Creamy Carolina Shrimp & Grits Recipe
Enjoy creamy grits topped with tender shrimp and smoky bacon in this easy 45-minute Carolina Shrimp & Grits recipe.
Ingredients
For the Grits:
- 180 g stone-ground grits
- 729 ml water
- 240 ml whole milk
- 1 tsp salt
- 60 g sharp cheddar cheese, grated
- 2 tbsp unsalted butter
- Black pepper, to taste
For the Shrimp & Sauce:
- 450 g large shrimp, peeled and deveined
- large shrimp, peeled and deveined
- 1 tsp Cajun seasoning (optional)
- 4 slices thick-cut bacon, diced
- 1 small onion, finely chopped
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 60 ml chicken broth or seafood stock
- 1 tbsp lemon juice
- 2 tbsp chopped green onions (for garnish)
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
1. Prepare the Grits
- In a medium saucepan, bring water, milk, and salt to a boil.
- Gradually whisk in the grits to prevent lumps.
- Reduce heat to low, cover, and simmer for 20–25 minutes, stirring frequently until thick and creamy.
- Stir in butter, cheese, and black pepper. Keep warm.
2. Season the Shrimp
- Toss shrimp with salt, pepper, and Cajun seasoning if using.
3. Cook the Bacon
- In a large skillet over medium heat, cook diced bacon until crisp.
- Remove with a slotted spoon and set aside, leaving drippings in the pan.
4. Sauté Vegetables
- Sauté onion and bell pepper in bacon fat for 4–5 minutes until soft.
- Add garlic and cook for 1 more minute.
5. Cook the Shrimp
- Add shrimp to the skillet and cook 1–2 minutes per side until pink and opaque.
6. Create the Pan Sauce
- Deglaze the skillet with chicken broth or seafood stock, scraping up browned bits.
- Add lemon juice and return bacon to the pan.
- Stir to combine and simmer briefly.
7. Assemble and Serve
- Spoon grits into bowls, top with shrimp mixture, and garnish with green onions and parsley.
Notes
- Use stone-ground grits for authentic texture.
- Thick-cut, applewood smoked bacon adds the richest flavor.
- Perfect for brunch, dinner, or special occasions.