This shrimp and grits recipe takes the classic Southern comfort dish and loads it with everything that makes it worth making at home. Creamy grits simmered in chicken broth and heavy cream until thick and rich, finished with melted cheddar cheese, topped with hot sauce seasoned shrimp seared alongside sautéed onion, garlic, and mushrooms, and finished with crumbled bacon and fresh green onions scattered over the top. Every spoonful has the creamy, cheesy grits base, the spicy seared shrimp, the savory mushroom and onion mixture, and the smoky crunch of bacon all in one bite.
Why You'll Love This recipe
The cheddar melted directly into the grits is what makes the base of this dish so satisfying on its own, even before the shrimp goes on top. Combined with the hot sauce on the shrimp and the smoky bacon finish, this is shrimp and grits built with every layer of flavor working together rather than the grits acting as a plain, neutral base.
Ingredients Needed To Make Shrimp And Grits
The Grits
Grits cooked in chicken broth and heavy cream produce a richer base than water alone. Shredded cheddar melted in finishes the grits with a savory, cheesy depth.
The Shrimp and Vegetables
Shrimp peeled and deveined are seasoned simply with hot sauce, salt, and pepper for a spicy, tangy kick. Onion, garlic, and mushrooms sautéed together build a savory base that the shrimp finish cooking in.
The Toppings
Crumbled bacon adds smoky crunch. Sliced green onions add a fresh, mild bite and a pop of color. Add these right before serving.
How to Make Shrimp and Grits
One pot for the grits, one skillet for everything else, 35 minutes.
Step 1: Cook the Grits
Bring the chicken broth and heavy cream to a gentle boil in a saucepan. Whisk in the grits slowly to avoid lumps. Reduce the heat to low and cook, stirring frequently, for 15 to 20 minutes until thick and creamy. Stir in the shredded cheddar until fully melted. Season with salt and pepper and keep warm over low heat.
Step 2: Season the Shrimp
While the grits cook, toss the shrimp with hot sauce, salt, and pepper in a bowl.
Step 3: Sauté the Vegetables
Heat a skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the garlic and sliced mushrooms and cook for another 4 to 5 minutes until the mushrooms have released their liquid and browned slightly.
Step 4: Cook the Shrimp
Add the seasoned shrimp directly to the skillet with the onion, garlic, and mushrooms. Cook for 2 to 3 minutes per side until the shrimp are pink, opaque, and cooked through.
Step 5: Assemble and Serve
Spoon the warm cheddar grits into bowls. Top with the shrimp, onion, garlic, and mushroom mixture. Finish with crumbled bacon and sliced green onions and serve immediately.
Frequently Asked Questions About Shrimp and Grits
Why cook the grits in broth and cream instead of water?
Water produces a neutral-tasting grits base that relies entirely on the cheese and salt for flavor. Chicken broth adds a savory depth from the start, and heavy cream adds richness and a silkier texture. Together they produce grits that taste fully developed even before the cheddar is stirred in.
Can I use a different cheese instead of cheddar?
Yes. Pepper jack adds extra heat that complements the hot sauce on the shrimp. Gouda adds a smoky, slightly sweet depth. A Parmesan and cheddar blend adds a sharper, nuttier finish. Whatever cheese you choose, stir it in off the heat or over very low heat so it melts smoothly without breaking.
What can I substitute for mushrooms?
Bell peppers add sweetness and crunch in place of the earthy mushroom flavor. Sliced okra is a classic Southern addition that works well in this format. If you prefer to leave them out entirely, simply increase the onion slightly to keep a similar volume of sautéed vegetables in the mix.
How spicy is this dish?
The heat level is entirely controlled by how much hot sauce you toss the shrimp in, so it can be made as mild or as spicy as you like. Start with a smaller amount, taste, and add more before cooking. Extra hot sauce at the table lets everyone adjust their own bowl further.
Can I make the grits ahead of time?
Yes. Cook the grits up to 2 days ahead and store in the refrigerator. They will thicken considerably as they cool. Reheat over low heat with a splash of extra broth or cream, stirring frequently, until they loosen back to a creamy consistency before serving.
Shrimp and Grits with Bacon and Mushrooms
Ingredients
Instructions
- In a saucepan, bring the chicken broth and heavy cream to a gentle boil. Whisk in the grits, reduce the heat to low, and cook, stirring frequently, until thick and creamy, about 15 to 20 minutes. Stir in the shredded cheddar until melted and season with salt and pepper. Keep warm.
- While the grits cook, season the shrimp with hot sauce, salt, and pepper.
- Heat a skillet over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes. Add the garlic and mushrooms and cook for another 4 to 5 minutes until the mushrooms have released their liquid and browned slightly.
- Add the seasoned shrimp to the skillet and cook for 2 to 3 minutes per side until pink and opaque.
- Spoon the cheddar grits into bowls. Top with the shrimp, onion, garlic, and mushroom mixture. Finish with crumbled bacon and sliced green onions.
Notes
Cook the shrimp last so they go onto the grits hot and freshly cooked rather than sitting and overcooking.
Cook the bacon ahead of time and crumble it so it is ready to scatter over the finished bowls.
Add the hot sauce to taste. A little goes a long way and you can always add more at the table.
