The first time I made shrimp and grits was after a trip to Charleston that completely changed my understanding of Southern cooking. I’d wandered into a little corner restaurant on a rainy afternoon, ordered their specialty, and found myself speechless at the perfect balance of creamy, cheesy grits with tender shrimp and that hint of smoky bacon. Back home in my kitchen, I spent weeks recreating that dish, adjusting proportions and techniques until my version brought me right back to that rainy Charleston afternoon. Now it’s become one of my most requested dinner party recipes, especially when I have friends over for Sunday brunch on my back porch.

A Southern Classic, Reimagined in My Kitchen

What makes this dish special isn’t complicated technique or rare ingredients – it’s about understanding how these simple elements work together. After many test batches (my husband never complained about being my taste-tester), I discovered that the key is treating each component with care. The grits need time to release their starchy goodness and develop that silky texture. The shrimp need quick, respectful cooking to stay tender. And that bacon-infused sauce ties everything together like a perfect Southern story.

I’ve tweaked traditional recipes to find the balance that works in my home kitchen – not too heavy but still indulgent enough to feel special. The chicken broth adds depth to the grits without overwhelming them, and that touch of cream brings everything together in a way that feels both comforting and elegant.

What You’ll Need

Shrimp: Large shrimp work best here; I’ve found they stand up better to the rich grits. I always keep the tails on a few for presentation, but remove most for easier eating.

Stone-ground grits: The coarser texture creates that authentic Southern bite. If you can only find quick grits, they’ll work in a pinch, but reduce the cooking time and liquid slightly.

Chicken broth: This adds a subtle savory note that elevates the grits beyond what water alone can do. I make my own when I have time, but a good quality store-bought version works beautifully.

Heavy cream: Just enough to create silkiness without becoming too rich. I’ve tested with half-and-half too, which works if you’re looking for a lighter version.

Cheddar cheese: Sharp cheddar brings the perfect tangy note. I’ve experimented with smoked varieties which add an interesting dimension if you’re feeling adventurous.

Bacon: The foundation of flavor for the shrimp. I prefer thick-cut for its meatier texture and more pronounced flavor.

Onion and garlic: These aromatics create the flavor base that brings everything together.

Cajun seasoning: My homemade blend includes paprika, thyme, oregano, garlic powder, onion powder, cayenne, salt and pepper – but a good store-bought version saves time without sacrificing flavor.

Paprika: I add a little extra for color and that subtle sweet-smoky note.

Fresh parsley: Don’t skip this fresh finish – it brightens the entire dish and adds beautiful color contrast in photos (something I’ve learned from countless shoots at my dining room table).

Let’s Get Cooking

Starting with the Grits Foundation

In a medium saucepan, bring your chicken broth and water to a gentle boil. This is where patience becomes your greatest tool – slowly whisk in the grits, stirring constantly to prevent any lumps from forming. The first time I made this, I rushed this step and ended up with little grit islands floating in liquid! Now I know better.

Reduce the heat to low – I mean really low, just a gentle bubble – and let them simmer, giving them a good stir every few minutes. This isn’t a dish to walk away from. I usually settle in with a glass of wine and use this time to prep my other ingredients. After about 20-25 minutes, they’ll transform into something creamy and magical.

Once they’ve thickened properly, stir in the butter, letting it melt completely before adding the heavy cream and shredded cheddar. The way the cheese melts into those hot grits is one of life’s small pleasures. Season with salt and pepper, cover, and set aside while you work on the shrimp.

Creating the Shrimp Magic

In a large skillet (my cast iron is perfect for this), cook your bacon until it reaches that perfect crispy-but-not-burnt stage. Transfer to paper towels to drain, but here’s the crucial part – save that liquid gold! Reserve about 1-2 tablespoons of bacon fat in the skillet for cooking your aromatics and shrimp.

Add your diced onion to the hot bacon fat and cook until they’re soft and translucent – about 3-4 minutes. When they start to look glossy, add the minced garlic and cook for just 30 seconds. I’ve burned garlic more times than I care to admit, so I’ve learned to watch it carefully – that brief cooking time releases the flavor without any bitterness.

Now for the star of the show – add your shrimp to the skillet and season with Cajun seasoning, paprika, and a bit of black pepper. I arrange them in a single layer and give them about 2-3 minutes per side. The transformation from gray to pink always feels like kitchen magic to me. You’ll know they’re done when they form a gentle C-shape – if they curl into a tight O, they’ve overcooked.

Crumble that crispy bacon you set aside and stir it into the shrimp mixture. The bacon adds texture and that smoky depth that makes this dish sing.

Bringing It All Together

This is my favorite moment – when all the components come together. Give your grits a final stir; they may have thickened a bit while sitting. If they seem too thick, a splash of warm broth or cream will bring them back to life.

Spoon those creamy grits into shallow bowls (the white ones I use for my photography really make the colors pop), then top with your shrimp mixture, making sure to spoon some of that flavorful sauce over everything.

Finish with a generous sprinkle of fresh parsley – this isn’t just for looks, though it does photograph beautifully by my dining room window. That fresh herb note cuts through the richness and completes the dish.

Make It Your Own

After making this recipe dozens of times, I’ve played with several variations that have become favorites in my kitchen:

When I’m cooking for my friend Sarah who doesn’t eat pork, I substitute smoked turkey for the bacon and use olive oil for cooking. The flavor profile shifts slightly, but it maintains that smoky element that’s so important.

Last summer, I added diced bell peppers and a handful of fresh corn kernels to the skillet with the onions, inspired by a dish I had at a seaside restaurant in Savannah. The sweet crunch against the creamy grits was a revelation.

For special occasions, I’ve been known to add a splash of white wine or even a little bourbon to the shrimp while they cook. It reduces down and creates an even more complex sauce that always gets comments from dinner guests.

What I’ve Learned

Through countless test batches, I’ve gathered some insights that might help in your kitchen:

The grits need your attention – stirring frequently prevents them from sticking and ensures even cooking. It’s tempting to rush this step, but those extra minutes make all the difference between good and exceptional grits.

I’ve found that cooking the shrimp at the last minute is crucial – they can become rubbery if they sit too long after cooking. If timing is tricky when serving guests, I prepare everything else first and cook the shrimp just before we’re ready to eat.

Don’t skimp on seasoning the grits themselves – they need salt and pepper too, not just the shrimp. I taste and adjust several times during cooking.

The residual heat from the grits will continue cooking them even after you take them off the heat, so I remove them when they’re just slightly thinner than I want the final consistency to be.

Frequently Asked Questions

Can I make the grits ahead of time? → You can cook them up to a day ahead and refrigerate. They’ll solidify when cold, so reheat them gently with additional liquid (broth or cream), whisking well to bring back their creamy texture.

What can I substitute for stone-ground grits? → Regular grits work fine, though the texture will be smoother. In a pinch, polenta makes a good Italian-inspired variation. Just avoid instant grits – they lack the texture and flavor complexity.

Is there a dairy-free version? → I’ve tested using coconut milk instead of cream and skipping the cheese. It’s not traditional, but it creates a creamy texture with a subtle sweetness that works surprisingly well with the spicy shrimp.

Can I use frozen shrimp? → Absolutely! I often do. Just thaw them completely and pat them very dry before cooking to ensure they sear rather than steam in the pan.

How spicy is this dish? → With the measurements given, it’s mildly spicy – enough to notice but not overwhelming. Adjust the Cajun seasoning to your preference. I sometimes add a sliced jalapeño with the onions when I want more heat.

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