Southern Shrimp and Grits

Being a Southern native, I take my shrimp ’n grits very seriously. It’s amazing that there are so many ways to make this dish, from a full plate like this one to my party-sized catfish and grits shooters. Growing up, it could be eaten for breakfast or dinner. I, personally, love a good shrimp ’n grits meal for breakfast, topped with a nice egg, on the mornings when bacon, spinach and cheese egg muffins are not quite enough.

What I love most is visiting various cities and states to see how chefs, friends, and family members put their unique spin on such a classic dish, which is exactly why I keep a running list of the best brunch spots in Atlanta. At home, though, I make it my way: grits cooked low and slow in chicken broth, crispy bacon, Cajun-seasoned shrimp and a creamy Parmesan sauce. Moreover, a recipe like this is a good reason to pull out the Southern cooking utensils every kitchen should have.

The secret is in the grits. When you make grits in water, they taste like water, which is why I only use chicken broth, and I never rush them. All things considered, if you love shrimp in a creamy sauce like my white truffle Cajun shrimp Alfredo, or a savory brunch bake like my bacon, spinach and mushroom quiche, this bowl belongs on your table.

What Is Southern Shrimp and Grits?

Southern shrimp and grits is a classic: creamy grits topped with shrimp in a rich sauce. My version layers crispy bacon and Cajun-seasoned shrimp in a heavy cream and Parmesan sauce over the grits, finished with a sunny-side-up egg.

I always cook my grits low and slow in chicken broth with salt, pepper and a little garlic, with butter stirred in halfway and a little Parmesan near the end. In essence, it is two simple components, the grits and the shrimp, that come together on one plate.

Southern Shrimp and Grits Ingredients (With Purpose & Flavor Notes)

Grits

One cup of stone-ground grits is the base of the whole dish. Stone-ground grits are coarser than quick or instant grits, so they take longer to cook and turn out creamier, with more corn flavor. Whisk them in gradually so they stay smooth.

Chicken Broth

I always cook my grits in chicken broth. When you make grits in water, they taste like water. As a result, these grits are savory before anything else goes on top.

Garlic Powder, Salt and Pepper

About a teaspoon of garlic powder, plus salt and pepper, seasons the grits. The same three season the shrimp.

Bacon

Four chopped slices are cooked first, until crispy. What the bacon leaves in the skillet flavors the shrimp and the sauce.

Shrimp

One and a half pounds of peeled and deveined shrimp. They cook fast, one to two minutes per side, so pull them as soon as they turn pink.

Diced Onion

Just two tablespoons, diced. The onion sautés in the skillet right along with the shrimp, then stays in the pan and finishes softening in the cream sauce.

Cajun Seasoning

This is where the heat and the flavor come from. Season the shrimp with it, then taste the sauce and add a little more if needed.

Heavy Cream and Parmesan

The heavy cream goes into the same skillet after the shrimp come out, and the Parmesan melts in to make a really nice, creamy sauce. Butter goes into the grits halfway through, and a little Parmesan goes in for the last five minutes.

Eggs and Butter

The fried egg is the last thing I make. A little butter in the pan, cooked sunny side up, and it goes right on top of the shrimp.

Cheddar Cheese

Optional. You really do not need it, but a little shredded sharp cheddar on top of the finished bowl is a nice touch.

5 Tips for Incredible Grits

The secret to great grits is patience. This is not a rushed process, so with this in mind, here is exactly what I do.

1. Use Chicken Broth, Not Water

Grits take on the flavor of whatever they cook in, so grits made in water taste like water. I use only chicken broth, about 4 cups for every 1 cup of grits, and I keep an extra cup nearby to add as they cook.

2. Boil the Broth First, Then Add the Grits

Bring the chicken broth to a full boil before the grits go in. Then turn the heat down to low and pour the grits in slowly with one hand while you whisk with the other. Adding them gradually to hot liquid is what keeps them from clumping.

3. Keep the Heat Low and Give Them Time

Low and slow means the lowest setting on your burner, where the grits barely bubble, for about 45 minutes. Stone-ground grits take longer than quick grits, and they are worth the wait. If they are popping and splattering, the heat is too high. They are ready when they are thick, creamy and soft, with no gritty bite left when you taste them.

4. Stir So They Never Stick

The grits should not be sticking to the bottom of the pot. Stir every few minutes and scrape the bottom and the corners of the pot each time. If you feel them catching, turn the heat down and stir in a splash of broth.

5. Butter Halfway, Then Parmesan and Broth Near the End

The butter goes in when the grits are halfway through. About halfway through, around the 20 minute mark, the grits will have soaked up most of the broth and thickened to the texture of loose oatmeal. A spoon dragged across the bottom of the pot leaves a trail that slowly fills back in, and the grits still have a little bite when you taste them. Then, when the grits need about five more minutes, meaning they are thick and creamy and almost soft all the way through, stir in the Parmesan and more chicken broth a little at a time, up to about a cup, until they are loose and creamy again. Taste, and adjust the salt and pepper.

How To Make Southern Shrimp and Grits

Step 1: Cook the Grits

In a medium saucepan, bring the chicken broth to a boil and add the salt, pepper and garlic powder. Once the broth is boiling, turn the heat down to low and gradually whisk in the grits. Do not rush this part: cook the grits low and slow for about 45 minutes, stirring every few minutes and scraping the bottom of the pot so they never stick. Halfway through, when the grits have soaked up most of the broth and look like loose oatmeal, stir in the butter. When they need about five more minutes, stir in the Parmesan and more chicken broth, a little at a time, up to about 1 cup.

Step 2: Crisp the Bacon

In a large skillet, cook the bacon over medium-high heat until crispy. Transfer it to a paper towel-lined platter with a slotted spoon to drain. The bacon always comes before the shrimp.

Step 3: Season and Cook the Shrimp

Season the shrimp with Cajun seasoning, garlic powder, salt and pepper. Add the shrimp and the diced onion to the skillet and cook the shrimp for one to two minutes on each side. Then take the shrimp out of the pan and leave the onion in the skillet.

Step 4: Make the Sauce

Turn the heat down to medium-low. Pour the heavy cream into the same skillet with the onion and stir in the Parmesan. Let it simmer gently, stirring, for a few minutes until you have a nice, creamy sauce. Taste it, and add a little more Cajun seasoning or salt if needed.

Step 5: Add the Shrimp Back

Return the shrimp to the sauce and stir in the bacon.

Step 6: Fry the Eggs

The fried egg is the last thing to be prepared. Melt a little butter in a pan, and once it starts to brown, cook the eggs sunny side up.

Step 7: Plate and Serve

Spoon the grits onto a plate, top with the shrimp and sauce, and set a fried egg on top of the shrimp. Finish with a little cheddar if you like, and serve immediately.

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Southern Shrimp and Grits Variations

Add Cheddar

Top the finished bowl with a little shredded sharp cheddar for an extra cheesy finish.

Top It With an Egg

This is my favorite way to eat shrimp ’n grits for breakfast. A fried egg on top makes the bowl feel complete.

Turn Up the Heat

Add a little more Cajun seasoning to the sauce if your table likes it spicy.

Keep It Mild

On the other hand, you can go lighter on the Cajun seasoning for guests who prefer less heat. The bacon, garlic and Parmesan still carry plenty of flavor.

Swap the Bacon

Smoked sausage, such as andouille, can stand in for the bacon for a slightly different smoky note.

A Different Shrimp Dinner

When you want shrimp without the grits, my pesto basil shrimp with chickpea pasta is a lighter weeknight option.

When I Love Serving Southern Shrimp and Grits

Weekend Breakfast

Growing up, this was breakfast as often as it was dinner. On a slow Saturday, a bowl with an egg on top is hard to beat.

Brunch With Friends

Set the grits and the shrimp out in warm dishes and let everyone build a bowl. A pitcher of champagne brunch punch takes care of the drinks.

Holiday Mornings

Equally important, this is a dish that feels special enough for a holiday table. Pair it with one of my holiday mimosa recipes and breakfast is handled.

Southern Supper

Shrimp ’n grits is just as welcome at dinner. For a bigger Southern spread, add my fried chicken board to the table.

Dinner Parties

Start the evening with Cajun shrimp cucumber bites, then bring out the grits as the main course. What’s more, the sauce comes together while guests are still on appetizers.

When Family Is in Town

It is the dish I make when I want out-of-town guests to taste the South at my table.

What To Serve With Southern Shrimp and Grits

Something Fresh

A crisp cucumber tomato avocado salad balances the richness of the cream sauce.

A Vegetable Side

My honey bacon balsamic roasted Brussels sprouts echo the bacon in the sauce and round out a dinner plate.

Something Sweet for Brunch

A stack of blueberry pancakes or a pan of cinnamon rolls gives the table a sweet side next to the savory grits.

A Brunch Drink

For the adults, spiked iced coffee is an easy pour alongside a savory breakfast.

Dessert

Finish a Southern supper with my summer berry cobbler.

Southern Shrimp and Grits Storage

Refrigerate

Store leftover grits and the shrimp and sauce in separate airtight containers in the refrigerator for up to 3 days.

Reheat the Grits

Grits firm up as they chill. Warm them over low heat with a splash of chicken broth, stirring until creamy again.

Reheat the Shrimp

Warm the shrimp and sauce gently over low heat just until heated through, so the shrimp do not turn rubbery.

Make Ahead

The grits can be held on the lowest heat, covered, while you finish the sauce. Stir in a little chicken broth if they tighten up.

Southern Shrimp and Grits FAQs

Why do you cook grits in chicken broth?

Grits take on the flavor of whatever they cook in. When you make grits in water, they taste like water, so I use only chicken broth.

What cheese is best for shrimp and grits?

Parmesan. It goes into both my cream sauce and my grits. A little sharp cheddar on top is optional.

How long do the grits take?

My stone-ground grits cook low and slow for about 45 minutes. Good grits are not a rushed process.

How do I keep the shrimp from overcooking?

Cook them one to two minutes per side, take them out of the pan while you make the sauce, and add them back only once the sauce is creamy.

How many does this recipe serve?

It makes about six servings. Plan on seven to eight shrimp per plate.

Can I serve this for dinner?

Yes. In the South, shrimp ’n grits is served for breakfast, brunch and dinner alike.

Final Thoughts

Shrimp ’n grits is one of those dishes that tells you where someone is from. This version, with creamy grits, crispy bacon and a Cajun cream sauce, is the one I come back to. In the final analysis, good cheese and a little patience with the grits are what make it.

If you make it, I’d love to know: are you a breakfast shrimp ’n grits person, or a dinner one?

SAVE NOW, MAKE LATER!