Southern Style Shrimp and Grits

Imagine a creamy, velvety spoonful of cheesy grits topped with plump, perfectly cooked shrimp swimming in a savory sauce with crispy bacon bits scattered on top. Southern Style Shrimp and Grits is comfort food at its finest – a dish that brings together the humble origins of grits with the coastal abundance of fresh shrimp. This classic Southern recipe balances rich, creamy textures with bright, zesty flavors for a meal that’s simultaneously sophisticated and down-home delicious. You’ll learn how to create restaurant-quality Shrimp and Grits with a healthier twist using turkey bacon, while still maintaining all the authentic flavors of this beloved Southern classic.

Why You’ll Love This Recipe

Southern Style Shrimp and Grits delivers an incredible contrast of textures and flavors in every bite. The grits provide a creamy, comforting base that’s elevated by sharp cheddar cheese, creating a rich foundation for the dish. Meanwhile, the succulent shrimp offers a tender bite that’s complemented by the satisfying crunch of crispy turkey bacon pieces.

What makes this recipe truly special is its balance of indulgence and healthfulness. By using turkey bacon instead of traditional pork bacon, you’ll reduce the fat content without sacrificing flavor. The gentle heat from hot sauce and brightness from fresh lemon juice cut through the richness, creating a perfectly balanced dish.

This southern classic shrimp dish is also wonderfully versatile – elegant enough for weekend entertaining but simple enough for a weeknight dinner. The entire meal comes together in about 40 minutes, making impressive southern cooking accessible even on busy days. Whether you’re a longtime fan of southern cuisine or trying grits for the first time, this recipe will quickly become a favorite in your regular rotation.

Ingredients List for the Southern Style Shrimp and Grits

These carefully selected ingredients combine the best of traditional southern cooking with a few healthier swaps. The combination of chicken broth and water creates flavorful grits, while turkey bacon offers a leaner alternative to traditional pork bacon without compromising on taste.

• 2 cups water
• 2 cups chicken broth
• 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
• 1 cup white grits
• 2 tablespoons salted butter
• 1 cup shredded sharp cheddar cheese
• 4 Turkey-bacon slices (diced)
• 1 pound raw shrimp (peeled and deveined)
• 2 tablespoons minced garlic
• 1/2 cup sliced green onion (divided)
• 2 tablespoons lemon juice
• 2 dashes hot sauce (to taste)

Pro Tips

For truly exceptional Southern Style Shrimp and Grits, pay special attention to these three critical techniques:

First, when adding the grits to the boiling liquid, pour them in slowly while whisking constantly. This prevents lumps from forming and ensures creamy, smooth grits. Think of it as similar to making polenta – a gradual addition with constant motion is key to the perfect texture.

Second, avoid overcooking your shrimp. They’re done as soon as they turn pink and opaque, which happens quickly (usually 5-6 minutes). Overcooked shrimp become tough and rubbery, so watch them closely and remove from heat immediately when they’re just done. Remember that shrimp will continue cooking slightly from residual heat.

Finally, taste and adjust seasonings at each stage. The grits may need additional salt after adding the cheese, and the shrimp mixture can handle more hot sauce if you prefer more heat. Building flavor in layers is what makes this Southern classic shrimp dish truly memorable.

Instructions

Step 1: GRITS
Bring 2 cups water and 2 cups chicken broth to a boil in a 3 to 4-quart saucepan over high heat. Season the liquid with 1 teaspoon kosher salt. Slowly add in 1 cup white grits while stirring constantly until the grits are evenly distributed in the liquid. Reduce the heat to low and simmer grits uncovered, stirring occasionally, for 30-35 minutes.

Step 2:
Once the grits are cooked, remove from heat and add in 2 tablespoons salted butter and 1 cup shredded sharp cheddar cheese. Stir until fully melted. Taste and add additional salt, if desired.

Step 3: SHRIMP
When there are about 15 minutes left for the grits to cook, dice 4 Turkey-bacon slices. Cook in a 12-inch (30 cm) skillet over medium heat until crispy, about 6-8 minutes. Remove Turkey-bacon from the pan, and reserve about 2 tablespoons of Turkey-bacon grease in the skillet.

Step 4:
Add 1 pound raw shrimp, 2 tablespoons minced garlic, and 1/2 cup sliced green onions to the Turkey-bacon grease. Cook over medium heat until the shrimp just turns pink, about 5-6 minutes depending on the size of shrimp.

Step 5:
Drizzle with shrimp with 2 tablespoons lemon juice and 2 dashes hot sauce, or to your liking. Stir to ensure the shrimp are well coated.

Step 6:
Serve shrimp on top of the cheesy grits and sprinkle Turkey-bacon and the other half of the green onions on top.

Variations

The beauty of Southern Style Shrimp and Grits lies in its adaptability. For a spicier version, add diced jalapeños or a sprinkle of cayenne pepper to the shrimp mixture. The heat creates a wonderful contrast to the creamy grits.

For a richer, more decadent version, substitute half of the water with heavy cream when cooking the grits. This creates an ultra-luxurious texture that’s perfect for special occasions. You can also add a splash of white wine when cooking the shrimp for an elegant flavor profile.

For those following a gluten-free diet, this recipe is naturally gluten-free, but always check your broth and hot sauce labels. Vegetarians can enjoy the cheesy grits on their own or topped with sautéed mushrooms, which provide a meaty texture similar to the shrimp.

Storage and Serving

Southern Style Shrimp and Grits is best enjoyed immediately after preparation when the grits are creamy and the shrimp is perfectly cooked. However, leftovers can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat the grits with a splash of water or milk on the stovetop or microwave, stirring frequently to restore creaminess. The shrimp mixture should be reheated gently to avoid overcooking.

For serving, present this southern favorite in wide, shallow bowls that showcase the colorful shrimp mixture atop the creamy grits. Garnish with additional sliced green onions for freshness and visual appeal. For a complete meal, pair with a simple side salad dressed with vinaigrette or steamed greens like collards or kale. For weekend brunch, serve with a mimosa or Bloody Mary for a truly Southern experience.

FAQs

Can I use instant grits instead of regular white grits?
Yes, you can substitute instant grits, but the texture won’t be as creamy. If using instant grits, follow the package instructions for cooking times and liquid ratios, then proceed with adding butter and cheese.

What type of shrimp works best for Southern Style Shrimp and Grits?
Medium to large shrimp (16-20 count per pound) work best. They should be peeled and deveined for convenience, but leaving the tails on adds flavor and presentation value.

Can I make this recipe ahead of time?
It’s best made fresh, but you can prepare components separately. Cook grits up to 2 days ahead, refrigerate, then reheat with additional liquid. Cook the shrimp mixture just before serving.

What can I substitute for turkey bacon?
Traditional pork bacon, pancetta, or even andouille sausage work well. For a vegetarian version, use smoked paprika and a bit of olive oil to mimic the smoky flavor.

Are stone-ground grits better than regular grits for this recipe?
Stone-ground grits have a more authentic texture and flavor but require longer cooking time (45-60 minutes). They make an excellent substitution if you have the extra time and want a more traditional experience.

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