"Shrimp and grits is the dish that says you're home on the Gulf Coast. Creamy, cheesy grits underneath plump shrimp in a smoky, savory gravy — it's comfort food at its finest and one of the most requested recipes in our kitchen."
Ingredients
Cheese Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 cup whole milk
- 2 tbsp butter
- 1 cup sharp cheddar, shredded
- ½ tsp salt
- ¼ tsp white pepper
Shrimp & Gravy
- 1½ lbs large Gulf shrimp, peeled & deveined
- 4 strips thick-cut bacon, chopped
- 1 small onion, finely diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tsp Worcestershire sauce
- 1 tsp hot sauce (Tabasco or Crystal)
- 1 tbsp flour
- 2 green onions, sliced, to serve
- Fresh parsley, chopped, to serve
Linda's Tips
- ✓Use stone-ground grits, not instant — the texture and flavor are worlds apart.
- ✓Fresh Gulf shrimp are the star. If you can get them locally, do it.
- ✓Cook grits low and slow, stirring often, for the creamiest results.
- ✓Don't overcook the shrimp — 2–3 minutes per side is all they need.
- ✓The bacon drippings are liquid gold — cook your vegetables right in them.
- ✓Taste and adjust hot sauce to your family's preference.
- ✓Serve immediately — grits firm up as they cool.
Instructions
The Grits
- 1
Bring the chicken broth and milk to a gentle boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and cook for 20–25 minutes, stirring frequently, until thick and creamy.
- 2
Remove from heat and stir in the butter, shredded cheddar, salt, and white pepper. Cover and keep warm while you prepare the shrimp.
The Shrimp & Gravy
- 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
Add the diced onion and bell pepper to the bacon drippings. Sauté for 4–5 minutes until softened. Add the garlic and cook for 1 more minute.
- 5
Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
- 6
Pour in the chicken broth, Worcestershire sauce, and hot sauce. Stir and simmer for 3–4 minutes until the gravy thickens slightly.
- 7
Season the shrimp with salt and pepper. Add to the skillet and cook for 2–3 minutes per side until pink and just cooked through. Stir in the reserved bacon.
- 8
Spoon the creamy cheese grits into bowls. Top generously with the shrimp and gravy. Garnish with sliced green onions and fresh parsley. Serve immediately.
Serving Suggestion
Serve straight from the skillet at the table for that true Southern family-style experience. A side of warm cornbread and a cold sweet tea makes this a meal nobody will forget.