If you’re using jarred sauce for this, we need to talk. Shrimp and grits is one of the great American regional dishes — born in the Low Country of South Carolina and Georgia, carried up through the South, and eventually landing on every brunch and dinner menu in the country. But most versions you get in restaurants are buried under too much sauce, over-seasoned with a ladle’s worth of seasoning blend, and plated over grits that were made from instant. Not here. Here the grits are stone-ground and cooked slowly in broth and cream until they’re silky and rich. The shrimp are big, seasoned perfectly, and cooked in butter and garlic with a sauce that’s built fast and finished with lemon. Every component earns its place.
This is Shrimp and Grits — the recipe my family fights over. Check out my Chicken and Rice Casserole for another Southern comfort centerpiece, and see my Southern Fried Catfish and Crawfish Étouffée for more Gulf and Low Country favorites done right.
Why This Shrimp and Grits Works
- Stone-ground grits — the texture difference between stone-ground and instant is not subtle. Stone-ground grits have flavor and body. Instant is just texture.
- Broth and cream for the grits — cooking grits in water produces a thin, starchy porridge. Broth and cream produce something you want to eat by the bowlful with a spoon.
- Pat the shrimp dry — moisture on the shrimp creates steam instead of sear. Dry shrimp hitting a hot pan get that golden crust; wet shrimp just boil.
- Build the sauce in the shrimp pan — all the flavor from the shrimp fond goes directly into the sauce. Don’t clean the pan between shrimp and sauce.
Ingredients
The Grits
- 1 cup stone-ground grits (not instant)
- 2 cups chicken broth
- 2 cups whole milk or water
- 2 tbsp unsalted butter
- ½ cup heavy cream
- 1 cup sharp cheddar, shredded (optional but recommended)
- 1 tsp kosher salt
- White pepper to taste
The Shrimp
- 1½ lbs large shrimp (21-25 count), peeled and deveined, tails on
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 2 tbsp butter
- 2 tbsp olive oil
The Sauce
- 4 slices thick-cut bacon, diced
- 4 garlic cloves, minced
- 1 cup cherry tomatoes, halved, or canned diced tomatoes, drained
- ½ cup chicken broth
- 2 tbsp fresh lemon juice
- 1 tbsp Worcestershire sauce
- 3 green onions, sliced
- Fresh parsley, chopped
Instructions
Step 1: Cook the Grits
Bring chicken broth and milk to a boil in a heavy saucepan. Slowly whisk in the grits. Reduce heat to low, cover partially, and cook 25–35 minutes (stone-ground takes time), stirring every 5 minutes and scraping the bottom. The grits are done when they’re thick, creamy, and no longer gritty on the tongue. Stir in butter, cream, cheese if using, salt, and white pepper. Keep warm over very low heat with the lid on.
Step 2: Season the Shrimp
Pat shrimp completely dry with paper towels. Toss with smoked paprika, garlic powder, cayenne, and salt. Set aside while the grits finish.
Step 3: Cook the Bacon
In a large cast iron or heavy skillet over medium heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
Step 4: Sear the Shrimp
Increase heat to high. Add the butter and olive oil to the bacon fat. Once the fat is shimmering and nearly smoking, add the shrimp in a single layer. Cook 60–90 seconds per side — don’t move them before the first turn. Shrimp are done when they’ve turned pink and opaque with a slight golden crust. Remove and set aside.
Step 5: Build the Sauce
In the same pan, reduce heat to medium. Add garlic and cook 30 seconds. Add tomatoes and cook 1–2 minutes until they begin to burst and soften. Add chicken broth, Worcestershire, and lemon juice. Scrape up any fond from the pan bottom. Simmer 2–3 minutes until slightly reduced. Add green onions and the reserved bacon.
Step 6: Plate and Serve
Spoon a generous mound of cheesy grits into wide, warm bowls. Lay the shrimp over the grits. Spoon the sauce over everything. Garnish with fresh parsley and serve immediately.
Tips & Common Mistakes
- Don’t use instant grits — they lack the flavor and texture that make this dish worth eating. Stone-ground is the standard. Plan for the cooking time.
- Dry the shrimp — I’ve said it and I’ll say it again. Wet shrimp steam. Dry shrimp sear. The difference is visible and delicious.
- High heat for the shrimp — shrimp cook in 60–90 seconds per side. High heat creates color and flavor before the shrimp overcook. Low heat means gray, rubbery shrimp.
- Don’t clean the pan between steps — the fond from the bacon and shrimp is pure flavor. Deglazing it into the sauce is what makes the sauce taste the way it does.
- Keep grits warm and loose — grits thicken dramatically as they cool. Keep them covered over low heat and add a splash of warm milk or broth if they get too thick before serving.
Variations
- Cajun Style: Double the cayenne, add Andouille sausage with the bacon, and use a proper Cajun seasoning blend on the shrimp. Finish with hot sauce on the side.
- Lowcountry Classic: Skip the tomatoes, use just shrimp and bacon, and build the sauce with white wine, lemon, and a touch of butter. Simpler and just as impressive.
- Grillades and Grits: Replace the shrimp with pan-seared beef medallions and a rich tomato gravy. A New Orleans classic that deserves its own reputation.
- Vegetarian: Skip the shrimp and bacon entirely. Sauté mushrooms and corn in butter and garlic, deglaze with vegetable broth and a squeeze of lemon, and serve over the cheesy grits. Still spectacular.
- Brunch Version: Add a poached egg on top of the assembled bowl. The yolk breaks into the sauce and grits and everything becomes extraordinary. See my Southern Salmon Patties for another Southern-style protein worth mastering.
Storage & Reheating
- Grits: Refrigerate in an airtight container up to 4 days. They’ll firm to a solid block — this is normal. Reheat with a splash of milk or broth over low heat, stirring until loose and creamy again.
- Shrimp: Best eaten day of — reheated shrimp can become rubbery. If storing, keep sauce and shrimp separate from the grits.
- Reheating: Warm grits on the stovetop with added liquid. Gently warm shrimp and sauce in a pan over medium-low just until heated through — don’t boil the shrimp again.
Frequently Asked Questions
What’s the difference between grits and polenta?
Both are ground corn, but grits use white corn (hominy) and polenta uses yellow corn (field corn). The flavor is slightly different — grits are milder and more savory, polenta is slightly sweeter and more golden. The cooking method and ratios are nearly identical. In this dish, white grits are traditional.
Can I use frozen shrimp?
Yes — thaw completely in cold water, then pat very dry before seasoning. Frozen shrimp hold more water than fresh, so drying is even more important. The result is nearly identical to fresh when handled correctly.
What cheese works best in the grits?
Sharp white cheddar is the traditional Low Country choice — it melts smoothly and has enough sharpness to come through the rich grits. Gruyère adds a nuttier dimension. Parm gives a saltier, more savory note. All work. Skip pre-shredded cheese — the anti-caking agents affect how it melts.
How do I know when grits are done?
Taste them. The grittiness on the back of your tongue disappears when the starch is fully cooked. Fully cooked grits are smooth, thick, and creamy with a clean corn flavor. No amount of timing is as reliable as tasting.
Can I make this without bacon?
Yes — use 3 tbsp butter in place of the bacon fat. The sauce will be less smoky but still excellent. If you want smokiness without bacon, add a ½ teaspoon of smoked paprika to the sauce and a splash of liquid smoke is optional. Also check out my Shrimp Étouffée for another classic shrimp preparation worth knowing.
