Creamy Shrimp and Grits

This Creamy Shrimp and Grits recipe is an impressive dish that is super simple to throw together and packed with flavor. Plus, it’s ready in 30 minutes or less! You can have a total New Orleans culinary experience in the comfort of your own home.

Looking for another shrimp recipe to try? My Bang Bang Shrimp Tacos are so flavorful!

Ingredients

• Milk – I like to use whole milk to keep the grits nice and decadent.
• Chicken broth – Added for flavor and helps thin out the grits.
• Quick cooking grits – A finer texture than regular or old-fashioned grits, and they cook up a lot faster. You can also use old-fashioned or regular grits, but make sure to cook them for 10-15 minutes longer.
• Salt & pepper – Simple seasonings that bring out the natural flavors of the grits.
• Unsalted butter – You can’t have grits without butter! I like to use unsalted butter and adjust to taste.
• Sharp cheddar cheese – Melts into the grits for bold, cheesy flavor.
• Bacon – Adds a nice smokiness to the sauce. Make sure to save the bacon grease! That’s what we cook our shrimp in!
• Shrimp – I like to use medium or large shrimp, deveined. For presentation, I like to peel the shells except for the tail, but you can always peel the whole shrimp with the tail if you prefer. The quickest and best way to defrost shrimp while still preserving the taste and texture is to run cold water over it until it’s defrosted.
• Cajun seasoning – Make your own cajun seasoning (it’s super easy and all of the ingredients are pantry staples!) Or use store bought.
• Garlic – I like to add 2 cloves of minced garlic to the sauce.
• White wine – Use good quality white wine that you would drink for the best flavor. If you don’t want to use wine, chicken broth could be substituted.
• Lemon juice – Adds a nice acidity to the sauce and helps to balance out the richness of the bacon.
• Green onions – A fresh, mild onion flavor that works perfectly as a garnish. Adds crunch and a pop of color.
• Hot sauce – Optional, but a dash of hot sauce gives the dish a nice extra kick of flavor.

How to Make Creamy Shrimp and Grits

• Cook the Grits: Bring the milk and chicken broth to a boil. Slowly add in grits while whisking continuously. Over medium heat, cook grits for about 4 to 5 minutes until they thicken up.
• Add Seasoning, Butter and Cheese: Take off of the heat and add in salt, pepper, 2 tbsp butter and cheese. Whisk until smooth and lump free. Turn the heat to low until you are ready to serve. (Note: grits will thicken up the longer they cook. If you have them on low heat for a while you may need to add additional butter or milk to thin out the grits).

3. Cook the Bacon: Meanwhile, add bacon to a large skillet and cook until golden brown and crispy. Remove the bacon from the pan and transfer to a paper towel-lined plate. When the bacon is cool, crumble or chop it into smaller bite-sized pieces. Do not drain the bacon grease!
4. Cook the Shrimp: Add 1 tablespoon of butter to the same pan the bacon was cooked in. Heat over medium-high heat and add in the shrimp. Sprinkle with Cajun seasoning and sauté until fully cooked and no longer opaque, 3-4 minutes. Add in garlic and cook for an additional minute.

5. Deglaze the Pan: Remove the shrimp from the pan and set aside on a plate. Add in the wine and scrape the brown bits off the bottom of the pan.
6. Cook the Bacon and Shrimp Together: Stir in the lemon juice and add the shrimp and crumbled bacon back to the pan.

7. Garnish and Serve: To serve, place grits in individual bowls and top with the shrimp mixture. Drizzle each bowl with extra sauce from the bottom of the pan. Serve with green onions and hot sauce, if desired.

PRO TIP: Grits will thicken up the longer they cook. If you have them on low heat for a while, you may need to add additional milk or broth to thin them out before serving.)

More Recipes To Try

• Huevos Rancheros
• Cilantro Lime Shrimp and Rice
• Cajun Chicken Pasta Bake
• Kung Pao Shrimp
• Hoisin Glazed Salmon and Veggies in Foil
• 20-Minute Teriyaki Shrimp