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Top-down view of Southern Shrimp and Grits in a white ceramic bowl, showcasing plump, charred shrimp pooling in a rich savory sauce over a thick yellow grits base. (Southern Shrimp and Grits)

Authentic Southern Shrimp and Grits Recipe

This Southern Shrimp and Grits features plump, perfectly seared pink shrimp with a glossy reddish-brown pan sauce over thick, creamy pale yellow stone-ground grits.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Southern Shrimp and Grits
  • 1 cup stone-ground yellow grits 160g
  • 3 cups chicken broth 710ml, divided
  • 1 cup heavy cream 240ml
  • 4 tbsp unsalted butter 56g, divided
  • 4 slices thick-cut bacon 115g, chopped
  • 1 lb jumbo shrimp 450g, peeled and deveined
  • 1 tbsp Cajun seasoning 7g
  • 2 cloves garlic minced finely
  • 1 tbsp lemon juice 15ml, freshly squeezed
  • 2 stalks scallions thinly sliced
  • 0.5 tsp red pepper flakes 1g

Equipment

  • 1 Large Cast-Iron Skillet Crucial for searing the shrimp and making the pan sauce
  • 1 Medium heavy-bottomed saucepan For simmering the grits

Method
 

Making the Grits and Shrimp
  1. In a medium heavy-bottomed saucepan, bring 2.5 cups (590ml) of chicken broth and 1 cup (240ml) of heavy cream to a gentle rolling boil. Slowly whisk in 1 cup (160g) of stone-ground yellow grits. Reduce the heat to low, cover, and simmer gently for 20-25 minutes, whisking every 5 minutes. Stir in 2 tbsp (28g) of butter, season with salt and pepper, cover, and keep warm.
  2. Place a large cast-iron skillet over medium heat and add the chopped pieces of thick-cut bacon. Cook slowly for 7-9 minutes until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the bacon grease in the skillet.
  3. Toss the shrimp with 1 tbsp (7g) of Cajun seasoning. Increase skillet heat to medium-high. Place the plump shrimp into the hot skillet in a single layer. Sear for exactly 1-2 minutes per side until they turn bright pink with slight char marks. Remove and set aside.
  4. Lower heat to medium, add minced garlic to the bacon fat and stir for 30 seconds. Pour in the remaining 1/2 cup (120ml) of chicken broth to deglaze the pan. Whisk in 1 tbsp (15ml) of lemon juice and let reduce for 2 minutes. Turn off heat and swirl in the remaining 2 tbsp (28g) of cold butter until emulsified.
  5. Ladle the thick, creamy pale yellow grits into a bowl. Arrange the plump, seared shrimp on top. Spoon the glossy reddish-brown pan sauce over the shrimp. Garnish with the crispy bacon bits, sliced bright green scallions, and red pepper flakes.

Notes

Never Rush Grits: Whisking frequently is the scientific secret to releasing starches for a velvety texture.
Dry the Shrimp: Pat your shrimp completely dry with a paper towel before tossing in Cajun seasoning to achieve perfect char marks.
Cold Butter is Key: Swirling in cold butter off the heat prevents the pan sauce from breaking.