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Southern Shrimp and Grits Recipe

This authentic Southern shrimp and grits recipe brings the flavors of the South to your table. Creamy, cheesy grits are paired with smoky, crispy bacon and perfectly seasoned shrimp, all topped with a rich pan sauce made from the flavorful drippings. It’s a must-have dish for brunch or any special occasion.
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Course: Main Course
Cuisine: Southern
Keyword: Southern Shrimp and Grits Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Cheesy Grits:

  • 3 cups chicken stock
  • 1 cup quick grits avoid instant grits
  • 3 tablespoons butter
  • 1/2 cup heavy cream
  • 2 ounces cream cheese softened
  • 3/4 cup sharp cheddar cheese shredded
  • 3/4 cup pepper jack or Monterey Jack cheese shredded

Shrimp & Pan Sauce:

  • 1.5 lb. large shrimp peeled and deveined
  • 2 tablespoons butter
  • 3 scallions thinly sliced (white and green parts)
  • 3 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons Calabrian peppers crushed or paste plus a spoonful of their oil (or substitute with chili crisp or harissa)
  • 1/3 cup chicken stock
  • 1 tablespoon fresh lemon juice plus extra for finishing
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons heavy cream
  • 2 tablespoons freshly chopped parsley
  • Olive oil for tossing shrimp
  • Salt and pepper to taste

Bacon:

  • 5 strips bacon diced

Cajun Seasoning:

  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon cayenne powder
  • 1/4 teaspoon freshly cracked pepper

Instructions

Prepare the Grits and Bacon:

  • Bring the chicken stock to a boil in a medium pot over medium-high heat. Gradually whisk in the grits, ensuring there are no clumps. Reduce the heat to medium-low and cook until the grits are tender, about 5 minutes.
  • In a large skillet, cook the diced bacon until crispy. Remove and drain on paper towels. Reserve half of the bacon grease in a bowl, leaving the remainder in the skillet for the shrimp.
  • Stir butter, cream cheese, and heavy cream into the grits. Add the shredded cheeses, mixing until fully melted. Season with seasoning salt and pepper to taste. Adjust the consistency with extra cream or stock if needed. Cover and keep warm.

Cook the Shrimp and Prepare the Sauce:

  • Toss the shrimp in olive oil and generously coat with Cajun seasoning. Reserve 1/2 teaspoon of the seasoning for the pan sauce.
  • Heat 2 tablespoons of the reserved bacon fat in the skillet over medium-high heat. Sear the shrimp on both sides until just cooked through and no longer opaque, about 4 minutes total. Remove and tent with foil. If necessary, cook in batches to avoid overcrowding, using additional bacon fat as needed.
  • In the same skillet, melt the butter and sauté the garlic and scallions until aromatic, about 2 minutes. Stir in the reserved Cajun seasoning, red pepper flakes, and Calabrian peppers with their oil. Cook for 1 minute.
  • Deglaze the pan with chicken stock, scraping up browned bits. Add lemon juice, Worcestershire sauce, and heavy cream, whisking to form a smooth sauce. Taste and adjust seasoning as needed.
  • Return the shrimp to the skillet, tossing to coat in the sauce. Add parsley and a final squeeze of lemon juice.

Assemble the Dish:

  • Spoon the warm, cheesy grits into serving bowls. Top with the cooked shrimp and drizzle with the pan sauce.
  • Garnish with the crispy bacon pieces and serve immediately.

Notes

  • For best results, use fresh shrimp and high-quality cheeses.
  • Adjust the spice level by modifying the amount of red pepper flakes or Calabrian peppers.
  • Leftovers can be stored in an airtight container for up to 2 days. Reheat gently to maintain the creamy texture.