Shrimp and Grits: Authentic Southern Recipe Ready in 45 Minutes
This authentic Southern shrimp and grits features creamy, cheesy stone-ground grits topped with succulent shrimp in a savory bacon-studded sauce. Rich, comforting, and bursting with flavor, this Low Country classic combines simple ingredients into an unforgettable dish that’s perfect for breakfast, brunch, or dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4-6 servings
- Category: Main Course, Breakfast, Brunch
- Method: Stovetop
- Cuisine: Southern, Low Country
- Diet: Gluten Free
Ingredients
Grits:
- 4 cups chicken stock
- 1 cup stone-ground grits
- 1 tsp salt
- 4 tbsp butter
- 1 cup sharp cheddar, grated
- ½ cup heavy cream
Shrimp:
- 1½ lbs large shrimp, peeled
- 6 slices bacon, chopped
- 1 tbsp olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp flour
- 1 cup chicken stock
- ½ cup heavy cream
- 2 tbsp lemon juice
- 1 tsp Cajun seasoning
- 2 tbsp butter
- Green onions and parsley for garnish
Instructions
- Bring stock to boil; whisk in grits slowly
- Reduce heat; simmer 30-40 minutes, stirring every 5-7 minutes
- Cook bacon until crispy; remove and set aside
- Sear shrimp 1-2 minutes per side; remove and set aside
- Sauté onion and pepper in bacon fat until soft
- Add garlic; cook 1 minute
- Stir in flour; cook 1-2 minutes
- Add stock, cream, lemon juice, seasonings; simmer 5-7 minutes
- Finish grits with butter, cheese, and cream
- Return shrimp and bacon to sauce; simmer 2-3 minutes
- Serve shrimp and sauce over creamy grits; garnish
Notes
- Must use stone-ground grits, not instant
- Cook grits low and slow for best texture
- Don’t overcook shrimp—they cook very quickly
- Grits thicken as they cool; add liquid when reheating
- Fresh-grated cheese melts better than pre-shredded
- Season generously—both grits and sauce need good seasoning
- Can prep components ahead but best served fresh