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Classic Southern Shrimp and Grits with Creamy Cheddar Grits

A close-up of creamy shrimp and grits topped with seasoned shrimp, crispy bacon bits, and fresh parsley.
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This recipe delivers authentic Southern comfort food, combining succulent, Cajun-seasoned shrimp with rich, creamy cheddar grits. It is a flavorful dish perfect for a weeknight dinner or impressing guests.

Ingredients

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  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 4 tablespoons unsalted butter, divided
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound bacon or Andouille sausage, diced
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Cajun seasoning (or more to taste)
  • 1/2 teaspoon smoked paprika
  • 1/4 cup dry white wine or chicken broth (for sauce)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the Grits: Bring the water or broth and salt to a boil in a medium saucepan. Slowly whisk in the grits to prevent lumps. Reduce heat to low, cover, and simmer according to package directions, stirring frequently, until thick and creamy (usually 25-35 minutes for stone-ground).
  2. Finish the Grits: Once cooked, stir in the heavy cream, shredded cheddar cheese, and 2 tablespoons of butter until smooth and melted. Keep warm over very low heat.
  3. Cook Bacon/Sausage: In a large skillet over medium heat, cook the diced bacon or sausage until crisp. Remove the meat with a slotted spoon and set aside, leaving about 2 tablespoons of rendered fat in the skillet.
  4. Sauté Aromatics: Add the chopped onion to the skillet and cook in the bacon fat until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  5. Season and Cook Shrimp: Add the shrimp to the skillet. Sprinkle with Cajun seasoning and smoked paprika. Cook for 2-3 minutes per side until pink and opaque.
  6. Make the Sauce: Pour the white wine or broth into the skillet, scraping up any browned bits from the bottom. Let the liquid reduce slightly, about 1 minute. Stir in the remaining 2 tablespoons of butter until the sauce thickens slightly.
  7. Assemble: Spoon a generous portion of the creamy cheddar grits into bowls. Top with the seasoned shrimp and sauce. Sprinkle with the reserved crispy bacon/sausage and fresh parsley. Serve immediately.

Notes

  • For extra richness, substitute half the water in the grits with milk.
  • If you prefer a spicier dish, increase the amount of Cajun seasoning or add a dash of hot sauce to the shrimp sauce.
  • Stone-ground grits provide the best texture, but quick-cooking grits can be used if you reduce the cooking time as directed on the package.

Nutrition

Find it online: https://www.purecookingjoy.com/shrimp-and-grits-classic-southern-recipe/

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