Shrimp and Grits

Southern Shrimp and Grits Recipe – Comfort Food with a Kick

Shrimp and grits are a love letter to the South that can be enjoyed anytime. The first time I made this for Erin, she was skeptical (understandably), but one bite turned her into a believer. Whether you prefer a little heat or a full-on hot sauce party, this recipe will hit the spot.

Software (a.k.a. Ingredients)

For the Grits
2 cups water
1 14.5 oz can chicken broth (fat-free, low-sodium)
¾ cup half-and-half
¾ teaspoon salt
1 cup white grits
¾ cup cheddar cheese shredded
¼ cup parmesan cheese grated
2 tablespoons butter
½ teaspoon Tabasco sauce or to taste
¼ teaspoon white pepper
For the Shrimp Mixture
3 slices bacon
1 lb shrimp 21-25 count, peeled and deveined
¼ teaspoon black pepper
⅛ teaspoon salt
¼ cup flour
1 cup mushrooms sliced
½ cup green onion sliced
2 cloves garlic minced
½ cup chicken broth fat-free, low-sodium
2 tablespoons fresh lemon juice
¼ teaspoon Tabasco sauce or more, you spicy daredevil
Garnish
Lemon wedges

Procedure (a.k.a. The Magic)

Step 1: Make the Grits
Combine water, chicken broth, half-and-half, and salt in a medium saucepan. Bring to a boil like you’re summoning the flavor gods.
Gradually whisk in the grits—no lumps allowed! Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally, until thickened to perfection.
Stir in cheddar cheese, parmesan cheese, butter, Tabasco sauce, and white pepper. Mix until everything melts together into creamy, cheesy bliss. Keep it warm while you prep the shrimp.
Step 2: Cook the Bacon
In a large skillet, cook the bacon until it’s crispy enough to make you want to snack on it immediately. Resist! Remove the bacon, crumble it, and set it aside.
Keep 1 tablespoon of those magical bacon drippings in the skillet because that’s where the flavor party happens.
Step 3: Cook the Shrimp Mixture
Season the shrimp with black pepper and salt, then dredge them lightly in flour. They’re about to be golden and gorgeous.
In the skillet with the bacon drippings, sauté the mushrooms for about 5 minutes, or until they’re tender. Add green onions and cook for 2 more minutes.
Toss in the shrimp and garlic. Sauté for about 2 minutes, just until the shrimp start to brown lightly.
Pour in chicken broth, lemon juice, and Tabasco sauce. Stir to scrape up the browned bits from the skillet (that’s pure flavor gold) and cook for another 2 minutes.
Step 4: Assemble and Serve
Spoon the grits into 4 large, shallow bowls because this dish deserves to be shown off.
Divide the shrimp mixture evenly over the grits, then sprinkle each serving with the crumbled bacon.
Garnish with lemon wedges for an extra zesty kick.

Notes

This Southern shrimp and grits recipe is creamy, cheesy, and packed with bold flavors. Whether you’re feeding a skeptic or a shrimp enthusiast, this dish will turn everyone into a fan. Pro tip: Don’t forget the hot sauce—it’s the hero we all deserve!