If you’re craving a dish that combines creamy textures and bold flavors, this Shrimp and Grits recipe delivers Southern comfort with every bite. Tender shrimp and smoky bacon over cheesy grits create a meal that’s truly satisfying.
- Cuisine: Southern
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Why You’ll Love This Recipe
- Combines creamy, cheesy grits with savory shrimp for hearty flavor.
- Uses readily available ingredients you might already have in your kitchen.
- Complete meal in under an hour, perfect for busy nights.
- Easy to adjust spice levels to suit your taste.
Ingredients
- 4 slices bacon, cut into ½-in dice: Provides a smoky and savory base.
- 1½ lbs jumbo (21/25 count) shrimp, peeled and deveined, thawed if frozen: Key protein element, offering tenderness and flavor.
- 1 teaspoon Cajun seasoning, such as Emeril’s: Adds heat and spice; substitute with a mix of paprika and cayenne if unavailable.
- ½ teaspoon salt: Enhances overall flavor.
- 2 tablespoons unsalted butter: Adds richness and helps cook vegetables; regular salted butter can be used but reduce added salt.
- 1 bunch scallions, thinly sliced, light and dark green parts divided: Adds freshness and mild flavor; both parts are used at different stages.
- 1 large stalk celery, finely diced: Provides a subtle crunch and aromatic base.
- 1 small red bell pepper, finely diced: Adds sweetness and vibrant color.
- 2 cloves garlic, finely chopped: Infuses savory depth to the sauce.
- 3 tablespoons all-purpose flour: Thickens the sauce.
- 2 cups chicken broth: Provides body and liquid to the sauce; vegetable broth can be used for a different taste.
- 1 tablespoon Worcestershire sauce: Lends a complex umami flavor.
- ½ teaspoon hot sauce, such as Tabasco: Adds a kick of heat; adjust to taste.
- 4 cups whole or 2% milk: Creates the creamy base for the grits.
- ¾ teaspoon salt: Essential for seasoning the grits.
- 1 cup quick-cooking grits: Forms the hearty, creamy base of the dish.
- ¾ cup (2 oz) shredded Cheddar cheese: Adds sharp, cheesy flavor to the grits.
How to Make It
Step 1: Cook the Bacon
Heat a large nonstick skillet over medium heat. Add the diced bacon and cook until crisp, about 7 minutes. This renders out the fat, which will be used to cook the shrimp and build flavor.
Step 2: Cook the Shrimp
Add shrimp to the skillet and sprinkle with Cajun seasoning and salt. Increase the heat to medium-high and cook until the shrimp are mostly pink. This initial cooking adds flavor without overcooking the shrimp. Transfer the shrimp and bacon to a bowl.
Step 3: Sauté the Vegetables
Melt butter in the same skillet. Add light green scallions, celery, bell pepper, and garlic. Cook until softened. Adding the flour at this stage creates a roux to thicken the sauce.
Step 4: Make the Sauce
Whisk in chicken broth, Worcestershire, and hot sauce, bringing it to a boil, then simmering until slightly thickened. This step infuses the sauce with complex flavors while thickening it.
Step 5: Prepare the Grits
In a separate saucepan, bring milk and salt to a boil. Gradually whisk in the grits, reducing the heat to low and cooking until thick and creamy. Stirring constantly prevents lumps and ensures smoothness.
Step 6: Finalize the Dish
Return the shrimp and bacon to the skillet, simmering until the shrimp are cooked through. Sprinkle with the dark green scallions for a fresh finish, and adjust seasoning as needed.
Step 7: Serve
Divide the grits among bowls, spoon the shrimp and sauce over the top, and serve immediately. Pass additional hot sauce on the side if you prefer more heat.
Recipe FAQs
Can I use frozen shrimp?
Yes, just make sure they are thoroughly thawed and drained before cooking to ensure even cooking and no excess water in the dish.
What can I use if I don’t have Cajun seasoning?
If you don’t have Cajun seasoning, you can mix equal parts paprika and cayenne pepper for a quick replacement.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk to the grits if needed.
