Southern Shrimp and Grits Recipe : Easy Cajun Comfort Food for a Crowd

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If you are looking for a dish that brings bold Southern flavor to the table with minimal fuss, this Shrimp and Grits recipe is exactly what you need. Creamy, cheesy grits paired with smoky bacon, succulent Cajun-seasoned shrimp, and a rich savory sauce this is comfort food at its absolute finest. Whether you are planning Memorial Day meals, hosting a Memorial Day cookout, or simply craving a hearty Southern dinner, this recipe delivers every single time.

Shrimp and Grits has deep roots in Southern coastal cuisine, particularly in the Lowcountry of South Carolina and Georgia. Over the years, it has evolved from a humble fisherman’s breakfast into one of the most beloved dishes across the American South and for good reason. The combination of textures and flavors is absolutely irresistible. Let’s get into everything you need to make this recipe a showstopper at your next gathering.

Why You Will Love This Shrimp and Grits Recipe

• Ready in about 30 minutes from start to finish
• Perfect for Memorial Day party food or a cozy weeknight dinner
• Uses simple, accessible ingredients you can find at any grocery store
• The Cajun seasoning adds bold, smoky depth without being overwhelming
• Naturally gluten-adaptable and crowd-pleasing
• Great for feeding a group easily doubled for Memorial Day food for a crowd

Equipment You Will Need

Having the right tools makes this recipe smooth and enjoyable. Here is what you will need:

• Frying pans – A large nonstick skillet is essential for cooking the bacon, shrimp, and sauce all in one pan
• Pots – A medium saucepan for cooking the creamy grits
• Kitchen utensils – A whisk, wooden spoon, and spatula are all you need
• Cutting board – For prepping your vegetables and bacon
• Chef’s knives – A sharp knife makes dicing celery, bell pepper, and garlic effortless
• Measuring cups and spoons set – For accurate seasoning and liquid measurements
• Mixing bowls – To hold the shrimp and bacon while you build the sauce
• Garlic press – Makes mincing garlic quick and easy

Ingredients

For the Shrimp

For the Grits

Step-by-Step Instructions

Step 1 – Cook the Bacon and Shrimp

1. Heat a large nonstick frying pan over medium heat.
2. Add the diced bacon and cook, stirring occasionally, until crisp and golden, about 7 minutes.
3. Add the shrimp to the skillet and sprinkle with Cajun seasoning and salt.
4. Increase the heat to medium-high and cook, stirring occasionally, until the shrimp are mostly pink but not fully cooked through, about 2 minutes.
5. Transfer the shrimp and bacon to a mixing bowl and set aside. Return the skillet to the heat without washing it.

Step 2 – Build the Sauce

1. Melt the butter in the same skillet over medium heat.
2. Add the light green scallions, celery, red bell pepper, and garlic. Use your garlic press to prep the garlic quickly.
3. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.
4. Sprinkle in the flour and stir until fully incorporated.
5. Whisk in the chicken broth, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce the heat and simmer uncovered for 5 to 7 minutes until slightly thickened.
6. Remove from heat and set aside while you prepare the grits.

Step 3 – Make the Creamy Cheddar Grits

1. In a medium pot, bring the milk and salt to a boil over medium heat.
2. While whisking constantly, slowly pour the grits into the bubbling milk.
3. Reduce the heat to low and simmer, whisking often, until the grits are thick and creamy, about 5 minutes. Stir continuously to prevent sputtering.
4. Remove from heat and stir in the shredded Cheddar cheese. Taste and adjust salt if needed. Cover with a lid to keep warm.

Step 4 – Finish and Serve

1. Return the skillet with the vegetable sauce to the stove over medium heat and bring to a simmer.
2. Add the shrimp and bacon back into the skillet along with any juices from the bowl.
3. Cook, stirring frequently, until the shrimp are fully cooked through, 2 to 3 minutes.
4. Season with salt and pepper to taste. Sprinkle the dark green scallions over the top.
5. Divide the grits among serving bowls, spoon the shrimp and sauce generously over the top, and serve immediately with extra hot sauce on the side.

Tips for the Best Shrimp and Grits

• Do not overcook the shrimp. Pull them off the heat while still slightly translucent they will finish cooking when returned to the sauce.
• Use whole milk for the grits. It creates a noticeably creamier, richer texture compared to water.
• Whisk constantly when adding grits to milk. This prevents lumps and ensures a silky smooth result every time.
• Adjust the heat level. If you prefer a milder dish, reduce the Cajun seasoning to half a teaspoon and skip the hot sauce.
• Make it ahead. The sauce can be prepared up to a day in advance and reheated gently. Cook the shrimp fresh for best texture.
• Use a sharp chef’s knife and a sturdy cutting board to make vegetable prep clean and efficient.

Serving Suggestions

Shrimp and Grits is a complete meal on its own, but it pairs beautifully with a few simple sides for a Memorial Day cookout or dinner party. Consider serving it alongside cornbread, a crisp green salad, or roasted asparagus. For a Memorial Day picnic food spread, you can serve the grits in individual cups for easy, portable portions. This dish also works wonderfully as a Memorial Day dinner idea for smaller gatherings where you want something impressive but approachable.

Frequently Asked Questions

Can I use frozen shrimp for Shrimp and Grits?

Yes. Frozen jumbo shrimp works perfectly for this recipe. Just make sure they are fully thawed and patted dry before cooking to ensure proper searing and avoid a watery sauce.

What kind of grits should I use for Shrimp and Grits?

Quick-cooking grits are used in this recipe for convenience and speed. Stone-ground grits will give you a deeper, more rustic flavor but require a longer cooking time typically 30 to 45 minutes. Avoid instant grits if possible, as the texture tends to be less satisfying.

Can I make Shrimp and Grits without bacon?

Absolutely. You can omit the bacon and substitute a tablespoon of olive oil or butter for cooking the shrimp. Smoked paprika added to the Cajun seasoning will help replicate some of that smoky depth.

How do I store and reheat leftovers?

Store the shrimp sauce and grits separately in airtight containers in the refrigerator for up to 2 days. Reheat the grits on the stovetop with a splash of milk, whisking to restore the creamy consistency. Reheat the shrimp sauce gently over low heat to avoid rubbery shrimp.

Is Shrimp and Grits gluten-free?

This recipe uses all-purpose flour as a thickener for the sauce. To make it gluten-free, substitute with a 1:1 gluten-free flour blend or use cornstarch mixed with a little cold water as a slurry instead.

What is the best Cajun seasoning for this recipe?

Emeril’s Cajun seasoning is specifically called for in this recipe and delivers a well-balanced blend of heat, herbs, and spice. Other quality options include Tony Chachere’s or Zatarain’s. You can also make your own blend with paprika, garlic powder, onion powder, cayenne, oregano, and thyme.

Kitchen Equipment List

• Frying pans
• Pots
• Kitchen utensils
• Cutting board
• Chef’s knives
• Measuring cups and spoons set
• Mixing bowls
• Garlic press

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Southern Shrimp and Grits Recipe : Easy Cajun Comfort Food for a Crowd

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Creamy Southern-style Shrimp and Grits with smoky bacon, Cajun-seasoned jumbo shrimp, and a rich savory sauce served over cheesy cheddar grits. The ultimate comfort food for any occasion.

• Author: Sara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Southern, American

Ingredients

Scale 1x2x3x

4 slices bacon, cut into 1/2-inch dice

1 1/2 lbs jumbo (21/25 count) shrimp, peeled and deveined

1 teaspoon Cajun seasoning

1/2 teaspoon salt

2 tablespoons unsalted butter

1 bunch scallions, thinly sliced, light and dark green parts divided

1 large stalk celery, finely diced

1 small red bell pepper, finely diced

2 cloves garlic, finely chopped

3 tablespoons all-purpose flour

2 cups chicken broth

1 tablespoon Worcestershire sauce

1/2 teaspoon hot sauce

4 cups whole or 2% milk

3/4 teaspoon salt

1 cup quick-cooking grits

3/4 cup shredded Cheddar cheese

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Instructions

1. Heat a large nonstick skillet over medium heat. Add the bacon and cook until crisp, about 7 minutes.

2. Add the shrimp, sprinkle with Cajun seasoning and salt, and cook over medium-high heat until mostly pink, about 2 minutes. Transfer shrimp and bacon to a bowl and set aside.

3. Melt butter in the skillet. Add light green scallions, celery, bell pepper, and garlic. Cook until softened, about 4 minutes.

4. Sprinkle in flour and stir to incorporate. Whisk in chicken broth, Worcestershire sauce, and hot sauce. Bring to a boil, then simmer uncovered 5 to 7 minutes until slightly thickened. Set aside.

5. Bring milk and salt to a boil in a medium saucepan. Slowly whisk in grits. Reduce heat and simmer, whisking often, until thick and creamy, about 5 minutes. Remove from heat and stir in Cheddar cheese.

6. Return skillet with sauce to medium heat. Add shrimp and bacon back in. Cook 2 to 3 minutes until shrimp are cooked through. Season with salt and pepper.

7. Divide grits into bowls and spoon shrimp and sauce over the top. Garnish with dark green scallions and serve.

Notes

For extra richness, stir a tablespoon of butter into the grits just before serving.

Do not overcook the shrimp — pull them off the heat while still slightly pink and finish in the sauce.

Leftovers store separately in the fridge for up to 2 days. Reheat grits with a splash of milk.