Creamy Southern Shrimp & Grits with Bacon Pan Sauce
If you’re looking for a cozy, flavor-packed dinner that tastes like it came straight from a restaurant, this Creamy Southern Shrimp and Grits is it. Juicy shrimp cooked in rich bacon drippings, finished with a light lemon cream sauce, all served over smooth, buttery grits—this is comfort food at its best.
If you love easy, creamy dinners like my lasagna soup or one-pot creamy pink pasta, this is another must-make that delivers big flavor with simple ingredients.
Fry your bacon on a medium-low to low heat to render plenty of fat to cook your shrimp. The slower it goes the more fat you get to make the dish. If your bacon doesn’t render enough fat, just add a couple tbsp of butter to the pan.
Add the cheeses and heavy cream at the very end, so your grits don’t become gummy. Stir and cover and let the residual heat do the job!
🤔 Common Questions
This usually happens when dairy is added too early or the grits are cooked covered, which traps steam and makes them overly thick.
Yes, but half-and-half is a better substitute if you still want a rich texture.
You can, but quick grits will give you a much better consistency.
How to Make Perfect Quick Grits
Start with boiling liquid before adding the grits and slowly whisk them in instead of dumping them all at once.
Let them cook uncovered so steam doesn’t get trapped, and stir occasionally rather than constantly.
Add butter and cream after the grits have cooked, and always add cheese at the very end once the heat is off.
If your grits get too thick, just add a splash of warm chicken stock or cream and whisk until smooth again.
Tips Before Cooking
- Cook the bacon low and slow so you build a rich, flavorful base for the entire dish.
- Always pat the shrimp dry so they sear instead of steam.
- Shrimp cook quickly, so keep an eye on them and don’t overdo it.
- Add the cheese to the grits after removing them from heat so they stay smooth and creamy.
Creamy Southern Shrimp & Grits with Bacon Pan Sauce
Ingredients
Method
- Pat the shrimp dry and season with garlic powder, onion powder, Old Bay, paprika, and black pepper. Set aside.
- In a skillet over medium-low heat, cook the bacon slowly until crispy so the fat renders out. Remove and set aside, then chop once cooled. Leave the bacon grease in the pan.
- Bring the chicken stock to a boil in a pot. Slowly whisk in the grits.
- Reduce the heat to low and let them simmer uncovered for about 5–7 minutes, stirring occasionally until thickened.
- Stir in the heavy cream, butter, salt, and pepper until smooth. Turn off the heat, then add the mozzarella and cheddar and stir until melted and creamy. Cover the pot to let the residual heat melt and combine all the creamy ingredients and keep them warm.
- In the bacon grease, add the shallot, green onions, and garlic. Season lightly with salt and pepper and sauté until soft and golden.
- Add the shrimp to the skillet and cook for 3–5 minutes, flipping once, until pink and cooked through.
- In a small bowl, mix together the heavy cream, lemon juice, and Worcestershire sauce. Pour it into the skillet to deglaze the pan and create a light sauce.
- Spoon the grits into a serving bowl. Top with the shrimp and pour the pan sauce over everything.
- Finish with chopped bacon, green onions, and a fresh squeeze of lemon.
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat on the stove with a splash of cream or chicken stock to loosen the grits. Avoid overcooking the shrimp when reheating.
