The Ultimate Cheesy Shrimp and Grits
This easy, quick, and comforting Cheesy Shrimp and Grits recipe offers a magical blend of savory, creamy, and spicy flavors, making it a crowd-pleasing dish perfect for busy weeknights or special occasions.
Equipment
- Medium Pot
- Large skillet
- Whisk
Ingredients
For the Grits
- 2 cups reduced-sodium chicken broth
- 1 cup water
- 1 cup quick grits yellow or white
- ½ tsp garlic powder
- ½ cup heavy cream
- 1 cup shredded cheddar cheese sharp or mild
For the Shrimp and Bacon
- 4 slices thick-sliced bacon
- 1 ½ lbs raw shrimp peeled, deveined, and tail-off
- 2 tbsp all-purpose flour
- 2 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt or to taste
- 1-2 tbsp fresh lemon juice
For the Butter Sauce
- 4 tbsp butter
- 4 cloves garlic minced
- 4 green onions chopped finely (reserve dark green parts for garnish)
- 1 tbsp all-purpose flour
- 1 cup clam juice an 8-oz bottle
- 2 tsp honey
- 1 tbsp fresh lemon juice
- Hot sauce to taste (optional)
- A pinch salt
Instructions
- Step 1: In a medium pot, bring chicken broth and water to a rolling boil over high heat. Stir in quick grits and garlic powder. Cover, reduce heat to medium-low, and simmer for 5-6 minutes, stirring occasionally, until liquid is absorbed and grits are tender. Remove from heat, stir in heavy cream and shredded cheddar cheese until melted and creamy. Cover and set aside.
- Step 2: Heat a large skillet over medium-high heat. Cook thick-sliced bacon in a single layer until perfectly crispy. Transfer bacon to a paper towel-lined plate to drain. Leave enough bacon grease in the skillet to coat the bottom. Crumble bacon once cool and set aside for garnish.
- Step 3: Pat shrimp thoroughly dry. In a bowl, sprinkle shrimp with flour, smoked paprika, oregano, and salt; toss to coat evenly. Reheat bacon grease in the skillet over medium heat. Arrange seasoned shrimp in a single layer (in batches if needed) and cook for about 2 minutes per side until pink and opaque. Transfer cooked shrimp to a clean plate and immediately squeeze fresh lemon juice over them. Set aside.
- Step 4: In the same skillet, melt 4 tbsp butter over medium heat. Add minced garlic and finely chopped green onions (white and light green parts). Sauté for 1-2 minutes until fragrant and softened. Stir in 1 tbsp all-purpose flour and cook for another minute, stirring constantly. Pour in clam juice, whisking constantly to prevent lumps. Bring to a gentle boil, stirring, until sauce thickens.
- Step 5: Turn off the heat under the skillet. Stir in honey, the remaining fresh lemon juice, and hot sauce (if using). Add a pinch of salt to taste. Return cooked shrimp to the skillet and gently stir to coat completely with the sauce.
- Step 6: Spoon generous portions of warm, cheesy grits into bowls. Top with a heaping helping of the shrimp mixture, drizzling plenty of the buttery sauce over everything. Finish with reserved crumbled bacon and a sprinkle of dark green onions. Serve immediately.
Notes
Substitutions & Additions: For cheese, try Monterey Jack, smoked Gouda, or a mozzarella/Parmesan blend. Use whole milk or half-and-half for lighter grits. Substitute shrimp with scallops, firm white fish, or browned chicken sausage. Bacon can be replaced with prosciutto, pancetta, or smoked ham. Add diced bell peppers, celery, or diced onion for extra veggies. For a spicier dish, add Cajun/Creole seasoning, more hot sauce, cayenne pepper, diced jalapeño, or red pepper flakes. Garnish with fresh chopped parsley or chives.
Tips for Success: Do not overcook quick grits—they should be creamy, not gummy. Pat shrimp dry for a good sear and avoid overcooking them (1-2 minutes per side). Embrace the bacon fat in the skillet for flavor. Whisk constantly when adding flour and clam juice to prevent lumps. Always taste and adjust seasoning to your preference.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth, milk, or cream to loosen the grits. Freezing is not ideal for grits but the shrimp mixture can be frozen separately for 2-3 months.