Shrimp and Creamy Grits (Print Version)

Creamy corn grits paired with succulent sautéed shrimp in a savory sauce for a comforting meal.

# Needed Ingredients:

→ Grits

01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth (or water for vegetarian option)
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Shrimp and Sauce

08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 2 tablespoons olive oil
11 - 4 slices bacon, chopped
12 - 1 small onion, finely diced
13 - 1 bell pepper (red or green), diced
14 - 2 cloves garlic, minced
15 - 1/2 cup chicken broth
16 - 2 tablespoons unsalted butter
17 - 2 tablespoons fresh parsley, chopped
18 - Juice of 1/2 lemon
19 - Salt and pepper, to taste

# How-To Steps:

01 - In a medium saucepan, bring chicken broth and milk to a gentle simmer. Slowly whisk in the grits. Reduce heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally, until thick and creamy. Stir in butter, shredded cheddar, salt, and black pepper. Cover and keep warm.
02 - Toss shrimp with Cajun seasoning and set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon and set aside, reserving about 1 tablespoon of bacon fat in the pan.
04 - Add diced onion and bell pepper to the skillet. Sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute.
05 - Push vegetables to the side, add olive oil, and arrange shrimp in a single layer. Sauté shrimp 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
06 - Pour chicken broth into the skillet, scraping up browned bits. Simmer for 2 to 3 minutes. Stir in butter and lemon juice.
07 - Return cooked bacon and shrimp to the skillet. Toss to coat in the sauce. Adjust seasoning with salt and pepper.
08 - Spoon a generous portion of grits into each bowl. Top with shrimp, sauce, and vegetables. Garnish with chopped parsley.

# Expert Suggestions:

01 -
  • The grits are buttery and cheesy enough to stand on their own, but the shrimp sauce elevates them into something restaurant-worthy.
  • Bacon in the shrimp mixture adds a smoky depth that makes people ask for the recipe before they've even finished their first bite.
  • It comes together in under 45 minutes, so you can impress guests without spending all day in the kitchen.
02 -
  • Shrimp cook in minutes—literally 1 to 2 minutes per side—so don't wander away or you'll end up with rubbery disappointment.
  • Constant stirring of the grits is tedious but absolutely worth it; those few minutes of attention prevent lumps and scorching on the bottom.
  • The grits need to stay on low heat; turning up the flame makes them splatter and cook unevenly.
03 -
  • Buy your shrimp from a fishmonger if you can and use them the same day; frozen shrimp works too, but thaw them gently in the refrigerator overnight for the best texture.
  • If your grits seem too thick at any point, whisk in a splash of warm milk or broth to loosen them up—they'll thicken again as they cool.
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