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shrimp and grits recipe

Creamy Southern Shrimp and Grits

This iconic Southern comfort food features spiced wild 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 country ham creates layers of flavor that make this dish simply irresistible.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Southern
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon tomato paste
  • 1 tablespoon dried Italian seasoning
  • 1 cup chicken stock
  • 1 cup quick-cooking grits Quaker recommended
  • 1 tablespoon minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1 slice sugar-cured country ham cubed and pan-fried
  • 1 tablespoon paprika
  • 1¼ cups heavy whipping cream divided (¾ cup for grits, ½ cup for sauce)
  • 1½ pounds wild shrimp peeled and deveined
  • 2 cups water
  • 2 chicken bouillon cubes Knorr recommended
  • 2 tablespoons Cajun seasoning Tone's Louisiana Cajun recommended
  • 3 tablespoons all-purpose flour
  • 3½ ounces extra-sharp cheddar cheese grated
  • 4 tablespoons butter divided
  • ½ teaspoon hot sauce Texas Pete recommended
  • Fresh ground black pepper to taste

Equipment

  • Medium saucepan
  • Large sauté pan
  • Whisk

Method
 

  1. Season the peeled and deveined shrimp with Cajun seasoning, paprika, Italian seasoning, and freshly ground black pepper in a bowl. Set aside.
  2. In a medium saucepan, bring water, chicken bouillon cubes, and 2 tablespoons of butter to a boil.
  3. Slowly whisk in the quick-cooking grits, stirring constantly for about 5 minutes to prevent lumps from forming.
  4. Add tomato paste, ¾ cup of heavy whipping cream, and grated extra-sharp cheddar cheese to the grits, whisking continuously for another 2-3 minutes until velvety smooth. Cover and keep warm.
  5. Melt the remaining 2 tablespoons of butter in a large sauté pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  6. Add the seasoned shrimp to the pan and cook just until pink and tender, about 2-3 minutes per side. Remove shrimp and set aside.
  7. Using the same pan with the flavorful drippings, add the flour to create a roux. Cook for 10-15 minutes, stirring frequently, until it reaches a medium-tan color.
  8. Slowly whisk in the chicken stock and remaining ½ cup of heavy cream. Cook for 2 minutes until the sauce begins to thicken.
  9. Stir in Worcestershire sauce and hot sauce, then simmer for another minute.
  10. If not already prepared, cube the country ham and quickly pan-fry until crispy.
  11. To serve, spoon the cheese grits onto plates, top with several shrimp, drizzle with the roux sauce, and sprinkle with the crispy country ham pieces.

Notes

For the best results, don't overcook the shrimp as they can become rubbery. They're done as soon as they turn pink and opaque. If you prefer stone-ground grits, simply adjust the cooking time according to package directions.
This dish is best served immediately, but leftovers can be refrigerated for up to 2 days. When reheating, add a splash of cream or milk to the grits to restore their creamy texture.
For a lighter version, you can substitute half-and-half for the heavy cream, though the dish won't be quite as luxurious.