Southern Shrimp and Creamy Grits with Smoky Bacon

Why You’ll Love This Recipe

• Classic Southern comfort: silky, slow-simmered stone-ground grits topped with juicy, lemony shrimp.
• Smoky-savory balance: crispy bacon, scallions, and a dash of hot sauce bring bright, layered flavor.
• Weeknight doable: about 50 minutes, mostly hands-off stirring for the grits.
• Easy to customize: make it cheesier, spicier, or pescatarian with simple tweaks.

Grocery List

• Produce: 1 bunch scallions, 1 lemon, 3 garlic cloves (optional: parsley for garnish)
• Dairy: Whole milk, unsalted butter (optional: heavy cream)
• Pantry: Stone-ground grits, low-sodium chicken stock, thick-cut smoky bacon, large raw shrimp (16/20), smoked paprika, Cajun seasoning, kosher salt, black pepper, hot sauce

Full Ingredients

Creamy Stone-Ground Grits

• 1 cup stone-ground grits (not instant)
• 3 cups low-sodium chicken stock
• 1 1/2 cups whole milk
• 1 tsp kosher salt, plus more to taste
• 3 tbsp unsalted butter
• 1/4 tsp freshly ground black pepper
• Optional for extra silkiness: 1/4 cup heavy cream

Shrimp & Pan Sauce

• 1 1/2 lb large shrimp (16/20), peeled and deveined, tails on or off
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning (or Old Bay)
• Zest of 1 lemon
• 6 slices thick-cut smoky bacon, diced
• 1 bunch scallions, sliced (whites and greens separated)
• 3 garlic cloves, minced
• 1/2 cup low-sodium chicken stock (for deglazing)
• 2 tbsp fresh lemon juice (plus wedges for serving)
• 2 tbsp unsalted butter, cold (to finish the sauce)
• 1–2 tsp hot sauce, to taste

Step-by-Step Instructions

Step 1: Prep the shrimp and aromatics

Pat the shrimp very dry with paper towels. In a bowl, toss with 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1 tsp Cajun seasoning, and the lemon zest. Set aside while you start the grits. Slice the scallions, keeping whites and greens separate, and mince the garlic.

Step 2: Start the grits base

In a medium saucepan, bring 3 cups chicken stock and 1 1/2 cups whole milk to a bare simmer over medium heat. Whisk in the grits in a slow, steady stream to prevent clumping. Add 1 tsp kosher salt and 1/4 tsp pepper, then reduce heat to low to maintain a gentle simmer (small lazy bubbles). Cover partially to prevent splatters.

Step 3: Simmer low and slow for creamy grits

Cook the grits over low heat, stirring with a wooden spoon every 5–7 minutes, until tender and creamy, 25–30 minutes. If they thicken too much, whisk in warm water or stock a few tablespoons at a time; if too thin, simmer a few minutes longer. Stir in 3 tbsp butter (and optional 1/4 cup heavy cream) right before serving. Taste and adjust salt and pepper. Keep warm over very low heat; add a splash of milk if holding more than 5 minutes.

Step 4: Crisp the bacon and soften aromatics

While the grits simmer, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 6–8 minutes. Transfer bacon to a plate with a slotted spoon. Carefully spoon off excess drippings, leaving 2 tbsp in the skillet. Add the scallion whites and garlic; cook until fragrant, about 1 minute.

Step 5: Sear the shrimp

Increase heat to medium-high. Add the seasoned shrimp in a single layer. Sear until just opaque and lightly browned at the edges, 1–2 minutes per side (do this in two batches if needed to avoid crowding). Transfer shrimp to the plate with half of the bacon. Shrimp are done when they curl into a loose “C” shape and reach about 120–125°F internally.

Step 6: Build the lemon-hot sauce pan sauce and serve

Return the skillet to medium heat and add 1/2 cup chicken stock and 2 tbsp lemon juice, scraping up browned bits. Simmer and reduce by about half, 2–3 minutes. Off heat, swirl in 2 tbsp cold butter and 1–2 tsp hot sauce to emulsify into a glossy sauce. Return shrimp (and any juices) to the pan with half the crisp bacon; toss 30–60 seconds over low to warm through. Spoon the creamy grits into warm bowls, top with shrimp and pan sauce, and finish with remaining bacon, scallion greens, and lemon wedges. Add extra hot sauce at the table.

Pro Tips

• Choose true stone-ground grits for the best texture; avoid instant. Cooking times vary by brand—taste for doneness.
• Keep grits at a gentle simmer over low heat and stir regularly to prevent scorching; a heat diffuser helps if your stove runs hot.
• Pat shrimp very dry for better browning; cook in batches if your skillet is small.
• Use low-sodium stock so you can control the salt level; bacon adds plenty of seasoning.
• Hold grits warm on the lowest setting; loosen with milk or stock right before serving to restore creaminess.

Variations

• Cheesy Grits: Stir in 1 cup shredded sharp cheddar at the end for ultra-creamy, tangy grits.
• Andouille Upgrade: Swap half the bacon for sliced andouille sausage; brown it with the bacon for extra spice and smoke.
• Pescatarian: Skip bacon; use 2 tbsp olive oil and 1/2 tsp smoked salt. Add a pinch more smoked paprika for depth.

Storage & Make-Ahead

Grits can be cooked up to 3 days ahead; cool, cover, and refrigerate. Reheat gently on the stovetop or in the microwave with 2–4 tbsp milk or stock per serving, whisking until creamy. Bacon can be crisped 3 days ahead; cool and refrigerate, then re-crisp briefly in a skillet. Shrimp are best cooked to order, but leftovers keep 1–2 days; rewarm gently in the sauce over low heat just until hot (avoid boiling). Grits freeze well for up to 2 months; thaw overnight and reheat with extra liquid. Shrimp and sauce are best not frozen.

Nutrition (per serving)

Approx. 580 calories; 33 g fat; 35 g carbohydrates; 44 g protein; 1,290 mg sodium. Values will vary based on brands and optional cream or added cheese.