Why You’ll Love these Creamy Southern Shrimp and Grits
If you’re looking for the ultimate comfort food that combines Southern hospitality with coastal flair, these creamy shrimp and grits will absolutely win your heart. The magic happens when spice-coated wild Georgia shrimp meets velvety, cheese-laden grits, all tied together with that incredible roux sauce.
I love how the sharp cheddar melts into the buttery grits, creating a luxurious base for those perfectly seasoned shrimp.
The touch of tomato paste adds depth, while the country ham brings that quintessential Southern smokiness. Perfect for Sunday brunch or impressing dinner guests, this dish delivers restaurant-quality flavor right in your kitchen.
What Ingredients are in Creamy Southern Shrimp and Grits?
When I think of iconic Southern comfort food, shrimp and grits immediately comes to mind. This creamy Southern version takes the classic dish to new heights with spiced wild Georgia shrimp resting on a bed of velvety cheese grits, all brought together with a rich roux-based sauce. The combination of Cajun spices, sharp cheddar, and that touch of country ham creates layers of flavor that make this dish simply irresistible.
- 1½ pounds wild Georgia shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning (Tone’s Louisiana Cajun recommended)
- 1 tablespoon paprika
- 1 tablespoon dried Italian seasoning
- Fresh ground black pepper
- 2 cups water
- 2 chicken bouillon cubes (Knorr recommended)
- 4 tablespoons butter, divided
- 1 cup quick-cooking grits (Quaker recommended)
- 1 tablespoon tomato paste
- 1¼ cups heavy whipping cream, divided
- 3½ ounces extra-sharp cheddar cheese
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 teaspoon Worcestershire sauce
- ½ teaspoon hot sauce (Texas Pete recommended)
- 1 slice sugar-cured country ham
When shopping for this recipe, quality ingredients make all the difference. Try to find wild-caught shrimp if possible—they have better flavor and texture than farmed varieties. The quick-cooking grits work perfectly here, but if you prefer stone-ground grits, just adjust the cooking time accordingly. Don’t skimp on the butter and cream, as they’re essential for achieving that signature creamy texture. And while the country ham might seem like just a garnish, those salty, smoky bites balance the richness of the dish beautifully. You can substitute bacon in a pinch, but the country ham really does add that authentic Southern touch.
How to Make these Creamy Southern Shrimp and Grits
Making shrimp and grits isn’t complicated, but there’s definitely an art to getting each component just right.
Start by preparing your shrimp – peel and devein 1½ pounds of wild Georgia shrimp, then coat them in a flavorful spice mixture made from 2 tablespoons Cajun seasoning, 1 tablespoon paprika, 1 tablespoon dried Italian seasoning, and freshly ground black pepper. This spice blend creates that signature Southern heat without overwhelming the delicate flavor of the shrimp.
Next comes the foundation of the dish – those creamy, dreamy grits. In a medium saucepan, bring 2 cups of water, 2 chicken bouillon cubes, and 2 tablespoons of butter to a boil. Slowly whisk in 1 cup of quick-cooking grits, stirring constantly for about 5 minutes to prevent lumps (nobody wants lumpy grits, trust me).
Now for the transformation – add 1 tablespoon of tomato paste, ¾ cup of heavy whipping cream, and 3½ ounces of extra-sharp cheddar cheese, whisking continuously for another 2-3 minutes until velvety smooth. The tomato paste might seem unusual, but it adds a subtle depth that makes these grits special.
For the final components, melt 2 tablespoons of butter in a large sauté pan, add 1 tablespoon of minced garlic and cook for just 30 seconds before adding your spiced shrimp. Cook them just until pink and tender – overcooked shrimp are rubbery shrimp, and we can’t have that.
Remove the shrimp and use those flavorful drippings to make a roux with 3 tablespoons of all-purpose flour, cooking for 10-15 minutes until it reaches a medium-tan color. Slowly whisk in 1 cup of chicken stock and ½ cup of heavy cream, cooking for 2 minutes before adding 1 teaspoon of Worcestershire sauce and ½ teaspoon of hot sauce.
The finishing touch? Some cubed, pan-fried country ham that adds the perfect salty bite.
To serve, spoon those cheese grits onto plates, top with several shrimp, drizzle with the roux sauce, and sprinkle with country ham. Southern perfection on a plate.
Creamy Southern Shrimp and Grits Substitutions and Variations
This classic Southern recipe welcomes creative adaptations to suit your pantry and preferences. Don’t have heavy cream? Half-and-half works in a pinch, though your grits won’t be quite as luxurious. For a healthier spin, try using vegetable stock instead of chicken bouillon.
No Cajun seasoning? Make your own with paprika, garlic powder, oregano, and cayenne. The shrimp can be swapped for scallops or even chicken if seafood isn’t your thing.
My personal favorite variation? Adding a handful of sautéed mushrooms and crispy bacon instead of country ham. The earthiness against the creamy grits is absolutely divine.
What to Serve with Creamy Southern Shrimp and Grits
Although shrimp and grits stands beautifully on its own as a complete meal, pairing it with complementary sides can elevate your dining experience to restaurant quality.
I love serving mine with a bright arugula salad dressed simply with lemon and olive oil—that peppery bite cuts through the creamy richness perfectly.
Southern-style collard greens or garlicky sautéed spinach also make wonderful veggie companions.
For brunch gatherings, I add buttermilk biscuits (who can resist sopping up that incredible roux sauce?).
And don’t forget a crisp white wine, like Sauvignon Blanc or Pinot Grigio, to balance those indulgent flavors. The acidity refreshes your palate between bites.
Final Thoughts
When you master the art of Southern shrimp and grits, you’ve opened one of America’s most comforting culinary treasures. There’s something magical about that creamy, cheesy foundation topped with perfectly seasoned shrimp and that velvety roux.
I’ve found that patience makes all the difference—whisking those grits until they’re just right, cooking the shrimp until they’re tender but not rubbery.
The little touches matter too: real cream (not milk), sharp cheddar that bites back a little, and that touch of hot sauce for personality.
Why not make this your signature dish? Trust me, your dinner guests will remember it.
