Best True Southern Shrimp Grits (Printer-Friendly)

Cajun-spiced shrimp and bacon paired with cheddar grits, finished with a zesty, smoky pan sauce.

# What You’ll Need:

→ Grits and Cheese Base

01 - 4 cups low-sodium chicken stock
02 - 1 cup quick grits
03 - 1/2 cup heavy cream
04 - 4 ounces cream cheese, cubed and softened
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 cup Monterey Jack or pepper jack cheese, shredded
07 - 2 tablespoons unsalted butter
08 - 1/2 teaspoon seasoned salt
09 - 1/2 teaspoon freshly ground black pepper

→ Shrimp and Bacon

10 - 6 slices thick-cut bacon, diced
11 - 1 1/2 pounds large shrimp, peeled and deveined
12 - 1 1/2 tablespoons Cajun seasoning
13 - 1 tablespoon olive oil

→ Sauce and Aromatics

14 - 2 tablespoons unsalted butter
15 - 3 cloves garlic, minced
16 - 4 scallions, white and green parts separated, thinly sliced
17 - 1 1/2 tablespoons Calabrian peppers or mild chili paste
18 - 1/4 teaspoon crushed red pepper flakes
19 - 1/2 cup low-sodium chicken stock
20 - 2 teaspoons fresh lemon juice
21 - 1 1/2 teaspoons Worcestershire sauce
22 - 1/4 cup heavy cream
23 - 2 tablespoons chopped flat-leaf parsley

# Steps to Make This:

01 - Bring chicken stock to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, reduce heat to medium-low, and cook, stirring frequently, until grits are tender and creamy, about 5 minutes.
02 - In a large skillet over medium heat, cook diced bacon until golden and crisp. Transfer bacon pieces to a paper towel-lined plate. Set aside half the rendered bacon fat in a bowl, leaving the remaining fat in the skillet.
03 - To the hot cooked grits, stir in heavy cream, cream cheese, butter, sharp cheddar, and Monterey Jack cheeses until melted and velvety. Season with seasoned salt and black pepper. Adjust consistency by adding more cream or chicken stock if desired. Cover and keep warm.
04 - Pat shrimp dry. Toss with olive oil and Cajun seasoning, ensuring each piece is fully coated. Reserve 1/2 teaspoon Cajun seasoning for the sauce.
05 - In the same skillet with reserved bacon fat, sear shrimp over medium-high heat for about 2 minutes per side until pink and opaque. Do not overcook. Remove shrimp and keep warm under foil.
06 - Reduce heat to medium. Add remaining butter to pan. Sauté garlic and scallion whites until fragrant, about 2 minutes. Add reserved Cajun seasoning, Calabrian peppers, and red pepper flakes. Cook for another minute.
07 - Deglaze skillet with chicken stock, scraping the browned bits from the bottom. Stir in fresh lemon juice, Worcestershire sauce, and heavy cream. Simmer until slightly thickened. Season to taste with salt and additional lemon juice if needed.
08 - Return cooked shrimp to the skillet and add scallion greens and parsley. Toss until coated and heated through. Remove from heat.
09 - Spoon creamy grits into warm bowls. Top with shrimp and spoon over the pan sauce. Garnish with crispy bacon and extra parsley if desired. Serve immediately.

# Additional Notes:

01 - Keep bacon fat reserved for flavoring both the shrimp and pan sauce.
02 - For best results, shred cheese from a block instead of using pre-shredded.
03 - Dish is naturally gluten free and high in protein.
04 - Grits and shrimp store best separately; reheat grits with a splash of stock for creaminess.
05 - Use fresh, wild-caught shrimp for optimal texture and taste.

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