This delicious recipe for Creole Shrimp and Grits is southern cooking at it's finest. Perfect for brunch, lunch, dinner... any time you feel like eating some good old fashioned comfort food, this is the recipe for that.
Creamy Shrimp and Grits, with bacon, butter and cheese, packed with Creole Seasonings it will have you crying for more.
Next time try my Stuffed Crab recipe, it's famous around here, a treat that everyone loves! Or my copycat Texas Roadhouse Grilled Shrimp.
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What makes this recipe so yummy
When I first came to Louisiana I heard this dish referenced many times, but I never stuck my neck out to try it until years later. I ate it after a friend whipped it up one night - and never looked back. Holy moly - this stuff is good. Next time you hear someone's making Shrimp and Cheese Grits you better go running with your plate ready.
If you like this recipe, you should check out my Seafood Gumbo recipe, or my Boom Boom Shrimp.
Groceries you'll need: Ingredients
See recipe card for quantities.
Shrimp and Grits Recipe Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Hint: Use a good quality bacon. If your bacon is very thick only use 6 slices. Using a good quality bacon means everything to this dish.
Recipe variations and substitute ideas
- Seasonings - If you don't have Creole Seasoning feel free to use something like Seasonall or your favorite seasoning blend - Cajun seasoning.
- Cheese - Feel free to use your favorite cheese in the grits too. Even though I use Cheddar, as I feel this works best, if you have a preference (e.g. Gruyere) go ahead.
- Shrimp - I used #16-20 size for this recipe. If you prefer smaller shrimp that's ok.
- Spicy - add chili pepper flakes, cayenne pepper or hot sauce (like tabasco) while cooking to imbue heat into the dish
- Mushrooms - mushrooms would be pretty good in this dish.
- Shrimp and Grits Kids - some kids just love this dish, like my own. When I know they're eating though I make sure that I make the onions really fine so that they just melt into the dish and leave off the green onions at the end.
- No cheese - You'll sometimes see this dish being served with plain Grits. It's still good.
- Lemon Juice - sprinkle to add a little acidity.
- Andouille Sausage - add some spicy sausage.
- Worcestershire Sauce - for added umami flavor.
- Tomato Paste - for some added tomato flavor.
- Heavy Cream - always good to make things a little creamier.
- Shrimp Stock - instead of using chicken stock, you could take those shrimp peelings (the heads, tails and shells) and add to a big pot with veggies and water and boil for a few hours. This would bring this dish to a whole other level.
Other shrimp recipes I think you'll love
See this List of Favorite Grilled Shrimp Recipes on my website! Try this Grillades and Grits recipe too.
How to store leftovers
I recommend making enough of this recipe where you know there will not be any leftovers. I don't think shrimp hold up well to being reheated and dry out.
Mel's kitchen notes
If you're short on time buy the shrimp that has already been peeled and deveined. It can cut a serious amount of time from this recipe.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Viral Recipe Alert!
Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Creole Shrimp and Grits
Video
Ingredients
- 2 Cups Quick Cooking Grits
- 8 Cups Water
- ¼ teaspoon Salt
- 2 Cups Cheddar Cheese
- 8 Slices Bacon chopped (6 if the bacon is thick)
- 3 Pounds Large Shrimp peeled and deveined
- 1 Tablespoon Creole Seasoning
- 1 Cup Yellow Onions
- 4 Cloves Garlic minced
- 3 Tablespoons All Purpose Flour
- 2 Cups Chicken Broth low sodium
- 4 Each Green Onions chopped
- 1 Tablespoon Fresh Parsley chopped
- ¼ Cup Unsalted Butter unsalted
- 1 Cup Heavy Whipping Cream heavy whipping
- 1 Each Lemon juiced
Instructions
- Bring the water to a boil then add the grits and salt. Stir, cover and allow to simmer on low for 5 minutes.2 Cups Quick Cooking Grits, 8 Cups Water, ¼ teaspoon Salt
- After the grits have simmered, add the grated cheddar and whisk together with ¼ cup of butter. Cover and put aside.2 Cups Cheddar Cheese, ¼ Cup Unsalted Butter
- Cook the bacon in a skillet until crispy. Remove the bacon and put aside. Keep the grease from the bacon in the skillet.8 Slices Bacon
- Add the shrimp and the Creole Seasoning and cook for 3 minutes on each side. Remove the shrimp promptly and put aside.3 Pounds Large Shrimp, 1 Tablespoon Creole Seasoning
- Add the onions to the grease and cook on a medium heat until soft. Add the garlic and cook for a further 2 minutes.1 Cup Yellow Onions, 4 Cloves Garlic
- Add the flour and cook together for about 2 minutes, stirring constantly.3 Tablespoons All Purpose Flour
- Slowly start to add the chicken broth and lemon juice, stirring constantly with the whisk.2 Cups Chicken Broth, 1 Each Lemon
- Add the Parsley and Green onions4 Each Green Onions, 1 Tablespoon Fresh Parsley
- Add the bacon and the shrimp back to the pan. Stir for a minute or so then add the cream.1 Cup Heavy Whipping Cream
- At this point you can do a taste test, some people prefer a spicier flavor and so more creole seasoning can be added to taste.
- Serve on top of a bed of cheesy grits and eat right away.
Notes
Nutrition
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Original Publish Date: September 19, 2020
KP says
So...1st I'm a horrible cook..I'm just being 100% honest. Since the pandemic I've been trying to learn. This recipe...AMAZING...after checking twice if I had everything I started to cook and didnt have flour.sheesh..but I used the flour I fry fish in..so yum...and it had alot if flavor so I made sure not to over season everything else. Thank you for this recipe I'm excited about how easy it was and it came out SO GOOOD!!!
Melanie Cagle says
I'm so glad KP, thanks for trying it! I appreciate you taking the time to write a message!
Lucy G says
HI
Same here, fell in love with this after eating Shrimp and Grits in North Carolina for the first time! Want to prepare your recipe for friends who don't eat meat. Bacon adds such a deep flavor profile that I just can't imagine S&G without it but I have to try. Any thoughts on what I can add to still develop those deep flavors?
PS: I love your site and recipes without all the ads and pop-ups that are now so common and make it very difficult to read!
Melanie Cagle says
Hi Lucy, I'm glad you got to enjoy this in N.C.
About the bacon, I bet you could add this seasoning to substitute for the flavor? I've heard it's very good and comes close.
Thanks for the kudos on the ad-free experience, but it won't stay that way forever, unfortunately. Us bloggers have to pay the bills too 😉
If you do try the seasoning, please let me know how it went?
Mark T says
not gonna lie- I had great intentions when I found this recipe last night. I got up this morning, did the Lowes thing and hit the grocery store for all the ingredients. Did some yard work, hung the new light fixture in the dining room and watched some basketball on TV. One beer turned into several and it was time to make dinner. My wife will help prep but she doesn't cook.
My changes to the recipe: I decided to lower the amount of grits since there were only two of us so I backed it down to a cup with 6 cups of water ( directions on the box). BUT I didn't think to lower the cheese so I still went with 2 cups.
I also missed the part where you take the shrimp out of the liquid before adding the flour. Oh well.
I also missed the part about adding the heavy cream.
I'm from the deep south now living in the far north and that was the best shrimp and grits I've ever had. I'm guessing that enough water came out of the shrimp to mix with the grease and flour to make plenty of sauce. I even dumped about half of the bacon great because my yankee wife said "ewww".
She ate her entire bowl along with a corn bread muffin. Yep - Jiffy, right from the box. Cant beat em.
Big props on the recipe!
Melanie Cagle says
You made me laugh tonight!! Lol, we all always have big intentions don't we?
Glad you enjoyed the recipe, can't beat some good southern Shrimp and Grits!
Jack says
Love this version of shrimp and Grits. So, so GOOD