Southern Style Shrimp and Grits: A Classic Comfort Dish

Southern Style Shrimp and Grits

Shrimp and grits is the epitome of Southern comfort food, combining creamy, cheesy grits with perfectly seasoned shrimp. This classic dish has its roots in the coastal regions of the American South, where it began as a simple fisherman’s breakfast and has evolved into a beloved staple found in restaurants and homes throughout the region. Our recipe brings together traditional flavors with a few modern touches to create a meal that’s both satisfying and impressive.

What makes this dish special is the contrast between the smooth, velvety texture of the grits and the succulent shrimp, all brought together with a flavorful sauce that has just the right amount of spice. Whether you’re cooking for a special brunch, a weeknight dinner, or entertaining guests, this shrimp and grits recipe will surely become a favorite in your culinary repertoire.

Preparation Time

Before diving into the cooking process, it’s helpful to know how much time you’ll need to set aside for this dish:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

This recipe is divided into two main components: the creamy grits base and the flavorful shrimp topping. Here’s everything you’ll need to create this delicious Southern classic.

For the Grits:

• 4½ cups water (or 2 cups chicken broth + 2 cups milk for richer grits)
• 1 teaspoon kosher salt
• 1 cup stone-ground white grits
• 2 tablespoons unsalted butter
• 1 cup sharp cheddar cheese, shredded
• ½ teaspoon black pepper, freshly ground

For the Shrimp:

• 1 pound jumbo shrimp (16-20 count), peeled and deveined
• 8 slices bacon, chopped
• 1 small onion, finely diced
• 1 bell pepper, preferably red, finely diced
• 1 jalapeño, seeded and minced (optional for extra heat)
• 3 cloves garlic, minced
• 1 tablespoon Cajun or blackened seasoning
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• ½ cup chicken stock
• Hot sauce, to taste
• 1 tablespoon fresh lemon juice
• Kosher salt and black pepper, to taste
• 4 green onions, thinly sliced, for garnish

Cooking Instructions

Following these step-by-step instructions will ensure your shrimp and grits turn out perfectly every time. The key is to prepare the grits first, as they’ll need to stay warm while you cook the shrimp.

Preparing the Grits:

1. In a medium saucepan, bring 4½ cups of water (or the broth and milk combination) to a boil over medium-high heat.
2. Once boiling, slowly whisk in the grits, stirring continuously to prevent lumps from forming.
3. Reduce the heat to low and cook, stirring frequently, for about 20-25 minutes or until the grits are thick and creamy. Stone-ground grits will take longer than quick-cooking varieties.
4. Once the grits have thickened, remove the pan from heat and stir in the butter, shredded cheddar cheese, salt, and pepper until fully incorporated and melted.
5. Cover the grits to keep them warm while you prepare the shrimp.

Cooking the Shrimp:

1. Season the peeled and deveined shrimp with Cajun seasoning, salt, and pepper.
2. In a large skillet over medium heat, cook the chopped bacon until crisp, about 5-7 minutes.
3. Remove the bacon with a slotted spoon and set aside on paper towels to drain, leaving about 2 tablespoons of bacon drippings in the pan.
4. Increase the heat to medium-high and add the butter and olive oil to the bacon drippings.
5. Add the seasoned shrimp to the skillet and cook for 1-2 minutes per side, just until they begin to turn pink. Remove the shrimp and set aside (they’ll finish cooking when returned to the sauce).
6. In the same skillet, add the diced onion, bell pepper, and jalapeño (if using). Cook for about 3 minutes until they begin to soften.
7. Add the minced garlic and cook for an additional 30 seconds until fragrant.
8. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
9. Pour in the chicken stock, scraping the bottom of the pan to loosen any browned bits. Add a few dashes of hot sauce according to your preference.
10. Return the shrimp and bacon to the skillet, along with any accumulated juices. Cook for 2-3 minutes until the shrimp are completely opaque and cooked through.
11. Finish with fresh lemon juice and adjust seasoning with salt and pepper as needed.

Serving:

1. Divide the warm grits among four serving bowls.
2. Top each bowl of grits with a generous portion of the shrimp mixture, including the sauce.
3. Garnish with sliced green onions.
4. Serve immediately while hot.

Recipe Variations and Tips

One of the wonderful aspects of shrimp and grits is its versatility. Here are some variations and helpful tips to customize this dish to your preferences or what you have on hand.

Variations:

• Cheese Options: While sharp cheddar is traditional, you can experiment with other cheeses like pepper jack for a spicier kick, Parmesan for a nutty flavor, or mascarpone for extra creaminess.
• Add Mushrooms: Sautéed mushrooms make a delicious addition to the shrimp mixture, adding an earthy depth to the dish.
• Substitute the Protein: While shrimp is classic, this dish works well with other seafood like scallops or crawfish, or even with chicken for those who don’t eat seafood.
• Vegetable Additions: Feel free to add more vegetables like diced tomatoes, spinach, or okra to the sauce for added nutrition and flavor.

Cooking Tips:

• Don’t Overcook the Shrimp: Shrimp cook very quickly and can become tough if left in the pan too long. They should be just pink and opaque.
• Stone-Ground Grits: Traditional stone-ground grits provide the best texture and flavor, but they take longer to cook than quick or instant varieties.
• Make-Ahead Grits: Grits can be made ahead of time and reheated with a little extra liquid when you’re ready to serve.
• Adjust the Heat: The level of spice can be customized by adjusting the amount of Cajun seasoning and hot sauce.

Nutritional Information

For those keeping track of their nutritional intake, here’s an approximate breakdown per serving of this shrimp and grits recipe:

• Calories: 610 kcal
• Protein: 35g
• Carbohydrates: 40g
• Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 230mg
• Sodium: 1200mg
• Fiber: 2g
• Sugar: 3g

Note that these values may vary depending on specific ingredients and portions.

Storage and Reheating

If you have leftovers or want to prepare this dish ahead of time, here’s how to properly store and reheat your shrimp and grits:

• Refrigeration: Store the grits and shrimp mixture separately in airtight containers in the refrigerator for up to 3 days.
• Reheating Grits: Reheat grits in a saucepan over low heat, adding a splash of water or milk to loosen them as they tend to solidify when cool. Stir frequently until heated through.
• Reheating Shrimp: Gently reheat the shrimp mixture in a skillet over medium-low heat until just warmed through. Be careful not to overcook the shrimp during reheating.
• Freezing: While the grits can be frozen for up to 1 month, freezing cooked shrimp is not recommended as it can affect their texture.

Historical Background

Shrimp and grits has a rich history deeply rooted in Southern coastal cuisine. Originally known as ‘breakfast shrimp,’ this dish was a staple morning meal for fishermen and their families in the coastal regions of South Carolina, particularly in the Lowcountry around Charleston. Fishermen would cook fresh-caught shrimp with a simple preparation to be served over grits, creating a hearty breakfast that fueled their day on the water.

Over time, this humble fisherman’s breakfast evolved into a beloved dish throughout the South, making its way onto restaurant menus and eventually gaining nationwide recognition. Today, shrimp and grits is considered an iconic Southern comfort food, with countless regional variations and interpretations by chefs across the country.

Frequently Asked Questions

Q: What type of grits should I use for shrimp and grits?

A: Traditional stone-ground grits are best for authentic flavor and texture. They take longer to cook but provide a creamier, more flavorful result. Quick-cooking or instant grits can be substituted if you’re short on time, but the texture and flavor won’t be quite the same.

Q: Can I make shrimp and grits ahead of time?

A: Yes, but it’s best to store the components separately. The grits can be made ahead and reheated with additional liquid to reach the desired consistency. The shrimp should be cooked just before serving for the best texture, but the sauce base can be prepared in advance.

Q: What’s the best substitute for shrimp if I have a shellfish allergy?

A: Chicken is a popular substitute for those with shellfish allergies. Simply cut boneless chicken thighs or breasts into bite-sized pieces and cook them similarly to how you would cook the shrimp, adjusting the cooking time accordingly.

Q: How spicy is this dish?

A: The spice level is customizable. You can adjust the amount of Cajun seasoning, jalapeño, and hot sauce to suit your preference. For a milder version, reduce or omit these ingredients; for more heat, increase them or add red pepper flakes.

Q: Can I use pre-cooked shrimp?

A: While fresh, raw shrimp are preferred for the best flavor and texture, you can use pre-cooked shrimp in a pinch. Simply add them at the very end of cooking, just long enough to warm through, as overcooked shrimp can become tough and rubbery.

This Southern-style shrimp and grits recipe brings together the best elements of traditional coastal cuisine with a few modern touches. The creamy, cheesy grits provide the perfect base for the savory, slightly spicy shrimp topping, creating a meal that’s both comforting and impressive. Whether you’re a seasoned Southern cook or trying this dish for the first time, this recipe offers a straightforward approach to creating an authentic taste of the South in your own kitchen.

Author

medha deb

 

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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