Classic Southern Style Shrimp and Grits

Ever sit down for a meal and feel like you’re getting a big ol’ hug from your food? That’s what shrimp and grits is all about—rich, creamy grits topped with juicy, perfectly seasoned shrimp. It’s comfort food at its finest, straight from the heart of the South. Whether you’re whipping it up for breakfast, brunch, or dinner, shrimp and grits is the kind of dish that sticks to your ribs in the best way possible. And the beauty of this dish? It’s simple, yet so packed with flavor, you’ll wonder why you haven’t made it a part of your regular lineup already. Today, I’m going to show you how to make shrimp and grits that will have your family and friends coming back for seconds… maybe even thirds!

Now, why should you give this shrimp and grits recipe a try? Well, let me break it down for you. First off, it’s a timeless classic—this dish has been a staple in Southern kitchens for generations. It brings together everything you love about comfort food: buttery, cheesy grits paired with shrimp that’s seasoned to perfection. But don’t let its humble origins fool ya—this dish can easily be dressed up for special occasions. Whether it’s a lazy Sunday brunch, a weeknight dinner, or a big family gathering, shrimp and grits never disappoint. Plus, it’s versatile. You can tweak the recipe to suit your taste, adding a little heat, changing up the herbs, or even tossing in some bacon (yes, you heard me right—BACON).

By the end of this blog, you’ll be armed with the knowledge to make this dish better than you’ve ever tasted, right from your kitchen. It’s time to dive into this Southern comfort with a kick of flavor that’s sure to make it a regular on your table.

Ingredients You’ll Need

Gather up these simple ingredients, and you’re halfway to shrimp and grits heaven:

For the Grits:

• 4 cups water (or chicken broth for extra flavor)
• 1 cup stone-ground grits (you can use quick grits, but stone-ground gives it that authentic feel)
• 1 cup whole milk (adds creaminess)
• 2 tablespoons butter
• 1 cup sharp cheddar cheese, shredded
• Salt and pepper to taste

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning (or more if you like it spicy)
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup chicken broth
• 1 tablespoon fresh lemon juice
• 2 tablespoons butter
• 1/4 cup parsley, chopped for garnish
• Optional: 4-6 strips of cooked bacon, crumbled (trust me, it adds a whole new level!)

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Step-by-Step Guide to Making Shrimp and Grits

Let’s get down to business. This shrimp and grits recipe isn’t complicated, but follow these steps, and you’ll be golden!

1. Cook the Grits

• Start by bringing 4 cups of water (or chicken broth) to a boil in a medium saucepan. Add a generous pinch of salt.
• Slowly whisk in the grits, making sure there are no lumps. Reduce the heat to low and let it simmer, stirring occasionally, for about 20-25 minutes until thick and creamy. If you’re using quick grits, follow the package instructions.
• Stir in the milk, butter, and shredded cheddar cheese. Continue to stir until everything’s melted and the grits are smooth and creamy.
• Taste and adjust seasoning with salt and pepper. Keep the grits warm while you prepare the shrimp.

2. Season and Cook the Shrimp

• While the grits are cooking, pat the shrimp dry and season them with Cajun seasoning, smoked paprika, and a pinch of salt.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2-3 minutes per side, just until they turn pink. Remove the shrimp from the skillet and set them aside.
• In the same skillet, add the minced garlic and chopped onion. Cook until the onions are soft and translucent, about 3 minutes.
• Pour in the chicken broth and lemon juice, stirring to scrape up all the browned bits from the bottom of the pan (that’s flavor right there).
• Stir in the butter, allowing it to melt and create a smooth, rich sauce.

3. Bring it All Together

• Return the cooked shrimp to the skillet and toss them in the sauce, allowing the shrimp to soak up all that flavor.
• Spoon a generous serving of the cheesy grits onto a plate or into a bowl, then top it with the shrimp and a drizzle of the pan sauce.
• Garnish with chopped parsley and crumbled bacon, if you’re using it.

4. Serve and Enjoy!

• Serve hot and fresh with your favorite sides (more on that later), and prepare to dig in!

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Expert Tips and Tricks

• Quality Matters: Use fresh shrimp if possible—frozen can work in a pinch, but fresh shrimp will make this dish sing.
• Cheese Options: Sharp cheddar is a classic choice, but you can swap it out for something like gouda or pepper jack for a different flavor.
• Control the Heat: If you like things spicy, add more Cajun seasoning or throw in a pinch of cayenne pepper.
• Avoid Grit Clumps: Stir constantly when you first add the grits to avoid clumping.
• Make Ahead: You can prep the grits ahead of time and reheat them with a splash of milk or broth to keep them creamy.

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Variations (Because Options Are Always Good!)

1. Shrimp and Grits with Andouille Sausage: Add slices of smoky andouille sausage to the skillet for extra flavor.
2. Garlic Parmesan Grits: Swap out the cheddar for parmesan cheese and add some roasted garlic to the grits.
3. Spicy Cajun Shrimp and Grits: Double up on the Cajun seasoning and toss in some red pepper flakes for a real kick.
4. Creamy Bacon Shrimp and Grits: Add crumbled bacon right into the grits for an extra layer of flavor.
5. BBQ Shrimp and Grits: Toss your shrimp in your favorite BBQ sauce for a tangy twist.
6. Shrimp and Grits with Roasted Veggies: Add some roasted bell peppers, zucchini, or mushrooms for a veggie-packed version.
7. Lemon Garlic Shrimp and Grits: Dial back the Cajun seasoning and focus on fresh lemon and garlic for a lighter version.
8. Herbed Shrimp and Grits: Add fresh thyme or rosemary for a fragrant twist.
9. Shrimp and Grits with Chorizo: Sub in spicy chorizo for the bacon or sausage.
10. Cheesy Shrimp and Grits with Gouda: For a smoky flavor, use gouda in the grits.
11. Shrimp and Grits with Crab Meat: Add some lump crab meat to the shrimp for a seafood extravaganza.
12. Shrimp and Grits with Smoked Salmon: Sub smoked salmon for shrimp for a unique twist.
13. Coconut Shrimp and Grits: Toss the shrimp in shredded coconut before cooking for a tropical vibe.
14. Vegetarian Grits: Skip the shrimp and make it with sautéed veggies and plant-based sausage.
15. Shrimp and Grits with a Poached Egg: Top your shrimp and grits with a perfectly poached egg for a creamy, yolky addition.

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What to Serve with Shrimp and Grits (15 Options)

This dish can stand alone, but here are some sides to round out your meal:

1. Collard Greens: A true Southern classic, collard greens bring that earthy balance.
2. Buttermilk Biscuits: Serve up warm, flaky biscuits on the side.
3. Cornbread: Slightly sweet, it pairs perfectly with savory shrimp and grits.
4. Fried Okra: Crunchy and flavorful, fried okra is always a hit.
5. Roasted Asparagus: A light veggie side to balance out the richness.
6. Garlic Bread: Because buttery, garlicky bread never hurt anyone.
7. Fried Green Tomatoes: Tangy and crispy, they add a great contrast to creamy grits.
8. Sweet Potato Fries: The sweetness of the fries complements the savory shrimp.
9. Green Beans with Bacon: A Southern favorite with a smoky twist.
10. Mac and Cheese: Comfort food overload, in the best way.
11. Caesar Salad: For a lighter, fresh contrast to the dish.
12. Coleslaw: A tangy slaw cuts through the richness of the grits.
13. Grilled Corn on the Cob: Simple and sweet, it’s a great addition.
14. Baked Beans: A sweet and savory side to complement the shrimp.
15. Pickled Vegetables: Adds a tangy bite that cuts through the creamy grits.

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Storage Tips

If you’ve got leftovers (which I doubt, but just in case!), here’s how to store ’em:

• Grits: Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk or broth to bring back that creamy texture.
• Shrimp: Keep the cooked shrimp separate from the grits and store them in the fridge for up to 2 days. Reheat gently in a skillet to avoid overcooking.

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How Much Shrimp and Grits to Make for Family Gatherings?

When you’re feeding a crowd, it’s all about the portions. A standard recipe, like the one above, will serve 4-6 people. But if you’re making this for a family gathering, you’ll want to scale it up. Here’s a rough guide:

• For 8-10 people: Double the recipe.
• For 12-15 people: Triple the recipe.

Make sure you’ve got enough grits to keep everyone happy—people tend to go back for more!

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How Far in Advance Can You Make Shrimp and Grits?

You can make the grits up to a day in advance. Just store them in the fridge and reheat them on the stovetop with a little milk or broth to loosen them up. As for the shrimp, I recommend cooking them fresh, as reheating can sometimes make them tough and rubbery. But if you’re really in a pinch, you can cook the shrimp the day before and quickly reheat them in a hot skillet with a little butter.