Classic Shrimp and Grits Recipe

This is the classic Southern shrimp and grits - creamy, cheesy stone-ground grits topped with tender shrimp cooked in bacon drippings with bell pepper, jalapeño, and a buttery pan sauce. I've been making this for Patty for years, and it's still her all-time favorite. Thirty minutes, big Southern flavor, and just enough heat to make it ours.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American

Keyword: classic shrimp and grits, shrimp and grits recipe, southern shrimp and grits

Servings:

Calories: 566kcal

Author: Mike Hultquist

Ingredients

FOR THE GRITS

1 cup stone-ground grits white or yellow
2 cups water
2 cups chicken broth
1 teaspoon salt
3 tablespoons unsalted butter for grits
1/2 cup whole milk
1 cup sharp cheddar cheese shredded (you can easily double this for extra cheesy)

FOR THE SHRIMP

1.5 pounds large shrimp 21-25 count, peeled and deveined
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper or to taste
Salt and black pepper to taste
4 ounces thick-cut bacon chopped
1/2 bell pepper diced (any color)
1 jalapeño pepper diced (seeded for mild, kept for hot)
4 green onions sliced (whites and greens separated)
4 garlic cloves minced
2 tablespoons unsalted butter for sauce
1 tablespoon hot sauce Crystal, Tabasco, or your favorite
1 lemon juiced
2 tablespoons fresh parsley chopped

Instructions

In a large saucepan, bring 2 cups water and 2 cups chicken broth to a boil over medium-high heat. Add 1 teaspoon salt, then slowly whisk in 1 cup stone-ground grits (white or yellow). Reduce heat to medium-low and cook uncovered, stirring every few minutes and scraping the bottom to prevent sticking, until grits are thick and tender, 20-25 minutes.
While the grits cook, pat dry the shrimp with paper towels. Toss with smoked paprika, cayenne pepper, and a generous pinch of salt and black pepper. Set aside.
Heat a large skillet over medium heat and add the bacon. Cook until browned and crispy, about 8-10 minutes. Remove with a slotted spoon and set aside on a paper-towel-lined plate. Leave about 2 tablespoons of drippings in the pan.
Add the bell pepper, jalapeño pepper, and the whites of the green onions. Cook over medium heat, stirring occasionally, until softened, about 3-4 minutes.
Add the garlic cloves and cook 1 minute more until fragrant.
Increase heat to medium-high. Push the vegetables to the side and add the seasoned shrimp in a single layer. Cook 1-2 minutes per side, just until pink and opaque. Do not overcook. Remove shrimp and set aside.
Reduce heat to medium. Add the butter (for sauce) to the skillet and let it melt into the drippings and vegetables. Add the hot sauce (Crystal, Tabasco, or your favorite) and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer 1-2 minutes until slightly reduced.
Once the grits are tender, remove from heat. Stir in 3 tablespoons unsalted butter, whole milk, and cheddar cheese until fully melted and creamy. Taste and adjust salt as needed. Cover to keep warm.
Return the shrimp to the skillet and toss to coat in the pan sauce, about 30 seconds. Spoon creamy grits into shallow bowls. Top with the shrimp mixture and all the pan sauce. Garnish with crispy bacon, green onion tops, and fresh parsley. Serve immediately with lemon wedges on the side.

Notes

Grits: Stone-ground gives you the best flavor - white or yellow both work. Bob's Red Mill Yellow Corn Grits are widely available. In a pinch, quick-cooking grits work, just follow the package time and skip the 20-minute simmer.

Shrimp size: 21-25 count (large) is the sweet spot. Wild-caught Gulf shrimp if you can find them. Frozen works fine - thaw overnight in the fridge or under cold running water for 10 minutes.

Peppers: Bell pepper adds color and mild sweetness. Jalapeño adds the heat. Use both for the full CPM experience, or swap jalapeño for more bell pepper if cooking for a milder crowd. Leave the jalapeño seeds/innards in if you want a real kick.

Heat level: As written, this is medium heat. For more, double the cayenne or add a second jalapeño. For less, skip the cayenne and use all bell pepper.

Variations
- With andouille: Brown sliced andouille sausage before the bacon step and set aside. Return it with the shrimp at the end.
- Creole style: Try my full Creole Shrimp and Grits with tomato gravy for the deeper, roux-based version.
- No bacon: Sub 2 tablespoons butter or olive oil as the cooking fat.

Storage: Store shrimp and grits separately in airtight containers for up to 2 days. Reheat grits on the stovetop with a splash of broth or milk to loosen.

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