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Shrimp and grits is one of those dishes that looks like it takes longer than it does. The grits need time and attention, but the shrimp sauce comes together fast, and the whole thing lands on the table in under an hour. I make this for weekend dinners when I want something that feels like real cooking without a complicated process.

The bacon drippings are doing a lot of work here. Don’t skip them and don’t drain the pan between steps. That’s where most of the flavor in the sauce comes from.

Key Ingredients & Substitutions

Stone-ground grits: Worth seeking out if you can find them. They take longer to cook than instant, but the texture is completely different. Coarser, creamier, and they hold up better under the sauce. Instant grits work in a pinch but go soft quickly once plated.

Shrimp: Medium shrimp cook fast and stay tender. Large shrimp work too but need an extra minute per side. Frozen shrimp is completely fine here, just thaw and pat dry before seasoning so they sear rather than steam.

Bacon: Regular bacon gives you the best drippings for building the sauce. If you’re using turkey bacon, add a tablespoon of butter to the pan after since there won’t be much fat left over.

Heavy cream: This is what makes the sauce cling to the shrimp and coat the grits. Half-and-half works for a lighter version but the sauce will be thinner and won’t reduce as well. Give it a little extra time on the heat if you go that route.

Cajun seasoning: Different brands vary a lot in salt and heat levels. If yours is on the saltier side, season the shrimp lightly and taste before adding more to the sauce.

Smothered Shrimp and Grits Recipe

Smothered Shrimp and Grits

Creamy stone-ground grits topped with Cajun-seasoned shrimp in a smoky bacon cream sauce. Ready in under an hour and big on flavor.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 720

Ingredients Method Notes

Ingredients

  

• -For the Grits:
• 1 cup stone-ground grits
• 4 cups water
• 1 cup shredded sharp cheddar cheese
• 4 tbsp butter divided
• Salt and black pepper to taste
• -For the Shrimp and Sauce:
• 1 lb medium shrimp peeled and deveined
• 6 slices bacon chopped
• 1 small onion finely chopped
• 1 small green bell pepper finely chopped
• 3 cloves garlic minced
• 1 cup heavy cream
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• -For Garnish:
• 2 green onions sliced
• Fresh parsley chopped

Method

 

1. Bring 4 cups of salted water to a boil in a medium saucepan. Slowly whisk in the grits in a steady stream. Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes until thick and tender.
2. Remove grits from heat and stir in 2 tablespoons of butter and the shredded cheddar until melted and smooth. Season with salt and pepper. Keep warm.
3. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
4. Season shrimp with Cajun seasoning and smoked paprika. Add to the skillet and cook 2 minutes per side until pink and cooked through. Remove and set aside.
5. Add the remaining 2 tablespoons of butter to the skillet. Saute onion, bell pepper, and garlic over medium heat for 4 to 5 minutes until softened.
6. Pour in the heavy cream and scrape up any browned bits from the bottom of the pan. Simmer for 3 to 5 minutes until the sauce thickens slightly.
7. Return the bacon and shrimp to the skillet and stir to combine. Heat through for 1 minute.
8. Spoon grits into bowls and top with the smothered shrimp and sauce. Garnish with green onions and fresh parsley. Serve immediately.

Notes

Don’t drain the bacon drippings between steps. They’re essential for the sauce flavor. Pat the shrimp dry before seasoning so they sear properly. If your Cajun seasoning is very salty, taste before adding more to the sauce.

How Can I Ensure My Grits Are Perfectly Creamy?

Grits need low heat and patience. Add them to already-boiling salted water in a slow, steady stream while whisking so they don’t clump. Once they’re in, turn the heat down and stir every few minutes. If you walk away and let them sit, they’ll stick and scorch at the bottom.

The cheese and butter go in at the very end, off the heat. This keeps them from breaking and gives you that smooth, glossy finish. Taste before you add salt since the cheddar already brings a good amount.

Questions About This Recipe

Can I use instant grits?

Yes. Follow the package instructions, then finish with the butter and cheese the same way. The texture will be softer and they won’t hold up as long once plated, so serve right away.

How do I make it spicier?

Add more Cajun seasoning, a pinch of cayenne to the sauce, or dice a jalapeño in with the onion and bell pepper. Start with a little and build up since it’s easier to add heat than take it away.

Can I make it ahead?

The sauce holds well in the fridge for a day or two. The grits are best made fresh since they thicken up a lot when stored. If you do make the grits ahead, reheat slowly on the stovetop with a splash of water or cream and stir until smooth.

How do I store leftovers?

Store the grits and shrimp sauce separately in airtight containers for up to 3 days. Reheat the grits with a little added liquid and the sauce gently on the stovetop over low heat.