Southern Style Shrimp and Grits Recipe

Southern-style Shrimp and grits recipe is a Southern delicacy that comes together quite quickly and is a family’s favorite weeknight meal. It consists of a pile of cheesy, buttery grits topped with seared Cajun-seasoned shrimp and buttery sauce from the pan drippings and can be served for breakfast, lunch, and dinner!

What are grits?

Grits are stone-ground coarse corn meal that are mostly used to make southern breakfast.

There are two types of grits: yellow corn grits, which are more commonly used by many and are easily available, and white corn grits. Authentic southern recipe for shrimp and grits uses white corn grits.

Grits come in four basic varieties – stone ground, quick grits, instant grits, and hominy depending on the way it’s processed. Stone ground grits are less processed and made by grinding dried corn in stone, it has more flavor and better texture.

Grits have varying textures. Instant and quick grits are finer in texture than stone ground grits.

Why this recipe works

1. It’s comforting and soul-satisfying food!
2. The taste of the grits is enhanced with cheese and butter to make it decadent.
3. Cajun seasoning makes shrimp delicious!
4. These grits are indulgently savory, creamy, cheesy, and buttery in taste. It will easily become your family favorite.

Ingredients

• Shrimp – large shrimp are best for this recipe. Peel, and devein shrimp. I highly recommend fresh shrimp, they are best, avoid using frozen shrimp. If you must use frozen shrimp, ensure to thaw fully, and drain excess liquid completely before use.

For an aesthetic look, I left the tail on the shrimp. Remove the tail if you feel it’s messy to eat shrimp with the tail. If you can’t get large shrimp use medium-sized shrimp. Avoid using small shrimps.

• Seasoning for shrimp – to give it a southern taste I prefer to use Cajun seasoning, you may also use creole seasoning for shrimp. The shrimp is coated in Cajun seasoning and seared in bacon fat to perfection.
• Bacon – use good bacon, thinner crispy bacon is my preference. You can use thick bacon slices for a meaty bite.
• Butter – for a better richer taste. If you prefer to reduce calories subs butter with olive oil.
• Green onion – for aroma and flavor. use the white part to sauté in butter and the green part of the onion for garnish.
• Garlic – to enhance flavor. Use fresh garlic for the best taste.
• Red bell peppers – I used fire-roasted bell peppers. You can use fresh bell peppers as it is or go the canned peppers too. Feel free to substitute red bell peppers with Calabrian peppers. You can also try adding sun-dried tomatoes for flavor variation.
• Smoked paprika – adds mild heat and flavor to the shrimp.
• Chicken stock – to make gravy/sauce from the drippings of bacon and shrimp.
• Heavy cream – for the sauce.
• Worcestershire sauce – adds flavor to the sauce.
• Lemon juice – for a touch of zingy flavor.
• Grits – pick stone-ground white cornmeal if available near you. You can use yellow grits if white grits are hard to find. Avoid using instant grits, quick grits are ok.
• Chicken stock – grits are pretty bland in taste. Flavor it while cooking by using stock and a bit of salt.
• Water – use all stock or half water and stock.
• Salt – season grits with salt, it will be bland if not seasoned.
• Butter – to make it slightly rich and tastier.
• Cheese – cheesy grits are so yummy. If can skip the cheese if you don’t want grits cheesy.

Step-by-step Instructions

Step 1: Boil chicken stock and water in a large saucepan. Season it with salt.

Step 2: Slowly pour the grits while whisking them to avoid clumpy grits. Cook on medium-low heat whisking frequently for 5-7 minutes or until creamy. Refer to package instructions for how long to cook grits.

Step 3: Cook until grits are cooked and thickened.

Step 4: Turn off the heat. Add butter and white cheddar cheese. Whisk until cheese is melted. Keep aside.

Step 5: In a large skillet cook sliced bacon on medium heat.

Step 6: Once the bacon is browned, remove the crispy bacon using a slotted spoon onto a bowl.

Step 7: Use the bacon grease in the pan to cook the shrimp. Note – if there is not enough bacon grease, add 1-2 teaspoons of cooking oil to the pan to cook shrimp. Place shrimp on the pan. Sprinkle Cajun seasoning over it.

Step 8: Using a spatula spread the seasoning over the shrimp to coat evenly. Cook for 2 minutes, then flip and cook on the other side for another 2 minutes. Remove shrimp onto a plate.

Do not overcrowd the pan while cooking shrimp, cook in batches if needed. Divide the seasoning or add more cajun or even creole seasoning in batches.

Step 9: Add butter to the pan. Sauté the white part of the green onion for 30 seconds.

Step 10: Add minced garlic and sauté it for a few seconds.

Step 11: Sauté fire-roasted red bell peppers (can use fresh red bell peppers).

Step 12: Mix in smoked paprika and cook for 20 seconds.

Step 13: Pour chicken stock, and quickly mix to blend.

Step 14: Cook until sauce thickens.

Step 15 & 16: When sauce thickens, pour heavy cream, Worcestershire sauce, mix well. If the gravy/sauce turns thick adjust the consistency by adding 1 or 2 tablespoons more stock.

Step 17: Reduce heat to low, and add crispy bacon, cooked shrimp, and freshly squeezed lemon juice. Mix everything to coat the shrimp in the sauce. Let it cook for 2 minutes.

Step 18: Taste and adjust seasoning as needed.

Serve hot grits on a plate, and top it with shrimp and some of the gravy from the shrimp. Garnish with green onion. Enjoy while it’s still hot.

You can also serve it with creamy polenta for a filling breakfast or dinner.

Tips for best results

1. Choose the right grits. Stone-ground white grits are best, you can also use quick grits. Avoid instant grits.
2. Grits are quite bland. Add flavor to it by cooking it in stock and season with salt.
3. Avoid clumpy grits. Slowly pour the grits into boiling water while whisking. This will get rid of the clumps.
4. Use large shrimp, for a better eating experience.
5. Do not overcook shrimp. It will turn rubbery.
6. Serve the dish as soon as it’s made, it tastes best.

Storage and reheating

It’s best to serve this dish as soon as it’s made. If you do have leftovers and prefer to store them, store them in an airtight container in the refrigerator for 3 days. Remember shrimp does not reheat well, it will overcook and turn rubbery.

Reheat in a microwave-safe bowl at 50% power in 30-second intervals.

Recipe FAQs

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5 from 1 vote

📋Southern Style Shrimp and Grits Recipe

Jyothi Rajesh

Shrimp and grits recipe is a Southern delicacy that comes together quite quickly and is a family’s favorite weeknight meal. It consists of a pile of cheesy, buttery grits topped with seared Cajun-seasoned shrimp along with buttery sauce from the pan drippings and can be served for breakfast, lunch, and dinner!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Seafood

Cuisine American

Servings 4 servings

Calories 605

Ingredients

  

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Grits-

• ▢ 1 cup stone ground white grits cornmeal
• ▢ 2 cups chicken stock
• ▢ 2 cups water
• ▢ 1 teaspoon salt
• ▢ 2 tablespoons butter
• ▢ ¾ cup white sharp cheddar shredded

Shrimp-

• ▢ 1- pound large shrimp peeled and deveined I left the tail on
• ▢ 6 slices bacon sliced into small pieces
• ▢ 1 tablespoon butter
• ▢ 2 tablespoons Cajun seasoning
• ▢ 3 green onions white and green part
• ▢ 3 cloves garlic minced
• ▢ 1 small red bell pepper fire-roasted
• ▢ 1 teaspoon smoked pepper
• ▢ ⅓ cup chicken stock
• ▢ 2 tablespoons heavy cream
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1 tablespoon lemon juice freshly squeezed

Instructions

 

• Boil chicken stock and water in a large saucepan. Season it with salt.
• Slowly pour the grits while whisking them to avoid clumpy grits. Cook on medium-low heat whisking frequently for 5-7 minutes or until creamy. Refer to package instructions for how long to cook grits.
• Turn off the heat. Add butter and white cheddar cheese. Whisk until cheese is melted. Keep aside.
• In a large skillet cook sliced bacon on medium heat. Once the bacon is browned, remove the crispy bacon using a slotted spoon onto a bowl.
• Use the bacon grease in the pan to cook the shrimp. Note – if there is not enough bacon grease, add 1-2 teaspoons of cooking oil to the pan to cook shrimp. Place shrimp on the pan. Sprinkle Cajun seasoning over it, using a spatula spread the seasoning over the shrimp to coat evenly. Cook for 2 minutes, then flip and cook on the other side for another 2 minutes. Remove shrimp onto a plate.
• Do not overcrowd the pan while cooking shrimp, cook in batches if needed. Divide the seasoning or add more Cajun seasoning if cooking in batches.
• Add butter to the pan. Sauté the white part of the green onion for 30 seconds.
• Add minced garlic and sauté it for a few seconds.
• Sauté fire-roasted red bell peppers (can use fresh red bell peppers).
• Mix in smoked paprika and cook for 20 seconds.
• Pour chicken stock, and quickly mix to blend.
• Now add heavy cream, Worcestershire sauce. Mix everything together.
• If the gravy/sauce turns thick adjust the consistency by adding 1 or 2 tablespoons more stock.
• Reduce heat to low, add crispy bacon, cooked shrimp, and freshly squeezed lemon juice. Mix everything to coat the shrimp in the sauce. Let it cook for 2 minutes.
• Taste and adjust seasoning as needed.
• Serve hot grits on a plate, and top it with shrimp and some of the gravy from the shrimp. Garnish with green onion. Enjoy while it’s still hot.

Video

Notes

1. Choose the right grits. Stone-ground white grits are best, you can also use quick grits. Avoid instant grits.
2. Grits are quite bland. Add flavor to it by cooking it in stock and season with salt.
3. Avoid clumpy grits. Slowly pour the grits into boiling water while whisking. This will get rid of the clumps.
4. Use large shrimp, for a better eating experience.
5. Do not overcook shrimp. It will turn rubbery.
6. Serve the dish as soon as it’s made, it tastes best.

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 605kcalCarbohydrates: 41gProtein: 32gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 221mgSodium: 2007mgPotassium: 575mgFiber: 4gSugar: 4gVitamin A: 2915IUVitamin C: 9mgCalcium: 255mgIron: 3mg

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