Shrimp and Grits

Ingredients needed

See the complete list of ingredients below on the recipe card.

• Grits: preferably quick-cooking grits. See more below about grits.
• Seasonings: Cajun seasoning, ground cayenne pepper, salt, and freshly ground black pepper
• Butter: unsalted or salted. If using salted, omit the added salt.
• Heavy cream: in a pinch, use half and half
• Cheddar cheese: sharp or white are good choices
• Bacon: smoked and nitrate-free if you can get it
• Shrimp: 21-25 count is a good choice. See more below about the shrimp.
• Vegetable oil: canola or olive oil
• Vegetables: red bell pepper, green onions, and garlic
• Chicken broth: or vegetable broth, low-sodium is best
• Worcestershire sauce: just a touch
• Lemon juice: fresh is best

How to make Shrimp and Grits

This is just the nutshell version of the recipe. See the recipe card below for ingredients and complete directions.

Boil the water in a medium saucepan over medium-high heat. Reduce the heat to medium-low and whisk in the grits and salt. Cook until tender, then remove from the heat. Stir in the butter, cream, and cheddar cheese.

Meanwhile, peel the shrimp, remove the tails, and devein if you have not already done so. In a large skillet over medium heat, cook the bacon until crispy and chop. Do not clean the skillet or remove the bacon grease.

Over medium heat, add the shrimp and sprinkle with Cajun seasoning and cayenne pepper. Cook for about one minute per side. Remove and place on a plate.

Heat a little canola oil over medium heat. Add the red pepper and cook for one to two minutes. Add the green onion and garlic and cook for an additional minute. Spoon the bacon and shrimp back into the skillet.

Add the chicken broth, Worcestershire Sauce, and lemon juice to the skillet and stir to combine. Spoon over the cheesy grits and serve immediately with hot sauce.

The Right Grits Are Important

You are likely not from the South if you don’t know what grits are. Grits are made from ground corn, usually dent corn. This particular corn is more starchy and less sweet than most varieties, producing a smooth and creamy texture when cooked.

There is very little difference in flavor between white corn and yellow corn grits. Just that white corn makes white grits while yellow corn makes yellow grits. From there, you will find three types of grits: stone ground, quick, and instant.

Stone Ground Grits: are coarsely ground, producing more corn flavor but less creaminess. Since they are less processed, store them in the freezer. They take about 40 minutes to cook, so plan accordingly.

Quick Grits: are ground much finer than stone ground grits. These grits cook up creamier and smoother than stone ground grits. They cook up in about 5-7 minutes. Find them in the same grocery aisle as the oatmeal. These are the grits that I use for this recipe.

Instant Grits: are precooked and dehydrated, so all you need to do is add boiling water. They are in little paper packets like instant oatmeal. Instant grits have less flavor than stone-ground or quick grits. They are perfect for a quick breakfast, but I do not suggest them for this recipe.

Preparations Tips

• Quick grits work best for this recipe. Boil the water, then add the salt and grits. Bring back to a low boil and stir to combine. Cover, turn to a simmer, and cook until tender and creamy. Stir in the cream, butter, and sharp cheddar. It is just that simple.
• Use good-quality smoked bacon, and don’t throw out the bacon grease. If you prefer, add a little andouille sausage.
• Use wild-caught peeled, deveined shrimp. Place them over medium heat in the bacon fat. Don’t overcook them. They only need about one minute on each side. They will be added back to the pan in the second part of the recipe.
• Sprinkle the seasoning on the shrimp while it is in the pan. It is easy to do and works to sear into the shrimp.
• Serve this recipe as soon as possible. Shrimp do not reheat well, and can become overcooked and rubbery.

Best Shrimp To Use

I purchase 21-25 count per pound wild-caught shrimp for this recipe. Chances are they are frozen or previously frozen (then thawed for sale). Almost all shrimp come frozen, even if presented at your neighborhood seafood counter (unless you live on the coast).

They may come peeled and deveined, saving you a little time. These shrimp are the perfect size for this recipe and are super tasty.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 50% power in 30-second intervals in the microwave until warm or on the stovetop over low heat.

To freeze, first cool completely. Then, freeze the shrimp and grits in separate freezer containers for up to 3 months. Thaw in the fridge overnight and reheat at 50% power in 30-second intervals in the microwave until warm or on the stovetop over low heat.