Southern Shrimp & Grits Recipe

Why You’ll Love these Southern Shrimp & Grits

There are plenty of reasons you’ll fall head over heels for these Southern Shrimp & Grits, but let’s start with the flavor bomb that hits your taste buds right away.

Imagine tender shrimp, perfectly seasoned with a mix of Cajun spices that dance on your tongue. The creamy, cheesy grits? They’re the ultimate comfort base, rich and smooth, ready to soak up all those bold flavors.

And let’s not forget the roux sauce, silky and just spicy enough to keep things interesting. This dish isn’t shy—it’s like a warm hug from the South, with a little kick.

Honestly, who wouldn’t want a plate that’s both cozy and exciting? It’s a balance that makes every bite feel like a tiny celebration.

What Ingredients are in Southern Shrimp & Grits?

Alright, so you’re thinking about making some Southern Shrimp & Grits, huh? Well, get ready for a flavor-packed lineup of ingredients that come together like a well-rehearsed band playing your favorite tune. You’ve got the star of the show—the shrimp, seasoned just right to bring that Cajun flair.

Then there’s the grits, which are anything but boring when they’re cooked creamy with cheese and a touch of tomato paste. Don’t forget the roux, which is basically magic made from butter, garlic, flour, and a few bold liquids to tie everything together.

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And just when you think it can’t get any better, a little country ham steps in to add some salty, smoky goodness. Here’s the full grocery list to get your kitchen ready for this Southern feast:

• 1 1/2 lbs wild Georgia shrimp
• 2 tablespoons Cajun seasoning (Tone’s Louisiana Cajun seasoning is highly recommended)
• 1 tablespoon paprika
• 1 tablespoon dried Italian seasoning
• Fresh ground black pepper (to taste)
• 2 cups water
• 2 chicken bouillon cubes (Knorr is a go-to)
• 2 tablespoons butter or margarine (plus another 2 tablespoons for sautéing)
• 1 cup quick-cooking grits (Quaker is a solid choice)
• 1 tablespoon tomato paste
• 3/4 cup heavy whipping cream (don’t skimp here—this is where the creaminess happens)
• 3 1/2 ounces extra-sharp cheddar cheese
• 1 tablespoon minced garlic
• 3 tablespoons all-purpose flour
• 1 cup chicken stock (or vegetable stock if you want to switch it up)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (Texas Pete is the spicy friend you want)
• 1 slice sugar-cured country ham

Now, before you start chopping and stirring, a quick heads-up: quality matters here. Using wild Georgia shrimp instead of frozen or farmed ones makes a noticeable difference in flavor and texture—think plump and juicy, not rubbery.

The Cajun seasoning is the heart and soul of your spice game, so don’t just grab any blend; Tone’s Louisiana is a reliable choice that brings the authentic zing. Also, those chicken bouillon cubes? They pack a punch, so if you’re watching salt, consider using low-sodium stock or adjusting accordingly.

Finally, the heavy cream and extra-sharp cheddar cheese are the secret weapons for that luscious, creamy grits base—don’t be shy with them. Trust me, your taste buds will thank you.

How to Make these Southern Shrimp & Grits

Alright, let’s plunge into making some Southern Shrimp & Grits — a dish that’s basically comfort food with a bit of a kick. Start by peeling and deveining 1 1/2 pounds of wild Georgia shrimp.

Then, mix up a spice blend with 2 tablespoons of Cajun seasoning, 1 tablespoon paprika, 1 tablespoon dried Italian seasoning, and a pinch of fresh ground black pepper. Sprinkle that magic dust over the shrimp, making sure every little shrimp gets a nice coating. Set them aside for now, but don’t forget about these soon-to-be flavor bombs.

Next up, the grits — the soul of the dish. Bring 2 cups of water, along with 2 chicken bouillon cubes and 2 tablespoons of butter, to a rolling boil in a medium saucepan. Slowly whisk in 1 cup of quick-cooking grits. This part needs some attention, so keep whisking for about 5 minutes to avoid any lumps.

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Then stir in 1 tablespoon of tomato paste, 3/4 cup of heavy whipping cream, and 3 1/2 ounces of extra-sharp cheddar cheese. Keep whisking until the grits turn creamy and dreamy, about 2 to 3 minutes. Pro tip: don’t skimp on the butter or cream here — they’re what make the grits rich and velvety.

Now, the shrimp get their turn in a hot pan. Melt 2 tablespoons of butter, toss in 1 tablespoon of minced garlic, and let it sizzle just 30 seconds until fragrant — keep an eye on it; burnt garlic is no one’s friend.

Add the spice-coated shrimp and cook until they’re just done — tender, juicy, and not a second over. Overcooked shrimp? No thanks. Remove them to a bowl while you make the roux. Using the same pan with all those lovely shrimp drippings, stir in 3 tablespoons of all-purpose flour.

Cook this mixture for 10 to 15 minutes until it turns a medium-tan color (think golden, not burnt). Then, slowly whisk in 1 cup of chicken stock and 1/2 cup of heavy whipping cream. Let it simmer for a couple of minutes before adding 1 teaspoon Worcestershire sauce and 1/2 teaspoon hot sauce. This sauce is where the dish really sings.

Last but not least, cook one slice of sugar-cured country ham until it crisps up a bit, then chop it into cubes. To serve, pile a generous scoop of those rich, cheesy grits onto a plate, crown it with the succulent shrimp, drizzle that luscious roux over the top, and sprinkle on the salty country ham cubes.

It’s a little bit fancy, a little bit homey, and a whole lot delicious. Ready to feast? For the best prep experience, consider using a high end food processor to streamline your ingredient preparation.

Southern Shrimp & Grits Substitutions and Variations

While Southern Shrimp & Grits is a classic for a reason, sometimes you need to switch things up without losing that comforting vibe.

For instance, swap shrimp for scallops or even spicy sausage if seafood’s not your thing. Grits? Try creamy polenta or even mashed cauliflower for a low-carb twist.

If you’re out of country ham, crispy bacon or pancetta works just fine—adds that salty punch.

Want to make it lighter? Use half-and-half instead of heavy cream, but don’t skimp too much; richness is part of the charm.

And spices? Mix in smoked paprika or a dash of cayenne for a little extra kick.

These small changes keep the soul of the dish alive but add fresh personality—because who wants the same dinner every week?

What to Serve with Southern Shrimp & Grits

What pairs perfectly with Southern Shrimp & Grits to turn it from a simple meal into a full-on feast? Well, a crisp, fresh side salad with tangy vinaigrette cuts through the rich, creamy grits like a charm.

Toss in some roasted asparagus or sautéed green beans for that lovely snap and color contrast. Don’t forget a slice of crusty, buttery cornbread—it’s practically begging to sop up that luscious roux sauce.

If you’re feeling fancy, a light coleslaw with a hint of sweetness adds a cool crunch, balancing the spice of the shrimp.

Oh, and a cold glass of sweet tea or a crisp white wine? That’s the cherry on top.

These sides don’t just complement—they elevate the entire Southern Shrimp & Grits experience.

Final Thoughts

Even though Southern Shrimp & Grits might seem like a fancy dish, it’s surprisingly simple to pull off without turning your kitchen into a disaster zone.

The key is to respect the timing—don’t overcook the shrimp, and keep stirring those grits until they’re creamy perfection. The roux sauce? It’s your secret weapon, adding a rich, velvety finish that ties everything together beautifully.

And hey, don’t skip the country ham cubes; they bring that salty punch that makes this dish unforgettable.

Sure, it sounds like a lot of steps, but each one flows naturally if you take it slow. Trust me, once you nail this recipe, it’s a guaranteed crowd-pleaser that feels like a Southern hug on a plate.

Ready to impress without stress? This is it.