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The sound of bacon crackling in a cast iron pan always brings me back to wandering New Orleans. That city’s energy showed up in every bite I had. Hidden away in a corner of the French Quarter, I found my first bowl of shrimp and grits that hit all the right notes—just enough spice, super creamy, and warming in a way that stuck with me. I got home and started chasing that taste, spending hours figuring out the secret to dreamy grits and gravy with the perfect flavors. Every spoonful takes me back to Louisiana.
Honestly, I’d only used quick grits until I finally tried stone ground. Wild difference—they make any meal feel cozy and honestly a little fancy. Mixing in a bit of Parmesan along with sharp cheddar happened by accident, and wow, it took the flavors to a whole new place.
Irresistible Ingredients
- Bacon or andouille sausage: pick whichever you love; cooked until crisp, their drippings become that ultra-savory gravy
- Raw shrimp, peeled and deveined: grab the freshest you can; give them a sniff and look for ones that are firm
- Old Bay and Cajun seasonings: Old Bay brings out the shrimp’s flavor, Cajun piles on the heat; start slow, you can always add more
- White cheddar and Parmesan cheeses: cheddar gives kick, Parmesan adds that deep, savory thing
- Chicken broth: the liquid hero for grits and gravy; water is okay, just add more seasoning
- Stone ground grits: go for the coarse stuff for the best mix of creamy-and-chunky
- White onions and garlic: you’ll want onions that are solid and have papery skins, garlic bulbs should feel plump
- Fresh lemon juice: just a squeeze brightens every forkful
If you’re grabbing supplies, don’t skimp on fresh, springy shrimp and something like good bacon or smoked sausage—a little goes a long way on flavor. Homemade or store-bought low-salt chicken broth will really up your game here.
Step-by-Step Prep
- Ready the Dish:
- Spread the hot, creamy grits into bowls, top with shrimp, and cover everything in that rich gravy. Every mouthful brings creamy, smoky, zesty, and spicy all together.
- Mix Up the Gravy:
- Crumble that bacon or sausage into the skillet, season with Cajun spice, hit it with lemon, and pour in a splash of broth to loosen up those tasty browned bits. If you like it thicker, stir in a bit of flour blended with cold water.
- Cook and Flavor Shrimp:
- Toss shrimp into the bacon grease, sprinkle with Old Bay, and sauté until they’re just pink and juicy. Pull them out before they go rubbery.
- Sizzle the Pork:
- Let your bacon or sausage get nice and crispy in the skillet, then stash the fat—that's your flavor foundation for gravy.
- Cheese up the Grits:
- Once grits are finished, take off the heat and stir in the cheese and milk. Give them a minute to really soak up all those flavors.
- Start Your Grits:
- Boil chicken broth with butter and salt, slowly whisk in the grits, then drop the heat and keep those arms moving. Stir often so they go super creamy, not clumpy.
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Top Perks
- Packed with protein and keeps you full any time
- The lemon’s punchiness lightens up the creamy, rich base
- Awesome for late-night eats, a weekend brunch, or a fancy-feeling dinner
Once, I went a little wild with the Cajun spice in my gravy and instantly learned you can overdo it fast. Adding a pinch at a time—and lots of taste-testing—keeps the flavors just right. Sometimes I swap in turkey sausage instead of andouille when I’m in the mood for something lighter but still want that smoky hit.
Fun Twists
Not a pork fan? Use turkey bacon, or leave it out for lighter gravy that still tastes great. Toss in bell peppers or tomatoes with the onions and garlic for pops of color and a bit of sweetness. For extra creamy gravy, swirl in some half-and-half just before everything’s done—it softens the spice and feels extra luxe.
Change with the Seasons
Warm weather? Go for quick polenta and sprinkle on some chopped parsley or chives at the end. When it’s cold, lean hard into richer cheeses or even a little blue cheese if you’re adventurous. A pinch of cayenne ups the heat, and serving with garlicky greens or vinegar slaw keeps it lively.
Prep Ahead Tricks
Whip up your grits a day or two early—just reheat them gently with a splash of milk and whisk to fix the texture. Cook shrimp and gravy ahead too, chilling everything separately. Warm the gravy slowly, then give the shrimp a quick toss in the pan right before serving so they stay tender.
Kitchen Know-how
- Stir like you mean it: Stone ground grits need near-constant stirring or you’ll get lumps
- Shrimp cook in a blink: Pull them as soon as they’re solid pink—wait too long and they go tough
- Bacon grease is magic: It’s the backbone flavor, but pour off some if things look too greasy—save enough to make the gravy awesome
This Cajun-style New Orleans shrimp and grits looks simple but rewards every bit of effort and good ingredients with truly craveable results every time.
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Common Questions
- → Which grits are best to use here?
Stone-ground grits give the richest taste and creamy feel. You can use quick or instant grits but tweak cooking times accordingly.
- → Can I swap out the bacon?
Absolutely. Andouille sausage or turkey bacon work great. Or skip the meat for a lighter dish.
- → How do I keep grits from getting lumpy?
Keep stirring while they cook to make sure they stay smooth and creamy with no clumps.
- → What’s the best way to cook shrimp so they stay juicy?
Use medium heat and cook just until the shrimp are pink all over, about 2 to 3 minutes on each side. Don’t overcook.
- → How do I thicken the gravy if it’s too runny?
Mix equal parts water and flour, then slowly add it to the sauce while stirring until it thickens up.
- → Can this be made gluten-free?
Yes, use gluten-free flour or cornstarch to thicken the gravy and check your seasonings to keep it gluten-free.