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.