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A delectable plate of Southern shrimp and grits, featuring plump shrimp and creamy grits.

How to grow: Shrimp and Grits (Southern) (3 ways)

This classic Southern dish combines succulent shrimp with creamy, cheesy grits for a comforting and flavorful meal. Learn three delicious variations to suit any preference.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Grits
  • 1 cup Stone-ground grits
  • 4 cups Chicken or vegetable broth
  • 1 cup Cheddar cheese, shredded
  • 2 tbsp Butter
  • Salt and black pepper to taste
  • 1/4 tsp Cayenne pepper for Spicy Cajun variation
Shrimp and Additions
  • 1.5 lbs Large shrimp, peeled and deveined
  • 4 strips Bacon, diced
  • 3 cloves Garlic, minced
  • 1 tbsp Lemon juice
  • 2 tbsp Fresh parsley, chopped for garnish
  • 1 tbsp Cajun seasoning for Spicy Cajun variation
  • 1 Bell pepper, diced any color, for Spicy Cajun variation
  • 1/2 medium Onion, diced for Spicy Cajun variation
  • Hot sauce to taste, for Spicy Cajun variation
  • 1 can (14.5 oz) Diced tomatoes for Creamy Tomato variation
  • 1/2 cup Heavy cream for Creamy Tomato variation
  • 2 tbsp Fresh basil, chopped for Creamy Tomato variation

Equipment

  • Large Pot
  • Skillet
  • Whisk

Method
 

Preparation
  1. Prepare creamy grits according to package directions, incorporating cheese and butter at the end.
Variations
  1. For Classic Southern, cook shrimp with garlic in bacon drippings after crisping bacon; serve over grits with bacon and parsley.
  2. For Spicy Cajun, season shrimp with Cajun spice and cook with bell peppers and onions; serve over grits with a hint of cayenne.
  3. For Creamy Tomato, sauté shrimp, then simmer in a sauce of diced tomatoes, cream, and basil; combine with shrimp and serve over grits.

Notes

For best results, use good quality stone-ground grits. Adjust spice levels to your preference.