Shrimp and Grits
Jump to Recipe Shrimp and Grits is a southern classic. This version is made with cheesy grits topped with shrimp in a cajun cream gravy. When it comes to down home comfort food, it doesn’t get much more classic than Shrimp and Grits. It is a southern classic for a reason. Between the cheesy grits and […]
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Shrimp and Grits is a southern classic. This version is made with cheesy grits topped with shrimp in a cajun cream gravy.
When it comes to down home comfort food, it doesn’t get much more classic than Shrimp and Grits. It is a southern classic for a reason. Between the cheesy grits and the creamy shrimp gravy, this recipe is the epitome of stick to your ribs, warm your tummy food.
The thing that makes this Shrimp and Grits recipe stand out from others is that you’ll be making your own shrimp broth. It takes the flavor of the gravy to a whole other level.
Don’t let the idea of making your own broth intimidate you though, it’s actually really easy and I am here to walk you through every step of the process.
First, let’s talk about what ingredients you’ll need to make it.
Shrimp and Grits Ingredients:
- SHRIMP: Use large or jumbo shrimp for the best results for this recipe. Because you’re making shrimp broth, it is also important that the shrimp have shells on them when you buy them. You will need the shells.
- WATER: You’ll need water to make the shrimp broth and for the grits.
- PEPPERCORNS: Whole black peppercorns add flavor to the broth.
- QUICK GRITS: My grocery store only had quick grits so that is what I used. Quick Grits are different than Instant Grits because they are not pre-cooked and then dehydrated. They are simply ground finer so that they cook faster.
- CHICKEN BROTH: Use to cook the grits. Low sodium chicken broth will work the best so that you can control the salt content.
- BUTTER: To add richness to the grits.
- SHARP CHEDDAR CHEESE: I recommend shredding your own. Pre-shredded cheese has additives to help prevent it from clumping but this also impacts how the cheese will melt. Freshly shredded cheese melts a bit better.
- CAJUN SEASONING: You can use your favorite store-bought brand or you can make your own DIY Cajun Seasoning.
- GRANULATED GARLIC: You can also use garlic powder if you don’t have any granulated garlic on hand. If you use garlic salt, you will need to watch the rest of the salt content in the dish.
- BACON: Adds smokiness and texture to the gravy.
- ONION/GARLIC: Aromatics to had flavor to the gravy.
- FLOUR: To thicken the gravy.
- HALF AND HALF: Will add richness and cream to the gravy.
- GREEN ONION: Optional garnish.
Step by Step Photos and Instructions:
Making Shrimp and Grits can seem like a bit of a labor of love because you are essentially making three components: shrimp broth, shrimp gravy and the cheesy grits. But believe me, the work is worth it and it’s really not all that difficult. Follow along with these step by step photos and I’ll guide you along the way.
STEP 1: Make the shrimp broth. Combine the shrimp shells, 1 teaspoon whole peppercorns and 3/4 teaspoon salt. Bring to a boil, reduce heat and simmer for 20 minutes.
STEP #2: After the broth has simmered, use a fine mesh strainer to strain the broth. You should have about 1 1/2 – 1 3/4 broth. If you don’t you can add a little bit of water to make up the difference.
STEP #3: While the broth is simmering, toss the peeled and deveined shrimp with cajun seasoning, cayenne pepper and granulated garlic. Refrigerate until ready to use.
STEP #4: Make the grits. Bring the chicken broth and water to a boil over medium heat. Add butter and let melt.
STEP #5: Slowly whisk in the grits. Cook 5 minutes. Add in cheddar. Cover and cook another 10 minutes or until the cheese melts and the grits are creamy. Reduce heat to low to keep warm.
STEP #6: Brown bacon in a skillet until cooked through. Transfer bacon to a paper towel lined plate and set aside. Reserve 2 tablespoons of the pan drippings.
STEP #7: Add onion and garlic to the reserved pan drippings. Cook until onions are softened. Add shrimp and cook 3 minutes or until the shrimp start to turn pink.
STEP #8: Add in flour and cook for 1 minute. Whisk in the shrimp broth and cook until it starts to thicken, about 3 minutes. At this point remove the shrimp and set aside.
STEP #9: Slowly whisk in the half and half and cook until the sauce reduces by 1/3 about 5 minutes. The gravy should coat the back of the spoon.
STEP #10: Return the shrimp to the pan, add the bacon pieces and stir to combine. Spoon shrimp gravy over grits. Serve immediately.
Storage and Leftovers:
Shrimp and grits are best when made and eaten in the same day. This is because shrimp doesn’t reheat that well without overheating. You can however make the grits ahead of time and reheat just before serving.
Recipe FAQ:
No, they are different. Quick grits are grits that are milled finer so that they cook faster. Instant grits are grits that are pre-cooked and then dehydrated so that they can be cooked in the microwave in about a minute.
No, you don’t need to. It is a preference. The vein that runs along the back of the shrimp is the intestinal track of the shrimp. It is completely digestible but can be a bit unsightly. It is up to you. If you need learning how to do it, help check out my guide on how to peel and devein shrimp.
If you love this Shrimp and Grits Recipe, check out some of my other southern classics:
Fried Green Tomatoes is my favorite movie AND my favorite southern appetizer. Have you tried them yet?
Collard Greens are a must make for sunday supper or New Years day.
Southern Style Green Beans with Bacon are a family favorite!
Note: Originally published 2009. Updated in 2024 with new photos, step by step photos and nutrition information.
Shrimp and Grits
Ingredients
Shrimp Broth:
- 2 cups of water
- 1 1/2 teaspoons salt
- 1 teaspoon black peppercorns
- shells from 1 pound of shrimp
Shrimp and Grits Ingredients:
- 2 cups chicken broth
- 1/2 cup water
- 3 tablespoons butter
- 3/4 cup quick cook grits
- 4 ounces sharp cheddar cheese cut into cubes (about 1 cup)
- 1 pound 51-60 count prawns peeled and deveined (If making your own shrimp broth reserve the shells)
- 1 tablespoon Cajun seasoning
- 1/8 teaspoon cayenne pepper optional
- 1/2 teaspoon granulated garlic
- 4 slices bacon cut into 1 inch pieces
- 1/2 onion minced
- 1 clove garlic
- 2 tablespoons flour
- 1/2 cup half and half
Instructions
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To make the shrimp broth, place shrimp shells in saucepan. Pour water over, add salt and peppercorns. Bring to a bowl, reduce heat and let simmer about 20 minutes.
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Using a colander, strain the broth over a bowl. Discard shells.
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To make the grits, bring chicken broth and water to a boil over medium heat in a medium sauce pan. Add butter, let melt.
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Slowly whisk in the grits, stir for about 1-2 minutes to ensure that they don’t stick to the bottom of the pan. Reduce the temperature to low, cover and cook 5 minutes, stirring occasionally. Stir in cheddar. Cover and cook another 10 minutes, stirring occasionally, until the cheese melts and the grits are creamy. Leave covered on low heat until ready to serve.
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Next make the shrimp by combining the shrimp, Cajun seasoning, cayenne and granulated garlic in a bowl and toss to coat. Refrigerate until ready to use.
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In a skillet over medium heat, cook bacon until browned. Place on a paper towel lined plate, set aside. Reserve 2 tablespoons of pan drippings.
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To the same skillet add onions and garlic. Cook 3-5 minutes or until softened. Add shrimp. Cook for 2 – 3 minutes
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Once shrimp start to turn opaque, add flour and cook one minute. (Note: It is important to cook the flour for a minute so that you don’t have a pasty flavor to your sauce). Add the shrimp broth and cook until it thickens and shrimp are cooked through, about 3 minutes. Remove shrimp and set aside.
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Add half and half and cook until the sauce reduces by 1/3, about 5 minutes, it should be creamy and will coat the back of a spoon. At the last minute add in reserved bacon bits and shrimp. Pour shrimp and sauce over grits and serve immediately.
Notes
Nutrition information for estimation purposes only.
Nutrition
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