Creamy Shrimp and Grits

Shrimp and Grits is the kind of Southern comfort dish that wraps you up and never lets go. It’s rich, creamy, buttery, smoky, and downright soulful. Originating in the Lowcountry of the South, this dish started as a humble breakfast staple and evolved into an all-day classic with deep cultural roots. The magic happens when buttery, stone-ground grits are slow-cooked until tender and creamy, then topped with juicy shrimp that’s been sautéed in garlic, spices, and smoky bacon drippings.

Whether you like yours fiery and bold or mellow and buttery, this recipe has the flexibility to fit your mood. It’s fancy enough to serve for brunch with friends but cozy enough to enjoy barefoot on a weeknight. And let’s be real—there are few things in life more comforting than a bowl of hot, cheesy grits with juicy shrimp piled high on top. This version keeps it traditional but elevated with seasoned layers, richness from heavy cream and sharp cheddar, and shrimp cooked in a quick bacon-garlic butter sauce. Every bite hits creamy, smoky, and savory notes that’ll have you going back for seconds (and thirds).

Ingredients

For the Grits:
• 1 cup stone-ground grits (not instant or quick-cook)
• 4 cups water or a mix of 2 cups water + 2 cups chicken broth
• 1 cup whole milk
• ½ cup heavy cream
• 3 tbsp unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 1 tsp salt
• ¼ tsp black pepper
• Optional: pinch of smoked paprika or cayenne for extra warmth

For the Shrimp Topping:
• 1 lb large shrimp, peeled and deveined
• 4 slices thick-cut bacon, chopped
• 1 tbsp butter
• 3 garlic cloves, minced
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• ½ tsp Old Bay or Creole seasoning
• Salt and pepper to taste
• 1 tbsp lemon juice
• 2 tbsp chopped green onions
• Optional: chopped parsley for garnish

Instructions

Make the Grits:

In a large saucepan, bring water or broth and milk to a gentle boil over medium heat.
Slowly whisk in the grits to avoid clumping.
Reduce heat to low and cook, stirring often, for 20–25 minutes or until thick and creamy.
Stir in heavy cream, butter, salt, pepper, and shredded cheddar cheese.
Continue cooking for 5 more minutes, stirring frequently, until grits are smooth and luscious.
Cover and keep warm while preparing the shrimp.

Cook the Shrimp and Sauce:

In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon and set aside, leaving the rendered fat in the pan.
Add butter to the bacon grease. Once melted, add garlic and sauté for 30 seconds until fragrant.
Add shrimp to the skillet and season with paprika, cayenne, Old Bay, salt, and pepper.
Cook shrimp for 2–3 minutes per side or until pink and just cooked through.
Add lemon juice and toss to coat, then stir in the crispy bacon and chopped green onions.

Assemble and Serve:

Spoon a generous portion of hot grits into each bowl.
Top with the garlicky shrimp and spoon extra sauce from the pan over the top.
Garnish with chopped parsley, more green onions, or a dusting of cayenne if desired.
Serve hot and enjoy the layers of creamy, smoky, and spicy flavor in every bite.

Serving Suggestions

• Pair with sweet cornbread or cheddar biscuits to complete the meal
• Add sautéed mushrooms or wilted spinach for extra veggies
• For brunch, serve with a poached egg on top and a splash of hot sauce
• Make it a platter with fried green tomatoes or okra on the side
• Pair with sweet tea, lemonade, or a crisp glass of white wine

Tips for Best Results

• Use stone-ground grits—not instant—for rich texture and true Southern flavor
• Stir grits often while cooking to prevent sticking or clumping
• Don’t skimp on cheese or butter—this dish thrives on richness
• Use raw, peeled shrimp for the best sear and flavor
• Bacon grease + butter = the secret to deep, smoky flavor in the shrimp sauce
• Taste and season as you go—balance is key with spice, salt, and lemon
• Serve immediately while hot for the best texture and presentation

Why You’ll Love It

This Shrimp and Grits recipe is creamy, cheesy, smoky, and packed with flavor from top to bottom. The grits are soft and velvety with a buttery, cheesy depth, while the shrimp is bold, savory, and just the right amount of spicy. Bacon adds that salty crunch that ties everything together, and the garlic-lemon sauce finishes the dish with a bright punch. It’s Southern soul food with restaurant-level flair—comforting, elevated, and endlessly satisfying.

Final Thoughts

Shrimp and Grits is more than just a dish—it’s a Southern ritual. It’s the kind of meal that feeds your belly and your soul, with textures that melt together and flavors that light up the bowl. Whether you’re serving it for a special brunch or an everyday dinner, this version is guaranteed to make your kitchen feel like a cozy café in Charleston or New Orleans.