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A delectable plate of Southern shrimp and grits, featuring plump shrimp and creamy grits.

Shrimp and Grits (Southern) (3 ways)

This classic Southern dish features creamy, rich grits topped with perfectly seasoned shrimp, often enhanced with bacon, sausage, or a flavorful sauce. This guide explores three delicious ways to prepare this comforting and versatile meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Grits
  • 1 cup quick-cooking grits
  • 4 cups water or chicken broth
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons butter
  • Salt and black pepper to taste
Shrimp
  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup diced bacon or smoked sausage optional, for flavor variation 1
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 2 cloves garlic, minced
  • 1/2 small onion, finely diced
  • 1 bell pepper (any color), finely diced
  • 1 can (14.5 oz) diced tomatoes, undrained optional, for flavor variation 2
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • cayenne pepper Pinch of
  • Fresh parsley, chopped for garnish
  • Salt and black pepper to taste

Equipment

  • Large saucepan
  • Whisk
  • Large skillet
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

Preparation
  1. Bring water or broth to a boil in a large saucepan, then slowly whisk in the grits while reducing heat to low. Cook, stirring occasionally, until the grits are thick and creamy, then stir in cheese, butter, salt, and pepper.
  2. In a large skillet over medium-high heat, cook bacon or sausage until crispy, then remove and set aside, leaving rendered fat in the pan. Add olive oil, then sauté onion, bell pepper, and garlic until softened.
  3. Add shrimp to the skillet and cook until pink, about 2-3 minutes per side.
  4. Stir in chicken broth, heavy cream, diced tomatoes (if using), Worcestershire sauce, smoked paprika, and cayenne pepper. Bring to a simmer and cook for a few minutes until the sauce slightly thickens.
  5. Return cooked bacon/sausage to the skillet with the shrimp mixture, stir well, and season with salt and pepper to taste. Ladle creamy grits into bowls and top with the hot shrimp mixture, garnishing with fresh parsley.

Notes

For extra flavor, use a seafood stock instead of chicken broth for the grits or shrimp sauce. Adjust the spice level to your preference with more or less cayenne pepper. Feel free to experiment with other vegetables like celery or mushrooms in the shrimp sauce.