How to Make The Ultimate Southern Shrimp and Grits
This recipe comes together in a few easy steps. By cooking the grits to creamy perfection and preparing the shrimp in a rich, smoky sauce, you’ll have a comforting dish that’s packed with Southern flavors.
Step 1: Cook the Grits
In a medium saucepan, bring the water (or chicken broth) to a boil. Slowly whisk in the grits, reduce the heat to low, and let them cook for about 20-25 minutes, stirring occasionally. Add the milk (if using) for extra creaminess. Stir in butter, cheese, salt, and black pepper. Keep warm.
Step 2: Cook the Bacon
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave the bacon grease in the skillet for added flavor.
Step 3: Sauté the Aromatics
In the same skillet with the bacon grease, add the chopped onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 4: Cook the Shrimp
Season the shrimp with smoked paprika, cayenne pepper, and Old Bay seasoning. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
Step 5: Create the Sauce
Pour in the Worcestershire sauce and chicken broth, then stir in the diced tomatoes (if using). Let the sauce simmer for 3-4 minutes until slightly thickened. Squeeze in the fresh lemon juice and stir in the cooked bacon.
Step 6: Assemble and Serve
Spoon the creamy grits into bowls, then top with the shrimp and sauce. Garnish with sliced green onions and fresh parsley. Serve immediately and enjoy!
How Long to Cook Grits and Shrimp
The key to a perfect Shrimp and Grits dish is achieving the right texture for both components. Cooking times may vary depending on the type of grits and shrimp you use.
Cooking Time for Grits
- Stone-Ground Grits – 20 to 25 minutes on low heat, stirring occasionally.
- Quick Grits – 5 to 10 minutes, but they may lack the deep flavor of stone-ground grits.
- Instant Grits – 1 to 2 minutes, though not recommended for this recipe due to their softer texture.
Cooking Time for Shrimp
- Medium to Large Shrimp – 2 to 3 minutes per side over medium heat until they turn pink and opaque.
- Extra Large or Jumbo Shrimp – 3 to 4 minutes per side, depending on size.
Keep an eye on the shrimp while cooking, as overcooked shrimp can become tough and rubbery.
How to Store Leftovers
If you have leftover Shrimp and Grits, follow these storage tips to keep the dish fresh and delicious.
Refrigerator Storage
- Grits – Store in an airtight container for up to 3 days. Reheat with a splash of milk or broth to restore creaminess.
- Shrimp – Store separately in an airtight container for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking.
Freezing Tips
- Grits can be frozen in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat with added liquid.
- Shrimp is best eaten fresh and is not recommended for freezing, as the texture may become rubbery upon thawing.
Tips for the Best Southern Shrimp and Grits
To ensure the best flavor and texture, follow these expert tips:
- Use Stone-Ground Grits – They take longer to cook but offer the best creamy texture and rich corn flavor.
- Season the Shrimp Well – Shrimp absorb seasoning quickly, so coat them evenly with spices before cooking.
- Don’t Overcook the Shrimp – Cook just until they turn pink and opaque, then remove from heat immediately.
- Add Creaminess to the Grits – Stir in butter, cheese, or even a splash of cream for extra richness.
- Enhance the Sauce – A splash of hot sauce or a touch of heavy cream can elevate the shrimp sauce for more depth of flavor.
Enjoy this Southern classic as a hearty breakfast, a satisfying brunch, or a comforting dinner. Serve it with a side of cornbread or a fresh green salad for the ultimate meal!
