Best True Southern Shrimp Grits (Printer-Friendly)

Juicy shrimp, smoky bacon, and creamy cheesy grits come together for classic Southern comfort in every bite.

# What You'll Need:

→ Grits Base

01 - 2 cups low-sodium chicken stock
02 - 1 cup quick grits (not instant)
03 - 1/2 cup heavy cream
04 - 2 ounces cream cheese, cubed
05 - 1/2 cup sharp cheddar cheese, shredded
06 - 1/2 cup Monterey Jack or pepper jack cheese, shredded
07 - 2 tablespoons unsalted butter
08 - 1/2 teaspoon seasoned salt
09 - 1/4 teaspoon freshly ground black pepper

→ Shrimp and Sauce

10 - 8 ounces thick-cut bacon, diced
11 - 1 pound large shrimp, peeled and deveined
12 - 2 tablespoons olive oil
13 - 1 1/2 tablespoons Cajun seasoning
14 - 2 tablespoons unsalted butter
15 - 3 cloves garlic, minced
16 - 3 scallions, white and green parts sliced
17 - 2 teaspoons Calabrian chili paste or crushed Calabrian peppers with oil
18 - 1/4 teaspoon red pepper flakes
19 - 1/2 cup low-sodium chicken stock
20 - 1 tablespoon freshly squeezed lemon juice, plus extra for garnish
21 - 1/2 teaspoon Worcestershire sauce
22 - 1/4 cup heavy cream
23 - 2 tablespoons fresh flat-leaf parsley, chopped

# Steps to Follow:

01 - Bring chicken stock to a boil in a large saucepan over medium-high heat. Gradually whisk in the grits to prevent clumping. Lower the heat to medium-low and cook, stirring frequently, until grits are thickened and tender, about 5 minutes. Meanwhile, in a large skillet over medium heat, render diced bacon until crisp and golden. Transfer bacon to a paper towel-lined plate. Reserve half of the bacon fat in a bowl and keep the remainder in the skillet.
02 - Stir heavy cream, cream cheese, and butter into the hot cooked grits. Add shredded cheddar and jack cheeses, mixing until smooth and fully melted. Season with seasoned salt and black pepper. Add extra cream or chicken stock to loosen if necessary. Cover and keep warm.
03 - In a large bowl, toss peeled shrimp with olive oil and 1 tablespoon of Cajun seasoning, ensuring each piece is thoroughly coated. Reserve 1/2 teaspoon Cajun seasoning for the sauce.
04 - Heat reserved bacon fat in the skillet over medium-high heat. Arrange shrimp in a single layer and cook, turning once, until pink and opaque, about 4 minutes total. Remove shrimp and tent loosely with foil to keep warm.
05 - In the same skillet, melt butter over medium heat. Add garlic and sliced scallions and sauté until fragrant, about 2 minutes. Mix in reserved Cajun seasoning, red pepper flakes, and Calabrian chili paste; cook for 1 minute.
06 - Pour in chicken stock and scrape the browned bits from the pan using a wooden spoon. Stir in lemon juice, Worcestershire sauce, and heavy cream. Whisk until the sauce becomes smooth and slightly thickened. Taste and adjust seasoning as needed.
07 - Add the seared shrimp back into the pan with the sauce. Sprinkle with chopped parsley and gently toss to coat, finishing with a squeeze of lemon juice.
08 - Spoon creamy grits into warm bowls. Top with saucy shrimp and pan sauce. Garnish generously with crispy bacon and extra parsley if desired. Serve immediately.

# Extra Suggestions:

01 - For best results, use block-style cheeses and shred them yourself for a creamier finish.
02 - Reserve and use bacon fat for maximum smoky flavor in both shrimp and sauce.
03 - Quick grits yield a smoother texture; avoid using instant grits as they become mushy.
04 - To reheat, add a splash of chicken stock to the grits and warm gently over low heat.
05 - Dish is gluten free and ideal for brunch or dinner gatherings.

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