Southern Shrimp Cheesy Grits

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Creamy, cheesy Southern shrimp and grits combine succulent seafood with rich, buttery cornmeal for pure comfort food bliss.

Quick Answer: Southern shrimp and cheesy grits combines stone-ground grits cooked with butter and cheese until creamy (20-25 minutes), topped with seasoned shrimp sautéed in garlic butter (3-4 minutes per side). Serve immediately while hot and creamy.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Main Dish

Difficulty: Intermediate

Cuisine: Southern American

Yield: 4 servings

Dietary: Gluten-free

Why You’ll Love This Recipe

Perfectly creamy, cheesy grits with tender, garlicky shrimp
Ready in under an hour with minimal cleanup
Can be customized with different cheeses and seasonings
Budget-friendly yet impressive enough for company
Classic comfort food that’s always a crowd-pleaser

Quick Benefits

Southern shrimp and cheesy grits delivers restaurant-quality results at home. The combination of stone-ground grits and fresh shrimp creates a satisfying meal that’s both comforting and elegant. Perfect for special occasions or elevated weeknight dining.

Ingredients

5 strips bacon, diced
3 tablespoons cajun seasoning, divided
olive oil
salt, seasoning salt, and pepper
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 Calabrian peppers crushed/paste + a spoonful of its oil
1/2 teaspoon red pepper flakes
1/3 cup chicken stock
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons heavy cream
2 tablespoons freshly chopped parsley
3 cups chicken stock
1 cup quick grits
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
1 tablespoon paprika
1.5 teaspoons salt
1.5 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon brown sugar
1/2 teaspoon cayenne powder
1/4 teaspoon freshly cracked pepper

Instructions

Boil chicken stock in a pot over medium-high heat. Gradually whisk in grits to avoid clumping. Reduce heat to medium-low and cook until tender, about 5 minutes. Cook diced bacon in a pan until crispy and set aside on paper towels. Reserve half the bacon grease in a bowl and leave remaining drippings for shrimp. Mix cooked grits with heavy cream, cream cheese, butter, cheddar, and pepper jack until fully incorporated. Season with seasoned salt and pepper. Adjust consistency by adding more cream or stock. Cover and keep warm.
Toss shrimp with olive oil and coat liberally in Cajun seasoning. Reserve 1/2 teaspoon Cajun seasoning for the sauce. Cook shrimp in 2 tablespoons of reserved bacon fat over medium-high heat for 4 minutes, flipping once. Remove and tent with foil. Cook in batches if necessary, using additional reserved bacon fat.
In the same pan, melt butter and sauté garlic and scallions until garlic is fragrant, about 2 minutes. Add reserved Cajun seasoning, red pepper flakes, Calabrian peppers, and their oil. Sauté for 1 minute. Add chicken stock and deglaze pan by scraping browned bits. Stir in lemon juice, Worcestershire sauce, and heavy cream until combined. Season to taste with salt and pepper.
Return shrimp to the pan and toss to coat in the sauce. Add parsley and an extra dash of lemon juice. To serve, spoon grits into bowls, top with shrimp, pour sauce over, and garnish with crispy bacon.

You Must Know

Stir grits frequently to prevent lumps and sticking
Don’t overcook the shrimp – they should be just pink and opaque
Season grits well – they need more salt than you might think
Use stone-ground grits for best texture and flavor
Check shrimp for any remaining shells or veins
If grits become too thick, thin with warm milk or cream

Serving Suggestions

Sautéed greens like collards or spinach
Crusty bread for soaking up the sauce
Simple green salad with vinaigrette
Roasted tomatoes
Sweet tea or crisp white wine

Creative Variations

Add crispy bacon bits and use the rendered fat to cook shrimp
Substitute smoked gouda for cheddar in grits
Add mushrooms to the shrimp for extra umami
Spice it up with extra Cajun seasoning or hot sauce

Cultural Notes

Shrimp and grits originated in the Lowcountry of South Carolina as a simple fisherman’s breakfast. The dish gained widespread popularity after being featured in high-end Charleston restaurants in the 1980s. Today, it’s considered an iconic Southern comfort food that showcases the region’s coastal bounty.

Pro Tips

Use fresh, never frozen shrimp when possible
Reserve some pasta water to adjust grits consistency
Let cheese come to room temperature before adding to grits
Don’t skip drying the shrimp – it ensures better browning
Use block cheese and grate it yourself for better melting

Frequently Asked Questions

Q: Can I make Southern shrimp and cheesy grits ahead of time?
A: While best served fresh, the grits can be made ahead and reheated with extra liquid. Cook shrimp just before serving.

Q: What’s the best type of grits to use?
A: Stone-ground grits provide the best texture and flavor. Avoid instant grits.

Q: Can I use frozen shrimp?
A: Yes, but thaw completely and pat very dry before cooking.

Q: How do I prevent lumpy grits?
A: Whisk constantly while adding grits to boiling water and stir frequently while cooking.

Q: Can I make this dish lighter?
A: Use milk instead of cream and reduce cheese amount, but texture will be less creamy.

Health Benefits

Shrimp provides lean protein and beneficial omega-3 fatty acids. Stone-ground grits offer more nutrients than instant varieties, including fiber and B vitamins. Using fresh ingredients and controlling portions makes this comfort food more nutritious while maintaining its satisfying nature.

Nutrition

(Per serving, estimate) Calories: 550 • Carbs: 35g • Protein: 28g • Fat: 32g • Sodium: 890mg

Notes

Quality ingredients make all the difference in this classic Southern dish. Take your time with the grits and don’t rush the process.