Ohhh yes—Southern-style shrimp and grits, the real deal 😌
Creamy grits, smoky bacon, buttery shrimp… no shortcuts.
🍤 Southern-Style Shrimp & Grits
Ingredients
Grits
- 1 cup stone-ground grits
- 4 cups water or chicken stock
- 1 cup whole milk or heavy cream
- 2 tbsp butter
- 1 cup sharp cheddar cheese
- Salt & black pepper
Shrimp
- 1 lb large shrimp, peeled & deveined
- Salt, black pepper
- Paprika + a pinch of cayenne
- 2 slices bacon, chopped
- 2 tbsp butter
- ½ small onion or shallot, finely diced
- 3 cloves garlic, minced
- Splash of chicken stock or white wine
- Dash Worcestershire sauce
- Lemon juice (to finish)
Garnish
- Green onions or parsley
How to Make It
1. Grits (low and slow)
- Bring water/stock to a boil.
- Whisk in grits, reduce heat to low.
- Simmer 20–30 minutes, stirring often.
- Stir in milk/cream, butter, cheese, salt & pepper. Keep warm.
2. Bacon base
- Cook bacon in a skillet until crisp. Remove and set aside.
3. Build the sauce
- In bacon fat, add onion and cook until soft.
- Add garlic, cook 30 seconds.
4. Shrimp
- Season shrimp.
- Add butter to skillet, then shrimp. Cook 1½–2 minutes per side.
5. Finish
- Splash in stock/wine, Worcestershire, squeeze of lemon.
- Toss bacon back in and coat shrimp in the sauce.
6. Serve
- Spoon grits into bowls.
- Top with shrimp, bacon, and all that sauce.
- Finish with green onions.
Southern secrets
- Stone-ground grits only—instant won’t give you that texture.
- Don’t overcook shrimp; pull them as soon as they curl.
- Bacon grease is flavor, not a suggestion.
If you want it Charleston-style, extra spicy Cajun, or with Andouille sausage, say the word—I got you. 🍤✨
