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Authentic Southern Shrimp and Grits with Creamy Cheddar Base

A close-up of creamy yellow shrimp and grits topped with seasoned shrimp, crispy bacon, and green onions.
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Prepare this classic Southern comfort food featuring succulent shrimp in a flavorful sauce served over rich, creamy cheddar grits. This recipe is simple enough for a weeknight but special enough for guests.

Ingredients

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  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1 teaspoon salt (for grits)
  • 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 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth (for sauce)
  • 2 tablespoons lemon juice
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Prepare the grits: Bring water or broth and salt to a boil in a medium saucepan. Slowly whisk in the grits. Reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring frequently until thick.
  2. While grits simmer, cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving 2 tablespoons of bacon drippings in the skillet.
  3. Sauté aromatics: Add 1 tablespoon of butter to the skillet with the bacon drippings. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Season and cook shrimp: Add the shrimp to the skillet. Sprinkle with Cajun seasoning, smoked paprika, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
  5. Make the sauce: Pour the 1/2 cup chicken broth and lemon juice into the skillet. Scrape up any browned bits from the bottom. Let the sauce simmer and reduce slightly for 2 minutes. Return the cooked shrimp to the skillet and toss to coat. Keep warm over low heat.
  6. Finish the grits: Stir the heavy cream and remaining 3 tablespoons of butter into the cooked grits. Gradually stir in the shredded cheddar cheese until smooth and creamy.
  7. Assemble the dish: Divide the creamy cheddar grits among serving bowls. Top generously with the seasoned shrimp and sauce. Sprinkle with the reserved crispy bacon and fresh sliced green onions. Serve immediately.

Notes

  • For the creamiest grits, use stone-ground or steel-cut varieties rather than instant.
  • You can substitute Andouille sausage for bacon for a spicier flavor profile. Cook the sausage before the bacon.
  • Adjust the amount of Cajun seasoning based on your preference for heat.

Nutrition

Find it online: https://pureplatepath.com/best-shrimp-and-grits-recipe-southern-comfort/