Creamy Shrimp and Grits Recipe

Ingredients

• 946 ml (4 cups)low-sodium or no-salt-added chicken broth
• 170 g (1 cup)stone-ground grits
• 5 ml (1 teaspoon)salt
• 2.5 ml (1/2 teaspoon)garlic powder
• 120 ml (1/2 cup)double cream
• 115 g (1 cup)sharp Cheddar, grated
• 28 g (2 tablespoons)butter
• 454 g (1 pound)large prawns, peeled and deveined
• 4 slicesbacon, chopped
• 1 smallonion, finely diced
• 2 clovesgarlic, minced
• 5 ml (1 teaspoon)smoked paprika
• 2.5 ml (1/2 teaspoon), optionalcayenne pepper
• 2.5 ml (1/2 teaspoon)dried thyme
• 120 ml (1/2 cup)low-sodium chicken broth
• 30 ml (2 tablespoons)lemon juice
• 8 g (2 tablespoons), choppedparsley, for garnish

Instructions

1. 1

   Cook the grits

   Bring 946 ml (4 cups) of chicken broth to the boil in a medium saucepan. Stir in the grits and salt, lower the heat, cover and cook for 20 minutes, stirring occasionally to prevent sticking. When tender, mix in the garlic powder, double cream, Cheddar and butter until creamy, then 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 pan and cook for 3–4 minutes, until softened.

4. 4

   Add the spices

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

5. 5

   Cook the prawns

   Add the prawns to the pan and cook for 2–3 minutes on each side, until pink and opaque.

6. 6

   Make the sauce

   Pour in 120 ml (1/2 cup) chicken broth and the lemon juice. Scrape the bottom of the pan to loosen the browned bits, then simmer for 1–2 minutes, until the sauce thickens slightly.

7. 7

   Assemble and serve

   Spoon the creamy grits onto plates or into shallow bowls and top with the prawns and sauce. Scatter over the reserved bacon and chopped parsley.

What are shrimp and grits?

Shrimp and grits is a Southern American dish pairing tender prawns with soft, savoury ground-corn porridge. This version builds flavour with bacon, aromatics and spices, then finishes the grits with cream, Cheddar and butter.

The contrast is part of its appeal: rich, smooth grits meet juicy seafood and a lightly thickened pan sauce. It works as a generous brunch plate or an easy evening meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 30g protein, 30g carbs, 25g fat.

The grits provide most of the carbohydrates, while the butter, double cream, Cheddar and bacon contribute much of the fat. Prawns supply the main protein, with smaller amounts from the dairy and grits. Pair a serving with green vegetables or salad for a more balanced plate.

Choosing the grits

Stone-ground grits: these have a coarser texture and a more pronounced corn flavour than instant varieties. Follow the recipe’s 20-minute cooking time and stir from time to time so they do not catch on the pan.

Building the bacon sauce

Bacon fat: cooking the onion in the rendered fat carries the smoky flavour through the sauce. Keep the fat in the pan after removing the crisp bacon.

Aromatics: garlic, paprika and thyme need only about 30 seconds in the pan to become fragrant. Add the cayenne too if you want a hotter finish.

Getting the texture right

Creamy grits: stir in the cream, cheese and butter once the grits are tender, and keep them warm while you cook the prawns. If they thicken while standing, stir well before serving.

Prawns: cook until pink and opaque, allowing 2–3 minutes per side as stated. They should be just cooked through rather than left in the pan while the sauce reduces.

Finishing the pan sauce

Browned bits: after adding the broth and lemon juice, scrape the base of the pan to lift the caramelised pieces left from cooking. They add savoury depth to the sauce.

Short simmer: give the liquid 1–2 minutes to reduce slightly. The sauce should remain spoonable, ready to coat the prawns and grits.

Serving suggestions

Serve the grits in shallow bowls so each portion can be topped with prawns and plenty of sauce. Finish with the crisp bacon and parsley just before bringing the plates to the table.

A simple green salad or steamed greens make a fresh contrast to the creamy grits. Serve promptly while the grits are warm and the bacon is crisp.

Recipe notes & tips

• Stir the grits occasionally during their covered cooking time to help prevent sticking.
• Keep the finished grits warm while you prepare the prawn topping.
• Use a slotted spoon to remove the bacon while leaving its rendered fat in the frying pan.
• Have the garlic and spices ready before adding them, as they cook for only about 30 seconds.
• Scrape the pan well when you add the broth and lemon juice to loosen the browned bits.
• Top the dish with the bacon just before serving to keep it crisp.

Variations

• Extra heat: add the optional cayenne for a spicier sauce.
• More lemon: add a little extra lemon juice at the table for a brighter finish.
• Fresh herbs: replace the dried thyme with fresh thyme, adding it with the garlic.
• Green side: serve with cooked greens alongside the grits and prawns.
• Cheese swap: use another sharp, well-melting cheese in place of the Cheddar.

Common mistakes to avoid

• Skipping the stirring: grits can stick to the pan, so stir them occasionally as they cook.
• Cooking the spices too long: garlic and spices can scorch, so stop when they smell fragrant after about 30 seconds.
• Overcooking the prawns: take them off the heat once pink and opaque.
• Leaving the pan uncleared: scrape up the browned bits after adding the broth and lemon juice.
• Adding bacon too early: scatter it over the finished dish so it stays crisp.

How to store

Store leftover grits and prawn topping in separate airtight containers in the fridge and use within 2 days. Reheat gently in a saucepan or microwave until piping hot, loosening the grits with a splash of broth or water if needed.

Frequently asked questions