Shrimp and Grits

This classic Southern-flavored Shrimp and Grits recipe features creamy, cheesy grits topped with Cajun-seasoned shrimp and gravy.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: cajun shrimp and grits, shrimp and grits, shrimp and grits recipe

Servings: servings

Ingredients

FOR THE GRITS

2 cups chicken broth
2 cups whole milk
5 tablespoons butter , cubed
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup old fashioned grits*
1 cup shredded white cheddar cheese

FOR THE SHRIMP

3 strips bacon
1 pound raw shrimp** , peel and deveined, thawed if frozen and patted dry
1 teaspoon Cajun seasoning
1 cup chicken broth
1 & 1/2 tablespoons cornstarch
1 lemon , juiced
2 tablespoons fresh parsley , chopped
1/2 teaspoon hot sauce
3 scallions , diced

Instructions

Make the grits: Add your chicken broth, milk, butter, salt, and pepper to a large saucepan over high heat. Bring the mixture up to a boil and slowly whisk in the grits. Reduce the heat to low and occasionally stir until the liquid is absorbed, about 15 to 20 minutes. Stir in the cheese until melted and remove from the heat.
Add your bacon to a large nonstick skillet and cook over medium heat until the bacon is crispy. Remove the bacon from the skillet and crumble it into bite-size pieces. Save about 1 tablespoon of the bacon fat in the skillet.
Season your shrimp with the Cajun seasoning.
Add the shrimp to the skillet in a single layer, cooking in batches if necessary, and cook until they have turned pink, about 2-3 minutes. Transfer the shrimp to a plate.
Deglaze the skillet with half of the chicken broth.
Whisk the remaining chicken broth and cornstarch in a small bowl, then add the mixture along with the lemon juice, parsley, and hot sauce to the skillet and cook until the sauce has started to thicken.
Don't overcook the sauce. You want the sauce to be thick enough that it's almost gravy consistency, but be careful that it doesn't cook too much or once you reheat the shrimp, the sauce will be like gelatin instead of gravy.
Add the cooked shrimp and bacon back into the skillet and cook until the shrimp are just heated through, about 1 to 2 minutes.
Serve your grits with the shrimp and a sprinkle of scallions.

Video

Notes

*You can use quick-cooking grits, but you must reduce your cooking time according to the packaging. Do not use instant grits. It will not come out the same.

**Use fresh or frozen (thawed) shrimp. Avoid precooked shrimp because they will turn out too tough. I like to leave the shrimp tails on while cooking because they add to the flavor and look of the dish. But you can take them off before cooking.

Nutrition