True Southern Shrimp Grits (Printer-Friendly Version)
Cajun shrimp and creamy cheddar grits meet crisp bacon and savory sauce in this true Southern comfort classic.
# Ingredients Needed:
→ Grits Base
01 -
2 cups low sodium chicken stock
02 -
1 cup quick grits (not instant)
03 -
1/2 cup heavy cream
04 -
3 tablespoons unsalted butter
05 -
4 ounces cream cheese, softened and cut into cubes
06 -
1 cup sharp cheddar cheese, freshly shredded
07 -
1/2 cup Monterey Jack or pepper jack cheese, freshly shredded
08 -
1/2 teaspoon seasoned salt
09 -
1/4 teaspoon ground black pepper
→ Shrimp and Garnishes
10 -
6 slices thick-cut bacon, diced
11 -
1 1/2 pounds large shrimp, peeled and deveined
12 -
1 tablespoon olive oil
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1 1/2 tablespoons Cajun seasoning, divided
14 -
3 tablespoons unsalted butter
15 -
3 garlic cloves, finely minced
16 -
1/3 cup scallions, white and green parts thinly sliced
17 -
1 tablespoon Calabrian peppers, crushed (or chili paste)
18 -
1/2 teaspoon red pepper flakes
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1/4 cup low sodium chicken stock
20 -
2 teaspoons Worcestershire sauce
21 -
2 tablespoons heavy cream
22 -
2 tablespoons fresh lemon juice
23 -
1/4 cup fresh flat-leaf parsley, chopped
# Step-by-Step Directions:
01 -
In a large saucepan, bring chicken stock to a boil over medium-high heat. Gradually whisk in grits, stirring constantly to prevent lumps. Lower heat to medium-low and cook, stirring occasionally, until grits are soft, about 5 minutes. Meanwhile, in a large skillet, cook diced bacon on medium heat until crisp and golden. Transfer bacon to a paper towel-lined plate, reserving half the rendered bacon fat in a small bowl. Leave remaining bacon drippings in the skillet for shrimp.
02 -
Stir heavy cream, cream cheese, and butter into the hot grits until melted. Add both cheeses and mix until smooth and creamy. Season the grits with seasoned salt and black pepper. Adjust consistency with additional cream or chicken stock if needed. Cover and keep warm.
03 -
Pat shrimp dry with paper towels. Toss with olive oil and 1 tablespoon Cajun seasoning, ensuring each piece is well coated. Reserve 1/2 teaspoon Cajun seasoning for pan sauce.
04 -
Heat reserved bacon fat in the skillet over medium-high heat. Arrange shrimp in a single layer and sear until just opaque and pink, about 2 minutes per side. Remove shrimp to a plate and cover lightly with foil to keep warm.
05 -
Lower heat to medium. Melt butter in the same skillet, then add minced garlic and sliced scallions. Sauté until fragrant, about 2 minutes. Stir in reserved Cajun seasoning, red pepper flakes, and Calabrian peppers with a bit of their oil. Cook for 1 minute more.
06 -
Pour in chicken stock, scraping up browned bits from the pan. Stir in lemon juice, Worcestershire sauce, and heavy cream. Simmer, whisking, until slightly thickened and smooth. Taste and balance seasoning, adding salt or lemon juice as needed.
07 -
Return shrimp to skillet, add chopped parsley, and toss in pan sauce until evenly coated. Drizzle with more lemon juice for brightness.
08 -
Spoon creamy grits into shallow bowls, top with saucy shrimp, extra pan sauce, and sprinkle with crispy bacon. Serve immediately while hot.
# Helpful Hints:
01 -
For the best texture, use freshly shredded block cheeses and avoid instant grits. Reserve bacon fat to infuse the shrimp and sauce with deep smoky flavor. The dish can be made ahead; store grits and shrimp separately and add a splash of stock when reheating.