A Bowl of Comfort
My grandson calls this dish “shrimp in a blanket.” He says the grits are the cozy blanket. I think that’s just right. This meal feels like a warm hug. It’s perfect for a busy weeknight.
It mixes creamy, salty, and a little bit of spice. Doesn’t that sound wonderful? I love how the kitchen smells when the bacon is cooking. It makes my stomach rumble every single time.
A Little Story for You
The first time I made this, I used too much hot sauce. My husband’s face turned all red! He drank a whole glass of milk. I still laugh at that.
Now I’m careful with the bottle. Cooking is about learning from little mistakes. That’s part of the fun. What’s a funny cooking mistake you’ve made?
Let’s Make the Grits
Grits just need your patience. Stir them often so they get creamy. When you add the cream cheese and butter, it becomes so rich.
This matters because good grits are the heart of the dish. They are the soft bed for the tasty shrimp. Fun fact: Grits are made from dried corn, just like popcorn!
Now for the Shrimp Part
Cooking the bacon first is the secret. It gives you that yummy bacon grease to cook everything else in. Doesn’t that smell amazing?
Don’t overcook the shrimp. They are done when they turn pink and curl up. This matters because tough shrimp are no fun to eat. Do you prefer your meals more spicy or more mild?
Putting It All Together
Spoon that saucy shrimp right over the hot grits. Then sprinkle the crispy bacon on top. The crunch and the creaminess are magic together.
Everyone should dig in right away. Food tastes best when it’s hot from the pan. What’s your favorite cozy meal to eat on a cool evening?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| water | 4 cups | For the Grits |
| old fashioned grits | 1 cup | see blog post about different types of grits |
| salt | 1 teaspoon | For the Grits |
| cream cheese | 2 ounces | For the Grits |
| unsalted butter | 2 tablespoons | For the Grits |
| bacon | 4 slices | chopped, For the Shrimp |
| green onions | 5 | thinly sliced, For the Shrimp |
| garlic | 4 cloves | minced, For the Shrimp |
| large shrimp | 1 pound | peeled and deveined, For the Shrimp |
| kosher salt | 1/2 teaspoon | For the Shrimp |
| black pepper | 1/2 teaspoon | For the Shrimp |
| all-purpose flour | 3 tablespoons | For the Shrimp |
| chicken or seafood broth | 1 cup | For the Shrimp |
| lemon juice | juice of 1 lemon | For the Shrimp |
| hot sauce | to taste | For the Shrimp |
My Cozy Shrimp and Grits
This recipe always reminds me of my grandpa. He was a fisherman, you see. He would come home with the freshest shrimp. The smell of this cooking would fill our whole little house.
It feels like a big, warm hug in a bowl. The grits get so creamy and smooth. The shrimp are saucy and a little bit spicy. I still smile when I make it. Let’s get our pots ready.
- Step 1: Let’s start our grits. Bring that water to a good, rolling boil. Add your salt right in. Then, slowly rain in the grits while you whisk. This keeps them from getting lumpy. (A hard-learned tip: Whisk like you mean it, or you’ll get lumps!)
- Step 2: Turn the heat down to low. Loosely cover the pot. Let the grits simmer for about 20 minutes. Stir them every so often. They will get thick and tender. This is when they get happy.
- Step 3: Now for the magic. Drop in the chunks of cream cheese and butter. Stir until everything melts together. Doesn’t that look dreamy? Turn off the heat and let it rest.
- Step 4: Time for the shrimp! Cook the chopped bacon in a big skillet. We want it nice and crispy. Take the bacon out, but leave that tasty grease behind. That flavor is pure gold.
- Step 5: Toss your green onions into the bacon grease. Listen to that sizzle! Cook them for a few minutes. Then add the garlic. It will smell amazing in about one minute. What’s your favorite kitchen smell? Share below!
- Step 6: Season your shrimp with salt and pepper. Add them to the hot pan. Cook just until they turn pink. Don’t overcook them. We want them juicy. Take them out and put them with the bacon.
- Step 7: Let’s make the sauce. Whisk the flour and broth together. Pour it into the skillet. Scrape up all the little brown bits from the bottom. That’s where the flavor lives. Let it thicken, then add lemon juice and hot sauce.
- Step 8: Put the shrimp and bacon back in the pan. Stir it all together in that lovely sauce. Now, spoon the creamy grits into a bowl. Top it all with the shrimp and sauce. Dinner is served!
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Yield | 4 servings |
| Category | Dinner, Seafood |
Three Fun Twists to Try
This recipe is wonderful as it is. But you can also play with it. I love to change it up sometimes. Here are a few ideas from my kitchen.
- The “Garden Lover”: Skip the shrimp. Use juicy mushrooms and bell peppers instead. It’s so hearty and good.
- The “Spice Lover”: Add a big spoonful of Cajun seasoning to the shrimp. It gives it a real kick. My grandson loves it this way.
- The “Sunshine Lover”: Stir a handful of sweet corn into the grits. Top it all with chopped cherry tomatoes. It tastes like summer.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
This dish is a whole meal by itself. But I always like a little something on the side. A simple green salad is perfect. It adds a fresh, crunchy bite. You could also add some warm, buttery biscuits.
For a drink, a glass of iced sweet tea is my go-to. It’s so refreshing. If you’re feeling fancy, a crisp glass of white wine is lovely. It cuts through the richness nicely.
Which would you choose tonight?
Keeping Your Shrimp and Grits Tasty Later
Let’s talk about storing this lovely meal. First, let the dish cool down completely. Then, put the shrimp and grits in separate airtight containers. They will keep in the fridge for up to two days.
I do not recommend freezing this one. The grits can get grainy and the shrimp may become rubbery. It is best enjoyed fresh. I learned this the hard way years ago. My frozen grits turned into a sad, watery mess!
To reheat, warm the grits in a pot with a splash of water or milk. Stir them often. Gently reheat the shrimp in a skillet over low heat. This keeps everything creamy and delicious. Storing food well means no waste and a quick, happy meal later.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Shrimp and Grits Troubles
Is your sauce too thin? Just let it simmer a bit longer. The heat will help it thicken up nicely. A good, thick sauce clings to your shrimp and grits. This makes every bite full of flavor.
Are your grits too lumpy? The key is to whisk, whisk, whisk when you add them to the water. I remember my first lumpy grits. My husband called them “little dumplings”! If you get lumps, just press them against the pot with a spoon.
Is your shrimp tough and rubbery? That means it is overcooked. Cook it just until it turns pink and curls. This usually takes only two to three minutes. Perfectly cooked shrimp feels tender and sweet. Fixing small problems builds your cooking confidence.
Which of these problems have you run into before?
Your Shrimp and Grits Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Just use a gluten-free flour to thicken the sauce. It works just as well.
Q: Can I make any parts ahead?
A: You can cook the bacon and chop the veggies ahead. This makes dinner come together fast.
Q: What if I do not have cream cheese?
A: A bit of heavy cream or cheddar cheese makes a fine swap for creamy grits.
Q: Can I double the recipe?
A: Absolutely. Use a bigger pot for the grits and a large skillet for the shrimp.
Q: Is the hot sauce necessary?
A: No, but it adds a nice little kick. You can leave it out if you prefer.
*Fun fact: The word “grits” comes from the Old English word “grytt,” meaning coarse meal.
Which tip will you try first?
My Kitchen Table to Yours
I hope you love making this recipe as much as I do. It is a real comfort food. This dish always reminds me of sunny mornings and big family brunches.
I would be so happy to see your creation. Sharing food is one of life’s great joys. It connects us all.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Anna Whitmore.
Shrimp and Grits: Creamy, dreamy, irresistible perfection.
Description
Creamy, cheesy grits topped with juicy shrimp and savory bacon. This easy Southern comfort food recipe is a guaranteed crowd-pleaser for any brunch or dinner. Ready in 30 minutes!
Ingredients
=== For the Grits ===
=== For the Shrimp ===
Instructions
- In a large pot, bring the water to a boil and add the salt.
- Add the grits slowly, whisking constantly to prevent lumps. Reduce the heat to low and loosely cover. Simmer, stirring frequently, for 20 to 25 minutes or until desired tenderness and consistency.
- Cut cream cheese and butter into chunks and add into grits. Stir until melted and combined.
- In a large skillet over medium heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon to a plate lined with paper towels allowing the bacon grease to remain in the skillet. Spoon away all but about 2 tablespoons of the bacon grease (save the rest) and increase the heat to medium-high.
- Add the green onions to the pan. Cook for 3 to 4 minutes. Add the garlic and cook until fragrant–about 1 minute.
- Season the shrimp with the salt and pepper and add them to the pan. Add additional bacon grease, if needed. Cook until pink and just shy of done–about 3 minutes. Remove to the plate alongside the bacon.
- In a small bowl, whisk the flour into the broth and add it to the skillet. Whisk to combine, scraping the bottom of the pan. Reduce the heat to a simmer and cook until the sauce thickens. Add the lemon juice and a few good dashes of hot sauce. Add the shrimp back to the skillet and stir to combine. Add salt and pepper to taste.
- Serve immediately by spooning the shrimp and sauce over the hot grits. Top with the crispy bacon pieces and additional sliced green onion, if desired.
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