Authentic Southern Shrimp And Grits Recipe

Ash Tyrrell

Authentic Southern Shrimp And Grits Recipe

I first tasted real Southern shrimp and grits while visiting Charleston, sitting on a porch as the warm air smelled of bacon and garlic. I tried to recreate that moment in my kitchen, stirring up cheesy, creamy grits and cooking shrimp in a spicy, smoky sauce. Each bite brought back memories—and made me want to make this dish again and again.

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Prep Time 15

Cook Time 25

Ingredients Method Notes

Ingredients

1 tbsp paprika — gives color and a smoky base.
1½ tsp salt — enough to season but not overwhelm.
1½ tsp garlic powder — adds depth of garlic flavor without raw garlic sharpness.
1 tsp onion powder — rounds out flavor.
1 tsp chili powder — contributes to the spice foundation.
¾ tsp dried thyme — for herbal undertone.
½ tsp dried oregano — adds earthiness.
½ tsp brown sugar — balances heat and acidity.
½ tsp cayenne powder — for kick adjust if you prefer milder.
¼ tsp black pepper — gives a subtle bite.
1 1/2 lb large shrimp peeled and deveined — large shrimp hold up well and cook quickly.
5 strips bacon diced — bacon fat gives smoky flavor and adds richness.
2 tbsp butter — to sauté and finish the sauce.
3 garlic cloves minced — fresh garlic gives a punch that dried can’t match.
3 scallions sliced — for mild onion flavor plus fresh garnish texture.
2 tbsp Calabrian peppers with oil — for spicy smoky, tangy heat.
½ tsp red pepper flakes — adds more heat if you want a bite.
⅓ cup chicken stock — builds the sauce base without heaviness.
1 tbsp fresh lemon juice — brightens the overall flavor.
1 tsp Worcestershire sauce — adds umami and complexity.
2 tbsp heavy cream — for richness in the sauce and contrast with heat.
2 tbsp fresh parsley — garnish & fresh green flavor.
3 cups chicken stock — more flavorful than plain water; lets grits absorb savory taste.
1 cup quick grits — cooks faster; you can use stone‑ground but adjustment is needed.
3 tbsp butter — for creaminess and richness.
½ cup heavy cream — enhances texture and richness.
2 oz cream cheese softened — makes the grits extra creamy and smooth.
¾ cup sharp cheddar shredded — sharpness helps cut the richness.
¾ cup pepper jack cheese shredded — adds a bit of spice and melts smoothly.

Method

I bring 3 cups of chicken stock to a boil in a medium saucepan. Then I slowly whisk in 1 cup quick grits to avoid lumps. I lower the heat and simmer, stirring frequently for about 15‑20 minutes, until the grits are thickened, smooth, and creamy. At the end I stir in butter, heavy cream, softened cream cheese, and both shredded cheeses until melted and silky.
While the grits are cooking, I crisp diced bacon in a skillet over medium heat until golden and fat is rendered. Then I season the shrimp with Cajun seasoning and sear them in the bacon fat for about 2‑3 minutes per side, until opaque and just cooked. I remove shrimp, then in the same skillet, melt butter, add garlic, scallions, Calabrian peppers, red pepper flakes, chicken stock, lemon juice, and Worcestershire sauce, simmering briefly.
Into the sauce I stir in heavy cream, then return the shrimp to warm through gently. I taste—often adding a squeeze of lemon or pinch of salt—to balance brightness and heat. Then I spoon the creamy grits into bowls, top with shrimp and sauce, garnish with crispy bacon and fresh parsley, and serve immediately for best texture.

Notes

I always dry shrimp thoroughly before seasoning—moisture ruins the sear and leads to steaming instead.
I stir the grits often (especially early) to avoid scorching and to keep texture smooth.
I season in stages: first the shrimp, taste the sauce, then adjust salt, heat, and acidity before serving.
I warm the serving bowls beforehand so when I serve this the grits stay creamy and don’t stiffen too soon.