The Simple Joy of these Southern Shrimp and Grits
While fancy restaurants might overcomplicate this classic dish with exotic ingredients and pretentious plating, the truth is that real Southern shrimp and grits shines brightest when you keep things beautifully simple.
I mean, why mess with perfection? Creamy, cheesy grits topped with perfectly seasoned shrimp and crispy bacon – honestly, what more could you want?
The magic happens when humble ingredients come together in harmony. No truffle oil needed here. Just honest flavors that’ll make your taste buds do a little happy dance.
Sometimes the best things in life are delightfully uncomplicated.
Ingredients
Getting your hands on the ingredients for this Southern shrimp and grits is pretty straightforward, and honestly, that’s part of what makes this dish so wonderful.
You’re not going to need anything fancy or hard-to-find – just good, honest ingredients that probably live in your kitchen already, or at least they should if you’re planning to cook some real comfort food.
- 2 cups water
- 2 teaspoons chicken bouillon granules
- 2 tablespoons butter
- 1/2 cup quick-cooking grits
- 1 cup cheddar cheese, shredded
- 1 lb shrimp, peeled and deveined, without tails
- 1 teaspoon cajun seasoning
- 4 slices bacon
- 2 teaspoons lemon juice
- 1/4 cup green onion, sliced
- 1 garlic clove, minced
Now, let’s chat about a few things that might save you some grief.
When it comes to the shrimp, don’t cheap out here – get the good stuff that’s already peeled and deveined because life’s too short to wrestle with shrimp tails when you’re hungry.
For the grits, quick-cooking is your friend, but if you’re feeling fancy and have extra time, stone-ground grits will make you feel like a Southern cooking genius.
The cheddar cheese works best when you shred it yourself rather than buying the pre-shredded stuff, which tends to be coated with anti-caking agents that don’t melt as smoothly.
And that cajun seasoning, well, you can make your own blend if you’re feeling ambitious, but honestly, a good store-bought version will do you just fine.
How to Make these Southern Shrimp and Grits
Alright, let’s get cooking, because this dish comes together faster than you might think, and trust me, you’ll want to have everything ready to go before you start.
First things first, get that bacon going – cook those 4 slices until they’re nice and crispy, then chop them into bite-sized pieces and set them aside, but whatever you do, don’t toss that bacon grease because we’re going to use it later.
While the bacon’s doing its thing, grab a separate pan and bring 2 cups of water, 2 teaspoons of chicken bouillon granules, 2 tablespoons of butter, and 1/2 cup of quick-cooking grits to a rolling boil. Once it’s bubbling away, reduce the heat to low and let it simmer for about 7 minutes, stirring occasionally so it doesn’t turn into concrete on the bottom of your pan.
When the grits are done, remove them from heat, stir in 1 cup of shredded cheddar cheese, cover the pan, and set it aside – the residual heat will melt that cheese into creamy perfection.
Now comes the fun part with the shrimp, and this is where things move pretty quickly, so don’t wander off to check your phone.
Add 1-2 tablespoons of that beautiful bacon grease (or butter if you’re trying to be sensible) to a skillet over medium-high heat. Season 1 pound of peeled and deveined shrimp with 1 teaspoon of cajun seasoning, making sure every piece gets some love.
Toss the shrimp into that hot skillet and cook them for about 1 minute per side until they turn that gorgeous pink color – and seriously, don’t overcook them unless you enjoy the texture of rubber bands.
Once the shrimp are perfectly pink, reduce the heat to medium and add your chopped bacon back to the party, along with 1/4 cup of sliced green onions, 1 minced garlic clove, and 2 teaspoons of lemon juice.
Cook everything together for another 1-2 minutes until the garlic smells amazing and the green onions have softened just a bit.
For best results, consider using a professional soup pot to prepare your grits, as its heavy bottom ensures even heat distribution and prevents scorching.
Spoon those cheesy grits into bowls, top with the shrimp mixture, and you’ve got yourself a plate of Southern comfort that’ll make you forget all about whatever stressed you out today.
Substitutions and Variations
Now, I know what you’re thinking – what if I don’t have every single ingredient on this list, or what if I want to shake things up a bit?
Trust me, this recipe’s pretty forgiving. No bacon? Turkey bacon works, or skip it entirely and use butter instead of the grease.
Can’t find Cajun seasoning? Mix paprika, garlic powder, onion powder, and a pinch of cayenne.
Stone-ground grits instead of quick-cooking? Just simmer them longer, maybe fifteen minutes.
Want it spicier? Add hot sauce or extra cayenne.
Different cheese? Gouda’s amazing here.
Additional Things to Serve With Southern Shrimp and Grits
While shrimp and grits makes a fantastic standalone meal, you’ve got plenty of room to turn this into a proper Southern feast.
I’d recommend some buttery cornbread – because honestly, what Southern meal doesn’t benefit from cornbread?
A simple green salad with vinaigrette cuts through all that rich, cheesy goodness perfectly.
Collard greens or green beans add that traditional vegetable side.
Want something lighter? Try sliced tomatoes with a sprinkle of salt.
And if you’re feeling ambitious, some hush puppies never hurt anyone.
Trust me, your guests won’t leave hungry with this spread.
Final Thoughts
There you have it – Southern shrimp and grits that’ll make your taste buds do a happy dance.
This dish brings comfort food vibes without requiring a culinary degree. The creamy, cheesy grits pair perfectly with those cajun-seasoned shrimp, while bacon adds that smoky crunch we all crave.
I love how simple ingredients transform into something that feels fancy enough for guests but easy enough for weeknight dinner.
Don’t stress if your grits aren’t restaurant-perfect or your shrimp look slightly wonky. Sometimes the imperfect dishes taste the best, and honestly, no one’s judging when they’re too busy savoring every bite.
