Shrimp and Grits is a southern classic comfort food meal. Spicy shrimp on a bed of creamy cheese grits topped with bacon — it’s the perfect combination of spicy, cheesy, and creamy. This is one of our favorite tried and true recipes for classic Shrimp and Grits.
I am seriously in love with this shrimp and grits recipe. It’s packed with an unbelievably delicious combination of completely fantastic flavors. This cheese grits recipe is amazing! To put it simply, shrimp and grits are just plain awesome. This easy recipe is one of our favorites!
Shrimp And Grits Recipe Ingredients
Quick grits are the best for this Shrimp and Grits recipe.
Normally you cook grits in water, but my secret to the best grits ever is to cook them in chicken broth instead. It makes the grits so much more rich and flavorful. I always keep chicken bouillon cubes or these bouillon granules in the pantry to make grits, just in case I don’t have any chicken broth on hand.
You’ll also need cajun seasoning for the shrimp. Don’t be shy with the seasoning here. The spiciness of the shrimp goes wonderfully with the coolness of the cheese grits.
And one of my favorite ingredients in this shrimp and grits recipe — Bacon! We love this thick-sliced bacon from Wright. Pick some up if you see it at the store next time, let me know how you like it! Here’s the quick and easy way I cook bacon in the oven.
After you cook the bacon, be sure to reserve a few tablespoons of the bacon grease to fry the shrimp in. You’ll be glad you did.
Grits are a staple of Southern cuisine! Have you ever had grits? It’s basically just like polenta. They’re both made from dried corn. Polenta is ground a bit more coarse, while grits are ground more fine. You can use either in this recipe. Don’t forget the cheese — these creamy cheese grits are the best!
2 chicken bouillon cubes or 2 teaspoon chicken bouillon granules
2 tablespoons butter
1/2 cup quick grits
1 cup sharp cheddar cheese, shredded
FOR THE SHRIMP
1 pound shrimp, peeled and deveined, without tails
4 slices thick cut bacon
1 tablespoon fresh lemon juice
1/4 cup thinly sliced scallions
1 garlic clove, minced
Arrange bacon on a metal cooling rack (like for cookies) and set the rack on a sheet pan (something with a lip all the way around). Place the bacon in a cold oven, then turn the oven on to 400 degrees F. Cook the bacon for about 15 mins on each side, or until crispy. Chop 4 slices into bite-sized pieces and reserve the bacon grease from the bottom of the pan.
FOR THE GRITS
In a medium saucepan, bring water, bouillon, butter and grits to a boil. Reduce heat to low and simmer for about 7 mins, until grits and thickened and tender. Remove from heat and stir in cheese.
Meanwhile, add 1-2 tablespoons of the bacon grease to a medium skillet over medium high heat. Season the shrimp with plenty of cajun seasoning. Add the shrimp to the skillet and cook until the shrimp turn pink, about 1 minute per side. Lower the heat to medium and add the bacon scallions, garlic, and squeeze in some lemon juice. Cook for another 1-2 minutes until the garlic and scallions are softened and the shrimp turn white.
Serve the grits in bowl and top with the shrimp. Enjoy!