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A close-up of shrimp and grits topped with bacon pieces and chopped green onions, with a fork lifting a bite. The dish is served on a patterned plate on a wooden table.
Melissa Jo

Creamy Southern Shrimp & Grits with Bacon Pan Sauce

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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.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 5 people
Course: Main Course
Cuisine: American

Ingredients
  

Shrimp
Bacon Base
  • 6 slices bacon
  • 1 shallot sliced
  • ½ cup green onions chopped (plus more for garnish)
  • 4 cloves garlic minced
Sauce
Grits
  • 4 cups chicken stock
  • 1 cup quick grits
  • ½ cup heavy cream
  • 5 tbsp butter
  • 3/4 cup freshly grated mozzarella
  • ½ cup freshly grated white cheddar
  • Salt and black pepper to taste

Method
 

Prep the shrimp
  1. Pat the shrimp dry and season with garlic powder, onion powder, Old Bay, paprika, and black pepper. Set aside.
Cook the bacon
  1. 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.
Make the grits
  1. Bring the chicken stock to a boil in a pot. Slowly whisk in the grits.
  2. Reduce the heat to low and let them simmer uncovered for about 5–7 minutes, stirring occasionally until thickened.
  3. 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.
Build the flavor base
  1. In the bacon grease, add the shallot, green onions, and garlic. Season lightly with salt and pepper and sauté until soft and golden.
Cook the shrimp
  1. Add the shrimp to the skillet and cook for 3–5 minutes, flipping once, until pink and cooked through.
Make the sauce
  1. 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.
Assemble
  1. Spoon the grits into a serving bowl. Top with the shrimp and pour the pan sauce over everything.
  2. Finish with chopped bacon, green onions, and a fresh squeeze of lemon.

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