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Authentic Southern Shrimp and Grits with Creamy Cheddar Grits

A close-up, appetizing view of perfectly seasoned shrimp served over creamy yellow grits in a white bowl, featuring the shrimp and grits recipe.
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Make this classic Lowcountry dish at home. You get succulent, Cajun-seasoned shrimp served over rich, creamy cheddar grits for a soul-satisfying meal ready in under 45 minutes.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter, divided
  • 1 cup sharp cheddar cheese, shredded
  • 1 pound large shrimp, peeled and deveined
  • 4 slices bacon, chopped
  • 1/2 cup Andouille sausage, sliced (optional)
  • 1 small yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Cajun seasoning (or more to taste)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the grits: In a medium saucepan, bring the water or broth and 1 teaspoon of salt to a boil. Slowly whisk in the grits. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring frequently to prevent sticking, until the grits are thick and tender.
  2. Finish the grits: Stir in the heavy cream, milk, 2 tablespoons of butter, and shredded cheddar cheese into the cooked grits. Stir until the cheese melts and the grits are creamy. Keep warm over very low heat, stirring occasionally.
  3. Cook the bacon and sausage: In a large skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon drippings in the skillet. If using, add the sliced Andouille sausage and cook until browned, then remove and set aside with the bacon.
  4. Sauté vegetables: Add the chopped onion and bell pepper to the skillet. Cook in the drippings until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Season and cook shrimp: In a small bowl, toss the shrimp with the Cajun seasoning, smoked paprika, and cayenne pepper. Add the seasoned shrimp to the skillet. Cook for 2 to 3 minutes per side until pink and opaque. Do not overcook.
  6. Make the sauce: Pour in the 1/2 cup of chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 1 minute until the sauce slightly thickens. Stir in the reserved bacon and sausage.
  7. Serve: Divide the creamy cheddar grits among serving bowls. Top generously with the shrimp and sauce mixture. Garnish with fresh parsley and serve immediately.

Notes

  • For the creamiest grits, use stone-ground grits, not instant.
  • You can substitute heavy cream with half-and-half for a slightly lighter texture.
  • If you prefer a spicier sauce, increase the cayenne pepper or add a dash of hot sauce to the broth when simmering.

Nutrition

Find it online: https://cookingbyjade.com/shrimp-and-grits-creamy-cheddar-recipe/