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Close-up of plump pan-seared pink shrimp over thick yellow cheesy grits with crumbled crispy bacon and green scallions. (Shrimp and Grits Recipe)

Ultimate Southern Shrimp and Grits Recipe: Creamy & Savory

Master this authentic Shrimp and Grits Recipe featuring thick, creamy yellow cheesy grits, plump pan-seared pink shrimp, and a glossy reddish-brown savory cream sauce topped with crispy crumbled bacon and scallions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Creamy Cheesy Grits
  • 1 cup stone-ground yellow grits 160g
  • 3 cups chicken broth 710ml
  • 1 cup heavy cream 240ml
  • 1.5 cups sharp yellow cheddar cheese 170g, freshly grated
  • 4 tbsp unsalted butter 57g, cold
Shrimp & Savory Cream Sauce
  • 1 lb large raw shrimp 450g, peeled and deveined
  • 4 slices thick-cut bacon 115g
  • 0.5 cup diced red bell peppers 75g
  • 0.5 cup diced yellow onions 75g
  • 1 tbsp tomato paste 15g
  • 1 tsp smoked paprika 2g
  • 0.5 cup chicken broth 120ml, for deglazing
  • 0.5 cup heavy cream 120ml
  • 0.25 cup fresh green scallions 25g, finely chopped

Equipment

  • 1 Heavy-bottomed saucepan Essential for cooking the grits slowly without scorching.
  • 1 Large Cast Iron Skillet Perfect for searing the shrimp and developing the pan sauce.

Instructions
 

Prepare the Grits
  1. In a heavy-bottomed saucepan, bring the 3 cups (710ml) of chicken broth and 1 cup (240ml) of heavy cream to a gentle simmer over medium-high heat.
  2. Slowly rain in the 1 cup (160g) of stone-ground yellow grits while whisking vigorously to prevent clumps.
  3. Reduce heat to low, cover, and simmer for 20-25 minutes. Whisk every 5 minutes.
  4. Remove from heat. Fold in the 1.5 cups (170g) of sharp yellow cheddar and 4 tbsp (57g) cold butter until glossy and thick.
Cook the Bacon and Shrimp
  1. In a large cast-iron skillet, cook 4 slices (115g) of thick-cut bacon over medium-low heat until crisp. Remove, crumble into bits, and leave 2 tbsp (30ml) of bacon fat in the skillet.
  2. Season the 1 lb (450g) of dry, peeled shrimp with salt, pepper, and Cajun seasoning. Sear in the hot bacon fat over medium-high heat for 1.5 to 2 minutes per side until pink and plump. Remove shrimp and set aside.
Make the Pan Sauce
  1. Lower heat to medium. Add 0.5 cup (75g) diced red bell peppers and 0.5 cup (75g) diced onions to the skillet. Sauté for 3-4 minutes until softened.
  2. Stir in 1 tbsp (15g) tomato paste and 1 tsp (2g) smoked paprika. Cook for 1 minute.
  3. Pour in 0.5 cup (120ml) chicken broth to deglaze, scraping up browned bits. Stir in 0.5 cup (120ml) heavy cream. Simmer for 2-3 minutes until you have a glossy, reddish-brown sauce.
  4. Toss the shrimp back into the sauce to warm through. Serve over the cheesy grits, garnished with the crispy crumbled bacon bits and chopped scallions.

Notes

Never boil the cheese; always stir it in off the heat.
Dry your shrimp thoroughly with a paper towel before searing to guarantee a golden crust.
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