There’s nothing quite like a steaming bowl of New Orleans shrimp and grits to transport you straight to the French Quarter. This iconic Louisiana dish combines creamy, buttery grits with plump Gulf shrimp in a rich, savory sauce that’ll have you coming back for seconds. Whether you’re planning a special brunch or a weeknight dinner that feels fancy, this recipe delivers restaurant-quality results right from your own kitchen.
Shrimp and grits is a dish with serious Southern roots, but it’s the New Orleans version that truly captures the magic of Creole cooking. The key to perfection lies in quality ingredients and proper technique. Fresh shrimp are essential—frozen will work, but Gulf shrimp straight from the market make all the difference. The grits need to be cooked low and slow, with plenty of butter and cheese stirred in until they reach that signature creamy consistency. Then comes the sauce: a beautiful combination of smoky bacon, aromatic vegetables, and a rich pan sauce that ties everything together.
I’ve been making this dish for years, and I’ve learned that the magic is in the details. Toast your grits slightly before cooking them to deepen their flavor. Don’t rush the shrimp—they cook incredibly fast and can become rubbery if overdone. Build that sauce with layers of flavor, starting with rendered bacon fat and finishing with a touch of lemon juice for brightness. The result is a dish that tastes like you’ve been cooking all morning, when really, it comes together in about 45 minutes.
This recipe serves four as a main course, though it’s equally delicious as a brunch showstopper. The beauty of shrimp and grits is its versatility—you can make it as simple or as elaborate as you like. Some versions include andouille sausage, others feature creamy cheese grits, and some go heavy on the spices with cayenne and Old Bay. My version strikes that perfect balance between authentic New Orleans flavor and home cook accessibility.
Whether you’re a seasoned cook or just starting your culinary journey, this New Orleans shrimp and grits recipe will become a trusted favorite. Serve it alongside a crisp coleslaw without mayo for a complete meal, or pair it with brioche French toast for an unexpected brunch combination. For more Southern breakfast inspiration, check out our perfect old fashioned pancake recipe. You’ll also want to master the art of cottage cheese breakfast dishes for variety throughout the week. And if you love bold, layered flavors like these, you might enjoy making homemade apple butter to preserve that same restaurant-quality taste at home.
Ingredients
- 2 cups whole milk
- 2 cups vegetable or chicken broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon white pepper
- 1 cup stone-ground cornmeal or polenta
- 4 tablespoons unsalted butter, divided
- 1/2 cup sharp cheddar cheese, grated
- 2 tablespoons grated Parmesan cheese
- 6 slices bacon, chopped
- 1 1/2 pounds large Gulf shrimp, peeled and deveined
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons all-purpose flour
- 1 cup seafood or chicken broth
- 1/2 cup heavy cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce (preferably Crystal or Frank’s RedHot)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 2 green onions, sliced
- Fresh parsley for garnish
- Sea salt and cracked black pepper to taste
Instructions
- Begin by preparing your grits. In a medium saucepan, combine 2 cups whole milk, 2 cups vegetable or chicken broth, 1 teaspoon salt, and 1/2 teaspoon white pepper. Bring to a gentle boil over medium-high heat, stirring occasionally.
- While the liquid heats, add 1 cup stone-ground cornmeal in a slow, steady stream, whisking constantly to prevent lumps from forming. This step is crucial for achieving that silky texture.
- Once all the cornmeal is incorporated, reduce the heat to medium-low and stir frequently with a wooden spoon. The grits should bubble gently and thicken over the next 20-25 minutes.
- While the grits cook, prepare the shrimp and bacon. Chop 6 slices of bacon into small pieces and cook in a large skillet over medium-high heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving approximately 3 tablespoons of bacon fat in the pan.
- Add 1 small finely diced yellow onion to the bacon fat and sauté until softened, about 3 minutes. Stir in 3 minced cloves of garlic and 1 diced red bell pepper, cooking for another 2 minutes until fragrant.
- Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir well, cooking for 1-2 minutes to create a light roux. This will thicken your sauce beautifully.
- Pour in 1 cup seafood or chicken broth, stirring constantly to combine with the roux. Add 1/2 cup heavy cream, 2 teaspoons Worcestershire sauce, 1 teaspoon hot sauce, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper.
- Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, allowing the flavors to meld. Taste and adjust seasonings as needed. The sauce should be creamy, rich, and deeply flavored.
- Pat 1 1/2 pounds large Gulf shrimp dry with paper towels and season generously with salt and pepper. Add them to the simmering sauce in a single layer, cooking for 2-3 minutes per side until they turn pink and opaque.
- Remove the skillet from heat and stir in 2 tablespoons fresh lemon juice. This bright acidity balances the richness of the dish perfectly. Fold in the reserved bacon pieces.
- Check your grits—they should be creamy and thick but still pourable. If they’ve become too thick, stir in a splash of warm milk. Remove from heat and stir in 4 tablespoons unsalted butter until melted and incorporated.
- Add 1/2 cup sharp cheddar cheese and 2 tablespoons grated Parmesan cheese to the grits, stirring until completely melted and smooth. Taste and adjust salt and pepper as needed.
- To serve, spoon the creamy grits into shallow bowls, dividing them evenly among four servings. Ladle the shrimp and sauce over the top of each bowl.
- Garnish each bowl with sliced green onions and fresh parsley. Serve immediately while everything is still hot and creamy.
Pro Tips
Stone-ground cornmeal creates a superior texture compared to instant grits. Brands like Bob’s Red Mill or locally-sourced options will give you the best results. The grits should be stirred frequently during cooking to prevent scorching on the bottom of the pan.
Don’t overcook the shrimp. They’re done the moment they turn pink and opaque—usually just 2-3 minutes per side in a hot pan. Overcooked shrimp becomes tough and rubbery, so timing is essential.
The sauce can be made ahead of time without the shrimp. Simply reheat gently and add the shrimp at the last moment. The grits are best made fresh, but can be held on low heat for up to 15 minutes with a lid on top.
For extra flavor depth, consider adding 1/4 pound chopped andouille sausage to the bacon. Cook it alongside or instead of the bacon for a more traditional Louisiana preparation.
Adjust the spice level to your preference by varying the amount of hot sauce and cayenne pepper. Some prefer a spicier version with extra cayenne, while others like it mild.
Fresh lemon juice is essential at the end—it brightens the dish significantly. Bottled lemon juice won’t provide the same fresh flavor.
The dish is best served immediately, but leftovers can be refrigerated for up to two days. Reheat gently on the stovetop with a splash of milk or broth to restore the creamy consistency.