Shrimp and creamy grits (Printable)

Stone-ground grits combined with Cajun-spiced shrimp and savory sauce for a hearty Southern main dish.

# Required Ingredients:

→ Grits

01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth (or water for vegetarian option)
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 - In a medium saucepan, combine chicken broth and milk and bring to a gentle simmer. Gradually whisk in the grits, reduce heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally until thick and creamy. Stir in butter, cheddar, salt, and black pepper. Cover and keep warm.
02 - Toss the shrimp with Cajun seasoning and set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon, reserving about 1 tablespoon of bacon fat in the pan.
04 - Add diced onion and bell pepper to the skillet and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for one minute more.
05 - Push vegetables to the side, add olive oil, and add shrimp in a single layer. Sauté shrimp for 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 for 2 to 3 minutes, then stir in butter and lemon juice.
07 - Return bacon and shrimp to the skillet and toss to coat with sauce. Adjust seasoning with salt and pepper as needed.
08 - Ladle a generous portion of grits into each bowl. Top with shrimp, vegetables, and sauce. Garnish with chopped parsley.

# Expert Suggestions:

01 -
  • Those creamy grits taste like comfort, but they come together faster than you'd think.
  • The shrimp cooks in minutes, making this feel elegant without demanding hours in the kitchen.
  • One skillet, one pot, and you've got a meal that tastes like you spent all morning on it.
02 -
  • Shrimp cooks incredibly fast, so watch it closely—overcooked shrimp becomes rubbery and bouncy, which is the opposite of what you want.
  • Pat your shrimp dry before cooking; any excess moisture will steam them instead of searing them into tenderness.
  • Stone-ground grits need constant attention and frequent stirring or they'll stick to the bottom and burn—low heat and patience are your friends here.
03 -
  • If your grits seize up and become stiff, whisk in a splash of warm broth until they loosen—they should move like a slow river, not a brick.
  • Toast your grits in a dry pan for 2 minutes before adding liquid if you want nuttier, deeper corn flavor.
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