Shrimp and Grits
By Emily Carter ·
Published
Quick answer
Simmer 1 cup of stone ground grits in salted water and milk for 25 to 30 minutes with butter and sharp cheddar until thick and creamy. Sear 1 1/2 lbs of shrimp in bacon drippings with bell pepper, onion, garlic and Cajun seasoning for 2 to 3 minutes, add a splash of broth and lemon, then spoon over the grits with crumbled bacon and scallions.
Shrimp and grits is the Lowcountry classic that belongs on every Southern table. Stone ground grits simmer low and slow until thick and creamy, enriched with butter and sharp cheddar, then get piled high with plump shrimp seared in bacon drippings with bell pepper, onion and Cajun seasoning. A glossy pan sauce of broth, lemon and butter ties it all together. It eats like a restaurant dish and cooks like a weeknight one, and it has been the most requested dinner in Emily Carter’s house for years.
Why you’ll love it
- Creamy, cheesy grits that are a meal in themselves.
- Plump shrimp with a proper sear, never rubbery.
- Crispy bacon and a glossy Cajun pan sauce built in one skillet.
- On the table in about 50 minutes, most of it hands off simmering.
- Tastes like a Charleston restaurant, cooks like a Tuesday.
Ingredient notes
Stone ground grits: the soul of the dish. They take 25 to 30 minutes and frequent stirring, and they reward the patience with a creamy, substantial texture instant grits can never match. Check the bag, since some stone ground grits cook faster than others.
Shrimp: large, peeled and deveined, about 21 to 25 per pound. They sear in 2 to 3 minutes and stay plump, and their shells off means every bite is ready. Pat them very dry so they sear instead of steam.
Bacon: the flavor foundation. It renders the drippings the shrimp and vegetables cook in, and the crispy bits scattered back over the top add salt and crunch. Thick cut bacon works, just give it an extra minute.
Cajun seasoning, bell pepper and onion: the Lowcountry trinity. The seasoning brings the warm spice, the pepper and onion bring sweetness, and together they keep the dish from tasting like plain shrimp on plain grits.
Cheddar and butter: stirred into the grits off the heat for a smooth, rich finish. The butter goes in first to loosen, the cheddar after, so it melts silky instead of stringy.
The whisk and sear rule that makes or breaks it
Two rules decide this dish, and they happen at the same time. First, whisk the grits into simmering liquid and stir often. Grits dumped into a rolling boil clump instantly, and grits left unstirred scorch on the bottom. Whisk for the first few minutes, then switch to a wooden spoon and stir every few minutes until they are tender and thick. Second, sear the shrimp hot and fast and pull them early. Two to 3 minutes is all they need, and they finish warming in the pan sauce anyway. Shrimp pulled at a loose C curl are plump and sweet, while shrimp cooked to a tight O are rubbery. The grits can wait under a lid, but overcooked shrimp cannot be fixed.
Variations
- Andouille style: swap the bacon for diced andouille sausage. It renders beautifully and pushes the whole dish toward a smokier, spicier Cajun plate.
- Creamy tomato: stir 1/2 cup of crushed tomatoes into the pan sauce with the broth for a richer, redder sauce.
- Extra cheesy: fold an extra 1/2 cup of cheddar into the grits and finish each bowl with a handful on top for the cheese lovers.
- Lemon herb: skip the Cajun seasoning and use Old Bay, then finish with extra lemon and a shower of fresh parsley for a brighter coastal version.
What we learned testing it
- Milk plus water beat water alone clearly. The water only batch was hearty but plain, while the half milk batch came out noticeably richer and silkier.
- Cheddar stirred in off the heat melted smoothly, while cheese added over active heat went a little stringy. Take the grits off the burner before the cheese goes in.
- Two minutes of lemon and broth at the end woke the whole dish up. Without the acid the sauce tasted flat and heavy, with it everything tasted brighter.
Read how we test recipes.
Shrimp and Grits
Makes About 4 servings · 55 min total · Easy
Ingredients
Equipment
Medium saucepan · Wooden spoon · Large skillet · Tongs
Instructions
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Simmer the grits low and slow
Bring the water, milk and salt to a gentle simmer in a medium saucepan, then whisk in the grits a little at a time. Lower the heat, cover and cook for 25 to 30 minutes, stirring often with a wooden spoon, until thick, creamy and tender. Stir in 2 tablespoons of the butter and the cheddar, taste for salt, and keep warm over the lowest heat.
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Crisp the bacon and sear the shrimp
While the grits cook, crisp the chopped bacon in a large skillet over medium heat until browned, then lift it out with a slotted spoon and leave the drippings in the pan. Pat the shrimp dry, season with the Cajun seasoning, and sear in the hot drippings for 2 to 3 minutes, turning once, until pink and just curled. Move the shrimp to a plate.
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Build the buttery Cajun pan sauce
In the same skillet, cook the bell pepper and onion in the drippings for 4 to 5 minutes until softened, then stir in the garlic and cook 1 minute more. Pour in the chicken broth and lemon juice, scraping up the browned bits, and simmer 2 minutes. Swirl in the remaining 2 tablespoons of butter until the sauce turns glossy, then return the shrimp and bacon to the pan for 1 minute to warm through.
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Spoon the shrimp over the grits
Spoon the hot grits into warm bowls, making a wide shallow nest with the back of a spoon. Pile the shrimp and vegetables over the top and spoon the pan sauce generously over everything. Finish with the sliced scallions and serve right away, while the grits are at their creamiest.
Notes
- Use stone ground grits, not instant. Instant grits cook fast but never develop the creamy, hearty body that makes this dish.
- Pat the shrimp very dry before searing. Wet shrimp steam instead of sear, and you lose the golden edges that flavor the whole sauce.
- Keep the grits warm and covered while you cook the shrimp. A splash of hot milk whisked in right before serving brings back the silk if they thicken.
- Do not skip scraping up the browned bits. That fond from the bacon and shrimp is where the deep flavor of the pan sauce comes from.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Stone ground grits
- Use old fashioned grits, which cook in about 15 minutes. Avoid instant grits, which never get the same creamy body.
- Bacon
- Use andouille sausage, diced small, for a smokier Lowcountry version. Render it the same way and build the sauce in the drippings.
- Sharp cheddar
- Use smoked gouda or pepper jack. Smoked gouda leans smoky and rich, pepper jack adds a gentle kick.
Storage and make-ahead
Refrigerate leftovers in separate containers for up to 2 days, grits in one and shrimp in another. Reheat the grits gently with a splash of milk, whisking until creamy again, and warm the shrimp briefly in a skillet so they do not overcook.
Frequently asked questions
Why are my grits lumpy?
Lumps happen when grits hit boiling liquid too fast. Whisk them into simmering, not rolling boiling, liquid a little at a time, and keep whisking for the first few minutes. A whisk early and a wooden spoon later is the rhythm.
Can I make shrimp and grits ahead of time?
The grits hold well. Make them up to a day ahead, refrigerate, and reheat gently with a splash of milk, whisking until creamy. Cook the shrimp fresh, since reheated shrimp turn rubbery fast.
What kind of shrimp should I buy?
Large shrimp, about 21 to 25 count per pound, peeled and deveined. They stay plump through a quick sear, while smaller shrimp overcook before they get any color.
How do I keep shrimp from getting rubbery?
Cook them hot and fast, 2 to 3 minutes total, and pull them the moment they curl into a C shape. A tight O shape means they went too far. They also finish in the hot pan sauce, so err on the early side.
Are grits the same as polenta?
They are close cousins. Grits are ground from hominy, the Southern classic, while polenta is ground from plain corn. For this dish, stone ground grits give the creamy, hearty texture the recipe is built on.
