Southern Shrimp and Grits | Stone-Ground Grits & Bacon

This is Lowcountry technique, The grits are soaked before cooking for a smoother texture, then slowly simmered so they stay creamy without cream. The shrimp are quickly seared in a hot cast iron skillet, removed, and returned to a light pan sauce built from the browned bits in the skillet.

---

Why This Dish Matters

Shrimp and grits began as a Lowcountry breakfast — fresh shrimp served over simple corn grits. Over time, it evolved into a dinner staple enriched with bacon and aromatics. What separates a balanced version from a heavy one is restraint: properly hydrated grits, controlled heat, and a pan sauce built in layers.

Milk and butter provide body without turning the dish into a cream-heavy casserole. The result is structured, corn-forward, and built to hold its place on a Southern table.

---

What You’ll Be Doing

You’ll soak and gently simmer stone-ground grits in milk, then build a bacon-based pan sauce with onions, peppers, garlic, and quickly seared shrimp. The dish comes together in layers, finishing with butter for balance and structure.

Technique Intelligence

Soaking the Grits
Hydrating stone-ground grits before cooking improves texture and reduces cook time. It creates creaminess naturally without relying on cream. Our prefered choice is Bob's Red Mill Stone Ground Grits

Milk Instead of Cream
Milk enriches while preserving the clean flavor of the corn. Butter finishes the grits and adds gloss without heaviness.

Cooking Shrimp Properly
Shrimp cook fast — about 60–90 seconds per side. Once opaque and lightly curled, they are done. Overcooking makes them rubbery.

Building the Pan Sauce
Render bacon first. Slowly sauté onions and peppers until soft. Add garlic briefly. Deglaze with stock, reduce slightly, then return shrimp and finish with butter. Each layer builds depth.

---

Ingredient Intelligence

Stone-Ground Grits
Coarser than quick grits, they retain corn flavor and structure. Soaking improves texture and prevents graininess.

Whole Milk
Adds body while keeping the dish balanced and savory.

Butter
Used in both grits and sauce to round acidity and add sheen.

Bacon
Provides fat, smoke, and depth. The rendered fat becomes the base of the sauce.

Shrimp
Large shrimp sear better and remain tender. Pat dry before cooking to ensure browning.

Onion, Bell Pepper & Garlic
Finely diced and slowly sautéed so they melt into the sauce rather than sit on top.

---

Suggested Equipment

Heavy-Bottomed Saucepan
For gently simmering grits without scorching.

Large Cast Iron or Stainless Steel Skillet
For rendering bacon and searing shrimp.

Fine Mesh Strainer
To rinse and drain soaked grits.

Whisk or Wooden Spoon
Prevents clumping while grits simmer.

Sharp Chef’s Knife & Cutting Board
A fine dice ensures aromatics integrate smoothly.

Fish Spatula (Optional)
Helps flip shrimp cleanly.

---

Table Itinerary

Shrimp and grits pairs well with other structured Southern dishes:

• Old-Fashioned Southern Cornbread
• Collard Greens or Sautéed Greens
• Vinegar Slaw
• Roasted Okra
• Sweet Tea or a crisp dry white wine

Keep the grits slightly loose when plating — they firm as they cool.

---

Chef Notes

• Soak grits at least 30 minutes; overnight is even better.
• Keep heat low and stir regularly to prevent scorching.
• Dice vegetables small so they integrate into the sauce.
• If grits thicken too much, whisk in warm milk before serving.
• Cook shrimp last — they should never sit long in heat.

---

Storage

Shrimp and grits is best served immediately.

Refrigeration: Store up to 2 days in an airtight container.

Reheating:
Reheat grits gently with a splash of milk. Warm shrimp briefly over low heat to avoid overcooking.

Freezing is not recommended due to texture changes.

---

FAQ

Can I use quick grits?
Yes, but texture will be smoother and less structured. Reduce cook time accordingly.

Do I need cream?
No. Milk and butter provide richness without overwhelming the dish.

Can I make this ahead?
Grits can be prepared in advance and reheated with milk. Cook shrimp just before serving.

Is this Cajun shrimp and grits?
No. This is a Southern-style version built on bacon, aromatics, and milk-simmered grits rather than heavy spice or cream.