Shrimp & Grits

If comfort had a flavor, this would be it. Shrimp and grits is that rich, cozy meal that feels like a warm hug every single time. Creamy, cheesy grits meet tender, well-seasoned shrimp cooked in butter with a little smoky pancetta and colorful peppers for balance. It is the kind of dish that makes you slow down and savor every bite.

Whether you grew up eating it or are trying it for the first time, shrimp and grits is a Southern classic that always hits the spot. It is simple, hearty, and perfect for brunch, dinner, or those moments when you just want something that tastes like home.

Special Tips for Perfect Shrimp & Grits

Don’t Rush the Grits: Creamy grits take time. Cook them low and slow, stirring often so they stay smooth and never gritty.

Use Freshly Grated Cheese: Pre-shredded cheese can make your grits clumpy. Grate your smoked gouda fresh so it melts perfectly into the cream and butter.

Season in Layers: Season the shrimp, the vegetables, and the grits separately. That layering of flavor makes every bite delicious.

Avoid Overcooking the Shrimp: Shrimp cook quickly. As soon as they turn pink and curl slightly, remove them from the heat to keep them tender and juicy.

Finish with a Little Love: Right before serving, give everything a quick stir of butter or a squeeze of lemon juice. It brightens the flavors and brings the whole dish together beautifully.

Shrimp & Grits

Ingredients:

4 cups chicken stock

1 cup quick grits

1/2 cup heavy whipping cream

1/2 cup smoked gouda cheese

6 tablespoons salted butter, divided

4oz pancetta, diced

(can be substituted with bacon)

1/2 small onion, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1 tablespoon garlic, minced, divided

1lb large shrimp, peeled & deveined

Seasonings Used:

salt, pepper, Old Bay, Cajun seasoning, garlic powder, parsley

Instructions

To make grits:

In a medium pot, bring chicken stock to a boil.

Whisk in grits, reduce heat to low, cover, and cook for 25-30 minutes. Stirring frequently.

Once grits are thick, add heavy whipping cream, 4 tbs butter, and cheese.

Stir until cheese is melted and set aside.

To make topping:

Preheat a skillet over medium heat and add pancetta.

Cook pancetta for 4-5 minutes until crispy and remove from pan.

Sauté onions and bell peppers in rendered fat from pancetta until soft.

Add 1/2 tbs minced garlic and season to taste.

Remove sautéed vegetables from the skillet and add butter and remaining garlic.

Sauté until the garlic is fragrant (30 seconds – 1 minute), stirring frequently.

Add seasoned shrimp and cook 2-3 minutes per side over medium heat.

To assemble:

Place grits in the serving dish and top it with sautéed vegetables, shrimp, and pancetta.