Shrimp and Grits

Ingredients

• 960 mllow-sodium or no-added-salt chicken broth
• 160 gstone-ground grits
• 5 mlsalt
• 2.5 mlgarlic powder
• 120 mldouble cream
• 113 gsharp Cheddar, grated
• 28 gbutter
• 454 glarge shrimp, peeled and deveined
• 4 slicesbacon, chopped
• 1 smallonion, finely diced
• 2 clovesgarlic, minced
• 5 mlsmoked paprika
• 2.5 mlcayenne pepper (optional)
• 2.5 mldried thyme
• 120 mllow-sodium chicken broth
• 30 mllemon juice
• 8 gchopped parsley, to garnish

Instructions

1. 1

   Cook the grits

   Bring the 960 ml chicken broth to the boil in a medium saucepan. Stir in the grits and salt, then lower the heat, cover and cook for 20 minutes, stirring occasionally to stop them sticking. When tender, mix in the garlic powder, double cream, Cheddar and butter until smooth and creamy. Keep warm.

2. 2

   Crisp the bacon

   Cook the chopped bacon in a large frying pan over medium heat until crisp. Lift it out with a slotted spoon and set aside, leaving the rendered fat in the pan.

3. 3

   Soften the onion

   Add the diced onion to the frying pan and cook for about 3–4 minutes, until softened.

4. 4

   Toast the spices

   Stir in the garlic, smoked paprika, cayenne, if using, and thyme. Cook for about 30 seconds, until fragrant.

5. 5

   Cook the shrimp

   Add the shrimp and cook for 2–3 minutes on each side, until pink and opaque. Pour in the 120 ml chicken broth and lemon juice, scraping the pan to loosen the browned bits. Simmer for 1–2 minutes, until the sauce thickens slightly.

6. 6

   Assemble and serve

   Spoon the creamy grits into plates or shallow bowls. Add the shrimp and sauce, then scatter over the reserved bacon and parsley.

What are shrimp and grits?

Shrimp and grits is a Southern American dish built around soft, savoury corn grits topped with cooked shrimp. It draws on a long tradition of pairing locally available seafood with ground corn.

This version brings together cheddar-enriched grits and shrimp cooked with bacon, onion, spices and a lemony broth sauce. The creamy base balances the smoky, savoury topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 641 calories, 35g protein, 41g carbs, 38g fat.

The grits provide most of the carbohydrates, while the cream, Cheddar, butter and bacon contribute much of the fat. Shrimp supplies much of the protein, with some also coming from the grits and cheese. Pair a serving with greens or a salad to add a fresh, lighter side.

The grits make the base

Stone-ground grits: These have a hearty corn flavour and take time to become tender. Stir them now and then as they simmer so they do not catch on the bottom of the pan.

Cheddar and cream: Stir these into the cooked grits with the butter for a smooth, rich finish. Grated cheese melts more evenly than large pieces.

Build flavour in the pan

Bacon fat: Crisp the bacon first, then cook the onion in the rendered fat. This carries smoky flavour into the base of the shrimp topping.

Spices: Add the garlic, paprika, cayenne and thyme after the onion has softened. Their brief time in the pan releases their aroma without letting the garlic burn.

Watch the shrimp closely

Shrimp: Cook them for 2–3 minutes per side, looking for pink colour and opaque flesh. The exact time depends on their size, so start checking as they cook.

Sauce: Add the broth and lemon juice after the shrimp are cooked, then scrape up the browned bits. A 1–2 minute simmer is enough to bring the sauce together.

Coordinate the timing

The grits need about 20 minutes, so start them before preparing the topping. You can cook the bacon and shrimp while they simmer.

Keep the grits warm once the cheese and cream have been stirred in, and serve promptly so the shrimp stay tender and the sauce remains spoonable.

Serve it straight away

Spoon the grits into shallow bowls so there is room for the shrimp and sauce on top. Finish with the reserved crispy bacon and parsley.

For a fuller meal, serve alongside a green salad or simply cooked greens. Their fresh, lightly bitter flavour offers contrast to the rich grits.

Recipe notes & tips

• Stir the grits occasionally during their 20-minute cook to prevent them sticking.
• Grate the Cheddar before the grits finish cooking so it is ready to stir in.
• Use low-sodium broth if you want more control over the saltiness.
• Pat the shrimp dry before adding them to the pan for more reliable browning.
• Keep the bacon pieces aside until serving so they retain some crispness.
• Add the cayenne only if you want a noticeable touch of heat.

Variations

• Add greens: Serve with cooked collard greens or another leafy green on the side.
• Adjust the heat: Leave out the cayenne for a milder topping.
• Use a different cheese: Swap the sharp Cheddar for another well-flavoured melting cheese.
• Brighten the finish: Add a little extra lemon juice at the table.
• Change the herbs: Use chopped spring onion in place of some or all of the parsley.

Common mistakes to avoid

• Skipping the stirring: Grits can stick as they cook; stir them occasionally and keep the heat low.
• Adding cheese too early: Stir it in after the grits are tender so it melts into the finished base.
• Burning the garlic: Add it with the spices and cook for only about 30 seconds, until fragrant.
• Overcooking the shrimp: Remove them from the heat once pink and opaque, before they turn firm and rubbery.
• Leaving the pan fond behind: Scrape the browned bits into the broth and lemon juice to flavour the sauce.

How to store

Refrigerate leftover grits and shrimp with sauce in separate airtight containers for up to 2 days. Reheat the grits gently with a splash of broth or water, and warm the shrimp and sauce briefly until hot; avoid prolonged heating so the shrimp do not toughen.

Frequently asked questions