Shrimp with Creamy Grits (Printable version)

Tender shrimp paired with creamy cheddar grits in a rich, savory sauce with bacon and spices.

# What You’ll Need:

→ Grits

01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Shrimp and Sauce

08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 2 tablespoons olive oil
11 - 4 slices bacon, chopped
12 - 1 small onion, finely diced
13 - 1 bell pepper (red or green), diced
14 - 2 cloves garlic, minced
15 - 1/2 cup chicken broth
16 - 2 tablespoons unsalted butter
17 - 2 tablespoons fresh parsley, chopped
18 - Juice of 1/2 lemon
19 - Salt and pepper, to taste

# Directions:

01 - Bring chicken broth and milk to a gentle simmer in a medium saucepan. Gradually whisk in grits, reduce heat to low, cover, and cook 20 to 25 minutes, stirring occasionally until thick and creamy. Stir in butter, cheddar, salt, and black pepper. Cover and keep warm.
02 - Toss shrimp with Cajun seasoning and let rest.
03 - In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon and reserve 1 tablespoon bacon fat in the skillet.
04 - Add onion and bell pepper to the skillet and cook 3 to 4 minutes until softened. Add garlic and cook an additional 1 minute.
05 - Push vegetables aside, add olive oil, and place shrimp in a single layer. Sauté 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
06 - Pour chicken broth into the skillet, scraping up browned bits. Simmer 2 to 3 minutes. Stir in butter and lemon juice.
07 - Return cooked bacon and shrimp to the skillet. Toss to coat with the sauce. Season with salt and pepper as needed.
08 - Spoon a generous portion of grits into each bowl. Top with shrimp, sauce, and vegetables. Garnish with chopped parsley.

# Expert Tips:

01 -
  • It feels fancy enough to impress guests but comes together faster than you'd think.
  • The balance of creamy grits, salty bacon, and bright lemon keeps you coming back for another spoonful.
  • It works for brunch, dinner, or whenever you want something that feels both comforting and special.
02 -
  • Shrimp cook in seconds—the moment they're pink is the moment to stop, or you'll end up with rubber instead of tender sweetness.
  • Those browned bits stuck to the bottom of your pan are pure flavor waiting to be incorporated, so always deglaze and don't let them burn away.
  • Stone-ground grits really do taste different from instant, and the time you spend stirring them pays off in every spoonful of creaminess.
03 -
  • Make the grits first and keep them warm—they reheat beautifully and actually improve if they sit for a few minutes while you work on the shrimp.
  • If your shrimp are small, cut the cooking time in half, and if they're jumbo, give them an extra minute but no more than that.
  • Taste the sauce before serving—this is when you have total control over whether it needs more salt, more lemon, or just a whisper more butter.
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