Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Shrimp and Grits
Indulge in incredibly creamy, rich stone-ground grits topped with perfectly seasoned, savory sautéed shrimp and crispy bacon bits. It's a harmonious symphony of Southern flavors and textures.
Contains common allergens
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Instructions
6 steps- 1
Cook the Grits: In a medium saucepan, bring the chicken broth to a boil. Slowly whisk in the stone-ground grits to prevent lumps. Reduce heat to low, cover, and simmer for 20-25 minutes, whisking occasionally until thick and tender.
- 2
Finish the Grits: Remove the grits from the heat. Vigorously stir in the heavy cream, butter, and cheddar cheese until completely smooth and velvety. Cover to keep warm.
- 3
Crisp the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon pieces with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the skillet.
- 4
Season the Shrimp: Toss the prepared shrimp with the Cajun seasoning, ensuring they are evenly coated.
- 5
Sauté the Shrimp: Heat the bacon fat in the skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the seasoned shrimp in a single layer and cook for 2 minutes per side until opaque and pink.
- 6
Assemble: Ladle a generous portion of the cheesy grits into shallow bowls. Top with the cooked shrimp, a drizzle of the pan juices, the crispy bacon bits, and freshly chopped scallions.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving755
Calories
61 g
Protein
48 g
Carbs
36 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Shrimp and grits began as a humble Lowcountry breakfast among the Gullah Geechee people of coastal South Carolina and Georgia, who paired the morning's shrimp catch with stone-ground corn grits. It traveled from fishermen's tables to restaurant menus in the 1980s, where bacon, cheese, and Cajun seasoning enriched it into the dish known today.
Listahan note
This version simmers stone-ground grits low and slow for 20 to 25 minutes, then cooks the shrimp fast in the rendered bacon fat so the smoky drippings season every bite.
Technique cues
- Stone-ground grits need a full 20-to-25-minute low simmer with occasional whisking to turn creamy; instant grits would skip the texture this dish is built on.
- Cooking the shrimp in the reserved bacon fat rather than fresh oil seasons them with smoke and renders the most flavor from one pan.
- Stirring the cream, butter, and cheese into the grits off the heat finishes them velvety without the cheese seizing over direct flame.
Kitchen flow
- Parallel prep
- Start the grits simmering, then crisp the bacon and season the shrimp during the 20-minute cook so everything finishes together.
- Make-ahead
- Cook the grits ahead and loosen with a splash of broth when reheating; sear the shrimp fresh at serving.
- Leftover move
- Spread cold grits in a pan, chill, then cut and pan-fry into crisp grit cakes to top with the leftover shrimp.
- Cleanup rhythm
- Wipe the bacon-fat skillet while warm; let the grits pot soak so the cooked-on starch lifts off easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
large shrimp, peeled and deveined
Main protein
Purpose: Quick-cooking shrimp are the star and turn rubbery if overcooked, so they go in last.
Handling: Peel, devein, and toss with Cajun seasoning before a fast 2-minutes-per-side sear.
Adaptation: Crawfish tails or bay scallops cook just as fast for a different Lowcountry feel.
stone-ground grits
Creamy base
Purpose: Their coarse texture and corn flavor are the foundation; instant grits cannot deliver the same body.
Handling: Whisk slowly into boiling broth and simmer low 20 to 25 minutes until tender.
Adaptation: Coarse polenta is the closest substitute and cooks on a similar timeline.
thick-cut bacon
Smoke and fat
Purpose: It renders the seasoned fat the shrimp cook in and adds crisp bits for texture on top.
Handling: Chop and crisp first, reserving the rendered fat in the skillet.
Adaptation: Andouille sausage gives a spicier, smokier base if you want to skip pork belly.
sharp cheddar cheese
Grits enrichment
Purpose: It melts into the grits for tang and richness that carry the shrimp.
Handling: Grate and stir in off the heat until smooth.
Adaptation: Smoked gouda deepens the smoky theme; pepper jack adds heat.
Cajun seasoning
Spice rub
Purpose: It seasons the shrimp with the heat and herbs that define the modern version.
Handling: Toss the shrimp in it just before searing for an even coat.
Adaptation: A homemade blend of paprika, cayenne, garlic powder, and thyme lets you control the salt and heat.
Technique notes
- Pull the shrimp the moment they turn opaque and pink, about 2 minutes a side, since residual heat keeps cooking them.
- Finish the grits with cream, butter, and cheese off the heat so the cheese melts smooth instead of breaking.
- Bloom the garlic in the bacon fat for only 30 seconds before the shrimp; it scorches fast at high heat.
Ingredient swaps
- Shellfish-free direction
- Swap the shrimp for diced andouille or chicken thigh; you lose the shellfish allergen and gain a heartier protein.
- Pork-free direction
- Use smoked turkey sausage and a little oil in place of bacon for the searing fat.
- Lower-sodium direction
- Cook the grits in water instead of broth and use a salt-free Cajun blend, salting only at the end.
Serve alongside
- Sauteed garlicky spinach
- A simple tomato and cucumber salad
- Buttermilk biscuits
- Fried green tomatoes
- Crisp dry white wine
- Cold light lager
- Iced sweet tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate shrimp and grits separately in airtight containers for up to 2 days.
- Reheat the grits with a splash of broth or cream to loosen, and warm the shrimp briefly so they do not toughen.
- Freezing is not recommended, as the grits turn grainy and the shrimp rubbery on thaw.
Equipment
- Medium heavy saucepan
- Large skillet
- Whisk for the grits
- Slotted spoon for the bacon
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Plan it in Listahan
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