Description
Get ready to fall in love with this Southern classic — Shrimp and Grits, a soul-satisfying combination of creamy, cheesy grits topped with perfectly seasoned, juicy shrimp and a smoky, savory sauce. Whether you’re looking for quick breakfast ideas, an easy dinner recipe, or comforting food ideas for any occasion, this dish delivers bold flavors and smooth textures in every bite. Perfect for anyone seeking a hearty yet elegant meal, this is one easy recipe that belongs in your regular dinner ideas rotation.
Ingredients
1 cup stone-ground grits
4 cups water or low-sodium chicken broth
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup sharp cheddar cheese, grated
1/4 cup heavy cream or whole milk
1 pound large shrimp, peeled and deveined
1 tablespoon Cajun seasoning or blackened seasoning
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1 tablespoon olive oil or vegetable oil
4 strips bacon, chopped
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup green onions or scallions, chopped
1/2 cup low-sodium chicken broth or shrimp stock
1 tablespoon lemon juice
1 tablespoon butter
Instructions
1. In a saucepan, bring water or broth to a boil. Add salt and whisk in grits slowly. Reduce to low heat and cook for 20–25 minutes, stirring frequently. Once creamy, stir in butter, cheese, and cream. Keep warm.
2. Pat shrimp dry and toss with Cajun seasoning, paprika, salt, and pepper. Let sit.
3. In a skillet, cook chopped bacon until crispy. Remove bacon, leaving 1–2 tablespoons of fat.
4. Sauté onion in bacon fat for 2–3 minutes, then add garlic and scallions and cook another minute.
5. Push aromatics aside, add oil if needed, and sear shrimp in batches — 1–2 minutes per side. Remove and set aside.
6. Deglaze pan with broth or stock, scraping up browned bits. Let reduce, add lemon juice and butter, return bacon, and adjust seasoning.
7. Serve grits in a bowl, top with shrimp and sauce. Garnish with chopped scallions or parsley.
Notes
Use stone-ground grits for the best flavor and texture.
Stir grits often while cooking to prevent lumps and burning.
Avoid overcooking shrimp — once they curl and turn opaque, they’re done.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 220mg
Keywords: shrimp and grits, southern recipe, quick breakfast, easy dinner, food ideas