Shrimp and Grits

The steam rising from a bowl of creamy grits topped with plump shrimp still takes me back to a rainy Sunday morning in Charleston. I had ordered shrimp and grits at a tiny restaurant off the beaten path, and when that ceramic bowl hit the table, the smoky bacon scent wrapped around me like a warm blanket. The server watched my eyes widen and simply said, "Honey, you haven't lived until you've had this done right." She wasn't wrong—that single meal sparked a years-long obsession with getting the texture of the grits and the balance of the sauce just perfect in my own kitchen.

Last winter my neighbor Sarah knocked on my door holding a bag of fresh shrimp she'd picked up at the coast. We spent the afternoon huddled over my stove tweaking proportions and taste testing until we achieved what she now calls "Sunday comfort in a bowl." Her teenage son, who typically survives on pizza, asked for thirds and then requested the recipe for his college apartment. Now whenever shrimp go on sale, I get a text asking if I'm making that grit dish again.

Ingredients

• Stone ground grits: These coarse ground corn kernels absorb liquid beautifully and develop a creamy texture that instant versions can never achieve
• Low sodium chicken broth: Using broth instead of water adds depth while keeping control over salt levels
• Sharp cheddar cheese: The bold flavor cuts through the richness and adds that signature Southern tang
• Large shrimp: Bigger shrimp hold up better during cooking and create that restaurant style presentation
• Bacon: Provides the essential smoky foundation that makes this dish unforgettable

Instructions

Make the creamy grits:

Bring the chicken broth and milk to a gentle bubble in your saucepan then slowly whisk in the grits to prevent lumps from forming

Cook the grits low and slow:

Reduce heat to the lowest setting and let the grits simmer for 20 to 25 minutes while stirring occasionally to prevent sticking

Add the finishing touches:

Stir in butter cheddar salt and pepper until everything melts together then cover and keep warm

Season the shrimp:

Toss the peeled shrimp with Cajun seasoning and let them sit while you prepare the sauce components

Crisp the bacon:

Cook chopped bacon in a large skillet until crisp then remove but keep that precious tablespoon of rendered fat

Build the flavor base:

Sauté diced onion and bell pepper until soft then add garlic for just one minute to prevent bitterness

Sear the shrimp:

Push vegetables aside add olive oil and cook shrimp in a single layer until they turn pink and opaque

Create the sauce:

Pour in chicken broth and scrape up those browned bits from the bottom then simmer with butter and lemon juice

Bring it all together:

Return the bacon and shrimp to the skillet toss everything in sauce then spoon over bowls of cheesy grits with fresh parsley

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After dozens of attempts I finally accepted that my grits simply would not taste like my grandmother's without the bacon foundation. My aunt confessed that she always added an extra pat of butter right before serving because she believed food should feel like a hug. Those small indulgences transform a simple dinner into something people remember years later.

Perfecting Your Grits Technique

The secret to restaurant style grits is whisking constantly during the first few minutes to break up any clumps. I learned to lower the heat further than I think necessary and accept that good grits demand occasional attention. The final texture should be like thick porridge not polenta and they continue thickening as they stand.

Getting That Restaurant Sauce

The difference between home cooked and restaurant quality shrimp and grits often comes down to that glossy sauce. Letting the broth reduce with the browned bits creates depth that heavy cream can't replicate. A splash of lemon juice brightens all the rich flavors while the butter emulsifies everything together into something velvety.

Serving Suggestions

This dish works beautifully for brunch dinner or any meal in between because it straddles that perfect line between comfort and sophistication. I like to serve it in shallow bowls so everyone gets equal parts shrimp sauce and grits in every spoonful.

• Toast thick slices of crusty bread for soaking up extra sauce
• Offer hot sauce on the side for heat lovers
• Complement with a simple arugula salad dressed with vinaigrette

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Whether it's a lazy weekend brunch or a Tuesday night pick me up this recipe delivers comfort without compromise.

Recipe Questions & Answers

→ What type of grits work best?

Stone-ground grits provide the best texture and flavor, offering a creamy consistency with pleasant corn texture. Instant grits can work in a pinch but won't achieve the same rich mouthfeel.

→ Can I make this dish ahead?

The grits can be prepared up to 2 hours ahead and kept warm over low heat, stirring occasionally. For best results, cook the shrimp just before serving to maintain their tender texture.

→ How do I prevent grits from becoming lumpy?

Whisk grits gradually into simmering liquid while stirring continuously. Use a whisk rather than a spoon to break up any clumps, and maintain gentle heat throughout cooking.

→ What can I substitute for bacon?

Andouille sausage, pancetta, or smoked turkey work well as alternatives. For a lighter version, use olive oil and add smoked paprika to maintain the smoky depth.

→ How do I know when shrimp are properly cooked?

Shrimp turn from gray to pink and become opaque when done. They typically need just 1-2 minutes per side—overcooking makes them rubbery and tough.

→ Can I freeze leftovers?

Freezing isn't recommended as the texture of both grits and shrimp changes significantly. However, leftovers refrigerate well for 2-3 days and reheat gently with a splash of broth or milk.