When you think of comfort food, it’s hard to beat a big bowl of creamy, cheesy shrimp and grits. This Southern-inspired dish layers rich and creamy grits with smoky bacon, savory sausage, and perfectly seasoned shrimp, all coated in a luscious sauce.
This version takes things up a notch by using both parmesan and cheddar in the grits and topping everything with crispy bacon. The combination of textures and flavors makes every bite hearty, indulgent, and satisfying — perfect for a weekend dinner or when you want to bring a little Southern comfort to your table.
Part of my Sausage Series
This recipe is also part of my series where I share different ways to use Teton Waters Ranch Polish Sausage from Costco. It’s one of my go-to items because it’s made with 100% grass-fed beef, cooks up quickly, and works in everything from pastas to rice dishes to stir fries like this one. If you’ve picked up a pack on your last Costco run and aren’t sure what to do with it (besides make hot dogs), this stir fry is a great place to start.
The best part? It’s a flexible recipe — you can swap in different vegetables or proteins depending on what you have in the fridge. Think of it as comfort food with a twist: chewy, saucy, and packed with flavor.
Why You’ll Love This Shrimp and Grits Recipe
- Rich, cheesy grits: Creamy with a blend of parmesan and cheddar.
- Savory, smoky topping: A mix of bacon, sausage, shrimp, and veggies in a flavorful sauce.
- Restaurant-worthy: Bold flavors but simple techniques you can do at home.
- Flexible: Adjust the seasoning to make it milder or spicier depending on your taste.
Ingredient Details
Here’s what you’ll need to make shrimp and grits at home:
For the Grits
- Grits: Creamy and hearty, they’re the base of the dish.
- Chicken stock + whole milk: A mix that makes the grits rich and flavorful.
- Parmesan and cheddar cheese: A sharp and creamy combination.
- Salt: Adjust to taste since the stock and cheeses already add saltiness.
For the Sausage and Shrimp Topping
- Bacon: Crispy pieces add smoky flavor and crunch.
- Shrimp: Tender and juicy, cooked with a bold spice blend.
- Sausage links: Add extra heartiness and savory depth.
- Green onions: Whites go into the sauce, greens finish as a garnish.
- Garlic and red bell pepper: Add aroma, sweetness, and balance.
- Butter + flour: Create a roux that thickens the sauce.
- Chicken stock: Builds the base for the topping’s flavorful sauce.
For the Seasoning Blend
- Garlic powder, onion powder, paprika, cayenne, and salt: A simple but bold mix that seasons both the shrimp and the sauce.
Step-by-Step Instructions
Cook the Grits
- Add chicken stock and whole milk to a small pot and bring to a simmer.
- Slowly whisk in the grits, then cover and simmer on low heat for 15 minutes, stirring occasionally.
- Stir in parmesan and cheddar cheese until creamy. Adjust seasoning with salt.
2. Cook the Bacon, Sausage, and Shrimp
- In a large pan, cook chopped bacon until crispy, then remove with a slotted spoon. In the same pan, brown the sausage slices, then remove and set aside. Add the shrimp with half the seasoning blend and cook just until pink on both sides — they’ll finish in the sauce later. Remove and set aside.
3. Build the Sauce
Melt butter in the same pan, then sauté the white parts of the green onions, red bell pepper, and garlic until fragrant. Sprinkle in flour and the remaining seasoning blend, then slowly whisk in the chicken stock to form a smooth, flavorful sauce. Add more stock if needed to loosen.
4. Bring It All Together
Add the shrimp and sausage back to the pan and toss to coat them in the sauce. Let it all simmer together for a minute so the flavors meld.
Assemble the Shrimp and Grits
- Ladle the creamy grits into bowls.
- Spoon the shrimp and sausage topping over the grits.
- Garnish with crispy bacon, more cheddar or parmesan, and the green parts of the onions.
Tips for the Best Shrimp and Grits
- Use chicken stock in the grits: It adds savory depth compared to cooking in water alone.
- Grate your own cheese: Pre-shredded cheese doesn’t melt as smoothly.
- Cook shrimp quickly: They only need a couple of minutes per side — don’t overcook.
- Taste and adjust seasoning: Stock, bacon, and cheese are already salty, so add extra salt sparingly.
Serving Suggestions
This shrimp and grits recipe is filling on its own, but you can round out the meal with:
- A green salad for freshness.
- Collard greens or sautéed spinach.
- Cornbread or biscuits to complete the Southern comfort vibe.
Frequently Asked Questions (FAQ)
Q: What kind of grits should I use?
A: Stone-ground or quick-cooking grits both work, but cooking times vary. Avoid instant grits for best texture.
Q: Can I use different cheese?
A: Yes! Try gouda, fontina, or pepper jack for a fun twist.
Q: Is this recipe spicy?
A: It has a little kick from cayenne and paprika. For a milder version, reduce the cayenne.
Q: Can I make the grits ahead?
A: Yes — reheat with a splash of milk to bring back the creaminess.
Southern Shrimp and Grits Recipe
Equipment
- Small pot
- Large pan
- knife
- Chopping board
- Whisk
- Wooden spoon
Ingredients
For the Grits
- 1 cup grits
- 2 cups chicken stock
- 2 cups whole milk
- 1/4 cup grated parmesan cheese
- 1/2 cup grated cheddar cheese plus additional for garnish
- Salt to taste
For the Sausage and Shrimp Topping
- 1/2 lb bacon chopped
- 1 lb shrimp peeled and deveined
- 2 sausage links sliced
- 2 green onions thinly sliced (white and green parts separated)
- 1 tbsp garlic minced
- 1/2 red bell pepper diced
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 2 cups chicken stock plus additional as needed to loosen the sauce
For the Seasoning Blend
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
Instructions
Cook the Grits
- Add chicken stock and milk to a small pot and bring to a simmer. Slowly whisk in the grits then cover and let simmer at low heat for 15 minutes, stirring occasionally.
- Stir in parmesan and cheddar cheese until creamy. Adjust with salt as needed.
Make the Shrimp and Sausage Topping
- Cook bacon on a large pan and use a slotted spoon to remove from the pan. Set aside.
- Discard all but 1 tbsp of the bacon fat. Add sliced sausages and cook until browned on both sides. Remove and set aside.
- Add shrimp and half the seasoning blend. Cook until both sides of the shrimp is pink (about 1 to 3 minutes on each side). Remove and set aside.
- Add butter to the pan and cook the whites of the green onions, bell pepper, and garlic. Saute for about 2 minutes or until the garlic becomes fragrant.
- Add flour and the rest of the seasonings. Saute for about 1 minute or until the flour is cooked through. Slowly add in the chicken stock while continuing to mix until a thick sauce develops. Add additional chicken stock if needed.
- Add cooked shrimp and sausages back into the pan and toss together. Remove from heat and set aside.
Assemble the Shrimp and Grits
- Ladle the cooked grits into individual bowls and add a generous portion of the shrimp and sausage topping over it.
- Top with crispy bacon, additional grated cheese, and the green part of the green onions.
