Shrimp & Grits

Rich and cheesy, shrimp and grits is the comfort food staple I'll welcome all year long. If you've never made grits before, it can be difficult to get them just right. Luckily, I've tested this recipe again and again to make sure it's sheer perfection. My recipe is extra-creamy due to a generous amount of cheese (in my book, no grits are complete without it) and butter. I also took this recipe to the next-level by adding in crispy bacon. Not only does this amp up the texture of our dish, but cooking the shrimp in bacon fat adds heaps of flavor. The result is a rich and decadent weeknight dinner (or filling brunch!) I'll happily dig into any time of year. Keep reading on for all of my top tips on how to perfect every step of this Southern staple:

What People Are Saying:
“Wow, this recipe is so yummy! I love how creamy the grits come out! The bacon on top is like icing on a cake ✅ Such an excellent, tasty way to accompany the seasoned shrimp with the creamy grits for a perfect marriage. A must try!” -OliveLobster

How To Make Shrimp & Grits

INGREDIENTS

• Chicken Broth: In my opinion, chicken broth is one of the most important ingredients in achieving rich, flavorful grits. To avoid a too-salty concoction, I opted for a low-sodium chicken broth here.
• Corn Grits: You can use yellow or white grits in this recipe, which may be labeled polenta in the grocery store. No matter what kind you buy, one thing I don’t recommend skipping: cooking your grits in broth for added flavor. To make sure it's not too overpowering, I generally use a combo of equal parts water and chicken broth. If you want to use vegetable broth, go ahead. If you really feel like skipping the broth altogether, just use 4 cups water.
• Cheddar Cheese: The best grits are cheesy grits. I went for a classic yellow cheddar here for a little bit of sharpness to go along with the creamy, cheesy flavors. Another cheese like colby or Gouda would also work, just be sure the cheese is shredded before adding it in to ensure more even melting.
• Thick-Cut Bacon: Bacon adds a nice meatiness to the shrimp & grits that takes it up a whole other level. The fat that cooks off of the bacon is also the perfect medium to cook the shrimp in. This will impart even more bacon flavor into the dish and turn this meal from a bowl of cheesy grits and shrimp, to a comfort food king.
• Tail-On Shrimp: I used large shrimp in this recipe, but any size will work—just keep an eye out for when they’re pink and cooked through. To peel the shrimp, I recommend using your hands to pull off the legs, then use your thumbs to crack the shell and peel it off. As for the vein running along the shrimp's back (which is really the shrimp's digestive track), make a small incision with a paring knife at the top, then use the tip of the knife to pull out the rest of the vein. It's okay if you don't get every last bit! Of course if you want to skip all this, you can buy it peeled and deveined from the fish counter. Just know you'll likely need to shell out more for the convenience (no pun intended!).
• Aromatics & Seasonings: I’m going for a simple mix of salt, black pepper, garlic, oregano, and paprika. This builds a simple but delicious base to support the rest of the beautiful flavors of this classic Southern dish.
• Tomato Paste: Cooking the tomato paste until a dark brick red brings a deep, sweet tomato flavor that adds another level to the flavor palette. The sweetness of the tomato paste really makes the meaty shrimp and bacon pop.
• Vegetable Broth: Vegetable broth helps to make the sauce less rich, which is important for a meal full of so many strong flavors.
• Scallions: Every dish needs a pop of green color and flavor. Here, this is achieved by adding in fresh, sharp scallions both into the sauce and as a topping.

STEP-BY-STEP INSTRUCTIONS

To start, combine chicken broth and water into a medium saucepan and bring to a boil, then season generously with salt. Once the mixture comes to a boil, drop the heat down to medium-low and allow the liquid to simmer. Add in the grits and cook, whisking constantly while cooking, for about 15 minutes until the grits have absorbed the liquid and have become very tender. Add in the cheddar cheese and butter and stir the mixture until both are melted and distributed throughout the grits. Season with salt and pepper to taste.

In a large skillet, cook the bacon, stirring occasionally, until crispy, then transfer the bacon to a cutting board and chop the bacon into small pieces. Pour off all but 2 tablespoons of bacon fat, then return to stovetop.

Prepare the shrimp by tossing them with garlic, oregano, paprika, and salt. Then add the shrimp into the hot bacon fat and cook over medium heat for 4 to 6 minutes until the shrimp is pink and cooked through. Transfer the cooked shrimp to a plate and set aside.

In the same skillet, cook tomato paste for 1 to 2 minutes until it has darkened in color to a deep brick red, then whisk in vegetable broth and bring the mixture to a simmer, cooking for 4 to 5 minutes. You will know the sauce is ready when it has thickened and reduced to roughly half of the original size. Season the sauce with salt to taste, then add back in the shrimp and toss to combine. Add in the scallions and lemon juice and stir to combine, then remove from heat.

Divide the cooked grits among plates and top with shrimp and sauce, bacon, and fresh scallions.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Cook the shrimp in bacon fat. Because shrimp cooks so quickly (only a couple minutes per side!), you can sauté it in bacon fat without a risk of burning. If you want to avoid the bacon fat, feel free to use a couple tablespoons of butter instead.
• Make the grits extra cheesy. All great grits have cheese. Ours has a ton of cheddar, which gets mixed in with butter at the very end.
• Round it out with lemon juice. There's a lot of richness going on here. Bacon! Butter! Cheese! To cut all the fat, you need some acid to brighten up your bowl. Enter: a generous amount of freshly squeezed lemon juice.

What To Serve With Shrimp & Grits

When it comes to sides, you’ve got plenty of options here. Although this cheesy, filling dish is hearty all on its own, if you’re looking for a perfect pairing, our hush puppies, collard greens, roasted green beans, or fried okra would all be delicious with this recipe.

Storage

Though the texture of the grits will be best fresh, any cooked leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days or stored and frozen in the freezer for up to 6 months.

Similarly, cooked shrimp can also be stored in the fridge for 3 to 4 days. When reheating, be sure to cook at a low-heat to try and avoid that rubbery, overcooked, texture that reheated shrimp can get.