Authentic Southern Shrimp and Grits
Creamy, cheesy stone-ground grits topped with sizzling shrimp, crispy bacon, and a touch of lemon and garlic—this classic Southern shrimp and grits recipe is pure comfort in a bowl, perfect for brunch or dinner.
Ingredients
Grits:
- 2 cups chicken stock 473 mL
- 2 cups whole milk 473 mL
- 1 cup stone-ground grits 197 g
- 3 tbsp unsalted butter 42 g
- 2 cups sharp white cheddar shredded (226 g)
Shrimp:
- ½ lb thick-cut bacon
- 2 lbs large shrimp 15–20 count, peeled and deveined
- ½ tsp red pepper flakes
- 1 large garlic clove minced
- Juice of ½ lemon
- Kosher salt & black pepper
- 1 tsp chopped parsley
Instructions
- Boil broth and milk. Whisk in grits, salt, and pepper.
- Reduce heat and stir for 10–15 minutes.
- Add butter and cheese. Cover and set aside.
- Cook bacon until crisp. Remove and set aside.
- In bacon grease, cook shrimp with red pepper flakes, salt, and pepper for 3 minutes total.
- See full steps with tips & photos → https://p4pd.org/authentic-southern-shrimp-and-grits/
Notes
- Stone-ground grits yield the best texture, but quick grits can be used in a pinch (adjust cook time).
- For a lighter version, reduce the amount of cheese or use half-and-half instead of whole milk.
- Feel free to add sautéed spinach, mushrooms, or scallions for extra depth.