Are you ready to transport your kitchen to the heart of the Lowcountry and master one of the most iconic, comforting, and delicious dishes of the American South? Get ready to make the best, most authentic, and creamiest Shrimp and Grits of your life with this incredible recipe, inspired by the legendary Chef John.
This isn’t just a recipe; it’s a celebration of Southern hospitality on a plate. This is the real deal: a bed of slow-simmered, unbelievably creamy, and cheesy grits provides the perfect foundation for plump, juicy shrimp that have been perfectly seared in bacon fat. It’s all brought together with a quick, savory, and slightly spicy pan sauce that you’ll want to sop up with a biscuit. This dish is equally at home as a hearty brunch, a satisfying lunch, or an elegant dinner.
Table of Contents
Table of Contents
Recipe Overview: A True Taste of the South
What makes this Shrimp and Grits recipe a true classic is its perfect harmony of simple, yet bold flavors and textures. The success of the dish lies in its two main components. First, the grits, which are cooked low and slow until they are perfectly tender and creamy, then enriched with butter and sharp white Cheddar cheese. Second, the shrimp, which are cooked quickly in smoky bacon drippings and finished with a zesty, savory pan sauce. It’s a foolproof guide to creating a restaurant-quality Southern masterpiece.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for Perfect Shrimp and Grits
This recipe uses a handful of classic Southern staples to create its signature authentic flavor.
- The Grits: This is the creamy, comforting soul of the dish.
- White Grits: Grits are simply dried corn that has been ground. For the best, creamiest texture, you want to use a good quality stone-ground or old-fashioned white grits. While they take a little longer to cook (20-25 minutes) than instant or quick grits, the superior creamy texture and authentic corn flavor are absolutely worth it.
- White Cheddar Cheese: We stir in a sharp white Cheddar cheese at the end. It adds a wonderful, tangy, cheesy flavor without changing the beautiful white color of the grits.
- The Shrimp & Sauce: This is the savory, spicy, and flavorful topping.
- Large Shrimp: You’ll want about a pound of large, raw shrimp. Buying them already peeled and deveined is a great time-saver.
- Bacon & Bacon Drippings: We start by rendering a few strips of bacon. The crispy bacon is used as a garnish, but the rendered bacon fat is the secret, smoky, savory foundation for cooking the shrimp and building the pan sauce. Do not discard it!
- Cajun Seasoning: A good quality Cajun or Creole seasoning blend adds a wonderful, complex, and slightly spicy note to the shrimp.
- The Pan Sauce: A simple, quick sauce made from heavy cream, lemon juice, Worcestershire sauce, and fresh aromatics like jalapeño, green onion, and garlic that comes together in minutes.
Step-by-Step to the Best Shrimp and Grits
This dish involves two components cooking at the same time. The key is to get your grits simmering while you prepare the shrimp and the sauce.
Part 1: The Creamy, Cheesy Grits
Step 1: In a medium pot, combine the 4 cups of water, the 2 tablespoons of unsalted butter, and the 1 teaspoon of salt. Bring the water to a boil.
Step 2: Once the water is at a rolling boil, slowly pour in the 1 cup of white grits while whisking constantly.
Pro Tip: Whisking the grits as you pour them into the boiling water is the number one secret to perfectly smooth, lump-free grits.
Step 3: Bring the mixture back to a simmer, then immediately reduce the heat to low. Cover the pot and let the grits cook, stirring them every 5 minutes or so, for 20 to 25 minutes, or until they are thick, tender, and creamy.
Step 4: Once the grits are cooked, turn off the heat. Stir in the 1/2 cup of shredded white Cheddar cheese until it is completely melted and the grits are smooth. Keep the grits covered and warm while you finish the shrimp.
Part 2: The Savory Shrimp and Pan Sauce
Step 1: While the grits are cooking, cook the 4 strips of bacon in a large skillet over medium-high heat, turning occasionally, until it is crisp, about 5 to 7 minutes. Transfer the crispy bacon to a plate, leaving all the delicious, rendered drippings in the skillet. Crumble the bacon once it has cooled.
Step 2: In a small bowl, whisk together the 1/4 cup of water, the 2 tablespoons of heavy whipping cream, the 2 teaspoons of lemon juice, and the dash of Worcestershire sauce. Set this cream mixture aside.
Step 3: In a large bowl, toss the peeled and deveined shrimp with the Cajun seasoning, 1/2 teaspoon of salt, the black pepper, and the pinch of cayenne pepper until the shrimp are evenly coated.
Step 4: Heat the reserved bacon drippings in the skillet over high heat. Add the seasoned shrimp to the hot skillet in a single layer. Cook for 1 minute without moving them.
Step 5: Flip the shrimp over. Add the minced jalapeño and cook, stirring, until the jalapeño is fragrant, about 30 seconds more.
Step 6: Stir the prepared cream mixture, the crumbled bacon, the minced green onion, and the minced garlic into the shrimp mixture. Cook and stir for 3 to 4 minutes, until the shrimp are pink, opaque, and cooked through, and the sauce has thickened slightly. If the sauce gets too thick, you can add a splash of water to thin it out.
Step 7: Turn off the heat and stir in the chopped fresh parsley.
Part 3: Assembling the Perfect Bowl
To serve, ladle a generous portion of the warm, creamy, cheesy grits into a low, wide bowl.
Use a large spoon to top the grits with a hearty scoop of the shrimp and all of that incredible, savory pan sauce. Garnish with a few extra fresh green onions or parsley, if desired. Serve immediately.
The Best Classic & Creamy Shrimp and Grits Recipe
A classic Southern recipe for Shrimp and Grits. This dish features creamy, cheesy grits made with white Cheddar cheese. The topping is a savory and slightly spicy mixture of large shrimp, which are seasoned with Cajun spices and cooked in bacon drippings along with jalapeño, green onion, and garlic. A quick pan sauce is made with cream and lemon juice, and the entire dish is finished with crispy bacon and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Southern
- Diet: Gluten Free
Ingredients
- For the Grits:
- 4 cups water
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 cup white grits
- ½ cup shredded white Cheddar cheese
- For the Shrimp and Sauce:
- 4 strips bacon, cut into 1/4-inch pieces
- 1 pound shrimp, peeled and deveined
- ½ teaspoon Cajun seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- 1 pinch cayenne pepper
- 1 tablespoon minced jalapeño pepper
- 2 tablespoons minced green onion
- 3 cloves garlic, minced
- ¼ cup water
- 2 tablespoons heavy whipping cream
- 2 teaspoons lemon juice
- 1 dash Worcestershire sauce
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the Grits: In a medium pot, combine 4 cups of water, the butter, and 1 teaspoon of salt. Bring to a boil.
- Gradually whisk in the grits. Bring the mixture back to a simmer, then reduce the heat to low, cover, and cook for 20 to 25 minutes, until creamy, stirring occasionally.
- Once cooked, remove the pot from the heat and stir in the Cheddar cheese until melted. Keep covered.
- Prepare the Shrimp and Sauce: While the grits are cooking, cook the chopped bacon in a large skillet over medium-high heat for 5 to 7 minutes, until almost crisp. Transfer the bacon to a dish, reserving the drippings in the skillet.
- In a small bowl, whisk together 1/4 cup of water, the heavy cream, lemon juice, and Worcestershire sauce. Set aside.
- In a separate large bowl, season the shrimp with the Cajun seasoning, 1/2 teaspoon of salt, black pepper, and a pinch of cayenne pepper.
- Heat the reserved bacon drippings in the skillet over high heat. Add the seasoned shrimp and cook for 1 minute.
- Flip the shrimp, add the minced jalapeño, and cook for about 30 seconds until fragrant.
- Stir the cream mixture, the cooked bacon, green onion, and garlic into the skillet with the shrimp. Cook and stir for 3 to 4 minutes, until the shrimp is cooked through and the sauce has thickened slightly. Add a splash of water if the sauce becomes too thick.
- Remove the skillet from the heat and stir in the fresh parsley.
- Serve: Ladle the cheesy grits into serving bowls and top with the shrimp and sauce.
Notes
- This recipe involves concurrent cooking: the grits simmer while the shrimp and sauce are prepared.
- Using the rendered bacon drippings to cook the shrimp is a key step that adds a deep, smoky flavor to the dish.
- Cooking the grits on low heat for an extended period allows them to become tender and creamy.
Storage and Make-Ahead Tips
Shrimp and Grits is at its best when served fresh, but leftovers are still delicious with a little care.
- Storage: Store any leftover grits and the shrimp mixture in separate airtight containers in the refrigerator for up to 2 days.
- Reheating: The grits will become very thick and solid as they cool. The best way to reheat them is in a saucepan over low heat with a generous splash of milk or broth, whisking constantly until they become hot and creamy again. The shrimp mixture can be reheated gently in a skillet over low heat until warmed through.
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Creative Recipe Variations
This classic recipe is a wonderful base for your own delicious Lowcountry creations.
- Add the “Holy Trinity”: For a more classic Cajun or Creole flavor base, you can add 1/4 cup of finely diced green bell pepper to the skillet along with the onion and celery (if using, as the original recipe omits it but it’s a classic addition) and sauté them in the bacon fat before adding the shrimp.
- Use a Different Sausage: For a spicier, more Louisiana-style version that is also a classic, you can swap the bacon for about 6 ounces of sliced andouille sausage. Simply brown the sausage in the skillet first and proceed with the recipe.
- Make it Extra Cheesy: For an even cheesier dish, you can add a handful of the shredded cheddar cheese directly to the pan sauce at the very end (with the heat off) and stir until it is melted and creamy.
Enjoy a True Southern Classic!
You’ve just created a truly special dish that is a cornerstone of Southern American cuisine. This classic Shrimp and Grits is a perfect harmony of creamy, cheesy, savory, and spicy. It’s a rewarding and deeply satisfying meal that is perfect for a special weekend brunch or a comforting and elegant dinner.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves Southern food!
Frequently Asked Questions (FAQs)
Q1: What is the difference between grits and polenta?
While both are made from ground corn, they are typically made from different types of corn. Grits are traditionally made from dent corn and are a staple of the American South. Polenta is a staple of Northern Italy and is traditionally made from flint corn, which often results in a slightly different texture and a more pronounced corn flavor.
Q2: What kind of grits should I buy? Old-fashioned, quick, or instant?
For the creamiest, most authentic, and best-tasting result, you should always choose old-fashioned or stone-ground grits. They take longer to cook (about 20-25 minutes), but the flavor and texture are far superior. Quick-cooking grits are more finely ground and will work in a pinch (they cook in about 5 minutes). Instant grits are pre-cooked and dehydrated and are not recommended for this recipe, as they can have a pasty texture.
Q3: How do I keep my shrimp from becoming tough and rubbery?
The secret to tender shrimp is high heat and a very short cooking time. Shrimp cook incredibly fast. In this recipe, we sear them for just one minute on the first side, and then they only need another 3-4 minutes in the simmering sauce to finish cooking. They are done as soon as they turn pink and opaque and curl into a “C” shape. Any longer, and they will overcook and become tough.
Q4: Can I make this dish ahead of time?
While it is best served fresh, you can prep the components ahead of time. You can cook the bacon, sauté the aromatics (jalapeño, green onion, garlic), and mix the cream sauce ahead of time. You can also cook the grits ahead. Then, when you are ready to serve, you can reheat the grits and the sauce base, and then quickly cook the shrimp and finish the sauce.
Q5: Is this dish very spicy?
As written, this dish has a mild to medium level of spice from the Cajun seasoning, the pinch of cayenne, and the fresh jalapeño. You are in complete control of the heat! For a milder version, you can use a mild Cajun seasoning, omit the cayenne, and be sure to remove all the seeds and membranes from your jalapeño. For a spicier version, use a hot Cajun seasoning and leave some of the seeds in the jalapeño.