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Creamy Brunch-Style Shrimp and Grits Recipe with Bacon and Fresh Herbs

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A comforting and decadent brunch dish featuring tender shrimp, smoky bacon, and creamy stone-ground grits, finished with fresh herbs for a bright, flavorful twist.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water or low-sodium chicken broth
  • 1 cup whole milk or heavy cream
  • 4 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 pound large shrimp, peeled and deveined
  • 4 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or bacon fat
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • Fresh lemon juice from half a lemon
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, sliced thin (optional)
  • Extra crispy bacon bits for topping

Instructions

  1. Prepare the grits: Bring 4 cups of water or chicken broth to a boil in a medium saucepan. Slowly whisk in 1 cup of stone-ground grits to avoid lumps. Reduce heat to low and simmer, stirring frequently with a wooden spoon, for 20-25 minutes until thick and creamy.
  2. Add milk or cream and stir to combine. Mix in softened butter and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Keep warm while you prepare the shrimp.
  3. Cook the bacon: In a large skillet over medium heat, cook chopped bacon until crispy, about 5-7 minutes. Use a slotted spoon to transfer bacon bits to a paper towel-lined plate, leaving the bacon fat in the skillet.
  4. Sauté the shrimp: Add 1 tablespoon olive oil or a bit more bacon fat to the skillet if needed. Toss the shrimp with smoked paprika, cayenne pepper (if using), salt, and pepper. Add shrimp to the skillet in a single layer. Sauté for 2-3 minutes per side until pink and opaque.
  5. Add minced garlic in the last minute and stir gently to avoid burning.
  6. Finish with lemon and herbs: Turn off the heat and squeeze fresh lemon juice over the shrimp. Stir in chopped parsley and chives, reserving a little for garnish.
  7. Assemble your dish: Spoon the creamy grits into bowls or plates. Top with the sautéed shrimp and garlic mixture. Sprinkle crispy bacon bits and extra fresh herbs over the top for that final pop of flavor and texture.

Notes

Keep stirring the grits slowly to avoid lumps and sticking. If grits get too thick, stir in a splash of milk or broth to loosen them up. Watch shrimp carefully to avoid overcooking; they should be tender and opaque. Use bacon fat for sautéing shrimp for extra smoky flavor. Fresh herbs added at the end keep their flavor bright and fresh.

Nutrition

Keywords: shrimp and grits, brunch recipe, creamy grits, bacon, fresh herbs, smoky shrimp, easy brunch, southern cuisine

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