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A plate of shrimp and grits garnished with fresh herbs

Classic Southern Shrimp and Grits

Enjoy this classic Southern comfort food with creamy, cheesy grits and flavorful shrimp cooked in a rich, smoky sauce. Perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Equipment

  • Medium saucepan
  • Whisk
  • Large skillet
  • Slotted spoon

Ingredients
  

For the Grits

  • 1 cup stone-ground grits
  • 4 cups water or low-sodium chicken broth
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/2 cup shredded sharp cheddar cheese
  • Salt and freshly ground black pepper to taste

For the Shrimp and Sauce

  • 1 lb large shrimp, peeled and deveined
  • 4-6 slices thick-cut bacon, diced
  • 1 tablespoon olive oil optional, if extra fat is needed
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup reserved bacon drippings or extra butter/oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper optional
  • 1/4 cup chopped fresh parsley plus more for garnish
  • Juice of 1/2 lemon

Instructions
 

Cooking Steps

  • Bring water or broth to a boil in a saucepan, then slowly whisk in the grits to avoid lumps.
  • Reduce heat, cover, and simmer for 20-25 minutes, stirring occasionally until the grits are tender.
  • Stir in heavy cream, butter, and cheddar cheese into the cooked grits, seasoning with salt and pepper.
  • Cook diced bacon in a large skillet until crispy; remove bacon and reserve 1/2 cup of drippings.
  • Sauté onion and bell pepper in bacon drippings for 5-7 minutes, then add garlic, smoked paprika, and cayenne pepper.
  • Deglaze the pan with white wine or broth, scraping up browned bits, and simmer for 2-3 minutes.
  • Add shrimp to the skillet and cook for 2-3 minutes until pink and opaque, being careful not to overcook.
  • Stir in half of the crispy bacon, fresh parsley, and lemon juice, then adjust seasonings.
  • Serve warm grits topped with shrimp, sauce, remaining crispy bacon, and a sprinkle of fresh parsley.

Notes

For extra flavor, use chicken or vegetable broth instead of water for cooking the grits. Adjust the cayenne pepper to your preferred spice level. If the grits become too thick while waiting, vigorously whisk in a little warm water or broth to restore their creaminess.