Shrimp and Cheddar Grits (Southern Brunch)

Name: Shrimp and Cheddar Grits (Southern Brunch)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern US
Ingredients: 1 cup yellow grits; 3 cup low-sodium chicken broth; 1 cup whole milk; 1 tsp kosher salt; 3 tbsp unsalted butter; 1 cup sharp cheddar; 0.25 tsp freshly ground black pepper; 1 lb large shrimp; 4 slice thick-cut bacon; 1 tbsp olive oil; 3 clove garlic; 1 tsp smoked paprika; 0.25 tsp cayenne pepper; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 tbsp fresh lemon juice; 2 tbsp scallions; 2 tbsp flat-leaf parsley; hot sauce

Creamy cheddar grits topped with bacon-sautéed shrimp finished with lemon and scallions — a classic Southern brunch that’s rich, savory, and easy to pull together for a weekend table.

AI image

45 min

start to finish

15 min

hands on

Some skill

difficulty

servings

4 servings

Ingredients

For the grits

1 cup yellow gritsold-fashioned (not instant); use certified gluten-free if needed
3 cup low-sodium chicken brothcan use water for vegetarian version (then recipe would not be pescatarian)
1 cup whole milkor use half-and-half for extra creaminess
1 tsp kosher saltfor cooking grits
3 tbsp unsalted butterdivided
1 cup sharp cheddarfreshly grated
¼ tsp freshly ground black pepper

To finish

hot sauceoptional, to taste(optional)

Contains dairy, shellfish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

540 kcal34g protein32g carbs30g fat

An estimate, not a lab analysis.

Method

Measure and grate the cheddar, peel and devein the shrimp, chop the bacon, mince the garlic, slice the scallions, and chop the parsley.
Get everything prepped before cooking the grits — assembly moves quickly once the grits are simmering.
Combine the chicken broth, whole milk, and 1 tsp kosher salt in a medium saucepan and bring to a gentle boil over medium heat.
Slowly whisk the grits into the simmering liquid in a steady stream to avoid lumps.
Reduce heat to low and simmer the grits, uncovered, stirring occasionally until thick and creamy, about 20 minutes.
Stir every few minutes to prevent sticking; if grits become too thick, stir in a few tablespoons of hot water or stock.
While the grits simmer, heat a large skillet over medium heat and add the chopped bacon; cook until crisp, about 6–8 minutes.
Use a slotted spoon to transfer the cooked bacon to a paper towel–lined plate and reserve 1 tablespoon of the bacon fat in the skillet; discard any excess fat.
Add 1 tablespoon olive oil to the skillet with the reserved bacon fat, then add the minced garlic and cook, stirring, until fragrant, about 30 seconds.
Season the shrimp with 0.5 tsp kosher salt, 0.25 tsp black pepper, smoked paprika, and cayenne (if using), then add the shrimp to the skillet and sauté until opaque and just cooked through, about 3–4 minutes total.
Stir the lemon juice into the skillet to deglaze, scrape any browned bits from the pan, remove from heat, and stir in the reserved cooked bacon, scallions, and parsley.
When the grits are tender and creamy, remove the saucepan from the heat and stir in 2 tablespoons butter and the grated cheddar until melted and smooth; taste and adjust salt and pepper.
Divide the grits among 4 bowls, spoon the shrimp and bacon mixture over the grits, and finish with a pat of the remaining 1 tablespoon butter, extra scallions, parsley, and hot sauce if using.

Worth knowing

For the creamiest grits, use low heat and stir regularly during the last 10 minutes of simmering.
If you prefer a silkier texture, swap half the milk for heavy cream, but reduce the butter slightly.
Stone-ground grits will give more texture but take longer to cook; adjust simmering time upward if using stone-ground.
Cook shrimp just until opaque — overcooking makes them rubbery. They should curl into a loose 'C', not a tight 'O'.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Gluten-freeMeal prep

More Southern US cooking

An original Restaurant Pro recipe — our own composition in the idiom of Southern US cooking, not any restaurant's recipe. Written to be gluten-free as listed.