shrimp back in just to coat.
5. Finish the grits: Remove the grits from the heat. Stir in the shredded sharp cheddar cheese until melted and smooth. Taste and adjust salt if needed.
6. Plate and serve: Spoon the cheesy grits into shallow bowls. Top with the sautéed shrimp and drizzle the buttery pan sauce over everything. Crumble the crispy bacon on top and garnish with green onions if you like.

Recipe Tips

• Stone-Ground vs. Instant: This recipe calls for stone-ground or “quick” grits (usually 10-20 min cook time). Do not use instant grits (the packet kind), as they lack the texture and corn flavor essential for this dish.
• Cheese Matters: Use sharp or extra-sharp cheddar to cut through the richness of the grits. Grating it yourself ensures a smoother melt than pre-shredded cheese.
• Don’t Overcook Shrimp: Shrimp cook incredibly fast. As soon as they curl into a “C” shape, they are done. If they curl into a tight “O,” they are overcooked.
• The Liquid Ratio: Cooking grits in a mix of milk and chicken broth creates the perfect balance of creaminess and savory depth. Water alone makes for bland grits.
• Spicing it Up: For a Cajun twist, season the shrimp with Cajun or Creole seasoning instead of just salt and pepper before searing.

What To Serve With Southern Shrimp and Grits Recipe

This rich dish is often a meal in itself, but sides can brighten it up.

• Collard Greens: Braised greens are the traditional vegetable pairing.
• Biscuits: Buttermilk biscuits for soaking up the sauce.
• Fried Green Tomatoes: A crunchy, tart contrast.
• Hot Sauce: A bottle of Tabasco or Crystal on the table is mandatory.

How To Store Southern Shrimp and Grits Recipe

• Refrigerate: Store the grits and the shrimp mixture in separate airtight containers in the refrigerator for up to 3 days.
• Reheat: Grits solidify when cold. To reheat, add a splash of milk or water and heat gently on the stove or microwave, stirring frequently to break up lumps. Reheat shrimp briefly just to warm through.
• Freeze: Freezing is not recommended. The texture of the grits can become grainy, and the shrimp can become tough upon reheating.

Southern Shrimp and Grits Recipe Nutrition Facts

• Calories: 520
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 215mg
• Sodium: 1100mg
• Total Carbohydrates: 28g
• Dietary Fiber: 1g
• Sugar: 6g
• Protein: 32g

Nutrition information is estimated per serving (based on 4 servings).

FAQs