Description
This easy, authentic Southern shrimp and grits recipe features creamy, cheesy grits topped with smoky, juicy shrimp cooked in bacon fat and Cajun spices. It’s a comforting, crowd-pleasing dinner perfect for busy weeknights or special occasions.
Ingredients
Scale
- 1 cup stone-ground grits
- 4 cups water or low-sodium chicken broth (or half water, half milk)
- 1 cup whole milk (optional)
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper to taste
- 1 pound large raw shrimp, peeled and deveined
- 4 slices thick-cut bacon
- 2 tablespoons bacon fat or unsalted butter
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1/2 green bell pepper, diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Cajun seasoning
- Pinch of cayenne pepper (optional)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Chopped green onions (optional, for garnish)
- Extra hot sauce (optional, for garnish)
Instructions
- Peel and devein the shrimp if needed. Dice the onion and bell pepper. Mince the garlic. Shred the cheese. Measure out all ingredients.
- In a large saucepan, bring 4 cups water (or half water, half milk) to a gentle boil.
- Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, whisking frequently, for 20-25 minutes (or 5-7 minutes for instant grits).
- When grits are creamy and thickened, stir in butter, cheddar cheese, salt, and pepper. Taste and adjust seasoning. Cover and keep warm.
- While grits cook, heat a cast iron skillet over medium heat. Add bacon and cook until crispy, about 5-7 minutes. Remove bacon, drain, and crumble. Reserve 2 tablespoons bacon fat in skillet.
- Add diced onion and bell pepper to skillet with bacon fat. Cook, stirring often, until softened and lightly browned, about 4-5 minutes.
- Add minced garlic, smoked paprika, Cajun seasoning, and cayenne (if using). Stir for 30 seconds until fragrant.
- Pat shrimp dry and season with salt and pepper. Add shrimp to skillet and cook 1-2 minutes per side, until just pink and opaque.
- Pour in lemon juice and half the parsley. Stir to coat and remove from heat.
- Spoon hot, creamy grits into shallow bowls. Top with sautéed shrimp and veggies, crumbled bacon, and extra parsley.
- Garnish with green onions and a dash of hot sauce if desired. Serve immediately.
Notes
Use stone-ground grits for best texture. Stir grits frequently to prevent burning. Cook shrimp hot and fast to avoid rubbery texture. Bacon fat adds smoky flavor, but butter can be substituted. For dairy-free, use olive oil and skip cheese. Grits thicken as they cool; add milk when reheating. Double-check Cajun seasoning for gluten if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: About 1/4 of the recipe (1 generous bowl)
- Calories: 450
- Sugar: 4
- Sodium: 900
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
Keywords: shrimp and grits, southern recipe, comfort food, easy dinner, Cajun, gluten-free, bacon, cheesy grits, skillet shrimp, authentic