
Experience authentic Southern flavor with juicy Cajun shrimp and creamy grits. This bowl balances sharp cheddar, lush cream cheese, smoky bacon, and a punchy pan sauce filled with scallions, garlic, Calabrian peppers, and a touch of lemon. Bright fresh parsley lifts every bite. Whether for brunch or dinner, this recipe offers the true comfort of a Southern classic in every spoonful.
I first tried this recipe to bring Southern spirit to a rainy northern weekend. It became an instant hit and now everyone asks for it the moment I say grits.
Ingredients
- Bacon: diced for smoky crunch select thick-cut for more intense flavor
- Cajun seasoning: brings the classic Southern heat and color pick a blend with deep paprika notes
- Large shrimp: peeled and deveined wild-caught offers the best texture and taste
- Butter: for depth and a silky pan sauce choose real unsalted for the purest flavor
- Garlic and scallions: add savoriness and aroma pick plump garlic heads and bright scallions
- Calabrian or chili peppers: crushed or as a paste for warmth and tang use chili crisp or harissa if you like
- Red pepper flakes: extra zing for those who enjoy spice
- Chicken stock: for a savory backbone in both grits and sauce choose low sodium for better control
- Lemon juice: lifts the whole bowl always squeeze it fresh
- Worcestershire sauce: a subtle umami undertone
- Heavy cream: brings a creamy texture to both grits and sauce
- Fresh parsley: adds finishing freshness flat-leaf gives extra flavor
- Quick grits: for the base avoid instant grits for a better bite
- Cream cheese and sharp cheddar: for supreme richness shred block cheese at home
- Pepper jack or Monterey Jack: an extra layer of melt and a hint of spice
- Seasoned salt and pepper: for finishing tailor to your taste
- Homemade Cajun seasoning: rewards with the most authentic flavor
- The key is using quality shrimp and real butter for taste you can trust.
Instructions
- Cook the Grits and Bacon:
- Prepare grits by bringing chicken stock to a boil in a large pot over medium-high heat. Gradually whisk in grits so there are no lumps. Lower heat to medium-low and stir until grits are tender about five minutes. In a separate skillet cook diced bacon on medium until fully crisp and golden. Move bacon to a paper towel and save half of the bacon fat for later. Leave the rest of the drippings in the skillet for the shrimp.
- Add Cheeses to Grits:
- Once grits are cooked stir in heavy cream cream cheese and butter. Blend in your shredded sharp cheddar and jack cheeses until everything is melted and smooth. Taste and season with salt and pepper. Add extra cream or chicken stock if you want the grits even softer. Cover and keep warm.
- Season and Cook the Shrimp:
- Toss cleaned shrimp with a bit of olive oil then coat thoroughly with Cajun seasoning. Hold back a small spoonful of seasoning for the sauce.
- Sear the Shrimp:
- Heat the reserved bacon fat in the skillet and cook shrimp over medium-high until just pink flipping halfway. This takes about four minutes. Remove shrimp and cover loosely to keep warm.
- Make the Pan Sauce:
- Add butter garlic and scallions to the used skillet. Stir on medium until you can smell the garlic and the butter melts about two minutes. Add that reserved Cajun seasoning with red pepper flakes and Calabrian peppers and their oil. Stir to bring together all the flavors.
- Deglaze and Finish the Sauce:
- Pour in chicken stock to lift any stuck bits off the pan bottom. Add lemon juice worcestershire and a splash of cream. Mix until the sauce is silky and slightly thick. Taste and adjust with a pinch of salt or more lemon if needed.
- Combine Shrimp and Sauce:
- Return the cooked shrimp to the pan. Sprinkle with fresh parsley and toss so all the shrimp soak up the sauce. Give one last squeeze of lemon for brightness.
- Assemble and Serve:
- Spoon warm cheesy grits into bowls. Layer on the saucy shrimp and drizzle extra pan sauce over top. Finish with bacon for irresistible crunch and Southern savor.

Cheddar cheese is the best part for me. Its melt brings out the ultimate creamy texture and bold flavor. On holidays my aunt always serves up a big pot and we gather with extra forks to steal more bites right from the pot.
Storage Tips
Store leftover grits and shrimp in separate containers. Grits tend to thicken in the fridge so thin them with a splash of stock when reheating. Always reheat shrimp gently to keep them from getting rubbery and keep the texture just right.
Ingredient Substitutions
No Calabrian peppers Chill crisp or mild chili paste is great. Out of heavy cream A mix of half and half and a touch of butter works nicely. For a dairy free version plant based cream and cheeses make it friendly for everyone at the table.
Serving Suggestions
Serve with sautéed collard greens or kale and a simple tomato or fruit salad to lighten the meal. If you want it classic add warm biscuits or a thick wedge of cornbread alongside.
Southern Roots
Shrimp and grits have a deep southern heritage born in the coastal Carolinas where grits were a daily corn staple. Today this meal is beloved both as a homestyle breakfast and at festive brunch tables across the South and beyond.
Seasonal Adaptations
Garnish with spring chives or sweet corn in summer Use chili crisp if Calabrian peppers are out of season Fresh local shrimp always taste best in warm months
Success Stories
Many cooks have made this for family weekends and come back saying it is now their rainy day comfort dish. My kids look for that smoky bacon bit and everyone remembers the very first bite.
Freezer Meal Conversion
To freeze save the sauce and cooked shrimp in a freezer-safe bag up to two months. Reheat gently in a skillet and prepare fresh grits for serving. Frozen bacon bits can top off future bowls when you need comfort in a hurry.

Savor every bite of this Southern classic with your family or guests. Each spoonful delivers comfort and a taste of tradition.
Common Recipe Questions
- → What makes the grits extra creamy?
The combination of heavy cream, cream cheese, cheddar, and jack cheeses creates a luscious, smooth texture.
- → Should I use quick or instant grits?
Quick grits yield the best texture. Avoid instant varieties as they can turn mushy and lose flavor.
- → How can I adjust the spiciness?
Control the heat by varying the amount of Cajun seasoning and red pepper flakes, or omitting spicy elements.
- → Why use bacon fat for cooking shrimp?
Bacon fat infuses both shrimp and pan sauce with deep, smoky, savory flavor for a true Southern touch.
- → How should leftovers be stored?
Store shrimp and grits separately in the fridge one to two days. Gently reheat grits with a splash of stock.
- → What toppings complement this dish?
Fresh scallions, parsley, a dash of hot sauce, or a squeeze of lemon add color and zest to each serving.