Entree: United States – Georgia, Southern United States – Georgia Shrimp and Grits

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 1/2 lb (680 g) fresh large shrimp, peeled and deveined (about 24–30), tails removed or left on as preferred
- 6 slices (6 oz / 170 g) thick-cut bacon, chopped
- 2 cups (320 g) stone-ground grits
- 4 cups (960 ml) low-sodium chicken broth
- 2 cups (480 ml) whole milk
- 3 tbsp (42 g) unsalted butter
- 1/2 cup (120 ml) heavy cream
- 1 cup (110 g) sharp cheddar, shredded
- 1 small yellow onion, finely chopped (about 6 oz / 170 g)
- 1 green bell pepper, seeded and finely diced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) Cajun seasoning
- 1/4 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (30 ml) olive oil (only if needed to supplement bacon fat)
- 3 green onions (scallions), thinly sliced, for garnish (about 45 g)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- Salt and freshly ground black pepper, to taste
- Hot sauce, to serve (optional)

Instructions

Short Description:
Creamy stone-ground grits topped with fresh Georgia shrimp in a savory bacon-based sauce, finished with sharp cheddar, cream, and bright lemon and herbs for a classic Southern main course.

Regional Notes:
This Georgia variation emphasizes fresh local shrimp and ultra-creamy stone-ground grits, with a sauce built from crisp bacon drippings (a common inland/Coastal Georgia approach) rather than a purely tomato-heavy gravy. The dish favors buttery, cheesy grits and a bacon-forward pan sauce with a touch of Cajun spice, distinguishing it from leaner Lowcountry or Carolinian versions that may use primarily sausage or tasso.

1. In a medium saucepan, combine the chicken broth and whole milk and bring just to a simmer over medium heat. Season lightly with salt.
2. Gradually whisk in the stone-ground grits, reduce heat to low, cover, and simmer gently, stirring occasionally, until thick and tender, about 25–35 minutes (stone-ground grits vary; cook until creamy and grains are tender). If mixture gets too thick, stir in a few tablespoons of hot water or milk.
3. When grits are tender, stir in the butter, heavy cream, and shredded cheddar until melted and smooth. Keep warm on the lowest heat setting, stirring occasionally and adjusting salt as needed.
4. Meanwhile, in a large heavy skillet over medium heat, cook the chopped bacon until crisp, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the skillet.
5. If the bacon fat is scant, add up to 1 tbsp (15 ml) olive oil. Add the chopped onion and diced bell pepper to the skillet and sauté in the bacon fat until softened and starting to brown, about 5–7 minutes. Add the garlic and cook 30–45 seconds until fragrant.
6. Stir in the tomato paste, Cajun seasoning, and cayenne and cook 1–2 minutes to toast the spices and deepen the tomato flavor. Add the Worcestershire sauce and lemon juice, scraping up any browned bits from the pan. If the pan looks dry, add 1/4 cup (60 ml) of chicken broth to deglaze.
7. Add the shrimp to the skillet in a single layer and cook until just pink and opaque, about 2–3 minutes per side for large shrimp. Return the crisp bacon to the skillet and toss gently to combine. Taste and season with salt and pepper; add a few dashes of hot sauce if desired.
8. To serve, spoon a generous bed of the cheesy grits onto each plate or into a shallow bowl. Top with a portion of the shrimp and bacon sauce, spooning some of the pan juices over the grits.
9. Garnish with sliced green onions and chopped parsley and serve immediately with extra lemon wedges and hot sauce at the table.