Shrimp and Grits

Shrimp and Grits: A Southern Classic That Never Misses

Creamy, cheesy grits topped with buttery, Cajun-spiced shrimp—this Shrimp and Grits recipe is a Southern comfort food favorite with rich flavors and bold tradition.

When you think of true Southern comfort food, Shrimp and Grits stands tall as one of the most iconic dishes to ever come out of the Lowcountry. Born from humble roots and bursting with flavor, this rich, soulful meal brings the heat, the cream, and everything in between.

Whether it’s brunch in Charleston or dinner in your own kitchen, Shrimp and Grits is always a good idea.

🍤 Shrimp with Bold Southern Flavor

The star of this dish? Spicy, buttery shrimp cooked in Cajun seasoning with garlic, lemon juice, and a splash of Worcestershire for depth. Pan-seared until just pink and juicy, these shrimp are bathed in a rich sauce made from bacon drippings, sautéed onions, and bell peppers.

Add a splash of cream or chicken stock, and you’ve got a silky Southern-style gravy to spoon over your grits. A little hot sauce never hurts, either.

🌽 Creamy Grits: The Perfect Southern Base

You can’t have Shrimp and Grits without the grits, and these ain’t the instant kind. We’re talking slow-simmered stone-ground grits cooked in chicken broth and finished with heavy cream, butter, and sharp cheddar cheese.

The result is a bowl of creamy, dreamy, cheesy goodness that’s hearty enough to carry the saucy shrimp but delicate enough to melt in your mouth. Pro tip: stir often and finish with a pat of butter for that silky Southern finish.

🥓 Optional Add-Ons: Bacon, Scallions & Hot Sauce

Many Southern kitchens give this dish an upgrade with crispy bacon crumbles, fresh scallions, or even a poached egg for a true brunch feel. A drizzle of hot sauce or a squeeze of lemon can bring the whole plate into balance.

Whether you're going bold or keeping it classic, the key is to let the ingredients shine and keep the textures layered.

🌎 Where It Comes From: Lowcountry Roots, Big-Time Flavor

Shrimp and Grits originated in the coastal Carolinas as a humble fisherman’s breakfast. What started as a simple meal of fresh shrimp cooked with leftover grits has evolved into a signature dish served in Southern homes, high-end restaurants, and soul food spots alike.

It’s a blend of African, Native American, and Southern cooking traditions—a reminder that the best dishes often come from the simplest beginnings.

👩‍🍳 Tips for the Best Shrimp and Grits

• Use fresh or thawed shrimp—avoid pre-cooked.

• Don’t overcook the shrimp—2–3 minutes per side is all it takes.

• Slow-cook your grits—low and slow = creamy perfection.

• Cheese is optional but recommended—sharp cheddar or gouda works beautifully.

• Deglaze the pan with a splash of white wine or broth after sautéing for added flavor.

📌 Final Thoughts

This plate is Southern comfort in every sense of the word. Shrimp and Grits delivers spice, creaminess, and deep flavor all in one bite. It’s perfect for brunch, dinner, or anytime you need a dish that feels like a warm welcome home.

💬 What’s Your Grit Game?

Do you go cheesy or keep it classic? Got a family twist or secret seasoning? Drop it in the comments below and share your Southern know-how with the BigBackNews.com family. And don’t forget to subscribe for more bold, feel-good recipes straight from the heart of the South.

📝 Ingredients

For the Grits:

• 1 cup stone-ground grits
• 4 cups chicken broth or water (or a mix)
• ½ cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons butter
• Salt and black pepper to taste

For the Shrimp:

• 1 lb large raw shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning
• 1 tablespoon olive oil
• 4 slices bacon, chopped
• 1 small onion, diced
• ½ bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter (for finishing)
• Hot sauce (optional, to taste)

👨‍🍳 Instructions

1. Cook the Grits: In a saucepan, bring chicken broth to a boil. Slowly stir in grits, reduce heat, and simmer uncovered for 20–25 minutes, stirring frequently.
2. Finish the Grits: Stir in cream, butter, and cheddar cheese. Season with salt and pepper to taste. Keep warm.
3. Cook the Bacon: In a large skillet, cook chopped bacon until crisp. Remove and set aside, leaving drippings in the pan.
4. Sauté the Veggies: Add onion and bell pepper to the bacon drippings. Cook 4–5 minutes until soft. Add garlic and cook 1 more minute.
5. Cook the Shrimp: Toss shrimp with Cajun seasoning. Add to skillet and cook 2–3 minutes per side, until pink and opaque. Add lemon juice, Worcestershi