Shrimp and creamy grits (Printable)

Creamy stone-ground corn grits paired with seasoned sautéed shrimp and a flavorful sauce.

# 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 shredded sharp cheddar cheese
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, 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

# How To:

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 for 20 to 25 minutes, stirring occasionally until creamy. Stir in butter, cheddar cheese, salt, and black pepper. Cover and keep warm.
02 - Season shrimp evenly with Cajun seasoning and set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon and reserve about 1 tablespoon of bacon fat in the pan.
04 - Add onion and bell pepper to the skillet and cook for 3 to 4 minutes until softened. Add garlic and cook for an additional minute.
05 - Push vegetables to one side, add olive oil, and arrange shrimp in a single layer. Cook shrimp 1 to 2 minutes per side until pink and opaque. Remove from skillet and set aside.
06 - Pour chicken broth into skillet, scraping browned bits from the bottom. Simmer sauce for 2 to 3 minutes. Stir in butter and lemon juice.
07 - Return cooked bacon and shrimp to the skillet. Toss everything together to coat in the sauce. Season with salt and pepper to taste.
08 - Ladle warm grits into bowls. Top with shrimp, sauce, and vegetables. Garnish with chopped parsley before serving.

# Expert Tips:

01 -
  • The grits are ridiculously creamy without being heavy, and the sharp cheddar adds this unexpected depth that makes people ask for your secret.
  • You can have dinner on the table in under an hour, which feels like cheating when something tastes this good.
  • It's gluten-free and pescatarian-friendly, so it works for almost anyone you're cooking for.
02 -
  • Overcooking shrimp by even a minute makes them rubbery and impossible to save, so watch the pan and pull them out the moment they turn pink.
  • Stone-ground grits require constant vigilance and occasional stirring, or they'll stick to the bottom and scorch—low heat and a wooden spoon are your friends.
  • The sauce comes together fast, so have all your ingredients prepped and within arm's reach before you start cooking the shrimp.
03 -
  • Make the grits first and keep them warm in the covered pot; they'll hold for 10 to 15 minutes without breaking, and this takes pressure off your timing.
  • Buy shrimp that are already peeled and deveined if you can—it's a small luxury that saves time and lets you focus on the actual cooking.
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