Contents
- 1 The First Bite That Hooked Me
- 2 My Kitchen Disaster Turned Win
- 3 Why This Dish Works
- 4 A Taste of History
- 5 Ingredients:
- 6 How to Make Southern-Style Shrimp and Grits
- 7 Try These Twists on Shrimp and Grits
- 8 Serving Ideas for Shrimp and Grits
- 9 Storing and Reheating Tips
- 10 Common Pitfalls and Fixes
- 11 Your Questions Answered
- 12 Final Thoughts
- 13 Southern-Style Shrimp and Grits
The First Bite That Hooked Me
I still remember my first taste of shrimp and grits. The creamy grits hugged the plump shrimp like a warm blanket. A dash of hot sauce made my tongue tingle in the best way. Ever wondered how you could turn Southern-Style Shrimp and Grits into something unforgettable? That meal taught me comfort food doesn’t need fancy tricks. Just good ingredients and a little love. Share your first shrimp and grits memory below—was it love at first bite?My Kitchen Disaster Turned Win
My first try at this dish was messy. I burned the bacon and undercooked the grits. But the flavors still shone through, messy plate and all. Home cooking isn’t about perfection—it’s about showing up. Even my lumpy grits made my family smile. What’s your favorite “failed” dish that turned out okay?Why This Dish Works
– The grits soak up the smoky bacon and tangy lemon sauce. – Crisp shrimp balance the creamy texture like a perfect dance. Which flavor combo surprises you most? Is it the hot sauce kick or the garlic’s gentle hum? Try it and tell me what you taste first.A Taste of History
This dish started in the Lowcountry of South Carolina. Fishermen needed fast, filling meals after long days on the water. *Did you know grits were originally a Native American staple?* Now it’s a Southern icon, blending cultures in one bowl. Who’s ready to keep the tradition alive?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Water | 4 cups | |
| Old fashioned grits | 1 cup | |
| Salt | 1 teaspoon | |
| Cream cheese | 2 ounces | |
| Unsalted butter | 2 tablespoons | |
| Bacon | 4 slices | Chopped |
| Green onions | 5 | Thinly sliced |
| Garlic | 4 cloves | Minced |
| Large shrimp | 1 pound | Peeled and deveined |
| Kosher salt | 1/2 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| All-purpose flour | 3 tablespoons | |
| Chicken or seafood broth | 1 cup | |
| Lemon juice | Juice of 1 lemon | |
| Hot sauce | As needed |
How to Make Southern-Style Shrimp and Grits
Step 1 Boil water in a big pot and add salt. Slowly stir in grits to avoid lumps. Lower heat and cover loosely. Cook 20–25 minutes, stirring often. (*Hard-learned tip: Stir grits well—they clump fast!*) Step 2 Cut cream cheese and butter into small pieces. Mix into grits until smooth. Set aside but keep warm. Grits should be creamy, not too thick. Step 3 Cook bacon in a skillet until crispy. Remove bacon but leave some grease. Save extra grease for later. Crispy bacon makes the best topping. Step 4 Sauté green onions in bacon grease for 3–4 minutes. Add garlic and cook 1 minute more. Garlic burns quick, so watch it! Step 5 Season shrimp with salt and pepper. Cook in skillet until just pink. Remove shrimp—they’ll finish later. Overcooked shrimp get rubbery fast. Step 6 Whisk flour into broth and pour into skillet. Simmer until sauce thickens. Add lemon juice and hot sauce. Taste and adjust seasoning. Step 7 Toss shrimp back into the sauce. Heat through for 1–2 minutes. Serve over grits with bacon on top. Garnish with extra green onions. What’s your go-to hot sauce brand? Share below! Cook Time: 25 minutes Total Time: 35 minutes Yield: 4 servings Category: Dinner, SouthernTry These Twists on Shrimp and Grits
Spicy Cajun Swap regular shrimp for Cajun-seasoned. Add diced bell peppers and extra hot sauce. Mushroom Lover’s Skip shrimp. Use sautéed mushrooms and veggie broth. Top with crispy fried onions. Summer Sweet Corn Stir fresh corn kernels into the grits. Top with cherry tomatoes and basil. Which twist would you try first? Vote in the comments!Serving Ideas for Shrimp and Grits
Pair with collard greens or a crisp salad. Add crusty bread to soak up the sauce. Drink sweet tea or a cold beer. For a fancy touch, try a crisp white wine. Which would you choose tonight? Tell us below!
Storing and Reheating Tips
Keep shrimp and grits fresh by storing them separately. Grits thicken when chilled—thin with broth or water when reheating. Shrimp stays tender if warmed gently in the sauce. *Fun fact: My grandkids swear leftovers taste better the next day!* Batch-cook grits for quick meals; freeze extras in airtight containers. Why this matters: Proper storage keeps flavors bright and textures perfect. Ever tried freezing shrimp dishes? Share your tricks below!Common Pitfalls and Fixes
Grits too lumpy? Whisk harder when adding them to boiling water. Shrimp overcooked? Pull them out a minute early—they’ll finish in the sauce. Sauce too thin? Simmer longer or add a pinch more flour. Why this matters: Small tweaks make big differences in taste and texture. I once forgot the cream cheese—still good, but way less creamy. What’s your biggest kitchen oops? Tell us in the comments!Your Questions Answered
Q: Can I make this gluten-free? A: Yes! Swap flour for cornstarch or gluten-free flour blend. Q: How far ahead can I prep this? A: Cook grits and sauce base 1 day early. Add shrimp fresh. Q: Any bacon swaps? A: Turkey bacon works, or skip it for smoked paprika’s flavor. Q: Can I double the recipe? A: Absolutely—use a bigger pot for grits and cook shrimp in batches. Q: Need a dairy-free option? A: Try coconut milk in grits and skip the cream cheese.Final Thoughts
This dish is pure comfort—creamy, savory, and just a little spicy. Perfect for cozy nights or impressing guests. Tag @SavoryDiscovery on Pinterest with your creations. I’d love to see your twist! Happy cooking! —Elowen Thorn.
Southern-Style Shrimp and Grits
Description
Experience the rich flavors of Southern cuisine with this classic Shrimp and Grits dish, featuring creamy grits, succulent shrimp, and a savory bacon-infused sauce.
Ingredients
Instructions
- In a large pot, bring the water to a boil and add the salt.
- Add the grits slowly, whisking constantly to prevent lumps. Reduce the heat to low and loosely cover. Simmer, stirring frequently, for 20 to 25 minutes or until desired tenderness and consistency.
- Cut cream cheese and butter into chunks and add into grits. Stir until melted and combined.
- In a large skillet over medium heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon to a plate lined with paper towels allowing the bacon grease to remain in the skillet. Spoon away all but about 2 tablespoons of the bacon grease (save the rest) and increase the heat to medium-high.
- Add the green onions to the pan. Cook for 3 to 4 minutes. Add the garlic and cook until fragrant–about 1 minute.
- Season the shrimp with the salt and pepper and add them to the pan. Add additional bacon grease, if needed. Cook until pink and just shy of done–about 3 minutes. Remove to the plate alongside the bacon.
- In a small bowl, whisk the flour into the broth and add it to the skillet. Whisk to combine, scraping the bottom of the pan. Reduce the heat to a simmer and cook until the sauce thickens. Add the lemon juice and a few good dashes of hot sauce. Add the shrimp back to the skillet and stir to combine. Add salt and pepper to taste.
- Serve immediately by spooning the shrimp and sauce over the hot grits. Top with the crispy bacon pieces and additional sliced green onion, if desired.
Notes
- For extra flavor, garnish with fresh parsley or a squeeze of lemon juice before serving.
Shrimp, Grits, Bacon, Southern, Comfort Food