Shrimp and Grits: A Southern Culinary Masterpiece Made Easy

Shrimp and Grits stands as a quintessential Southern delicacy, renowned for its irresistible harmony of succulent, perfectly seasoned shrimp served atop a bed of rich, creamy, and undeniably buttery grits. This iconic dish is more than just a meal; it’s a celebration of flavor and tradition.

Experience the Authentic Taste of Homemade Shrimp and Grits

While you may have savored Shrimp and Grits in acclaimed Southern restaurants, the true magic unfolds when you prepare this delightful dish in your own kitchen. Many believe homemade versions surpass even the finest restaurant offerings, allowing for personalized seasoning and an unparalleled freshness. This recipe guides you through creating tender, juicy shrimp perfectly complemented by velvety, cheesy grits – an ideal meal for any time of day, whether it’s a comforting breakfast, a satisfying lunch, or an elegant supper. The best part? This gourmet-quality meal comes together surprisingly quickly, often in under an hour, proving that authentic Southern comfort food is entirely achievable at home.

Looking down on a serving bowl of shrimp and grits with garnishes.

The Rich History Behind Shrimp and Grits

Shrimp and Grits boasts a fascinating heritage rooted deeply in the culinary traditions of the American South. Its origins trace back to Charleston, South Carolina, where the first known recipe emerged in the 1950s. Far from being a mere regional curiosity, the dish quickly captivated the hearts and palates of South Carolinians. Its popularity soared to such an extent that in 1976, the state proudly declared Shrimp and Grits its official state food. What began as a humble breakfast staple among local fishermen transformed into a beloved culinary icon. Today, Shrimp and Grits is a cornerstone of Southern cuisine, gracing menus from casual diners to upscale establishments, cherished both as a hearty breakfast or brunch item and a sophisticated main course dinner. Its evolution reflects the vibrant culinary narrative of the Lowcountry, celebrating fresh seafood and comforting grains.

Frequently Asked Questions About Shrimp and Grits

What makes a good side for Shrimp and Grits?

Shrimp and Grits is robust enough to be a complete meal on its own, offering a perfect balance of protein, fat, and carbohydrates. However, if you desire additional accompaniments to complement its rich flavors, traditional Southern sides are excellent choices. Consider serving it alongside classic collard greens for a touch of earthy bitterness, warm, fluffy biscuits to soak up the creamy sauce, or a slice of sweet or savory cornbread for an extra comforting element. These sides enhance the overall Southern dining experience without overshadowing the main dish.

What do grits taste like, and what type should I use?

Grits, a fundamental Southern staple, are made from ground yellow or white corn. Their flavor profile is subtly sweet and nutty, providing a fantastic base for savory ingredients. While incredibly creamy when cooked properly, they retain a slight graininess, similar to polenta, which adds pleasant texture. For the best results in this recipe, it’s crucial to use stone-ground grits. Avoid instant grits at all costs, as they cook too quickly and typically result in a watery, soupy consistency that lacks the desirable texture and depth of flavor found in traditional stone-ground varieties. The extra cooking time for stone-ground grits is well worth the superior taste and texture.

Is cheese essential for making grits?

Adding cheese to grits enhances their richness and introduces a delightful savory depth that beautifully complements the shrimp. While the cheese doesn’t overpower the natural flavor of the grits or the shrimp, it creates a more luxurious and decadent experience. However, if you prefer a simpler, less rich version, or if you have dietary restrictions, you can certainly prepare the grits without cheese. The dish will still be delicious, offering a purer corn flavor, but the cheesy version is a beloved classic for a reason.

Why is lemon juice added to the shrimp?

Lemon juice might seem like a small addition, but it plays a significant role in elevating the flavor of the shrimp. It acts as a brightener, cutting through the richness of the butter and seasonings to add a fresh, zesty note that makes the shrimp truly “shine.” When combined with garlic and other spices, lemon juice prevents the dish from feeling heavy, adding a layer of complexity and freshness. For the most impactful flavor, always use fresh-squeezed lemon juice. Bottled lemon juice often contains preservatives and lacks the vibrant, natural acidity that fresh lemons provide, making it an inferior substitute.

How should I store and reheat leftovers?

Proper storage is key to enjoying your Shrimp and Grits leftovers. Keep any remaining portions in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 3 months. When reheating, it’s common for grits to thicken considerably as they cool. To restore their creamy consistency, simply add a splash of chicken broth or milk to the grits while microwaving or gently heating on the stovetop. Stir well until they loosen up and reach your desired texture. Reheat the shrimp separately if possible to avoid overcooking.

A beautiful bowl of cheesy shrimp and grits.

Essential Ingredients for Perfect Shrimp and Grits

Crafting exceptional Shrimp and Grits begins with selecting quality ingredients. Here’s a breakdown of what you’ll need and why each component is vital for achieving that classic Southern flavor and texture:

Chicken Broth: This is the foundation of flavorful grits. While water can be used, chicken broth infuses the grits with a savory depth. For a vegetarian option, vegetable broth works wonderfully, and chicken stock can also be substituted for an even richer taste.
Heavy Cream: The secret to truly luscious, ultra-creamy grits. While tempting to use lighter milks, heavy cream provides an unmatched richness and silken texture that is essential for authentic Southern grits.
Stone Ground Grits: This is a non-negotiable ingredient. As mentioned, instant grits will yield a watery, unsatisfying mess. Stone-ground grits cook slowly, absorbing liquid gradually to create a hearty, textured, and deeply flavorful corn base. Ensure you select genuine stone-ground varieties for the best results.
Shredded Cheddar Cheese: A key element for cheesy grits. A sharp cheddar cheese adds a wonderful tang and savory punch, but feel free to use your favorite type of cheddar or a blend of cheeses like Monterey Jack or Gruyère for a different twist. Freshly shredded cheese melts smoother than pre-packaged varieties.
Butter: Essential for both the grits and the shrimp, butter adds an incredible richness and flavor. Salted butter is generally preferred, but if you’re monitoring sodium intake, unsalted butter can be used, allowing you to adjust the salt levels in the recipe to your preference.
Bacon: Not only does crispy bacon provide a delightful textural contrast and smoky flavor, but its rendered fat is also crucial. We’ll use a portion of this flavorful bacon grease to cook the shrimp, adding another layer of savory depth to the dish.
Shrimp: Opt for fresh or frozen shrimp that are peeled and deveined. While tails can be left on for presentation, removing them makes the dish much easier and more enjoyable to eat, especially when served on grits. Medium to large shrimp work best, ensuring a good bite without being too chewy.
Garlic Cloves: For a dish made from scratch, fresh garlic is paramount. Minced fresh garlic offers a pungent, aromatic burst of flavor that cannot be replicated by pre-minced jarred garlic. It’s a small effort that yields significant flavor dividends.
Seasoned Salt: This all-purpose seasoning blend adds a complex layer of flavor. Alternatively, Old Bay seasoning is a fantastic choice, imparting a classic coastal, slightly spicy, and herbaceous profile that pairs exceptionally well with shrimp.
Lemon Juice: As discussed, fresh-squeezed lemon juice is vital for brightening the flavors of the shrimp. Bottled lemon juice often has an artificial taste; if fresh lemons aren’t available, it’s better to omit the lemon juice than to use the bottled kind.

Shrimp, stone ground grits, green onions, chicken broth, heavy cream, salt, pepper, shredded cheddar cheese, butter, bacon, green onions, garlic, lemon juice, and seasoned salt.

Crafting Your Own Southern Shrimp and Grits: A Step-by-Step Guide

Follow these detailed instructions to create a truly unforgettable Shrimp and Grits experience. The process is straightforward, ensuring delicious results every time.

Preparing the Creamy Grits:

Begin by combining the chicken broth, heavy cream, stone-ground grits, salt, and pepper in a Dutch oven or a large, heavy-bottomed pot. Stir these ingredients thoroughly to ensure they are well mixed.
Place the pot over medium-high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and allow the grits to simmer. Cook for approximately 20-25 minutes, or according to the specific cooking time indicated on your grits packaging. Throughout this simmering period, whisk the grits frequently to prevent sticking and ensure even cooking, until most of the liquid has been absorbed and the grits are wonderfully creamy.
Once cooked, remove the pot from the heat. Stir in the shredded cheddar cheese and sliced butter, mixing until both are completely melted and incorporated into the grits. Keep the grits warm while you prepare the shrimp.

collage of two photos: a dutch oven with chicken broth, cream, grits, salt, and pepper with a whisk; cheese and butter added to grits in a dutch oven.

Cooking the Flavorful Shrimp:

While the grits are simmering, prepare the bacon. Add the chopped bacon to a large skillet set over medium heat. Cook the bacon until it becomes delightfully crispy, which usually takes about 10 minutes. Once cooked, remove the crispy bacon from the skillet, but be sure to reserve 2 tablespoons of the flavorful bacon grease in the skillet – this is essential for the shrimp’s flavor.
To the reserved bacon grease, add the ¼ cup of salted butter and allow it to melt. Then, add the thinly sliced green onions, seasoned salt, black pepper, and minced garlic to the skillet. Cook this mixture for about 1 minute, stirring constantly, until the aromatics become fragrant and slightly softened. Be careful not to burn the garlic.
Add the peeled, deveined shrimp to the skillet with the aromatic mixture. Stir well to combine all the ingredients, ensuring the shrimp are evenly coated. Cook the shrimp for approximately 3-5 minutes, or until they turn opaque and pink. Be mindful not to overcook them, as this can make them tough.
Finally, pour in the fresh-squeezed lemon juice. Stir everything together one last time, allowing the lemon to brighten and finish the shrimp’s flavor.

a collage of two photos: bacon pieces being cooked in a skillet; bacon grease with sliced green onions, butter, garlic, seasoned salt, and pepper in a skillet.

a collage of two photos: raw shrimp added to garlic butter sauce in skillet; lemon juice being poured into a pan of cooked shrimp.

Assembling and Serving:

To serve, spoon a generous portion of the warm, creamy grits into individual serving bowls. Arrange the cooked shrimp artfully over the grits. Finish the dish by sprinkling the crispy bacon bits on top and adding a garnish of fresh green onions, if desired, for extra color and flavor. Serve immediately and enjoy!

A spoon dipping in a bowl of shrimp and grits.

Tips for Perfect Shrimp and Grits

Grits Consistency: If your grits become too thick while sitting, simply stir in a splash of chicken broth or warm milk to loosen them to your desired consistency.
Sodium Adjustment: For those monitoring sodium intake, use low-sodium chicken broth and adjust the added salt to taste. Unsalted butter can also be used.
Shrimp Preparation: Always ensure shrimp are properly peeled and deveined. This guarantees a clean taste and pleasant texture. Be vigilant not to overcook shrimp; they cook quickly and can become rubbery if left on the heat for too long.
Ingredient Quality: Fresh ingredients, especially garlic and lemon juice, make a noticeable difference in the final flavor profile of this dish.

CRAVING MORE SOUTHERN AND SEAFOOD RECIPES?

Shrimp Étouffée
Shrimp Po Boys
Buttery Creole Shrimp
Air Fryer Garlic Butter Shrimp
Southern Shrimp Gumbo
Red Beans and Rice
Cajun Rice
Fried Okra
Chicken Étouffée
Crock Pot Shrimp Boil
Shrimp Tacos
Fried Panko Shrimp

Shrimp and Grits

Enjoy a Southern classic comfort food with this savory Shrimp and Grits recipe.

★★★★★ (12 Reviews)

Prep Time:
15 minutes
Cook Time:
41 minutes
Total Time:
56 minutes

Servings:
4 servings

Author:
Brandie Skibinski

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Ingredients

For the grits:

2 ½ cups chicken broth
1 ½ cups heavy cream
¾ cup stone ground grits
¼ teaspoon salt
¼ teaspoon black pepper
1 ½ cups shredded cheddar cheese
¼ cup salted butter, cut into slices

For the shrimp:

6 slices bacon chopped
¼ cup salted butter
1 pound shrimp peeled and deveined, tails off
4 green onions thinly sliced
4 cloves garlic minced
1 teaspoon seasoned salt
½ teaspoon black pepper
1 Tablespoon lemon juice fresh squeezed

Instructions

Add the chicken broth, cream, grits, salt, and pepper to a dutch oven or large pot, and stir to combine. Place the pot over medium-high heat and bring to a boil. Cover and reduce to low.
Simmer for 20-25 minutes or to the time frame on the back of your grits packaging, frequently whisking until most of the liquid is absorbed.
Take off the heat and add the cheese and butter; stir until melted. Keep warm while you prepare the shrimp.
While the grits are simmering, add the chopped bacon to a large skillet over medium heat. Cook until crispy, about 10 minutes. Take the bacon out of the skillet and reserve 2 tablespoons of the bacon grease in the skillet.
Melt the butter in the skillet. Add the green onions, butter, seasoned salt, and pepper, and garlic and cook until fragrant, about 1 minute.
Add the shrimp and stir to combine, cook until they turn pink, about 3-5 minutes.
Add the lemon juice and stir everything to combine.
Add grits to a serving bowl, and top with the shrimp. Add the crispy bacon on top and more green onions, if desired.

Notes

Please refer to the “Frequently Asked Questions” and detailed ingredient list above for additional substitutions or answers to common queries.
If you find your grits have thickened after cooling, simply add a splash of chicken broth or milk and stir to restore their creamy consistency.
Low sodium options can be utilized for broth, and adjustments to salt can be made for dietary needs.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
This recipe makes a generous amount of grits; you may have some leftovers. They will thicken upon cooling; to reheat, add a bit more chicken broth or milk to loosen them up.

Course:
Main Course

Cuisine:
American

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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