Description

This Shrimp and Grits recipe brings comforting Southern flavor to your table in under 45 minutes. Creamy, cheesy grits meet juicy Cajun shrimp, crisp bacon, and a buttery pan sauce. It’s a cozy, quick dinner idea or a satisfying weekend brunch recipe that never fails. Perfect for when you’re craving bold flavor, hearty textures, and food that feeds the soul.

Ingredients

1 cup stone-ground grits

4 cups water (or a mix of water and milk)

1 teaspoon salt

2 tablespoons unsalted butter

0.5 cup shredded sharp cheddar cheese (optional)

1 pound large shrimp, peeled and deveined

1 tablespoon Cajun seasoning

4 slices thick-cut bacon, chopped

1 tablespoon olive oil (if needed)

0.5 small onion, finely diced

2 cloves garlic, minced

0.25 cup chicken broth (or dry white wine)

1 tablespoon lemon juice

2 tablespoons chopped parsley

Salt and black pepper to taste

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Instructions

1. In a medium saucepan, bring water or water/milk combo to a boil. Stir in salt and whisk in the grits. Lower the heat and simmer, stirring often, for 20–25 minutes until thick and creamy. Add butter and cheese (if using), stir until smooth, then cover and keep warm.

2. In a large skillet, cook chopped bacon over medium heat until crispy, 6–8 minutes. Remove and drain on paper towels. Leave about 1 tablespoon of bacon grease in the skillet.

3. Add diced onion to the skillet and cook for 2–3 minutes. Add minced garlic and sauté for 30 seconds until fragrant.

4. Season shrimp with Cajun seasoning, salt, and pepper. Add shrimp to the skillet and cook for 2–3 minutes per side until pink and just cooked through. Add olive oil if the pan looks dry.

5. Pour in chicken broth and lemon juice. Stir and scrape up brown bits. Simmer for 2–3 minutes until slightly reduced.

6. To serve, spoon grits into bowls, top with shrimp, pour over pan sauce, and finish with crispy bacon and parsley.

Notes

Use stone-ground grits for the best texture and flavor. Avoid instant grits.

To keep shrimp tender, don’t overcook. They only need a couple of minutes per side.

Grits thicken as they sit—add warm milk or broth when reheating to loosen the texture.