Southern Comfort in Every Bite: Easy, Creamy Shrimp and Grits Ready in Under 30 Minutes

Experience the ultimate Southern classic: exceptionally creamy grits perfectly paired with succulent shrimp bursting with rich flavor. This fantastic, comforting dinner can be on your table in less than 30 minutes, bringing a taste of the South right to your home. (Jump to the full recipe below.)

Life can often become a whirlwind of activity, making even a short getaway feel like an invaluable treasure. This past August, I cherished a wonderful week exploring St. Louis, Missouri. My daughter and I enjoyed a memorable visit, discovering the city’s vibrant culture and historical landmarks. It was a refreshing change of pace, offering much-needed relaxation and adventure. (More details from our St. Louis adventure coming soon in Part 2!)

Having never ventured into the Midwest before, I was utterly charmed by the laid-back atmosphere of St. Louis. It’s a city rich in history, incredibly diverse, and remarkably interesting at every turn. What made the trip even more delightful was finding genuine summer weather – a stark and welcome contrast to the often rainy and cool climate back home. Temperatures soared all week, allowing me to finally don shorts, sundresses, and copious amounts of sunscreen! The heat and humidity, while intense, were a glorious escape for this transplanted northerner. Stepping out of our air-conditioned rooms into the warm embrace of the delicious heat was an exhilarating sensation. While my daughter worked during the day, I spent hours exploring the city on foot, soaking up the sun and getting a good ‘glow’ on – which, to be clear, meant sweat dripping from my forehead, pooling in my elbows, soaking my hair, and plastering my shirt to my back. And it felt absolutely fantastic, a true taste of summer vibrancy.

One of our cultural highlights was a visit to the National Blues Museum in downtown St. Louis. I arrived with limited knowledge of the blues genre, but I left utterly captivated. The museum brilliantly chronicles the profound history of this influential music, tracing its origins from the deep South. It’s truly the foundational forerunner of nearly every subsequent type of popular music. As I learned, The Blues has deeply rooted connections to African tribal music and the soulful, rhythmic chants and songs of enslaved people working the cotton fields in the 1800s. This history stirred something unexpected deep within me, resonating in a profound, cellular way.

After our enriching museum experience, we indulged in an outstanding St. Louis-style barbecue feast at Sugarfire Smokehouse. The food was so incredibly delicious, truly finger-lickin’ good! It’s famously said that St. Louis consumes more barbecue sauce per capita than any other city in the U.S., and Olivia and I certainly did our part to contribute to those impressive statistics! Every bite was a testament to the city’s legendary BBQ reputation.

The friendly lady behind the counter skillfully sliced up our smoked ribs, preparing a platter that was nothing short of outstanding and divine! We savored the incredibly tender smoked brisket, a fantastic smoked pulled pork that tasted remarkably similar to my own cherished recipe, and of course, the tangy, sweet, and utterly addictive St. Louis-style smoked ribs. Our meal was complete with a selection of classic trimmings, including special St. Louis-style baked beans, and a delectable array of four distinct barbecue sauces: Carolina Mustard BBQ Sauce, Alabama-style White BBQ sauce, St. Louie Sweet BBQ Sauce, and Texas Hot BBQ Sauce. Each sauce offered a unique flavor profile, enhancing an already incredible meal.

Despite our groaning stomachs, we managed to savor every last morsel, leaving not a crumb behind. It was an unforgettable culinary experience.

After that incredibly satisfying meal, we waddled back to the Blues Museum, ready for another dose of authentic St. Louis culture. There, we were treated to a soul-stirring, hand-clapping, and foot-stomping blues concert that perfectly capped off our day of exploration and indulgence. The music, much like the food, resonated deeply, embodying the spirit of the city.

Beyond its legendary barbecue and blues music, St. Louis is celebrated for inventing several iconic dishes, including the very first ice cream cone. It’s also the proud birthplace of toasted ravioli, a unique appetizer that has become a local favorite and a must-try for any visitor. The city’s culinary contributions are truly diverse and delightful.

Another beloved St. Louis specialty is the irresistible gooey butter cake:

While enjoying a dish of grits, greens, and eggs in St. Louis, I was immediately transported back to my children’s younger years. It reminded me of the simple yet comforting breakfast I often prepared for them: creamy grits with eggs, always topped with a pat of butter melting perfectly into the warm grits. It was a nostalgic moment that highlighted the enduring appeal of this humble grain.

The grits I ate in St. Louis were yellow, just like the ones I used to make for my kids. However, I knew that white grits are traditionally more common in the Southern states, and my inner “crazy foodie” instantly kicked in. On one particularly sweltering day (a humid 42°C!), I embarked on a determined quest across town, scouring various markets for authentic white grits. I finally located a stash at a small, unassuming supermarket. Buoyed by my success, I staggered back ten blocks to our Airbnb, eight pounds of precious grits in tow. Upon flying home, I lugged those substantial bags in my suitcase, imagining the airport sniffer dogs having a field day with my unusual cargo. My mission was clear: I absolutely had to make proper Southern shrimp and grits once I returned home.

Of course, this epic grits adventure couldn’t end without a bit of drama. Somewhere high above between St. Louis and Edmonton, two of the grits canisters were tragically squashed and exploded in my suitcase, creating a gritty, starchy mess all over my dirty laundry. ‘Twas a memorable, if somewhat messy, journey for those grits. Thankfully, a five-pound bag remained intact, ensuring we were still in “grit heaven.”

And let me assure you, these grits were absolutely worth every bit of the trouble. Grits are made from hominy, which is corn that has undergone a process called nixtamalization – treated with an alkali, much like the corn used for tortillas. This traditional method makes the vitamins and nutrients in the corn more bioavailable to the human body. Grits can be derived from either yellow or white corn, with white varieties being more prevalent and cherished in the South. They are similar to Italian polenta and cornmeal but typically feature a coarser grind, giving them their distinctive texture. The result is a truly comforting and versatile staple of Southern cuisine.

If you have never had the pleasure of tasting shrimp and grits before, you are truly missing out on a culinary experience! This dish is deceptively simple, yet it’s absolutely packed with deep flavors and wonderfully comforting textures. Imagine a luxurious pillow of soft, cheesy grits providing the perfect foundation for a crown of savory shrimp and crispy bacon – it’s an umami explosion in every spoonful. It’s an absolute winner that satisfies both the heart and the palate, embodying the essence of Southern comfort food.

Let’s Whip up Some Easy Southern Shrimp and Grits!

To begin this delightful meal, get the grits cooking right away. Bring your water or broth to a boil, slowly pour in the grits while whisking to prevent any lumps, and cook them until they transform into a creamy, luscious consistency. For an extra touch of indulgence, stir in some butter and your favorite cheese at the end – it elevates them to pure decadence.

While your grits are gently bubbling and thickening on the stove, you can swiftly prepare the star of the dish: the shrimp. First, render a few slices of smoky bacon until perfectly crisp – this creates a fantastic base of flavor. Next, sauté a medley of finely chopped vegetables and aromatic garlic in the rendered bacon fat. Finally, toss in a generous amount of succulent shrimp, cooking them quickly until they are pink and perfectly tender. The entire process comes together effortlessly for a truly satisfying meal.

Once both components are ready, spoon the warm, creamy grits into shallow bowls. I proudly used the authentic white grits I brought back from St. Louis, but delicious yellow grits work just as wonderfully and are more widely available. Both varieties promise that delightful, comforting texture.

Finally, generously top the creamy grits with the tender, flavor-packed shrimp and their delicious savory juices, ensuring every bite is a harmonious blend of textures and tastes.

The result is a truly lip-smackingly delicious meal that hits all the right notes: a perfect blend of creaminess from the grits, succulence from the shrimp, and a satisfying balance that feels light yet filling. Each mouthful is an explosion of umami flavor, making it a perfectly homey and comforting dish for a relaxed weeknight dinner. Yet, its elegant presentation and rich taste also make it special and sophisticated enough to impress guests at your next gathering. It’s a versatile and universally loved Southern staple.

Imagine: silky, creamy, cheesy grits crowned with the most luscious, tender, succulent shrimp, intertwined with salty morsels of bacon, all enhanced by umami-rich drizzles of savory broth, and brightened with fresh bits of vibrant garden greenery. This dish garnered such rave reviews in our household that Raymond swiftly claimed a container for lunch the following day. My daughter and I practically fought over the last delicious bits left in the pot and pan, polishing off every last crumb and licking our bowls clean. While the recipe suggests it serves four, that might only be true if you’re not a bunch of shrimp-loving, grits-fiends like we are! We’ll certainly try to exercise a bit more restraint the next time I prepare this dish – which, I can confidently say, will be very, very soon.

* * * * *

Kitchen Frau Notes: This delectable shrimp and grits dinner comes together remarkably quickly, especially if you embrace the art of multitasking in the kitchen. Begin by getting the bacon crisping and the grits simmering simultaneously. While these foundational elements are cooking, you can efficiently prepare the remaining components of the dish. Keep in mind that the cooking time for grits can vary based on their grind; some varieties may take up to 30 minutes, while quick-cooking options are ready in just 5 minutes. Always refer to your package instructions for the best results.

Authentic white grits are a Southern classic and highly prized for their traditional flavor and texture. However, they can sometimes be a challenge to find in more northern regions. Don’t fret if you can’t locate them; yellow grits make an excellent substitute. The flavor profile is quite similar, and they will still deliver that essential creamy, comforting base for your shrimp.

*To quickly and safely defrost frozen shrimp, place them in a bowl and cover them generously with cold water. Change the water every 5 to 10 minutes, gently separating any shrimp that may be frozen together. Depending on their size, the shrimp should be fully defrosted in approximately 20 to 30 minutes. For even faster defrosting, in the final few minutes, transfer the shrimp to a colander and rinse them under a steady stream of cold running water.

Classic Shrimp and Grits Recipe

For the Flavorful Shrimp:

• 6 slices bacon (approximately 6 oz./170gms)
• ½ cup chopped yellow or white onion (about ½ of a medium onion)
• ½ cup finely chopped celery (roughly 1 long stalk)
• 3 cloves garlic, freshly minced (equaling about 1 tablespoon)
• 4 green onions/scallions (approximately 1 cup, thinly sliced, divided for cooking and garnish)
• 3 tablespoons fresh parsley, chopped (divided for cooking and garnish)
• A generous pinch of cayenne pepper (adjust to your spice preference)
• ½ cup chicken or vegetable broth
• 1 to 1½ pounds (450-680gms) fresh or quickly defrosted frozen* shrimp, peeled (you can leave the tails on for presentation if desired)
• Salt to taste

For the Creamy Grits:

• 2 cups (480ml) water
• 2 cups (480ml) chicken broth, vegetable broth, or whole milk (for extra creaminess)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup (170gms) white or yellow grits (quick-cooking or regular, depending on package instructions)
• 2 tablespoons unsalted butter
• 1 cup (100gms) shredded aged white cheddar cheese (or your favorite melting cheese)

Begin by stacking the bacon slices and cutting them crosswise into ½-inch (1cm) strips. Place a large skillet over medium heat and add the bacon pieces. Cook until they are wonderfully crispy and golden, stirring occasionally to ensure even browning. This step renders fat and creates incredible flavor for the shrimp.

While the bacon is cooking, start your grits: In a medium saucepan, bring the water, broth (or milk), salt, and pepper to a rolling boil. Once boiling, slowly pour the grits into the boiling liquid in a steady, thin stream, continuously whisking with your other hand to prevent any lumps from forming. Reduce the heat to medium-low, or a gentle simmer. Allow the grits to cook for the time recommended on their package – this can range from 15 to 30 minutes for regular grits, or just 5 minutes for quick-cooking varieties, depending on their grind. Stir the bubbling grits every few minutes to prevent sticking and ensure even cooking while you prepare the rest of the dish. If your grits finish cooking before the shrimp, simply remove the pot from the heat and cover it tightly to keep them warm. If they become too firm upon standing, you can always add a splash of water or broth and reheat gently to restore their creamy, soft consistency.

Once the bacon pieces are perfectly browned and crispy, use a slotted spoon to transfer them to a small bowl, leaving the rendered fat in the skillet. You should have about three tablespoons of rich bacon fat, along with plenty of flavorful browned fond (the delicious bits stuck to the bottom) in the pan. This is where the shrimp flavor truly begins!

Add the finely diced onions and celery to the bacon fat in the skillet. Sauté for 3 to 4 minutes, or until the vegetables begin to soften and become translucent, absorbing the delicious bacon essence.

Stir in the minced garlic and cook for just 1 minute more, until fragrant. Be careful not to burn the garlic.

Now, add about ¾ of the sliced green onions and 2 tablespoons of the chopped fresh parsley to the skillet (reserve the remaining green onions and parsley for garnishing the finished plates). Stir in the pinch of cayenne pepper and the chicken or vegetable broth, gently scraping up any flavorful bacon bits from the bottom of the skillet to incorporate them into the sauce.

Finally, add the raw, peeled shrimp to the skillet. Cook for 2 to 4 minutes, depending on the size of your shrimp. Cook just until they turn pink and are still slightly translucent in the middle. It’s crucial not to overcook shrimp, as they can become rubbery; they will continue to cook slightly from the residual heat of the dish.

Return the crispy bacon bits to the skillet with the shrimp mixture, stirring to combine. Taste the dish and add salt if needed – the amount will depend on the saltiness of the bacon and broth you used, so you may not require much, if any. If the shrimp finish cooking before the grits are completely ready, simply reduce the heat under the skillet to its lowest setting, cover the shrimp, and keep them warm until you’re ready to serve.

To serve this delightful Southern meal, divide the creamy, warm grits among four shallow bowls. Generously spoon the flavorful shrimp mixture over the top of the grits, ensuring each portion receives plenty of the delicious, savory juices. Finish by sprinkling with the reserved fresh green onions and chopped parsley for a burst of color and fresh flavor.

This recipe proudly serves 4 hungry individuals.

Guten Appetit! (Enjoy Your Meal!)

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