Creamy, cheesy grits topped with smoky Cajun shrimp and savory bacon — a Southern classic with bold Louisiana flavor.
A Louisiana Story Behind This Dish
Shrimp and grits began as a humble coastal breakfast for fishermen, but in Louisiana it evolved into a rich, celebratory dish served any time of day. The combination of creamy grits and spicy shrimp reflects the region’s love of comfort food layered with bold seasoning.
Today it’s a staple in Louisiana kitchens and restaurants alike — hearty, satisfying, and full of character.
Louisiana Seafood Recipes
Why You’ll Love This Recipe
- Creamy, cheesy stone-ground grits
- Smoky, Cajun-seasoned shrimp
- Balanced heat and richness
- Perfect for brunch or dinner
- Classic Southern comfort food
Quick Recipe Summary
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Louisiana / Southern
Difficulty: Easy
Ingredients
For the grits:
- 1 cup stone-ground grits
- 4 cups water or chicken stock
- 1 cup milk
- 2 tablespoons butter
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper, to taste
For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
- 2 green onions, chopped
- 2 tablespoons fresh parsley, chopped
- Juice of ½ lemon
Directions
- Cook the grits:
In a medium pot, bring water (or stock) and milk to a boil. Stir in grits. Reduce heat to low and simmer, stirring often, for 15–20 minutes until thick and creamy. Stir in butter and cheese. Season with salt and pepper. Keep warm. - Season the shrimp:
Toss shrimp with Cajun seasoning, paprika, garlic powder, and black pepper. - Cook the bacon:
In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon and set aside, leaving drippings in the pan. - Sauté the vegetables:
Add olive oil to the skillet. Add onion and bell pepper and cook for 4–5 minutes until softened. Add garlic and cook for 1 minute. - Cook the shrimp:
Add seasoned shrimp to the skillet and cook for 2–3 minutes per side until pink and cooked through. - Build the sauce:
Stir in Worcestershire sauce, hot sauce (if using), cooked bacon, and lemon juice. - Finish:
Remove from heat and stir in green onions and parsley. - Serve:
Spoon creamy grits into bowls and top with shrimp and sauce.
Pro Tips for Perfect Shrimp & Grits
- Use stone-ground grits for best texture and flavor.
- Don’t overcook shrimp — they cook quickly.
- Add andouille sausage for extra smokiness.
- Adjust Cajun seasoning to your spice preference.
What to Serve With Shrimp & Grits
- Biscuits or French bread
- Fresh green salad
- Sautéed greens
- Sweet tea or lemonade
Storage & Reheating
Store components separately in the refrigerator for up to 3 days. Reheat grits with a splash of milk to restore creaminess.
Final Thoughts
Louisiana shrimp and grits combine creamy comfort with bold coastal flavor. It’s hearty, satisfying, and full of Southern soul — the kind of dish that brings warmth to any table. Serve it hot, gather everyone close, and let the good times cook.