Shrimp and Grits

What You’ll Need To Make Shrimp and Grits

• Bacon: Brings smoky, savory flavor and crispy texture. Pro Tip: Pop it in the freezer for 15 minutes to make chopping easier.
• Shrimp: The main protein here. Frozen shrimp work great—just thaw in cold water before using. For extra flavor, simmer the peels in the chicken broth for 15 minutes, then strain; it adds a briny depth to the sauce.
• Cajun Seasoning: Gives the shrimp bold, savory heat.
• Butter: Adds richness and helps sauté the veggies.
• Scallions: Offer a fresh, mild onion flavor and a finishing garnish.
• Celery, Red Bell Pepper, & Garlic: The flavorful base for the sauce.
• All-Purpose Flour: Thickens the sauce for a creamy consistency.
• Chicken Broth: Creates a sauce base with savory depth.
• Worcestershire & Hot Sauce: Add tangy, savory flavor and a touch of heat.
• Milk, Quick-Cooking Grits, Cheddar Cheese & Salt: These come together to make a super creamy, flavorful base for the shrimp and sauce. (If you prefer, you can serve the shrimp over polenta.)
• Jump to the printable recipe for precise measurements

Step 2: Add the shrimp. Add the shrimp right to the pan with the bacon, then season with Cajun seasoning and salt. Turn the heat up to medium-high and cook until the shrimp are mostly pink but still slightly undercooked, about 2 minutes. Don’t overdo it—they’ll finish cooking later. (Cooking the shrimp just shy of done keeps them tender; shrimp cook fast and get rubbery quickly if overdone.)

Step 3: Sauté the veggies. Use a slotted spoon to transfer the shrimp and bacon to a bowl and set aside. No need to wash the skillet—just return it to the heat and melt the butter. Using the same pan keeps the smoky, seasoned bacon fat in play, which adds tons of flavor to the sauce. Add the light green scallions, celery, bell pepper, and garlic and cook until softened, about 4 minutes.

Step 4: Add the flour: Sprinkle in the flour and stir to combine. This step thickens the sauce and helps keep it smooth.

Step 5: Add broth and simmer. Whisk in the chicken broth, Worcestershire sauce, and hot sauce. Whisking as you pour keeps the sauce smooth—it prevents lumps and helps the roux emulsify into the broth. Bring the mixture to a boil, then lower the heat and simmer until slightly thickened, about 5 minutes. Set the pan aside while you make the grits.

Step 6: Cook the grits. In a medium saucepan over medium heat, bring the milk and salt to a boil. Slowly whisk in the grits to prevent lumps. Adding the grits in a steady stream while whisking constantly helps disperse them evenly and keeps them from clumping.

Step 7: Finish the grits and add cheese. Lower the heat and simmer, whisking often, until thick and creamy, about 5 minutes. Stir constantly to keep them from sputtering. Take off the heat and mix in the cheese until smooth. Adding the cheese off the heat avoids curdling and keeps the texture creamy. Keep warm until ready to serve.

Step 8: Finish cooking the shrimp. When you’re ready to serve, return the veggies and sauce to the stove and bring it to a simmer over medium heat. Stir in the shrimp and bacon, plus any juices from the bowl. Cook for a few minutes, just until the shrimp are cooked through. (The shrimp are done when they curl into a loose “C” shape—tight curls usually mean they’re overcooked.) Taste and adjust the seasoning, then sprinkle with the dark green scallions.

Step 9: Plate and serve. Spoon the grits into bowls, top with shrimp and sauce, and serve right away. Pass hot sauce at the table, if you’d like. Enjoy!