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Authentic Southern Shrimp and Grits with Creamy Cheddar Grits

A close-up shot of a plate of amazing shrimp and grits topped generously with crispy bacon bits and fresh parsley.
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You make this Lowcountry classic for a comforting dinner. This recipe combines succulent shrimp seasoned with Cajun spices and creamy, cheesy stone-ground grits, topped with crispy bacon.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 4 tablespoons unsalted butter, divided
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound bacon, cut into pieces
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Cajun seasoning (or to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Cook the bacon: Place the bacon pieces in a large skillet over medium heat. Cook until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave 2 tablespoons of bacon grease in the skillet; discard the rest.
  2. Start the grits: Bring the water or broth and 1 teaspoon of salt to a boil in a medium saucepan. Slowly whisk in the stone-ground grits to prevent lumps. Reduce the heat to low, cover, and simmer, stirring every 5 minutes, until the grits are thick and tender (about 30–40 minutes, depending on your grits).
  3. Sauté aromatics: While the grits cook, add 1 tablespoon of butter to the skillet with the bacon grease over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Cook the shrimp: Increase the heat to medium-high. Add the seasoned shrimp to the skillet. Cook for 2–3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside with the bacon.
  5. Make the sauce: Deglaze the skillet by pouring in the white wine (if using) and scraping up any browned bits. Let it reduce slightly, about 1 minute. Add the chicken broth, Worcestershire sauce, Cajun seasoning, and black pepper. Bring to a simmer and cook until the sauce thickens slightly, about 3 minutes.
  6. Finish the grits: Stir the remaining 3 tablespoons of butter, heavy cream, and shredded cheddar cheese into the cooked grits until smooth and creamy. Taste and add more salt if needed.
  7. Combine and serve: Return the cooked shrimp to the sauce in the skillet and toss to coat. Spoon a generous serving of the creamy cheddar grits into bowls. Top with the saucy shrimp and sprinkle with the crispy bacon and fresh parsley. Serve immediately.

Notes

  • For the creamiest grits, use stone-ground grits and stir frequently while they simmer.
  • If you prefer less spice, reduce the amount of Cajun seasoning or omit it entirely, focusing instead on salt and pepper.
  • You can substitute smoked sausage or tasso ham for the bacon if you like a different smoky flavor in your sauce.

Nutrition

Find it online: https://yumdrizzle.com/shrimp-and-grits-authentic-southern-recipe/