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Shrimp and Grits
4.9 from 94 votes

Shrimp and Grits

Shrimp and Grits combines creamy, tender stone-ground grits cooked in chicken broth with buttery sharp cheddar or cream and a spicy shrimp topping cooked with bacon, bell pepper, and a flavorful blend of Old Bay, Cajun, and cayenne seasonings. The dish balances rich, smoky, and slightly spicy flavors with a smooth base, making it a satisfying meal showcasing southern-inspired ingredients.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 5
Calories: 566 kcal
Course: Main Course, Breakfast, Lunch, Brunch
Cuisine: American

Ingredients

Grits:
  • 4 cups chicken broth low-sodium
  • 1 cup grits stone ground
  • 3 tablespoons butter , room temperature
  • 1 cup cheddar cheese optional, or 2 tablespoons heavy cream, freshly shredded
  • kosher salt , to taste
Shrimp:
  • 9 lices Bacon , chopped
  • 1 1/5 lb Shrimp peeled and deveined, large
  • 3 Tablespoons butter
  • 1/4 cup onion chopped
  • ½ green bell pepper , chopped
  • 3 cloves garlic
  • 3 Tablespoons all-purpose flour
  • 1 1/2 cups chicken broth or shrimp broth, low-sodium
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Cajun seasoning
  • ¼ teaspoon cayenne pepper , or more, to taste
  • kosher salt , to taste
Garnish:
  • 3 green onions , chopped
  • 1/3 cup parsley fresh chopped
  • lemon from half a lemon, fresh-squeezed juice

Instructions

    Cup of Yum
  1. Cook Grits: Bring broth to a boil. Once boiling, whisk the broth as you slowly pour the grits in, to prevent clumping. Return to a boil, then stir, reduce heat to low, cover with a lid and cook for 20-30 minutes, stirring every few minutes to make sure they’re not sticking to the bottom of the pot, until water is absorbed. They will be thickened, soft, smooth, and tender (you don’t want them overly thick/pasty).
  2. Season Grits: Stir in butter until melted. Stir in cheese, or heavy cream. Taste and season with salt, if needed.
  3. Cook Bacon: While grits are cooking, add bacon slices to a skillet. Turn heat to medium and cook for several minutes, stirring often, until fat is rendered and bacon is crispy. Remove bacon to a plate.
  4. Cook Shrimp: Turn heat to medium high and add shrimp to the pan with bacon grease. Cook for 1-2 minutes, just until the bottoms start to turn pink, then flip to the other side and cook an additional 1-2 minutes (don’t overcook the shrimp). Remove shrimp to a plate and cover to keep warm.
  5. Cook Gravy sauce: Reduce heat to medium. Add 1 tablespoon butter to the pan. Once butter is melted, add chopped onion, bell pepper and garlic to the pan and sauté for 2 minutes, until tender. Whisk in flour and cook, stirring for 1 minute. Slowly stir in 1 1/2 cups chicken broth. Add Cajun seasoning, old bay seasoning, and cayenne pepper. Cook until sauce is thickened to gravy consistency. Taste and add salt or other seasonings if needed, to taste.
  6. Remove from heat and add shrimp and bacon back to the pan.
  7. Serve: Place a large spoonful of grits (about ¾ cup) onto a plate, smoothing into an even layer. Add a spoonful of shrimp and gravy on top. Garnish with green onions, fresh parsley, and squeeze a little lemon juice on top.

Notes

  • Use freshly shredded cheddar cheese to melt smoothly into the grits; avoid pre-shredded cheese which can affect texture.
  • Stone-ground grits require slow cooking with frequent stirring; instant grits can be cooked according to package directions as a shortcut.
  • For slow cooker preparation, spray the slow cooker, add broth and grits, and cook on low for 6-7 hours before stirring in butter and cheese or cream.
  • Store leftover grits refrigerated up to 5 days, and shrimp should be eaten within 2 days for best quality.

Nutrition Information

Calories 566kcal (28%) Carbohydrates 36g (12%) Protein 19g (38%) Fat 39g (60%) Saturated Fat 19g (95%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 13g (65%) Trans Fat 1g (50%) Cholesterol 85mg (28%) Sodium 601mg (25%) Potassium 466mg (10%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1430IU (29%) Vitamin C 18mg (20%) Calcium 200mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 566

% Daily Value*

Calories 566kcal 28%
Carbohydrates 36g 12%
Protein 19g 38%
Fat 39g 60%
Saturated Fat 19g 95%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 85mg 28%
Sodium 601mg 25%
Potassium 466mg 10%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 1430IU 29%
Vitamin C 18mg 20%
Calcium 200mg 20%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.