Description
A classic Southern dish featuring creamy cheesy grits topped with perfectly seasoned and sautéed shrimp in a flavorful pan sauce, finished with crispy bacon and vibrant Calabrian peppers for a true taste of Southern comfort food.
Ingredients
Scale
Bacon & Seasoning
- 5 strips bacon, diced
- 3 tablespoons Cajun seasoning, divided (store-bought or homemade below)
- Olive oil
- Salt, seasoned salt, and pepper to taste
Shrimp & Pan Sauce
- 1.5 lb large shrimp, peeled and deveined
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3 scallions, thinly sliced (white and green parts)
- 2 tablespoons Calabrian peppers crushed/paste + a spoonful of its oil (or substitute chili peppers in oil, chili crisp, harissa)
- 1/2 teaspoon red pepper flakes
- 1/3 cup chicken stock
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons heavy cream
- 2 tablespoons freshly chopped parsley
Cheesy Grits
- 3 cups chicken stock
- 1 cup quick grits (regular grits can be used, avoid instant)
- 3 tablespoons butter
- 1/2 cup heavy cream
- 2 ounces cream cheese, softened
- 3/4 cup sharp cheddar, shredded
- 3/4 cup pepper jack or Monterey Jack, shredded
Cajun Seasoning (Homemade)
- 1 tablespoon paprika
- 1.5 teaspoons salt
- 1.5 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon brown sugar
- 1/2 teaspoon cayenne powder
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Cook Grits & Bacon: Bring chicken stock to a boil over medium-high heat. Gradually whisk in the grits, reducing heat to medium-low. Cook until tender, about 5 minutes, stirring frequently to prevent clumping. In a large pan, cook diced bacon until crispy, then drain on paper towels. Reserve half the bacon grease in a bowl, leaving the rest in the pan for cooking shrimp.
- Mix Cheesy Grits: Stir butter, cream cheese, and heavy cream into the cooked grits. Add shredded sharp cheddar and pepper jack cheeses, stirring until melted and smooth. Season with seasoned salt and pepper to taste. Adjust consistency by adding additional cream or chicken stock if desired. Cover and keep warm while preparing shrimp.
- Prepare Shrimp: Toss shrimp with olive oil and liberally coat with Cajun seasoning, reserving 1/2 teaspoon for the pan sauce.
- Cook Shrimp: Heat about 2 tablespoons of bacon fat in the pan over medium-high heat. Cook shrimp in batches if necessary to avoid overcrowding, flipping once, until shrimp turn opaque, about 4 minutes total. Remove shrimp and tent with foil to keep warm.
- Make Pan Sauce: In the same pan, add butter, garlic, and scallions; cook until butter melts and garlic is fragrant, about 2 minutes. Stir in reserved Cajun seasoning, red pepper flakes, and Calabrian peppers with their oil; cook for another minute.
- Finish Sauce: Add chicken stock and scrape the browned bits from the pan. Stir in lemon juice, Worcestershire sauce, and heavy cream. Whisk until sauce is smooth and slightly thickened. Taste and adjust seasoning with salt and pepper if needed.
- Toss Shrimp in Sauce and Serve: Return shrimp to the pan, add chopped parsley, and toss to coat evenly. Add another dash of lemon juice over the shrimp. To serve, spoon cheesy grits into bowls, top with sauced shrimp, drizzle pan sauce over, and sprinkle crispy bacon on top.
Notes
- Use quick grits for faster cooking but regular grits provide better texture; avoid instant grits.
- If you don’t have Calabrian peppers, substitute with chili oil, chili crisp, or harissa for similar heat and flavor.
- Adjust the heat level by varying the amount of red pepper flakes and Calabrian peppers.
- Reserve bacon grease thoughtfully to add rich flavor to the shrimp without overwhelming the dish.
- For a smoother sauce, whisk continuously when adding cream and lemon juice.
- Serve immediately for best texture and flavor.
Keywords: Southern shrimp and grits, cheesy grits, Cajun shrimp, shrimp skillet, comfort food, Southern cooking