Authentic Southern Shrimp and Grits

When it comes to iconic Southern dishes, Shrimp and Grits tops the list. This beloved dish hails from the coastal Lowcountry, combining the sweet, succulent flavors of fresh shrimp with the creamy, comforting texture of stone-ground grits. Whether served for breakfast, brunch, or dinner, Shrimp and Grits is a versatile dish that embodies the heart and soul of Southern cuisine. Let’s dive into an authentic recipe that brings the taste of the South right to your table.

Step-by-Step Instructions

1. Prepare the Grits

1. Boil the Liquid: In a large saucepan, bring the water (or chicken broth) to a boil. Gradually whisk in the stone-ground grits.
2. Cook the Grits: Reduce the heat to low, cover the pan, and let the grits cook for about 20-25 minutes, stirring occasionally to prevent sticking.
3. Add Milk and Butter: Once the grits are tender and creamy, stir in the whole milk and unsalted butter. Continue cooking for an additional 5 minutes, stirring frequently.
4. Cheesy Goodness: Stir in the shredded sharp cheddar cheese until fully melted and incorporated. Season with salt and pepper to taste. Keep warm while you prepare the shrimp.

2. Cook the Shrimp

1. Crisp the Bacon: In a large skillet, cook the diced bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon drippings in the skillet.
2. Sauté the Vegetables: Add the chopped onion and bell pepper to the skillet. Sauté in the bacon drippings until the vegetables are soft and slightly caramelized, about 5 minutes.
3. Add Garlic and Seasonings: Stir in the minced garlic, paprika, cayenne pepper, and hot sauce. Cook for another minute until the garlic is fragrant.
4. Cook the Shrimp: Add the fresh shrimp to the skillet, cooking for 2-3 minutes on each side until they are pink and opaque. Be careful not to overcook the shrimp.
5. Deglaze the Pan: Pour in the chicken broth and lemon juice, stirring to deglaze the skillet and create a flavorful sauce. Let the mixture simmer for a few minutes to thicken slightly. Return the crispy bacon to the skillet and stir in the fresh parsley.

3. Serve Your Southern Shrimp and Grits

1. Plate the Dish: Spoon a generous portion of the creamy, cheesy grits onto each plate. Top with a heaping spoonful of the shrimp and vegetable mixture, making sure to drizzle some of the pan sauce over the top.
2. Garnish: For a final touch, garnish with additional chopped parsley or a sprinkle of extra cheese if desired.
3. Enjoy: Serve immediately while the dish is hot, and enjoy a true taste of the South.

Tips for Perfect Shrimp and Grits

• Use Fresh Shrimp: For the best flavor, always opt for fresh shrimp if available. Frozen shrimp can work in a pinch but won’t deliver the same sweet, briny taste.
• Stone-Ground Grits: Authentic Southern grits are stone-ground, which gives them a coarser texture and more intense flavor. Instant or quick-cooking grits will not provide the same rich, creamy result.
• Customize the Heat: If you prefer a spicier dish, increase the amount of cayenne pepper or hot sauce. If you’re sensitive to heat, reduce or omit these ingredients.
• Bacon Fat is Key: Don’t skip cooking the vegetables in bacon drippings. This step infuses the dish with deep, smoky flavor that’s essential to authentic Shrimp and Grits.

A Southern Staple for Any Occasion

Shrimp and Grits is a dish that has stood the test of time, evolving from its humble beginnings as a simple fisherman’s breakfast to a gourmet Southern delicacy. Whether you’re serving it for a special occasion or as a comforting weeknight meal, this recipe for Authentic Southern Shrimp and Grits will transport you straight to the heart of the South with every bite. Enjoy the creamy grits, the succulent shrimp, and the bold, smoky flavors that make this dish a true Southern classic.

Nutritional Information for Shrimp and Grits

Understanding the nutritional breakdown of your meal can help you enjoy it mindfully. Here’s what you can expect from a serving of Authentic Southern Shrimp and Grits:

Calorie Count

• A typical serving of Shrimp and Grits contains around 400-500 calories, depending on portion sizes and specific ingredients used.

Protein Content

• Shrimp are an excellent source of lean protein, providing about 20-25 grams per serving.

Fats

• The bacon and cheese add richness, contributing to approximately 20-25 grams of fat per serving. Most of these fats are unsaturated, thanks to the inclusion of shrimp and cheddar cheese.

Carbohydrates

• Grits are the primary source of carbs in this dish, offering about 30-40 grams per serving, making it a balanced meal when paired with protein and fats.

Vitamins and Minerals

• Shrimp is rich in selenium, iodine, and B vitamins, while the vegetables add fiber, vitamins A and C, and antioxidants.

Common Variations and Additions

Shrimp and Grits is a versatile dish that can be adapted to suit different tastes and dietary needs. Here are some popular variations:

Cajun-Style Shrimp and Grits

• Add a Cajun seasoning blend to the shrimp for a spicy kick. This version often includes smoked sausage, giving the dish a heartier, more robust flavor.

Lowcountry Shrimp and Grits

• This version hails from the Carolina coast and typically includes fresh tomatoes, a splash of white wine, and a pinch of thyme. It’s a lighter, more herbaceous take on the classic.

Creamy Tomato Grits

• For a richer, more decadent experience, stir in some tomato paste or fresh diced tomatoes along with heavy cream into the grits. This adds a sweet, tangy contrast to the savory shrimp.

Mushroom and Shrimp Grits

• Sauté mushrooms along with the vegetables for an earthy depth of flavor. This variation is perfect for those who enjoy a more complex, umami-rich dish.

Cheesy Bacon Shrimp and Grits

• Double down on the indulgence by adding more cheese and bacon. This version is perfect for those who enjoy bold, comforting flavors.

Frequently Asked Questions

Can I Make Shrimp and Grits Ahead of Time?

• Yes, you can prepare the grits ahead of time and reheat them with a little extra milk or broth to regain their creamy texture. The shrimp should be cooked fresh, however, to maintain their tender texture.

What Type of Shrimp Should I Use?

• Fresh, large shrimp (such as Gulf shrimp) are ideal. If using frozen shrimp, make sure they are fully thawed and patted dry before cooking.

Are There Healthier Substitutes for Bacon?

• You can substitute turkey bacon for a lower-fat option, or omit the bacon altogether and sauté the vegetables in olive oil for a lighter version.

Can I Make This Dish Gluten-Free?

• Absolutely! Just make sure to use certified gluten-free grits, as some brands may process their grits in facilities that also handle wheat products.

How Spicy is This Dish?

• The level of spiciness can be easily adjusted to your preference. The recipe includes cayenne pepper and hot sauce, but you can reduce or omit these ingredients if you prefer a milder flavor.
  Yield: 4

  Authentic Southern Shrimp and Grits

  

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  When it comes to iconic Southern dishes, Shrimp and Grits tops the list. This beloved dish hails from the coastal Lowcountry, combining the sweet, succulent flavors of fresh shrimp with the creamy, comforting texture of stone-ground grits. Whether served for breakfast, brunch, or dinner, Shrimp and Grits is a versatile dish that embodies the heart and soul of Southern cuisine. Let's dive into an authentic recipe that brings the taste of the South right to your table.

  Prep Time 10 minutes

  Cook Time 20 minutes

  Ingredients

  • 5 strips bacon, diced
  • 3 tablespoons cajun seasoning, divided store-bought or mine is listed below
  • olive oil
  • salt, seasoning salt, and pepper
  • Shrimp & Pan Sauce:
  • 1.5 lb. large shrimp, peeled and deveined
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 3 scallions, thinly sliced white and green parts
  • 2 tablespoons calibrian peppers crushed/paste + a spoonful of it's oil any chili peppers in oil will work as a substitute or chili crisp, harissa, etc.
  • 1/2 tsp red pepper flakes
  • 1/3 cup chicken stock
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 tsp worcestershire sauce
  • 2 tablespoons heavy cream
  • 2 tablespoons freshly chopped parsley
  • Cheesy Grits:
  • 3 cups chicken stock
  • 1 cup quick grits you can use regular grits but avoid instant.
  • 3 tablespoons butter
  • 1/2 cup heavy cream
  • 2 ounces cream cheese, softened
  • 3/4 cup sharp cheddar, shredded
  • 3/4 cup pepper jack or monterey jack, shredded
  • Cajun Seasoning:
  • 1 tablespoon paprika
  • 1.5 tsp salt
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 3/4 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp brown sugar
  • 1/2 tsp cayenne powder
  • 1/4 tsp freshly cracked pepper

  Instructions

  Cook Grits & Bacon

  • Prepare the grits by boiling chicken stock in a pot over medium-high, slowly add in the grits, whisking quickly as you go to avoid clumping. Reduce heat to medium-low and allow grits to cook until they are tender (about 5 minutes).In a large pan cook the diced bacon until crispy then set aside onto paper towels to absorb grease. Reserve half the bacon grease in a bowl and leave remaining drippings in the pan for shrimp.
  • Into the cooked grits add the heavy cream, cream cheese and butter. Then add the cheeses and stir until cheese has melted, season with seasoned salt and pepper as needed. To thin out the grits to your liking, add a splash more cream and/or stock. Cover and keep warm while preparing shrimp.

  Prepare Shrimp & Pan Sauce

  • Toss the shrimp in a few dashes of olive oil then seaon your shrimp liberally with cajun seasoning, coating well on all sides. Reserve 1/2 teaspoon of cajun seasoning to add into your pan sauce.
  • Cook the seasoned shrimp in the bacon fat (about 2 tablespoons) over medium high. Cook them on both sides, flipping only once, until they are no longer opaque, about 4 minutes total. Remove the shrimp and tent with foil. You may need to cook them in batches to avoid overcrowding the pan. If so, use the reserved bacon fat.
  • In the same pan, add butter, garlic, scallions and cook until butter melts and garlic is fragrant, about 2 minutes. Add 1/2 tsp cajun seasoning, red pepper flakes, and Calabrian peppers and their oil. Cook for another minute.
  • Add chicken stock and scrape up any brown bits from the pan. Add lemon, worcestershire and cream. Whisk until it comes together as a sauce. Taste and adjust with salt and pepper as needed.
  • Place the shrimp back into the pan, add the parsley then toss to coat and another dash of lemon juice over the shrimp. Serve this dish by spooning grits into each bowl then top with shrimp, spoon over the pan sauce, and finish off with crisp bacon.