Classic Southern Shrimp and Grits Recipe with Bacon & Cheese

Southern Shrimp and Grits arrives at the table like a warm invitation: the creamy, gently steaming grits form a pale, silky bed that catches the golden, glossy shrimp resting on top. Aromas rise—smoky bacon, buttered cornmeal, bright lemon and a kiss of paprika—inviting you to lean in. The first forkful offers a contrast of textures: the velvet of cheesy grits, the snappy bite of well-seasoned shrimp, and the small, crisp flecks of bacon and green onion. It is both comfort and celebration on a single plate, a dish that carries the slow, savory rhythms of the South and the immediate pleasure of simple, bold flavors.

Why You’ll Love This Southern Shrimp and Grits

This recipe is beloved because it balances richness and brightness with a depth of savory flavors. The grits are luxuriously creamy, their corn-forward sweetness rounded by butter and sharp cheese, while the shrimp bring a fragrant, peppery heat that cuts through the richness. Texturally, the dish is a study in contrasts—silky and smooth grits beside firm, succulent shrimp and crisp bacon. It is versatile: serve it for a relaxed weekend brunch, a cozy dinner, or a centerpiece at a small dinner party.

Visually, it is appealing: the pale grits make a perfect canvas for the coral shrimp and emerald scallions, with lemon wedges adding a bright punctuation. The aroma is an alluring mix of smokiness, garlic, and butter, promising comfort and satisfaction. Best of all, this recipe is approachable for home cooks: the techniques are straightforward, and a few thoughtful touches—like finishing the grits with cream and stiring the shrimp in a hot pan—make a striking difference.

Ingredients for This Southern Shrimp and Grits

Step-by-Step Instructions for Southern Shrimp and Grits

1. Prepare the grits: bring 4 cups of water and a pinch of salt to a gentle boil in a medium saucepan. Slowly whisk in 1 cup of grits to prevent lumps, then reduce heat to low and simmer, stirring occasionally until thick and tender (see timing notes below). The aroma should be warm and corn-sweet, and the texture should become creamy rather than grainy.
2. Finish the grits: once tender, stir in 1 cup of whole milk or half-and-half, 2 tablespoons of butter, and 1/2 cup grated cheddar or Parmesan. Adjust salt and pepper. The grits should glide off a spoon in a thick, velvety ribbon. Keep covered and warm while you prepare the shrimp.
3. Prepare the shrimp: pat the shrimp dry and toss them with 2 tablespoons of flour or cornmeal, 1 teaspoon smoked paprika, salt and black pepper. This light coating will help the shrimp develop a golden crust and slightly thicken the pan sauce.
4. Cook the bacon or sausage: in a large skillet over medium heat, cook the diced bacon or andouille until crisp and fragrant, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving the flavorful fat in the pan.
5. Sear the shrimp: add 1 tablespoon of olive oil to the hot skillet with the bacon fat. Arrange the shrimp in a single layer and cook undisturbed until the edges turn opaque and the undersides are golden, about 1–2 minutes per side depending on size. The shrimp should feel firm and springy to the touch. Transfer to a plate and reserve.
6. Build the sauce: reduce heat to medium-low and add the chopped shallot to the skillet. Sauté briefly until translucent, about 1–2 minutes, then add the minced garlic and cook until aromatic but not brown—about 30 seconds. The pan will be filled with a toasty, savory scent.
7. Deglaze the pan: pour in 1/4 cup white wine (if using) and 1/2 cup chicken broth, scraping up browned bits from the bottom. Let the liquid reduce slightly, concentrating the flavors into a glossy, savory base for the shrimp.
8. Finish the sauce and reintroduce the shrimp: stir in the reserved bacon, remaining 1 tablespoon butter, and 1/4 teaspoon cayenne (or hot sauce). Return the shrimp to the pan to warm through, spooning the sauce over them. The sauce should cling lightly to the shrimp, carrying flecks of garlic and paprika.
9. Plate with care: spoon a generous portion of warm grits into shallow bowls. Nestle the shrimp and sauce atop the grits, scatter with chopped parsley or sliced scallions, and squeeze a lemon wedge over each serving. Serve immediately while steam still rises and aromas are strongest.

How Long to Cook

Grits cooking time varies by type: stone-ground grits need 30–45 minutes of simmering for the best, creamy texture; they require occasional stirring and a gentle simmer. Quick grits typically finish in 5–10 minutes. If using instant grits, follow package directions but consider finishing with butter and cheese for depth.

Shrimp cook very quickly; plan on 2–4 minutes total depending on size (large shrimp will be on the longer side). Cook until the shrimp are opaque throughout and the flesh is firm but not rubbery. If you use a thermometer, the internal temperature should be around 120–140°F (49–60°C)—many chefs look for the visual cue of opaque flesh and a loose C-shape rather than a tight curl.

Pan sauce reduction should take 3–5 minutes once you deglaze with broth and wine. The key is to achieve a glossy, slightly thickened consistency that will coat the back of a spoon.

Tips for Perfect Results

• Use stone-ground grits if you have time: they develop the most complex flavor and a truly luscious texture.
• Keep the grits warm and gently stirred: this prevents a film from forming and keeps the texture silky.
• Pat shrimp dry before seasoning: moisture prevents browning; a dry surface gives the best sear.
• Do not overcrowd the pan when searing shrimp: leave space so they brown rather than steam.
• Taste as you go: grits can need more salt than you expect; adjust seasoning after adding dairy and cheese.
• Finish with acid: a quick squeeze of lemon brightens the whole dish and balances richness.
• Make sauce in the same pan: using the browned bits from the shrimp and bacon adds depth and cohesion to the flavors.

Options for Substitutions

• Grits: If you cannot find stone-ground grits, use quick grits or polenta—polenta cooks similarly and has a slightly different texture but works well.
• Dairy: for a lighter dish use low-fat milk, or for extra richness substitute half-and-half or heavy cream. For a tangy twist, try stirring in a spoonful of mascarpone or cream cheese.
• Cheese: sharp cheddar is classic, but Parmesan or a smoked Gouda can add an alternative savory note.
• Protein: swap shrimp for scallops or chunks of firm fish, adjusting cooking time accordingly. For a vegetarian version, skip the seafood and serve roasted mushrooms with smoked paprika and lemon.
• Flour coating: use cornmeal instead of flour for a coarser crust and more corn flavor; for gluten-free use rice flour or a gluten-free all-purpose blend.
• Spice: if you prefer less heat, omit cayenne and add more smoked paprika; for more heat, add crushed red pepper flakes or a splash of your favorite hot sauce.

Watch Out for These Mistakes

• Overcooking the shrimp: shrimp become tough and rubbery when cooked too long. Remove them from heat as soon as they are opaque and firm.
• Under-seasoning the grits: because grits are a neutral canvas, they demand generous seasoning. Taste and adjust salt and pepper after finishing with dairy.
• Neglecting the pan fond: scraping up browned bits when you deglaze is essential for a flavorful sauce—don’t pour in liquid without stirring to lift those bits.
• Lumpy grits: add grits slowly to boiling water while whisking, and stir often during cooking to prevent clumps.
• Burning the garlic: garlic cooks faster than shallot; add it after shallot softens to avoid bitterness from burnt garlic.

Estimated Nutrition (per serving)

Estimated values for one serving (recipe yields 4 servings):

• Calories: ~720 kcal
• Protein: ~36 g
• Carbohydrates: ~58 g
• Fat: ~36 g
• Saturated Fat: ~14 g
• Fiber: ~2 g
• Sodium: ~1,100 mg

These figures are approximate and will vary with specific ingredient choices (type of cheese, amount of bacon, use of full-fat dairy, etc.).

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes. Thaw frozen shrimp completely in the refrigerator overnight or under cold running water for faster thawing. Pat them very dry before seasoning and cooking to ensure proper browning and avoid excess moisture in the pan.

Can I make the grits or sauce ahead of time?

You can prepare the grits up to a day in advance and reheat gently with a splash of milk or water, stirring to restore creaminess. The shrimp and pan sauce are best cooked just before serving to preserve texture and freshness.

How can I make this dish spicier or milder?

To increase heat, add cayenne, crushed red pepper flakes, or a few dashes of hot sauce to the pan sauce. To mellow it, reduce or omit cayenne and rely on smoked paprika and black pepper for warmth without intense heat.

Is there a vegetarian or vegan version of shrimp and grits?

Yes. Replace shrimp with roasted or sautéed mushrooms (shiitake or oyster work well) or smoky tempeh; use vegetable broth and vegan butter or a neutral oil for the grits, and choose a plant-based milk and dairy-free cheese to finish.

Conclusion

Southern Shrimp and Grits is more than a dish; it is a small ritual of comfort and conviviality. Each spoonful offers a comforting warmth, a harmony of textures, and a memory-making aroma that invites conversation and slow enjoyment. With a few thoughtful techniques—dry shrimp for better searing, careful seasoning of grits, and a bright finish of lemon—you can bring the soulful flavors of the South into your home kitchen. Share it with friends, savor it on a quiet evening, and remember that the simplest ingredients, treated with care, make the most memorable meals.