Creamy stone-ground grits, sharp cheddar, crispy bacon, and tender seasoned shrimp come together in this comforting Southern classic. The rich grits create a smooth base for the smoky, savory shrimp mixture, while a touch of cayenne and optional hot sauce adds just the right amount of heat.
Ingredients
For the Creamy Grits
- Chicken broth or water
- Stone-ground grits
- Heavy cream
- Cheddar cheese
- Butter
- Salt
- Black pepper
For the Shrimp Mixture
- Bacon
- Onion
- Bell pepper
- Garlic
- Fresh shrimp
- Smoked paprika
- Cayenne pepper
- Chicken broth
- Butter
- Optional hot sauce
- Fresh parsley
How to Make
- Cook the grits: Bring the chicken broth or water to a boil in a medium saucepan. Gradually whisk in the grits, then reduce the heat. Cook until the grits thicken, stirring occasionally.
- Finish the grits: Stir in the heavy cream, cheddar cheese, and butter. Season with salt and black pepper, then keep the grits warm while preparing the shrimp.
- Cook the bacon: Add the chopped bacon to a large skillet and cook until crisp. Remove the bacon with a slotted spoon, leaving the flavorful bacon fat in the skillet.
- Sauté the vegetables: Add the onion and bell pepper to the skillet. Cook until softened and translucent. Stir in the minced garlic and cook briefly until fragrant.
- Season and cook the shrimp: Add the shrimp to the skillet and sprinkle with smoked paprika and cayenne pepper. Cook until the shrimp turn pink and are cooked through.
- Build the sauce: Pour in the chicken broth to deglaze the skillet, scraping up the browned bits from the bottom. Allow the mixture to simmer until the sauce thickens slightly.
- Bring everything together: Stir in the butter and optional hot sauce. Return the crispy bacon to the skillet and mix well.
- Assemble and serve: Spoon the warm creamy grits into serving bowls and top generously with the seasoned shrimp mixture. Finish with fresh parsley and serve immediately.
Important Recipe Tips
- For a lighter alternative, use turkey bacon. Vegetarian bacon bits can also provide a smoky element without traditional bacon.
- Adjust the cayenne pepper to suit your preferred heat level, starting with a small pinch for a milder dish.
- For a dairy-free version, replace the heavy cream with coconut milk and use nutritional yeast in place of cheddar cheese.
- Andouille sausage or chorizo can be added alongside the shrimp for extra depth and a heartier meal.
- For especially creamy grits, whisk them continuously while cooking and use stone-ground grits for a traditional texture.
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio, or pair the dish with scrambled eggs, buttermilk biscuits, and fresh fruit for a Southern-style brunch.
- A crisp coleslaw or mixed green salad with tangy vinaigrette provides a refreshing contrast. Warm French bread or cornbread is also excellent for soaking up the sauce.
- Store leftover shrimp and grits in airtight containers, preferably keeping the components separate. Refrigerate within two hours and use within 1–2 days for the best quality and safety.
- Reheat grits gently with a splash of milk or chicken broth, stirring often. They can be warmed in the microwave in 30-second intervals or gently on the stovetop while whisking.
- The bacon-shrimp mixture can be frozen in sealed freezer bags for up to one month. Thaw overnight in the refrigerator and reheat quickly in a skillet to help prevent the shrimp from becoming rubbery.
- For meal prep, prepare the grits and shrimp separately and store them in individual containers. Add the bacon just before serving to keep it crisp.
Final Thought
With silky cheddar grits underneath and smoky, spicy shrimp piled on top, this Southern favorite makes every bite feel warm and satisfying. Serve it hot with your favorite sides and enjoy a comforting meal made for sharing.
