Shrimp and Grits Recipe (The Best Southern Classic)

In a medium saucepan, bring 2 cups chicken broth, milk, and salt to a low boil. Slowly whisk in the grits. Reduce heat to low, cover, and simmer for 20-25 minutes, whisking often, until thick and tender.

While grits cook, place chopped bacon in a large skillet over medium heat. Cook until crisp. Remove bacon with a slotted spoon, leaving ~2 tbsp of drippings in the pan.

Add chopped onion and bell pepper to the skillet. Cook for 4-5 minutes until softened. Add garlic and cook for 1 more minute.

Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in 1 cup of chicken broth until smooth. Bring to a simmer and cook for 2-3 minutes to thicken. Stir in Cajun seasoning.

Add shrimp to the skillet and cook for 2-3 minutes, until pink and opaque. Remove from heat. Stir in 2 tbsp butter, lemon juice, and hot sauce.

Once grits are cooked, remove from heat. Stir in the remaining 2 tbsp butter and the shredded cheddar cheese until smooth. Season with salt and pepper to taste.

Spoon the cheesy grits into serving bowls. Top with the shrimp and gravy. Garnish with crumbled bacon and sliced green onions.