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This hearty shrimp and grits dish has been my go-to comfort food when I want to impress weekend guests without spending hours in the kitchen. The creamy, cheesy grits create the perfect backdrop for tender shrimp and smoky bacon in this Southern classic.
I first made this recipe during a rainy weekend when friends unexpectedly stayed over. Years later, they still mention that impromptu brunch as one of their favorite food memories at our home.
Ingredients
- Fresh shrimp: Choose medium sized 31 40 count for the best texture and flavor. Make sure they're properly deveined
- Old fashioned grits: Not instant. Traditional grits create the authentic texture this dish deserves
- Sharp cheddar cheese: Freshly shredded melts better than pre packaged and adds rich flavor
- Bacon: Thick cut bacon provides both the cooking fat and smoky flavor base
- Cajun seasoning: The signature spice that gives this dish its distinctive Southern character
- Green onions: Adds fresh color and a mild onion flavor that balances the richness
Step-by-Step Instructions
- Prepare the grits base:
- Bring broth, milk, butter, salt and pepper to a boil in a large saucepan. The combination of broth and milk creates richer grits than using water alone. Once boiling, slowly add the grits while stirring constantly to prevent lumps from forming.
- Cook the grits:
- Reduce heat immediately after adding grits, cover and cook for 15 20 minutes, stirring occasionally. The grits will gradually thicken and become creamy. Be patient during this step as proper grits need time to develop their texture.
- Add the cheese:
- Once the grits have thickened properly, stir in the shredded cheddar until completely melted. The cheese will further thicken the mixture and add incredible richness. Keep warm while preparing the shrimp.
- Cook the bacon:
- In a large skillet, cook the chopped bacon over medium heat until perfectly crisp. This usually takes about 8 10 minutes. Remove bacon with a slotted spoon to paper towels, being careful to reserve exactly 4 teaspoons of the drippings in the pan.
- Sauté the shrimp:
- Using the reserved bacon drippings, sauté the shrimp with garlic and Cajun seasoning. The shrimp will cook quickly, about 2 3 minutes until they turn pink. Be careful not to overcook or they'll become tough.
- Combine and serve:
- Stir the crispy bacon pieces back into the shrimp mixture and heat through. Serve the shrimp over warm cheese grits and sprinkle with chopped green onions for a fresh finish.
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My grandmother from Charleston always insisted on using stone ground grits for this recipe, claiming they had the best texture. While I've modernized her recipe slightly, I still honor her insistence on using quality grits as the foundation of this beloved dish.
Make Ahead Options
You can prepare the grits up to two days ahead and store them in the refrigerator. When ready to serve, warm them slowly in a saucepan with a splash of milk, stirring frequently until creamy again. The shrimp portion should be made fresh, as seafood doesn't reheat well and can become tough.
Perfect Pairings
This dish works beautifully with a simple side salad dressed with vinaigrette to cut through the richness. For brunch, pair with fresh fruit and mimosas. For dinner, consider serving with roasted asparagus or collard greens for a true Southern experience. A crisp white wine like Sauvignon Blanc or a light beer complements the flavors wonderfully.
Regional Variations
Shrimp and grits originated in the Lowcountry of South Carolina as a simple fisherman's breakfast. Each Southern region has its own variation. New Orleans versions often include andouille sausage alongside the shrimp. Charleston styles tend to incorporate more seafood stock and sometimes tomatoes. This version leans toward the creamier Mississippi style with its cheese and bacon focus.
Frequently Asked Questions
- → What type of shrimp works best?
Medium-sized shrimp, peeled and deveined, are ideal for this dish. Look for fresh or frozen shrimp labeled 31-40 per pound for perfect portioning.
- → Can I substitute the cheese?
Yes, you can use any melty cheese like Monterey Jack or Gouda in place of cheddar to change the flavor profile.
- → How do you achieve creamy grits?
Use a mix of milk and chicken broth, and stir often while cooking to ensure silky, lump-free grits.
- → What’s the best way to cook bacon?
Chop the bacon before cooking and crisp it in a skillet over medium heat to render out the fat evenly.
- → Can I make this dish ahead of time?
While it's best served fresh, you can prepare the grits and shrimp separately and combine them just before serving to save time.