This classic shrimp and grits recipe is the ultimate Southern comfort food! Expect a fresh sauce, perfectly cooked shrimp, and creamy grits with smoky bacon – ready in under 40 minutes. A delicious meal you’ll crave again and again.
Imagine creamy grits, plump shrimp, and a savory sauce bursting with flavor – that’s the magic of shrimp and grits. This dish has its roots in the South’s coastal regions, where shrimp were plentiful and grits a staple food. Our shrimp and grits sauce is bursting with fresh flavors – tomatoes, green onions, garlic, and a hint of spice from Creole or Cajun seasoning.
This recipe comes from our friend Richard, who grew up in the South and has worked in Southern kitchens for most of his career. I’m so excited to share his version of shrimp and grits with you. Trust me, you’ll add this to your dinner rotation quickly!
How to Make Shrimp and Grits
Get your grits cooking first! We love this easy grits recipe, which is also the method shared in the recipe below. We cook the grits with chicken stock, butter, and heavy cream.
We choose medium coarse stone-ground grits, like what you see from Bob’s Red Mill. I love the texture, and they cook in about 20 minutes. Coarser ground grits, like from Anson Mills, will take a bit longer.
While the grits simmer over low heat, make the sauce! Cook your bacon until crispy in a large skillet. Remove the bacon, leaving the flavorful fat behind.
Cook sliced green onions and garlic in the bacon fat until they release their wonderful aroma. I use the white parts of the green onions for this step and save the green tops for garnishing later.
Stir some flour into the pan to help thicken the sauce, and whisk in a splash of white wine. We use dry white wine and love the acidity it adds to our sauce. If you don’t have wine in the house, substitute for chicken stock.
We add chopped fresh tomatoes and Creole seasoning (or Cajun seasoning) to finish our sauce. Let this mixture simmer, giving the tomatoes time to break down and create a rich, flavorful sauce. It only takes 10 to 15 minutes.
Season your sauce with salt and pepper to taste, then melt in a tablespoon of butter, which makes our sauce silky. Gently nestle your shrimp into the sauce and cook until they turn pink and opaque. The shrimp only takes a few minutes.
Spoon the shrimp and delicious sauce over a generous portion of hot grits. Scatter the reserved bacon over the top and add a sprinkling of fresh scallion greens for a pop of color.
Frequently Asked Questions
What type of grits should I use? Stone-ground grits are traditional. I especially enjoy Bob’s Red Mill for its medium coarse texture and slightly quicker cooking time (about 20 minutes). Use white or yellow grits.
Can I add cheese or flavor to my grits? Absolutely! Stir in cheese, herbs, more butter, or roasted garlic towards the end of cooking. When making cheesy grits, I like a sharp white cheddar cheese.
What size shrimp should I buy? We used large shrimp in the photos. Extra-large or jumbo shrimp are impressive. Medium shrimp are fine, but expect that they will cook a bit more quickly in the sauce.
Fresh or frozen shrimp? Both can be delicious! If using frozen shrimp, thaw them in the refrigerator overnight and pat them dry before cooking.
When are the shrimp cooked? Shrimp are cooked when they turn opaque (pinkish-white) and curl slightly. Even if your raw shrimp are pink (like in our video), they’ll still become more opaque and firm when done.
Can I use a different protein? Yes! Andouille sausage, chicken, scallops, or even tofu would be delicious substitutes.
What should I serve with shrimp and grits? Collard greens, roasted vegetables, cornbread, fried cabbage, or a simple salad make excellent sides.
Make Ahead Tips
Grits are best served immediately, but you can make them up to two days in advance. Gently reheat grits in a saucepan with a splash of milk or broth to regain their texture.
To save time, you can prepare the sauce for shrimp and grits ahead of time. Follow the recipe instructions up to the step when you add the shrimp. Store the sauce in an airtight container in the refrigerator for up to 2 days. Reheat the sauce gently over low heat before adding the shrimp, which are best cooked right before serving.
More Shrimp Recipes
Easy Shrimp and Grits
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I love these shrimp and grits. Expect creamy grits, savory bacon, a burst of fresh tomato, and perfectly cooked shrimp, all seasoned with a touch of heat. We gently poach the shrimp in our simple sauce to stay juicy and not overcooked. It’s hard not to go back for more of this classic Southern dish.
Serves 4
You Will Need
Shrimp Sauce
1 pound large shrimp, peeled, deveined, and the tails removed
5 slices thick-cut bacon, chopped small (lardons)
1 bunch green onions, sliced, greens and whites separated
3 cloves garlic, sliced thin
1 heaping teaspoon flour
2 cups (400g) chopped tomatoes, 2 large tomatoes
1 ¼ teaspoon Creole seasoning or Cajun seasoning, see notes for adjusting for spice level
2 tablespoons white wine or chicken stock
1/4 teaspoon fine sea salt
Pinch fresh ground black pepper
1 tablespoon butter
Creamy Grits
1 cup (165g) stone-ground grits
4 cups (945ml) chicken or vegetable stock, try homemade chicken stock or veggie stock
4 tablespoons (55g) butter
1/4 cup (60ml) cream
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
Directions
- Make Grits
1Bring the stock to a boil in a medium saucepan over medium heat. Stir in the grits, then keep whisking for 2 minutes to avoid clumping.
2When they begin to thicken, reduce the heat to a low simmer (helps to prevent splattering). Whisk in the butter, cream, salt, and pepper.
3Continue to cook at a very low simmer until thickened, whisking occasionally. Expect a cooking time of around 20 minutes, depending on the brand and how coarsely your grits are ground (see tips). Continue simmering on low if they need to thicken further. The longer you keep them on the heat, the more they thicken.
- Make the Shrimp Sauce
1While the grits cook, prepare the shrimp and sauce. In a large skillet over medium heat, cook the bacon until crispy. Use a slotted spoon to remove them, and place them onto a paper towel. Keep the bacon fat in the skillet.
2Add the garlic and sliced whites of the green onions to the hot bacon fat. Cook for 2 to 3 minutes or until it becomes fragrant.
3Stir in the flour and mix it well to remove any lumps, then immediately add the wine and stir until smooth.
4Add the tomatoes, with any juices, and the Creole seasoning. Cook over medium-low heat until the tomatoes break down and you have a more uniform sauce, 10 to 15 minutes.
5Season the sauce with salt and pepper and melt in the butter. When the butter melts, add the shrimp, spacing them evenly and gently pushing down into the sauce. Poach the shrimp until opaque, 3 to 5 minutes.
6Serve the shrimp with the sauce over grits and top with bacon and reserved sliced green onion.
Adam and Joanne’s Tips
- Seasoning: Creole and Cajun seasonings can vary in spice level. Give yours a taste and adjust the amount you add to the sauce for your preferred heat. Our homemade Cajun seasoning offers a sweet and balanced heat. Store-bought Creole seasonings tend to be more savory.
- Grits cook time varies by brand: We used Bob’s Red Mill in the photos and video, and they took 20 minutes. Larger ground grits, like Anson Mills will need longer to cook, same with Marsh Hen Mill, formerly Geechie Boy Mill. Watch for them to be cooked and tender with some structure left, if they are mushy, you’ve cooked them too long.
- Cheese Grits: Stir cheddar cheese into the grits just before serving.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
Nutrition Per Serving
Serving Size
1/4 of the recipe
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Calories
527
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Total Fat
24.8g
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Saturated Fat
13.1g
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Cholesterol
243.3mg
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Sodium
1039.2mg
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Carbohydrate
39.2g
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Dietary Fiber
1.7g
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Total Sugars
2.8g
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Protein
37.2g
