Southern Shrimp and Grits with Creamy Bacon Gravy
This Cajun shrimp and grits recipe is a southern classic. Spicy creole shrimp is served with creamy shrimp gravy and cheesy grits!
Like many Midwesterners, I first tried Cajun shrimp and grits when I was visiting New Orleans. I mistakenly assumed that it was only a creole thing, but quickly learned that it’s a regional favorite for the South.
Shrimp and grits is considered a classic southern dish. It has cultural influences from Native Americans (ground corn grits) and African influence (cooking with seafood) and became popular due to the wide availability of gulf shrimp in the area!
You can find succulent shrimp and grits on the menu in North Carolina and South Carolina, all the way down to the gulf coast of Alabama. There are different ways to make the dish that vary by state.
This dish has evolved as most recipes do to include cheese, bacon and seasonings (especially Cajun seasoning). The brown gravy that shrimp and grits is served with can be made with bacon grease(like in this recipe), or the drippings from spicy andouille sausage.
I wrote this recipe with us Midwesterners in mind, because we have difficulty finding things like shrimp stock and seafood stock unless we make it ourselves!
So, I chose to use chicken stock, bacon and other readily available ingredients like quick-cooking grits for this easy shrimp and grits recipe. But I promise, no flavor is sacrificed, because the bacon fat gravy is so rich and decadent.
If you can find peeled, deveined shrimp, it will certainly save you some time! But if not, remember that you can save your shrimp shells and simmer them with water to make shrimp stock for the next time you make this southern shrimp recipe. Cooking the shrimp in the rich gravy makes for VERY juicy, plump shrimp. It is truly hard to beat!
Ingredient Substitutions and Additions
Like all great recipes, there are plenty of ingredient substitutions you can make and still get great flavor! Here are a few ideas:
- I have a hard time finding good grits in the Midwest. If all you can find is instant grits/quick grits, that’s okay, but stone-ground grits is always the best option. You may also want to check the bulk foods or natural foods section of the grocery store. That is typically where I find them.
- Substitute andouille sausage or diced country ham for the bacon.
- You can always substitute dry white wine for the broth.
- If you don’t have fresh garlic, you can use jar garlic, or a teaspoon of garlic powder.
- Substitute whatever cheese you have on hand for the grits! An aged Parmesan cheese works fine, or any type of cheddar! I also LOVE smoked gouda in the grits when I have it.
- You can use jumbo shrimp, but I recommend adding another 1-2 minutes to their cook time to make sure they’re cooked through.
- And of course, you can use smaller shrimp if that’s what you have! Just reduce the cooking time to 2-3 minutes.
- Add additional heat with extra hot sauce or cayenne pepper in the gravy!
- Add diced bell pepper and sauté alongside the onions and bacon.
- Add a splash of heavy cream or whole milk to the cheesy grits for extra creaminess.
- Saute diced green bell pepper or yellow bell pepper alongside the bacon to add extra flavor to the gravy.
Looking for another amazing shrimp recipe? I highly recommend this New Orleans BBQ Shrimp, Lowcountry Shrimp Boil, my Crispy Shrimp Tacos and Easy Butter Smoked Shrimp.
Serving Suggestions for North Carolina Shrimp and Grits
I think the rich shrimp and grits gravy in this recipe pairs super well with a light and acidic side salad, You can also serve it with crust bread for scooping up the leftover gravy!
If you’re not a big fan of grits in their natural state, you could also serve the delicious shrimp and gravy over the top of these crunchy Grit Cakes!
Saving Leftover Shrimp and Grits
To save leftovers, I recommend storing the grits and shrimp/gravy mixture in separate airtight containers in the refrigerator. Reheat gently.
You may need to add a bit of liquid to the grits when reheating to help them loosen back up!
Southern Shrimp and Grits with Creamy Bacon Gravy
Ingredients
For the shrimp marinade:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon lemon juice
- 1-2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Cajun seasoning, preferably low sodium
For the cheesy grits:
- 1 cup corn grits
- 3 cups of water
- ⅓ teaspoon salt, for the water
- ½ cup white cheddar cheese, grated (or smoked gouda)
For the gravy:
- 8 ounces bacon, diced, uncooked
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1 cup chicken broth
- ¼ cup green onions, diced
- 1 tablespoon unsalted butter
- 1/2 teaspoon black pepper
Garnish (optional):
- fresh thyme, diced green onion or fresh rosemary
Instructions
- Pat thawed shrimp dry with a paper towel. In a medium sized bowl, add raw shrimp, lemon juice, Worcestershire sauce, hot sauce and Cajun seasoning. Toss well to coat the shrimp and allow to rest for 10 minutes.
For the grits:
- Fill a medium saucepan with the water and salt and bring to boil.
- Add grits to boiling water and immediately reduce burner heat to low. Cook for five minutes on low, stirring occasionally.
- Remove from heat, gently fold in shredded cheese.
- Cover with a cloth or aluminum foil to keep warm, and let stand.
For the shrimp and gravy:
- Heat a large skillet over medium-high heat. Sauté the chopped bacon and onions for about 10 minutes, or until cooked through.
- Add the garlic and sauté for 30 seconds. Do not allow the garlic to burn, scraping the bottom of the pan often with a wooden spoon to remove any bits that get stuck.
- Push the onions, bacon and garlic to one side of the pan. Do not drain the grease.
- Slowly add flour to remaining grease in the skillet. I like to add one tablespoon of flour at a time, and then stir with a wooden spoon until a paste is formed and no grease remains.
- Next, add the chicken stock and green onions to the pan. Whisk vigorously while bringing the mixture to a rolling boil on medium heat.
- Add the shrimp to the gravy and cook on medium heat until they are cooked through, about 4 minutes.
- Add butter and black pepper, stir until the butter is melted through.
- Serve the shrimp and gravy over the top of grits.
Notes
These are some of the best shrimp and grits I’ve ever made. I absolutely love all that cheese!
That is awesome! Thanks Beth.
This definitely satisfied my craving for comfort food with a bit of heat. Made it for dinner but I also think that it could be good for southern brunch.
I hadn’t thought about this working for brunch but you’re totally right! Glad you enjoyed it.
This was SOOOO tasty! I am doing low carb so I ended up doing riced cauliflower instead of grits but still delicious!
Thank you! And great idea on the cauliflower rice!
Hands down the best shrimp and grits I’ve ever had! The bacon gravy was amazing. Added extra cheese to the grits and hot sauce to the gravy but otherwise did not change anything.
Glad you enjoyed it!
This dish is definitely a keeper! Loved the gravy and the shrimp were perfect. Good flavor without being too spicy.
So glad you enjoyed it! Thank you!