Southern Shrimp and Grits

This Southern Shrimp and Grits isn’t just dinner – it’s a warm hug in a bowl that combines creamy, cheesy grits with perfectly seasoned shrimp and a sauce that’ll make you want to lick the plate clean.

What makes this version special? It’s all about those little touches – smoky bacon, sharp cheddar that melts into silk, and a tomato-based sauce kicked up with Creole seasoning. Trust me, once you taste how the crispy bacon and tender shrimp play with those velvety grits, takeout will never hit quite the same.

Ingredients

For the grits:

• 5 cups water
• 1 1/2 cups stone-ground corn grits
• 3/4 teaspoon kosher salt, plus more to taste
• 4 ounces medium or sharp cheddar cheese
• 3 tablespoons unsalted butter
• 1/3 cup heavy cream

For the shrimp:

• 1 large green bell pepper
• 4 medium scallions
• 3 cloves garlic
• 4 ounces sliced bacon (4-6 slices)
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon Creole or Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon granulated sugar
• 1 pound large shrimp (26-30 count), peeled and deveined
• 1-3 dashes hot sauce, plus more for serving
• Lemon wedges for serving (optional)

Steps

1. Start the grits by combining 5 cups water, 1 1/2 cups corn grits, and 3/4 teaspoon kosher salt in a large saucepan. Bring to a boil over high heat, stirring occasionally to prevent sticking. Remove from heat, cover, and let rest for 10 minutes to allow the grits to begin absorbing the water.
2. While the grits rest, prep your ingredients: Grate cheese if not using pre-shredded (you’ll need 1 cup), dice bell pepper into 1/4-inch pieces, slice scallions thinly (reserve 3 tablespoons green parts), mince garlic finely, and cut bacon into 1/2-inch pieces.
3. Return covered grits to medium-high heat and bring back to a boil. Cook uncovered for 15-25 minutes, stirring every 2-3 minutes and scraping the bottom. You’ll know they’re done when they’re tender and hold their shape on a spoon.
4. Meanwhile, cook bacon in a large skillet over medium heat for 8-10 minutes until crispy. The fat should render completely and bacon should be deep golden brown. Remove with slotted spoon, leaving 2 tablespoons fat in pan.
5. Add bell pepper, scallions (except reserved greens), and garlic to the bacon fat. Cook for 2 minutes until peppers are crisp-tender but still bright green.
6. Add tomatoes, Creole seasoning, paprika, and sugar. Simmer for 3 minutes until slightly thickened. The sauce should coat the back of a spoon.
7. Finish the grits by stirring in cheddar, butter, and cream until completely smooth. Cover to keep warm. If grits become too thick, thin with warm water or cream.
8. Return tomato mixture to simmer and add shrimp. Cook for 3-4 minutes until shrimp are pink and just opaque – they should form a “C” shape when done, not a tight “O” which indicates overcooking.

Smart Swaps

• Replace heavy cream with whole milk mixed with 1 tablespoon cornstarch for a lighter version
• Use turkey bacon instead of regular bacon to reduce fat (cook in 1 tablespoon olive oil to compensate for less fat render)
• Substitute grits with polenta for a more readily available option

Make It Diabetes-Friendly

• Use cauliflower rice mixed 50/50 with grits to reduce carbs by 40% per serving
• Replace regular grits with stone-ground whole grain grits for more fiber (reduces glycemic impact)
• Skip the sugar in the tomato sauce – the natural sweetness of bell peppers compensates
• Portion size: limit to 3/4 cup grits per serving (approximately 30g carbs)

Pro Tips

• Don’t skip resting the grits – this pre-soak ensures even cooking
• Use freshly grated cheese – pre-shredded has anti-caking agents that affect melting
• Keep grits warm in a double boiler if making ahead
• Pat shrimp dry before cooking for better browning