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Authentic Southern Shrimp and Grits with Creamy Cheddar Grits

A close-up, appetizing photo of shrimp and grits topped with crumbled bacon and fresh parsley.
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Make this classic Southern comfort food tonight! You get succulent, Cajun-seasoned shrimp in a savory sauce served over rich, creamy cheddar grits. This easy shrimp and grits recipe is perfect for a quick dinner or impressing guests.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 4 tablespoons unsalted butter, divided
  • 1 pound large shrimp, peeled and deveined
  • 4 slices bacon, chopped
  • 1/2 cup yellow onion, diced
  • 1/2 cup green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving 2 tablespoons of bacon grease in the skillet.
  2. Bring the water or broth and salt to a boil in a medium saucepan. Slowly whisk in the grits. Reduce heat to low, cover, and simmer according to package directions, stirring often, until thick and creamy (about 20-25 minutes for stone-ground).
  3. While the grits cook, prepare the shrimp sauce. Add the diced onion and bell pepper to the skillet with the bacon grease. Sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir the Cajun seasoning and smoked paprika into the vegetables. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
  5. Deglaze the pan by pouring in the white wine or broth, scraping up any browned bits. Let the liquid reduce slightly, about 2 minutes. Stir in the lemon juice and half of the cooked bacon.
  6. Finish the grits: Stir the heavy cream, shredded cheddar cheese, and 2 tablespoons of butter into the cooked grits until smooth and melted.
  7. To serve, spoon a generous portion of the creamy cheddar grits onto each plate. Top with the seasoned shrimp and sauce. Garnish with the remaining crispy bacon and fresh parsley.

Notes

  • For the best flavor, use stone-ground grits rather than instant grits.
  • You can substitute Andouille sausage for some of the bacon for an extra layer of smoky flavor, a true Lowcountry Cuisine touch.
  • If you do not have Cajun seasoning, combine paprika, cayenne pepper, onion powder, garlic powder, and dried oregano to make your own spice blend.

Nutrition

Find it online: https://kitchenuser.net/shrimp-and-grits-recipe-southern-comfort-food/