If you crave that soul-satisfying comfort food that truly embodies Southern hospitality, then the True Southern Shrimp and Grits with Cajun Seasoning and Bacon Recipe is about to become your new favorite dish. This classic takes creamy, cheesy grits and elevates them with perfectly seasoned shrimp cooked in smoky bacon fat, accented by a vibrant pan sauce loaded with garlic, Calabrian peppers, and just the right touch of heat. Every bite bursts with layers of flavors that will have you hooked from the very first forkful. Trust me, once you make this recipe, there’s no going back to bland shrimp and grits again.
Ingredients You’ll Need
This recipe shines because of its simplicity, allowing each ingredient to do its magic and build that iconic Southern flavor profile. From the savory bacon and plump shrimp to the luscious cheeses and robust spices, each component plays a vital role in the perfect balance of creaminess, spice, and smokiness.
- Bacon: Crispy diced bacon provides that smoky, salty crunch that enhances the shrimp and grits.
- Cajun Seasoning: A blend of spices that brings that bold, spicy Southern kick; you’ll use it both on the shrimp and in the pan sauce.
- Shrimp: Large peeled and deveined shrimp are the star protein, tender and flavorful after pan-searing in bacon fat.
- Chicken Stock: Used both as a cooking liquid for the grits and to make the flavorful pan sauce.
- Quick Grits: The creamy base, but avoid instant for best texture.
- Cheese (Sharp Cheddar and Pepper Jack): Melts into the grits, adding depth, creaminess, and a little melty stretch.
- Heavy Cream and Cream Cheese: These ingredients make the grits rich and extra velvety.
- Garlic and Scallions: Aromatics that flavor the pan sauce with freshness and warmth.
- Calabrian Peppers: Adds a subtle fruity heat to the pan sauce.
- Spices (Paprika, Cayenne, Thyme, Oregano, and more): All come together to create a well-rounded seasoning for both grits and shrimp.
- Butter: Essential for richness in both the grits and sauce.
- Lemon Juice and Worcestershire Sauce: Brighten and balance the pan sauce with acidity and umami.
How to Make True Southern Shrimp and Grits with Cajun Seasoning and Bacon Recipe
Step 1: Cook the Grits and Bacon
Start by bringing chicken stock to a boil in a pot, then whisk in the quick grits slowly to prevent clumping. Lower the heat and let them cook until tender, usually about five minutes. Simultaneously, crisp up the diced bacon in a large pan until golden and crunchy, then drain it on paper towels. Remember to reserve half the bacon grease for later shrimp cooking as it infuses the dish with fabulous smoky flavor.
Step 2: Make the Creamy Cheese Grits
Stir heavy cream, softened cream cheese, and butter into the cooked grits. Once combined, add in your shredded sharp cheddar and pepper jack cheeses. Keep stirring until they melt into a smooth, luscious consistency. Season with seasoning salt and pepper to taste, and add a splash more cream or stock if you want thinner grits. Keep this warm while you work on the shrimp.
Step 3: Season and Cook the Shrimp
Toss the shrimp with a few dashes of olive oil and coat them well with Cajun seasoning, leaving a little seasoning aside for the sauce. Using the reserved bacon fat, cook the shrimp over medium-high heat, flipping just once to get a perfect sear. They only need about four minutes total until opaque and juicy. Remove from the pan and tent with foil to rest.
Step 4: Prepare the Pan Sauce
In the same pan, melt butter and sauté garlic and scallions until fragrant and soft. Add the reserved Cajun seasoning, crushed red pepper flakes, Calabrian peppers, and their oil, cooking for about a minute to meld flavors. Pour in chicken stock and scrape up all those delicious browned bits on the pan bottom. Then stir in lemon juice, Worcestershire sauce, and heavy cream. Simmer gently until the sauce thickens slightly. Season with salt and pepper as needed.
Step 5: Finish and Combine
Return the shrimp to the pan, add freshly chopped parsley for a burst of color and herbal brightness, and toss everything to coat well in the sauce. Give it one final squeeze of lemon juice. Your shrimp are now ready to be piled high on a bed of those creamy grits, topped off with crispy bacon crumbles. This is the moment where all those bold flavors come beautifully together.
How to Serve True Southern Shrimp and Grits with Cajun Seasoning and Bacon Recipe
Garnishes
A sprinkle of fresh parsley or more scallions adds a lovely pop of green and freshness on top. If you like an extra kick, a dash of smoked paprika or a few more Calabrian pepper flakes scattered on top elevates the plate visually and in flavor. Those little garnishes make the dish feel even more special and inviting.
Side Dishes
This hearty dish pairs wonderfully with simple Southern sides such as collard greens sautéed with garlic or a crisp, refreshing cucumber salad with a dash of vinegar to cut through the richness. A warm crusty bread or cornbread is perfect for mopping up the irresistible pan sauce.
Creative Ways to Present
Serve the shrimp over the grits in shallow bowls to showcase those colorful layers and textures. For an elevated touch, drizzle a bit of the pan sauce in a swirl on the plate before placing the grits, then top with shrimp and bacon. Individual ramekins or cast-iron skillets also make for charming presentations for dinner parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers in an airtight container in the refrigerator for up to three days. Store the grits and shrimp separately if possible to maintain texture and freshness.
Freezing
While shrimp and grits are best enjoyed fresh, you can freeze the cooked grits without shrimp for up to one month. Thaw overnight in the fridge before reheating and adding freshly cooked shrimp or another protein.
Reheating
Reheat grits gently over low heat with a splash of cream or stock to restore creaminess. For the shrimp and sauce, warm them slowly on the stovetop to avoid overcooking. Avoid the microwave if possible, as it can make shrimp rubbery and grits grainy.
FAQs
Can I use regular grits instead of quick grits?
Yes! Regular grits work beautifully and often have a better texture, but just remember they take longer to cook, usually about 20 to 25 minutes. Quick grits speed up the process but avoid instant for best results.
What can I substitute for Calabrian peppers?
If you can’t find Calabrian peppers, crushed red pepper flakes or a mild chili paste can work in a pinch, though the unique fruity heat of Calabrian peppers adds a special depth that’s worth seeking out.
Is there a way to make this recipe less spicy?
Absolutely! Reduce or omit the red pepper flakes and Calabrian peppers from the sauce, and use less Cajun seasoning on the shrimp. The dish will still be flavorful thanks to the bacon and garlic richness.
Can this recipe be made gluten-free?
Yes, as long as your Cajun seasoning and Worcestershire sauce are gluten-free brands, this entire recipe is naturally gluten-free.
How important is the bacon in the recipe?
Bacon is key here because its rendered fat infuses the shrimp and adds smoky depth. While you could substitute with butter or oil, the smoky bacon flavor really makes this dish sing.
Final Thoughts
If you’re looking to bring a true taste of Southern comfort into your kitchen, this True Southern Shrimp and Grits with Cajun Seasoning and Bacon Recipe delivers everything you want and more. The creamy, cheesy grits paired with spicy, tender shrimp and smoky bacon make every bite worth savoring. I promise, once you try it, it will become your go-to for cozy dinners and impressing friends alike. So grab those ingredients and start cooking – your taste buds will thank you!
Print
True Southern Shrimp and Grits with Cajun Seasoning and Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
Description
Experience the authentic flavors of the South with this classic Shrimp and Grits recipe. Featuring spicy, tender shrimp sautéed in bacon fat and a creamy, cheesy grits base, this dish combines smoky, spicy, and savory elements to create a comforting and delicious meal perfect for brunch or dinner.
Ingredients
For the Bacon and Grits:
- 5 strips bacon, diced
- 3 cups chicken stock
- 1 cup quick grits
- 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
- Salt, seasoned salt, and pepper to taste
For the Shrimp and Sauce:
- 1.5 lb. large shrimp, peeled and deveined
- 5 strips bacon, diced (used earlier also)
- Olive oil, for tossing shrimp
- 3 tablespoons Cajun seasoning, divided (store-bought or homemade)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3 scallions, thinly sliced (white and green parts)
- 2 tablespoons Calabrian peppers crushed/paste plus a spoonful of its oil
- 1/2 tsp red pepper flakes
- 1/3 cup chicken stock
- 1 tablespoon lemon juice, fresh squeezed
- 1 tsp Worcestershire sauce
- 2 tablespoons heavy cream
- 2 tablespoons freshly chopped parsley
Spices for Cajun Seasoning:
- 3 tablespoons paprika
- 1.5 tsp salt
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 3/4 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp brown sugar
- 1/2 tsp cayenne powder
- 1/4 tsp freshly cracked pepper
Instructions
- Cook Grits & Bacon: In a pot over medium-high heat, bring the chicken stock to a boil. Slowly whisk in the grits to prevent clumping. Reduce heat to medium-low and cook until tender, about 5 minutes. Meanwhile, cook diced bacon in a large pan until crispy; transfer to paper towels to absorb grease. Reserve half the bacon grease in a bowl and leave the remaining in the pan for cooking shrimp.
- Make Creamy Grits: To the cooked grits, add heavy cream, cream cheese, and butter. Stir in shredded cheddar and pepper jack until melted and smooth. Season with seasoned salt and pepper to taste. Adjust consistency with more cream or stock if desired. Cover and keep warm.
- Prepare Shrimp: Toss shrimp with a few dashes of olive oil and coat liberally with Cajun seasoning, reserving 1/2 teaspoon for the pan sauce.
- Cook Shrimp: Heat about 2 tablespoons of reserved bacon fat in the pan over medium-high. Cook shrimp in batches if needed to avoid overcrowding, flipping once, until opaque and cooked through, 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 the butter melts and garlic is fragrant, about 2 minutes. Add reserved Cajun seasoning, red pepper flakes, and Calabrian peppers with their oil. Cook for an additional minute.
- Finish Sauce: Pour in chicken stock and scrape brown bits from the pan. Add lemon juice, Worcestershire sauce, and heavy cream. Whisk to combine and create a creamy sauce. Adjust seasoning with salt and pepper as needed.
- Toss Shrimp in Sauce: Return shrimp to the pan, add chopped parsley, and toss gently to coat. Drizzle with another dash of lemon juice for brightness.
- Serve: Spoon creamy grits into bowls, top with sauced shrimp, spoon over additional pan sauce, and finish with crispy bacon pieces. Serve immediately and enjoy the warm, spicy flavors.
Notes
- Use quick grits for a faster cooking process, but regular stone-ground grits also work if you allow more cooking time.
- Reserve some bacon grease to cook shrimp for authentic smoky flavor; do not discard all drippings.
- If you prefer less heat, reduce the amount of red pepper flakes and Calabrian peppers.
- Make sure to stir grits regularly to prevent lumps and sticking.
- This dish is best enjoyed fresh but can be kept warm on low heat if necessary.
