Creamy shrimp and grits. A traditional dish that started in the Lowcountry of coastal South Carolina and Georgia and is usually served as breakfast, although we have it for dinner. Everyone has their favorite dinners. For Lauren, she absolutely loves shrimp and grits. It’s one of those meal we maybe only have once a year, but when we do, it’s absolutely fantastic!
This creamy shrimp and grits recipe actually comes from my dad who claimed before I had ever tried it that these were the best grits he’s ever had. And after making it myself a few times, I do have to agree that these grits are outstanding. The key is cooking the grits for about 45 minutes to an hour, constantly adding cream and cheese. What’s crazy is you more than likely won’t need to salt the grits! I know for me that is unheard of as most grits need a to of salt. But the Parmesan adds a decent about of salt to the grits and gives it a great flavor.
And while for me the grits are the star of this dish, you obviously can’t forget about the shrimp. Just a few seasonings, but cooked in bacon fat, makes it worth going through the trouble for the grits. Believe me, this isn’t for the faint of heart. It’s rich and filling with the grits. As I mentioned we only have these creamy shrimp and grits about once a year. But it’s definitely a recipe worth trying, especially if you’re craving some seafood. Enjoy!
Other Seafood Recipes
- Lemon Garlic Butter Shrimp
- Sheet Pan Shrimp Boil
- Caribbean Shrimp Tacos
- Garlic Shrimp and Avocado Crostini
- Chimichurri Salmon
Creamy Shrimp and Grits
Ingredients
Cream Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups shrimp stock (can also use chicken stock)
- 1/2 cup heavy cream
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce
Grits
- 3 tbsp unsalted butter
- 3 cups shrimp stock (can also use chicken stock)
- 1 1/2 cups quick-cooking grits (not instant)
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated parmesan cheese
- 2 cups water
- kosher salt
Shrimp
- 4 slices bacon, cut into 1/2" pieces
- 1 lb medium to large shrimp, peeled and deveined
- 1 tbsp Cajun seasoning (I use Emeril's Essence)
- 2 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 1 tbsp minced garlic
- 2 tbsp bacon fat
Instructions
Cream Sauce
- Melt butter in small saucepan over medium heat, and stir in flour. Cook, stirring with a wooden spoon for about 8 minutes or until it's medium brown. Slowly whisk in the stock and heavy cream.
- Bring to a boil, whisking, and cook until the sauce has thickened and can coat the back of the spoon. Should take about 10 minutes. Whisk in Worcestershire sauce and hot sauce. Season to taste and keep warm.
Grits
- Combine the butter and stock in a medium saucepan and bring to boil over medium heat. Slowly whisk in grits and simmer, whisking frequently, for about 5 minutes.
- Reduce heat to low and add 1/2 cup heavy cream and 1/2 cup Parmesan cheese. Whisk and cook for about 10 minutes. Add another 1/2 cup heavy cream and Parmesan cheese. Whisk and cook for about another 10 minutes. Add final 1/2 cup heavy cream and Parmesan cheese. Whisk and cook for 10 minutes.
- At this point, you'll want to taste and see consistency. You might need to add some water if you want it a little more creamy. Just add in 1/2 cup increments and cook for an additional minute or two. Salt to taste although you might not need any as the Parmesan cheese is salty. Keep warm.
Shrimp
- With about 15 minutes left before grits are done, heat large skillet over medium heat and cook bacon until crisp. Should take about 10 minutes. Remove bacon and set on paper towel-lined plate. Reserve 2 tbsp bacon fat.
- Mix Cajun seasoning, paprika, Italian seasoning and black pepper together and mix with shrimp in medium bowl. Bring large skillet back to medium heat with 2 tbsp bacon fat.
- Add the minced garlic and cook for 30 seconds. Add the shrimp and cook until just cooked through. Should be about 1 1/2 minutes per side. Transfer the shrimp to a plate
- Mix the leftover drippings from cooking the shrimp into the cream sauce that has been staying warm. To serve, place a few heaping spoons of grits in a bowl. Top with several shrimp and drizzle the sauce over top. Sprinkle some of the bacon and enjoy!
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