The Best True Southern Shrimp and Grits
Why make this recipe
Southern shrimp and grits is a beloved dish that brings comfort and flavor in every bite. This recipe highlights the rich, creamy grits paired with succulent shrimp and a smoky, spicy sauce. It’s perfect for a cozy dinner or a special occasion, and knowing how to make it will impress family and friends. Plus, it showcases the incredible flavors of the South that many people crave. Sharing this dish means sharing warmth and tradition.
How to make The Best True Southern Shrimp and Grits
Making shrimp and grits is easier than it seems. You’ll first cook the grits and bacon, then prepare the shrimp and the tasty pan sauce that brings everything together. With the right ingredients and steps, you’ll create a dish that is full of flavor and personality.
Ingredients:
- 5 strips bacon, diced
- 3 tablespoons cajun seasoning, divided (store-bought or mine is listed below)
- Olive oil
- Salt
- Seasoning salt
- Pepper
- 1.5 lb. large shrimp, peeled and deveined
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3 scallions, thinly sliced (white and green parts)
- 2 tablespoons Calabrian peppers crushed/paste + a spoonful of its oil
- 1/2 tsp red pepper flakes
- 1/3 cup chicken stock
- 1 tablespoon lemon juice, fresh squeezed
- 1 tsp Worcestershire sauce
- 2 tablespoons heavy cream
- 2 tablespoons freshly chopped parsley
- 3 cups chicken stock
- 1 cup quick grits (you can use regular grits but avoid instant)
- 3 tablespoons butter
- 1/2 cup heavy cream
- 2 ounces cream cheese, softened
- 3/4 cup sharp cheddar, shredded
- 3/4 cup pepper jack or Monterey jack, shredded
- 1 tablespoon paprika
- 1.5 tsp salt
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 3/4 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp brown sugar
- 1/2 tsp cayenne powder
- 1/4 tsp freshly cracked pepper
Directions:
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Cook Grits & Bacon: In a pot, bring 3 cups of chicken stock to a boil. Add the grits and cook according to package instructions. While the grits are cooking, in a pan, cook the diced bacon until crispy. Set the bacon aside and leave the drippings in the pan.
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Prepare Shrimp & Pan Sauce: In the same pan with the bacon drippings, add olive oil, 1 tablespoon of Cajun seasoning, and the shrimp. Sauté until shrimp are pink and cooked through, about 3-4 minutes. Add the butter, garlic, scallions, Calabrian peppers, red pepper flakes, chicken stock, lemon juice, Worcestershire sauce, and heavy cream. Stir to combine and let the sauce simmer for a few minutes.
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Once the grits are creamy, mix in butter, heavy cream, cream cheese, sharp cheddar, pepper jack, and the remaining Cajun seasoning. Stir until everything is well combined and smooth.
How to serve The Best True Southern Shrimp and Grits
To serve, place a generous scoop of creamy grits on a plate or bowl, and spoon the shrimp and sauce over the top. Finish with a sprinkle of freshly chopped parsley for a touch of color. This dish is best enjoyed hot and can be paired with a slice of crusty bread or a simple salad on the side.
How to store The Best True Southern Shrimp and Grits
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken stock or cream to the grits while warming them on the stove or microwave to bring back their creamy texture.
Tips to make The Best True Southern Shrimp and Grits
- For the best flavor, use fresh shrimp if possible.
- Adjust the amount of Cajun seasoning based on your spice preference.
- If you can’t find Calabrian peppers, switch them out for another type of hot pepper or a bit of hot sauce.
- Stir the grits frequently while cooking to prevent lumps.
Variation
You can add vegetables like spinach or tomatoes to the shrimp sauce for extra flavor and nutrition. Some enjoy adding a poached egg on top for added richness.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the grits and shrimp separately ahead of time. Just reheat them before serving.
2. Is it necessary to use quick grits?
While quick grits are convenient, regular grits will give you a creamier texture if you have the time to cook them.
3. Can I use frozen shrimp?
Yes, frozen shrimp can be used. Just ensure they are fully thawed and peeled before cooking.
Southern Shrimp and Grits
Ingredients
Method
- In a pot, bring 3 cups of chicken stock to a boil.
- Add the grits and cook according to package instructions.
- While the grits are cooking, in a pan, cook the diced bacon until crispy. Set the bacon aside and leave the drippings in the pan.
- In the same pan with the bacon drippings, add olive oil, 1 tablespoon of Cajun seasoning, and the shrimp.
- Sauté until shrimp are pink and cooked through, about 3-4 minutes.
- Add the butter, garlic, scallions, Calabrian peppers, red pepper flakes, chicken stock, lemon juice, Worcestershire sauce, and heavy cream.
- Stir to combine and let the sauce simmer for a few minutes.
- Once the grits are creamy, mix in butter, heavy cream, cream cheese, sharp cheddar, pepper jack, and the remaining Cajun seasoning.
- Stir until everything is well combined and smooth.
- To serve, place a generous scoop of creamy grits on a plate or bowl, and spoon the shrimp and sauce over the top.
- Finish with a sprinkle of freshly chopped parsley for a touch of color.
Notes
