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Classic Shrimp and Grits (Easy Version)

This easy-to-follow recipe brings the soulful taste of the South to your kitchen, featuring creamy, cheesy grits topped with succulent, savory shrimp in a rich, slightly spicy sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Grits
  • 4 cups water
  • 1 cup quick-cooking grits not instant
  • 1/2 tsp salt
  • 1/4 cup unsalted butter
  • 1 cup sharp cheddar cheese shredded
  • 1/4 cup heavy cream
For the Shrimp & Sauce
  • 1.5 lbs large shrimp peeled and deveined, tails on or off
  • 2 tbsp olive oil divided
  • 4 slices bacon diced
  • 1/2 cup yellow onion finely diced
  • 1/2 cup green bell pepper finely diced
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine or additional chicken broth
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp hot sauce e.g., Tabasco or Louisiana hot sauce, adjust to taste
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional, for extra heat
  • 2 tbsp unsalted butter cold, cut into small pieces
  • to taste Salt
  • to taste Black pepper freshly ground
For Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Medium saucepan
  • Large Skillet
  • Whisk

Method
 

Prepare the Grits
  1. In a medium saucepan, bring 4 cups of water to a boil. Add 1/2 teaspoon of salt.
  2. Slowly whisk in the grits, ensuring no lumps form. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until grits are thick and creamy.
  3. Remove from heat. Stir in 1/4 cup unsalted butter, 1 cup shredded sharp cheddar cheese, and 1/4 cup heavy cream until melted and smooth. Season with additional salt and pepper to taste. Keep warm, covered, until ready to serve.
Prepare the Shrimp and Sauce
  1. Pat the peeled and deveined shrimp dry with paper towels. Season lightly with salt and freshly ground black pepper.
  2. In a large skillet (cast iron preferred), cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
  3. Add 1 tablespoon of olive oil to the skillet with the bacon fat (if needed, add more olive oil to make 2-3 tablespoons total fat). Increase heat to medium-high. Add the diced yellow onion and green bell pepper. Sauté for 4-5 minutes until softened.
  4. Add the minced garlic, smoked paprika, and cayenne pepper (if using) to the skillet. Cook for 1 minute more until fragrant.
  5. Pour in the chicken broth and dry white wine (or additional chicken broth). Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 2-3 minutes.
  6. Add the remaining 1 tablespoon of olive oil to the sauce. Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until pink and opaque. Do not overcook.
  7. Remove the skillet from heat. Stir in the fresh lemon juice and hot sauce. Gradually whisk in the cold butter pieces, one at a time, until the sauce is slightly thickened and glossy. Taste and adjust seasoning with salt and pepper.
Assemble and Serve
  1. To serve, spoon a generous portion of cheesy grits into individual bowls.
  2. Top the grits with the cooked shrimp and a good amount of the savory sauce.
  3. Garnish with the crispy bacon bits and freshly chopped parsley. Serve immediately.

Notes

For a spicier kick, increase the amount of hot sauce or cayenne pepper. If you prefer a richer sauce, a splash of heavy cream can be added at the end with the butter. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently.