This authentic Southern shrimp and grits recipe combines creamy, cheesy grits with perfectly seared shrimp. It is a hearty dish featuring a rich pan sauce made from savory drippings.

List of ingredients

5 strips smoked turkey bacon, diced – provides a smoky base without pork
3 tablespoons cajun seasoning, divided – use the homemade blend below or a store-bought version
Olive oil – for coating shrimp
Salt, seasoning salt, and pepper – for final adjustments
1.5 lb. large shrimp, peeled and deveined – use large for better texture
2 tablespoons butter – for the pan sauce
3 cloves garlic, minced – provides aromatic depth
3 scallions, thinly sliced (white and green parts) – adds freshness
2 tablespoons Calabrian peppers crushed/paste plus a spoonful of its oil – for a spicy, tangy kick
1/2 tsp red pepper flakes – increases the heat level
1/3 cup chicken stock – for deglazing the pan
1 tablespoon lemon juice, fresh squeezed – cuts through the richness
1 tsp worcestershire sauce – adds umami depth
2 tablespoons heavy cream – for thickening the pan sauce
2 tablespoons freshly chopped parsley – used for garnish and flavor
3 cups chicken stock – liquid base for the grits
1 cup quick grits – avoid instant grits for better texture
3 tablespoons butter – adds richness to the grits
1/2 cup heavy cream – makes the grits creamy
2 ounces cream cheese, softened – ensures a smooth consistency
3/4 cup sharp cheddar, shredded – for bold flavor
3/4 cup pepper jack or monterey jack, shredded – for meltability and spice
1 tablespoon paprika – for the homemade cajun seasoning
1.5 tsp salt – for the homemade cajun seasoning
1.5 tsp garlic powder – for the homemade cajun seasoning
1 tsp onion powder – for the homemade cajun seasoning
1 tsp chili powder – for the homemade cajun seasoning
3/4 tsp dried thyme – for the homemade cajun seasoning
1/2 tsp dried oregano – for the homemade cajun seasoning
1/2 tsp brown sugar – for the homemade cajun seasoning
1/2 tsp cayenne powder – for the homemade cajun seasoning
1/4 tsp freshly cracked pepper – for the homemade cajun seasoning

step-by-step instructions

Prepare Grits: Bring 3 cups of chicken stock to a boil in a pot over medium-high heat. Slowly whisk in the quick grits to prevent clumps from forming. Reduce the heat to medium-low and cook until the grits are tender, which typically takes about 5 minutes.
Cook Turkey Bacon: In a large pan, cook the diced smoked turkey bacon until it is crispy. Remove the bacon with a slotted spoon and place it on paper towels to drain. Reserve half of the bacon grease in a separate bowl and leave the remaining grease in the pan for the shrimp.
Finish Grits: Stir the heavy cream, softened cream cheese, and 3 tablespoons of butter into the cooked grits. Fold in the shredded sharp cheddar and pepper jack cheeses until completely melted. Season with seasoned salt and pepper as needed, adding a splash more cream or stock if the mixture is too thick. Cover and keep warm.
Season Shrimp: Toss the peeled and deveined shrimp in a small amount of olive oil. Liberally coat them with the Cajun seasoning on all sides, reserving 1/2 teaspoon of the seasoning for the sauce.
Sear Shrimp: Heat the reserved turkey bacon fat (about 2 tablespoons) over medium-high heat. Cook the shrimp for about 4 minutes total, flipping only once, until they are opaque and no longer raw. Remove the shrimp from the pan and tent them with foil to keep them warm. Use batches if necessary to avoid overcrowding the pan.
Sauté Aromatics: In the same pan, add the 2 tablespoons of butter, minced garlic, and sliced scallions. Sauté for about 2 minutes until the butter is melted and the garlic is fragrant.
Build the Sauce: Stir in the reserved 1/2 teaspoon of Cajun seasoning, red pepper flakes, and the Calabrian pepper paste with its oil. Cook for one minute. Pour in the chicken stock and scrape the bottom of the pan to release the brown bits.
Finish the Sauce: Stir in the lemon juice, worcestershire sauce, and 2 tablespoons of heavy cream. Whisk until the sauce is smooth and combined. Adjust salt and pepper to taste.
Combine and Serve: Return the seared shrimp to the pan and add the chopped parsley. Toss to coat the shrimp in the sauce and add one final dash of lemon juice. Spoon the cheesy grits into bowls, top with the shrimp, and drizzle the pan sauce over the top. Finish each serving with a sprinkle of crispy turkey bacon.

Optimizing Your Ingredient Selection

Choosing the Best Shrimp for Searing

Select large or jumbo shrimp for this recipe to ensure they remain juicy during the high-heat searing process. Smaller shrimp cook too quickly and are more prone to becoming rubbery if left in the pan for even a minute too long. Always ensure they are fully peeled and deveined before seasoning.

Evaluating Different Grits Types

Quick grits are recommended because they offer a balance between the texture of stone-ground grits and the convenience of instant varieties. Avoid instant grits as they often lack the necessary structure and can become overly mushy. If using stone-ground grits, increase the liquid and extend the simmering time to 45-60 minutes.

Selecting High-Quality Cheeses

Use a sharp cheddar for a punchy, bold flavor that stands up to the spice of the Cajun seasoning. Combine it with Monterey Jack or Pepper Jack to ensure a smooth, gooey melt. Freshly grating the cheese from a block is preferable to pre-shredded options, as pre-shredded cheese contains anti-clumping agents that can hinder a smooth melt.

Advanced Cooking Techniques

Preventing Clumping in Grits

The key to smooth grits is the method of incorporation into the boiling liquid. Pour the grits in a slow, steady stream while whisking constantly and vigorously. This ensures every grain is hydrated immediately, preventing the formation of floury lumps.

Mastering the Pan Sear

To get a professional sear on the shrimp, ensure the pan is very hot before adding the turkey bacon fat. Do not crowd the pan; if too many shrimp are added at once, the temperature will drop, causing the shrimp to steam in their own juices rather than sear. This results in a pale color and a softer texture.

The Importance of Deglazing

When you add chicken stock to the pan after sautéing the aromatics, use a wooden spoon or whisk to scrape the brown bits, known as the fond, from the bottom. These caramelized particles contain the most concentrated flavor of the dish. Incorporating them into the sauce provides a rich, restaurant-quality depth.

Customizing Flavor and Heat

Adjusting the Spice Level

The heat in this dish comes from the Cajun seasoning, red pepper flakes, and Calabrian peppers. If you prefer a milder version, reduce the cayenne in the homemade seasoning and omit the red pepper flakes. For more heat, increase the amount of Calabrian chili paste or add a dash of hot sauce at the end.

Substituting Calabrian Chili Paste

If Calabrian chili paste is unavailable, Harissa is an excellent substitute as it provides a similar earthy, spicy profile. Alternatively, a high-quality chili crunch or oil with garlic and shallots can work. If using whole chilies, dice them finely to mimic the texture of the paste.

Enhancing the Umami Profile

The worcestershire sauce provides a critical layer of savory depth. If you want to further enhance the umami, you can add a small amount of tomato paste when sautéing the garlic. This adds a subtle richness and a deeper red color to the final pan sauce.

Serving and Presentation Tips

Garnish for Visual Appeal

Freshly chopped parsley adds a vibrant green contrast to the orange and yellow tones of the shrimp and grits. For additional color, add thinly sliced red radishes or microgreens on top. A final wedge of lemon on the side allows guests to add a burst of acidity just before eating.

Ideal Pairing Suggestions

Pair this rich dish with a light, crisp side to balance the creaminess. A simple arugula salad with a lemon vinaigrette or sautéed spinach provides a refreshing counterpoint. For a full brunch spread, serve alongside fresh fruit skewers or honey-glazed carrots.

Storage and Reheating Advice

How to Store Leftovers

Store the grits and the shrimp mixture in separate airtight containers in the refrigerator. The grits tend to thicken significantly as they cool, while the shrimp can overcook if reheated too aggressively. Both will keep safely for 3 to 4 days.

Reheating for Best Texture

To reheat the grits, place them in a small pot over low heat and add a splash of chicken stock or heavy cream to restore the creamy consistency. Reheat the shrimp and sauce in a skillet over medium heat just until warmed through. Avoid the microwave for the shrimp to prevent them from becoming rubbery.

Make-Ahead Strategies

Preparing Seasonings and Aromatics

You can mix the homemade Cajun seasoning in large batches and store it in an airtight jar for up to six months. Additionally, mince the garlic and slice the scallions a day in advance. Store them in small containers to reduce active prep time during the actual cooking process.

Pre-Cooking the Shrimp

While fresh searing is best, you can partially cook the shrimp (blanching them for 60 seconds) and store them in the fridge. When ready to serve, sear them quickly in the bacon fat. This is helpful for large gatherings where timing multiple components is difficult.

Troubleshooting Common Issues

What to do if Grits are Too Thick

If the grits become too thick or pasty after adding the cheese, do not panic. Slowly whisk in additional warm chicken stock or heavy cream one tablespoon at a time. Continue stirring over low heat until the desired porridge-like consistency is reached.

Fixing Overcooked Shrimp

If the shrimp have become slightly rubbery due to overcooking, the best fix is to undercook them slightly during the initial sear. They will continue to cook for a minute when tossed back into the simmering pan sauce. If they are already overdone, adding a bit more butter to the sauce can help mask the dryness.

Correcting Overly Salty Sauce

Since Cajun seasoning and chicken stock both contain salt, the pan sauce can sometimes become too salty. To balance this, add a teaspoon of brown sugar or an extra squeeze of lemon juice. The acidity and sweetness will neutralize the excess saltiness without altering the flavor profile.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, frozen shrimp work perfectly as long as they are completely thawed and patted dry. If the shrimp are wet when they hit the pan, they will steam instead of sear, and you will lose the golden-brown crust.

Is there a substitute for heavy cream?

You can use half-and-half or whole milk, though the result will be less rich and the sauce will be thinner. If using milk, you may need to simmer the sauce for an extra minute or add a tiny cornstarch slurry to achieve the same thickness.

How do I store leftovers safely?

Allow the food to cool slightly but refrigerate within two hours of cooking. Ensure the containers are airtight to prevent the grits from absorbing fridge odors. Always reheat to an internal temperature of 165 degrees Fahrenheit.