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Southern Shrimp and Grits
I've made shrimp and grits so many times I can do the whole thing on one burner without looking at my phone. The trick that changed everything for me was cooking the grits in chicken stock instead of water — suddenly every bite had depth, no extra seasoning needed.
Ingredients
Method
- Place the grits in a medium-heavy saucepan with chicken stock. Bring to a boil over medium-high heat, stirring occasionally so they don't stick to the bottom. Once boiling, reduce heat to low and cook for 25-30 minutes, stirring every few minutes with a wooden spoon until creamy and tender. The grits are done when you can press your spoon against the side of the pan and see a clean line form — about 4-5 minutes remaining on the clock.
- About 15 minutes before the grits finish (when they have 10-15 minutes left), prepare the shrimp. Pat them dry with paper towels; this is important because dry shrimp sear instead of steaming. Season generously with salt, pepper, and Old Bay seasoning.
- While the shrimp sit seasoned, cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate. Keep the bacon fat in the pan — you'll want it for cooking the shrimp. If your skillet has less than 2 tablespoons of bacon grease left, add enough butter to make up the difference.
- Add the white parts of scallions and garlic to the hot bacon butter; cook for 30 seconds until fragrant but not browned (you'll see the edges starting to soften). Pour in cream and smoked paprika, stirring to combine. Set aside while you finish the shrimp.
- In a separate pan or the same skillet if you have room, melt remaining 2 tablespoons butter over medium-high heat. Add shrimp in a single layer — don't crowd them! Cook for 2-3 minutes per side until opaque and pink with just a hint of golden sear. Shrimp are done at an internal temperature of 145°F (I use my instant-read thermometer). Remove from heat immediately so they don't overcook.
- When grits are done, stir in butter and cheddar cheese until melted and creamy. Season with salt and pepper to taste — remember the shrimp already have seasoning, so go easy on the salt at first.
- Divide grits among 4 bowls. Top each with a generous portion of shrimp and drizzle with the cream sauce from step 4. Sprinkle with crumbled bacon and green scallion tops. Serve hot with hot sauce alongside.
Nutrition
Notes
This dish earned its place because it tastes like a restaurant meal but comes together with ingredients you actually have around the house. I keep a jar of Old Bay on my counter and reach for it without thinking. You'll get tender shrimp in about eight minutes while the grits finish their slow simmer, so there's no standing at the stove waiting.
Serve this with hot sauce on the side — I use Crystal or Louisiana-style, not the vinegar-heavy kind. If you have leftover grits from a previous batch, just stir in a splash of milk and warm them gently; they'll come back to life beautifully.
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