Southern Shrimp and Grits
Shrimp and grits is a Southern classic: creamy cheddar grits topped with spicy shrimp, smoky bacon and a quick pan sauce. It is rich and cozy, and feels like a special meal.
- 45 minTotal time
- 4Servings
- 560kcal / serving
- 35 gProtein
The grits take the longest, but they only need a whisk now and then. While they simmer you cook the shrimp in about 10 minutes.
The science: why this works
- Whisking the grits into boiling liquid in a thin stream prevents clumps.
- Slow simmering lets the starch granules swell fully, which gives a creamy texture.
- Cooking the shrimp in bacon fat adds smoky flavor and a quick sear.
- Deglazing with broth turns the browned bits into a savory sauce.
- Stirring in cheese and butter at the end keeps them smooth, since they melt gently off the heat.
How grits become creamy
Grits are coarse ground corn. As they simmer in water, the starch granules absorb liquid, swell and burst, releasing starch that thickens the pot. Slow, low heat and regular stirring give a creamy, not gritty, texture.
Learn: How starch thickens sauce →Melting cheese without grease
Cheese proteins tighten and squeeze out fat when overheated. Stirring grated cheese into hot, but not boiling, grits lets it melt smoothly. Grating it yourself also avoids the anti-caking powder found on bagged shreds, which can make the grits feel gritty or grainy.
Learn: Melt cheese gently →Bacon fat as a flavor carrier
Many flavor compounds in smoke and spices dissolve in fat, not water. Frying the shrimp in bacon fat carries those smoky, savory notes onto every piece and into the sauce. This is why a little bacon fat makes the whole dish taste more deeply savory.
Learn: Fat carries flavor →Southern Shrimp and Grits
45 min · 4 servings · American · Main course
Ingredients
Makes 4 servings
- 240 mlstone-ground or old-fashioned grits
- 960 mlwater or chicken broth
- ½ tspkosher salt, for the grits
- 2 tbspbutter
- 240 mlsharp cheddar, grated
- 500 glarge shrimp, peeled and deveined
- 1 tspCajun seasoning
- 4 slicesbacon, chopped
- 1small onion, diced
- 1bell pepper, diced
- 3 clovesgarlic, minced
- 120 mlchicken broth, for the sauce
- 1 tbsplemon juice
- 2green onions, sliced
Method
Tips for the best result
- Use real grits, not instant, for the best texture.
- Salt the cooking liquid, because grits taste flat without it.
- Keep the shrimp hot but do not cook them twice; add them back to the sauce just to warm.
Mistakes to avoid
- Dumping grits into the pot all at once makes lumps, so pour slowly while whisking.
- Cooking the shrimp too long makes them tough, so take them out when they curl into a C.
- Adding cheese over high heat makes it greasy, so stir it in off the heat.
Variations and swaps
- Add sliced andouille sausage with the onions for extra spice.
- Finish with a fried or poached egg on top.
- Make a creamier version with half milk and half broth.
- Swap the bacon for 2 tablespoons of butter and a pinch of smoked paprika for a pork-free version.
- Swap cheddar for Gouda or pepper jack.
- Swap grits for polenta, cooked the same way.
Storing and reheating
Refrigerate the grits and shrimp separately for up to 3 days. Grits set firm, so reheat them on the stove with a splash of milk or water until hot, and warm the shrimp gently to 165°F (74°C).
Southern Shrimp and Grits: questions
What are grits made of?
Grits are ground dried corn, boiled until thick and creamy. Stone-ground grits have the most corn flavor and take about 30 minutes, while quick grits cook faster but taste less rich.
How do you keep grits from getting lumpy?
Whisk them into boiling liquid slowly and keep whisking for the first minute. Then stir every few minutes as they simmer, so they do not settle and stick.
How long do you cook shrimp for shrimp and grits?
Cook large shrimp 1 to 2 minutes per side in a hot pan. They are done when pink, opaque and curled into a loose C. Do not cook them longer or they turn rubbery.
Can I make grits ahead?
Yes. Cook them up to 2 days ahead, then reheat on the stove with extra liquid and whisk until creamy. Add the cheese and butter after reheating.
Are grits the same as polenta?
They are similar but not identical. Both are ground corn, but grits are often made from white or hominy corn and polenta from yellow corn. They can be swapped in most recipes.
