Best True Southern Shrimp Grits (Printer-Friendly)
Succulent Cajun shrimp, cheesy grits, and bacon bring Southern comfort with every creamy, smoky, and spicy bite.
# What You’ll Need:
→ Grits Base
01 -
2 cups low-sodium chicken stock
02 -
1 cup quick grits (do not use instant)
03 -
2 tablespoons unsalted butter
04 -
1/3 cup heavy cream
05 -
2 ounces cream cheese, softened
06 -
1 cup sharp cheddar cheese, shredded
07 -
1/2 cup pepper jack or Monterey Jack cheese, shredded
08 -
1/2 teaspoon seasoned salt
09 -
1/2 teaspoon freshly ground black pepper
→ Cajun Shrimp and Sauce
10 -
8 ounces thick-cut bacon, diced
11 -
1 1/4 pounds large shrimp, peeled and deveined
12 -
2 tablespoons olive oil
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2 tablespoons Cajun seasoning, divided
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2 tablespoons unsalted butter
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3 garlic cloves, minced
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2 scallions, thinly sliced (white and green parts separated)
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1 tablespoon Calabrian chili paste or crushed mild chili peppers with oil
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1/2 teaspoon red pepper flakes
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1/2 cup low-sodium chicken stock
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2 teaspoons Worcestershire sauce
21 -
2 tablespoons fresh lemon juice, plus more for serving
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1/4 cup heavy cream
23 -
3 tablespoons chopped fresh flat-leaf parsley
# Steps to Follow:
01 -
In a large saucepan over medium-high heat, bring chicken stock to a boil. Gradually whisk in grits to prevent lumps. Reduce heat to medium-low and simmer, stirring frequently, until grits are creamy and tender, about 5 minutes. Remove from heat.
02 -
In a large skillet set over medium heat, cook diced bacon until fully crisp and golden. Transfer bacon to a plate lined with paper towels. Drain and reserve half of the bacon fat in a bowl, leaving the remaining fat in the skillet.
03 -
To the hot grits, add butter, heavy cream, cream cheese, sharp cheddar, and pepper jack cheese. Stir until all cheese is fully melted and mixture is smooth and creamy. Season with seasoned salt and black pepper. Cover to keep warm.
04 -
In a bowl, toss shrimp with olive oil and 1 1/2 tablespoons Cajun seasoning until coated. Reserve 1/2 teaspoon Cajun seasoning for the pan sauce.
05 -
Return the reserved bacon fat to the skillet and heat over medium-high. Add shrimp in a single layer and cook until just pink and opaque, about 2 minutes per side. Transfer shrimp to a plate and cover loosely with foil to keep warm.
06 -
In the same skillet over medium heat, melt butter and add minced garlic and the white parts of scallions. Cook until fragrant, about 2 minutes. Stir in reserved Cajun seasoning, red pepper flakes, and Calabrian chili paste. Cook for 1 minute.
07 -
Pour chicken stock into skillet and scrape up any browned bits from the bottom. Add lemon juice, Worcestershire sauce, and heavy cream; whisk until sauce is smooth and slightly thickened. Taste and adjust salt or lemon as needed.
08 -
Return cooked shrimp and any accumulated juices to the skillet. Add parsley and green parts of scallions. Toss in sauce until shrimp are evenly coated and heated through. Drizzle with extra lemon juice to finish.
09 -
Spoon creamy grits into individual serving bowls. Top each with saucy shrimp and pan sauce. Sprinkle crisped bacon over the top and serve immediately.
# Helpful Hints:
01 -
For maximum creaminess, use block cheese and shred it fresh for the grits. Avoid instant grits for best texture.
02 -
Calabrian chili paste can be swapped with chili crisp or any mild preserved chili paste if needed.
03 -
Keeps well refrigerated up to 2 days; store shrimp and grits separately for best results.
04 -
Freeze extra cooked shrimp or sauce separately for future use.