Authentic Southern Shrimp and Grits Recipe
If you’re searching for the ultimate Southern comfort food, look no further than Authentic Southern Shrimp and Grits. This beloved dish brings together rich, cheesy grits and plump, Cajun-spiced shrimp, all crowned with crisp bacon and a medley of sautéed vegetables. With every bite, you’ll be transported to a cozy Southern kitchen, surrounded by friends and laughter. Authentic Southern Shrimp and Grits is a celebration of bold flavors and down-home goodness—the kind of meal that feels like a warm hug.
Ingredients You’ll Need
The beauty of Authentic Southern Shrimp and Grits lies in its simple, accessible ingredients, each playing a starring role. From the creamy grits to the seasoned shrimp and savory bacon, these staples come together for pure magic on your plate.
- Stone-ground grits (1 cup): Go for stone-ground if you can—they offer a hearty texture and soak up all the delicious flavors.
- Water or low-sodium chicken broth (4 cups): Chicken broth gives the grits a savory depth, but water works if you prefer a milder taste.
- Salt (1/2 teaspoon): Just the right amount to enhance every flavor in the dish.
- Shredded sharp cheddar cheese (1 cup): The sharpness adds a rich, tangy creaminess that makes grits utterly irresistible.
- Unsalted butter (2 tablespoons): Adds silkiness and that classic buttery finish to the grits.
- Heavy cream (1/4 cup): For extra creaminess and a touch of indulgence.
- Large shrimp, peeled and deveined (1 lb): Fresh, plump shrimp are the heart of this dish—make sure they’re cleaned and ready to go.
- Thick-cut bacon, chopped (4 slices): Bacon brings a smoky crunch and savory punch to the shrimp topping.
- Onion, finely chopped (1/2 cup): Sweet and aromatic, onions form the flavor base for your shrimp mixture.
- Green bell pepper, finely chopped (1/4 cup): Adds a subtle sweetness and a pop of color to the skillet.
- Garlic, minced (2 cloves): A little garlic goes a long way for adding depth and irresistible aroma.
- Cajun or Creole seasoning (1 teaspoon): Adjust to taste for a gentle kick or a bold, spicy finish.
- Lemon juice (1 tablespoon): A splash of brightness that balances the richness of the dish.
- Fresh parsley, chopped (2 tablespoons): For a fresh, herby finish that lifts every bite.
- Salt and pepper to taste: Essential for seasoning both the shrimp and the grits just right.
How to Make Authentic Southern Shrimp and Grits
Step 1: Prepare the Creamy Grits
Start by bringing your water or chicken broth and salt to a gentle boil in a medium saucepan. Gradually whisk in the stone-ground grits, making sure to stir constantly to prevent any lumps. Lower the heat, cover, and let the grits simmer for 20–25 minutes, giving them an occasional stir. You’re looking for a thick, creamy texture that holds a spoon upright! Once they’re ready, fold in the sharp cheddar cheese, butter, and heavy cream. Stir until everything is melty and luscious, then cover to keep them warm while you work on the shrimp.
Step 2: Crisp the Bacon
While the grits are working their magic, grab a large skillet and cook the chopped thick-cut bacon over medium heat. Let the pieces sizzle until they’re golden and crisp, then use a slotted spoon to transfer them to a paper towel-lined plate. Don’t clean out the pan—you’ll want to keep about a tablespoon of those delicious bacon drippings for the next step.
Step 3: Sauté the Vegetables
In the same skillet with the reserved bacon fat, toss in the finely chopped onion and green bell pepper. Sauté them for 3–4 minutes until they’re soft and fragrant, soaking up all the smoky flavor left by the bacon. Add the minced garlic and cook for another 30 seconds, just until it releases its irresistible aroma.
Step 4: Cook the Shrimp
Now it’s time for the star of the show: the shrimp. Add your peeled and deveined shrimp to the skillet, then season generously with Cajun or Creole seasoning, along with a pinch of salt and pepper. Sauté the shrimp for 2–3 minutes on each side until they’re pink and opaque—don’t overcook them, or they’ll turn rubbery! Once they’re just right, stir in the lemon juice, the crisped bacon you set aside, and a shower of fresh parsley.
Step 5: Assemble and Serve
To serve, ladle a generous helping of creamy, cheesy grits into each bowl. Top with a generous portion of shrimp and that incredible bacon-veggie mix. If you’re feeling extra fancy, sprinkle with a little more fresh parsley for a burst of color and freshness. Authentic Southern Shrimp and Grits is ready to wow your table!
How to Serve Authentic Southern Shrimp and Grits
Garnishes
For a picture-perfect finish, top each bowl with a scattering of extra chopped parsley and a twist of fresh cracked black pepper. A wedge of lemon on the side adds a splash of brightness, and if you love a little heat, a sprinkle of hot sauce brings everything together. These little touches take your Authentic Southern Shrimp and Grits from delicious to unforgettable.
Side Dishes
While this dish is a meal in itself, you can round out your table with a crisp green salad or some buttery sautéed greens like collards or spinach. For a real Southern feast, serve alongside cornbread or buttermilk biscuits—the perfect vehicle for scooping up every last bit of those cheesy grits and saucy shrimp.
Creative Ways to Present
If you’re entertaining, try serving Authentic Southern Shrimp and Grits in small ramekins or mason jars for an eye-catching appetizer. For brunch, a poached egg on top makes it extra special. Or, layer the grits and shrimp in a trifle dish for a stunning family-style centerpiece that’s sure to spark conversation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let them cool to room temperature before transferring to airtight containers. Store the shrimp and grits separately if possible, as grits tend to thicken up when chilled. Both will keep well in the refrigerator for up to three days.
Freezing
While you can freeze Authentic Southern Shrimp and Grits, it’s best to freeze the shrimp and grits separately for optimal texture. Place cooled grits in a freezer-safe container, and the shrimp mixture in another. They’ll last in the freezer for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the grits on the stovetop with a splash of water, broth, or cream to loosen them up. The shrimp and bacon mixture is best reheated in a skillet over low heat until just warmed through. Avoid microwaving the shrimp for too long, as it can become rubbery. Assemble just before serving for the best flavor and texture.
FAQs
Can I use instant grits instead of stone-ground?
You can use instant or quick-cooking grits in a pinch, but stone-ground grits deliver a richer, heartier flavor and texture that truly makes Authentic Southern Shrimp and Grits special. If you do use instant, reduce the cooking time according to package directions.
How spicy is this dish?
The Cajun or Creole seasoning adds a gentle kick, but you can easily adjust the spice level up or down. For extra heat, add a dash of hot sauce or a pinch of cayenne; for a milder version, use less seasoning or opt for a mild blend.
What’s the best way to peel and devein shrimp?
Start by pulling off the shell, then use a small paring knife to make a shallow cut along the back of each shrimp. Gently lift out the vein with the tip of the knife or rinse it out under cold water. Fresh, cleaned shrimp are key to perfect Authentic Southern Shrimp and Grits.
Can I make this dish dairy-free?
Absolutely! Swap the butter for a vegan alternative, use a plant-based milk and cheese for the grits, and double-check your Cajun seasoning for dairy ingredients. The flavors will still shine through and you’ll have a delicious dairy-free version of Authentic Southern Shrimp and Grits.
What’s the difference between Cajun and Creole seasoning?
Cajun seasoning is typically spicier and focuses on bold, earthy flavors, while Creole seasoning tends to be a bit milder and includes more herbs. Both work beautifully in this recipe, so use whichever you prefer for your Authentic Southern Shrimp and Grits.
Final Thoughts
Authentic Southern Shrimp and Grits is so much more than a recipe—it’s a warm invitation to savor the comforting flavors and soulful spirit of the South. Whether you’re cooking for family, friends, or just treating yourself, this dish promises pure joy in every bite. Don’t wait for a special occasion—gather your ingredients, and let the magic of Authentic Southern Shrimp and Grits bring your kitchen to life!
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Authentic Southern Shrimp and Grits Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
An authentic Southern shrimp and grits recipe featuring creamy, cheesy stone-ground grits topped with sautéed Cajun-seasoned shrimp, crispy bacon, and fresh parsley. This classic Southern main course is rich, flavorful, and perfect for a comforting meal.
Ingredients
Grits
- 1 cup stone-ground grits
- 4 cups water or low-sodium chicken broth
- 1/2 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
Shrimp and Topping
- 1 lb large shrimp, peeled and deveined
- 4 slices thick-cut bacon, chopped
- 1/2 cup onion, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun or Creole seasoning
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Cook the Grits: In a medium saucepan, bring water or chicken broth and salt to a boil. Slowly whisk in the stone-ground grits to avoid lumps. Reduce heat to low and cover, simmering gently for 20 to 25 minutes, stirring occasionally, until the grits are thick and creamy.
- Add Cheese and Cream: Stir the shredded sharp cheddar cheese, unsalted butter, and heavy cream into the hot grits. Cover and keep warm while preparing the shrimp.
- Cook the Bacon: In a large skillet over medium heat, cook the chopped thick-cut bacon until crisp. Remove bacon pieces with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of bacon drippings in the skillet.
- Sauté Vegetables: Add the finely chopped onions and green bell peppers to the bacon drippings in the skillet. Cook until softened, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet with the vegetables. Season with Cajun or Creole seasoning, salt, and pepper. Cook the shrimp for 2 to 3 minutes on each side until pink, opaque, and cooked through.
- Combine and Finish: Stir in the lemon juice, cooked bacon, and chopped fresh parsley into the shrimp and vegetable mixture. Adjust seasoning to taste.
- Serve: Spoon the creamy cheesy grits into bowls and top each serving with the shrimp mixture. Garnish with additional fresh parsley if desired and serve immediately.
Notes
- For extra depth of flavor, use low-sodium chicken broth instead of water when cooking the grits.
- Adjust the spice level by increasing or decreasing the amount of Cajun or Creole seasoning according to your preference.
- Stone-ground grits provide the best texture, but quick-cooking grits can be used in a pinch, adjusting cooking time accordingly.
- To make the dish dairy-free, substitute cheddar cheese with a vegan alternative and use coconut cream instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 220 mg
