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cheesy southern shrimp and grits, cheese grits, shrimp and grits, southern shrimp and grits, coco and ash

Southern Shrimp and Grits

Course dinner, Main Course
Cuisine American, Southern
Servings 6 people
Author Coco and Ash



  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 cup quick cooking grits
  • 1 teaspoon salt
  • 2 cups shredded sharp cheddar cheese
  • 1 tablespoon butter


  • 1 tablespoon butter
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 6 slices bacon cut into small 1/2" pieces
  • 6 ounces diced ham
  • 4 large cloves of garlic (minced)
  • 1 -14.5 ounce can of petite diced tomatoes
  • 1/2 cup red wine
  • 1/2 cup water
  • 2-3 pounds shrimp (peeled and deveined)
  • 1 teaspoon salt
  • 2 tablespoons chopped chives for garnish (optional)


  • This recipe may have a good bit of ingredients but once prepped, the dish moves along very quickly. I would suggest prepping all of your ingredients before you start cooking to make things much easier.
  • On a large cutting board, dice your pepper and onion, mince the garlic, and cut the bacon into small strips. If you purchased a ham steak, dice that into small 1/4" pieces.

Making the grits

  • Add your chicken broth and cream to a medium sized pot and heat over medium high heat until boiling.
  • Once boiling, add in the grits, lower the heat to medium, and stir for 5 minutes until thickened.
  • Add in the cheddar cheese, and 1 tablespoon of butter and salt. Stir, remove from heat, cover the pot, and set aside.

Making the shrimp

  • In a large high-sided skillet or a wide pot, add in 1 tablespoon of butter and melt over medium high heat.
  • Add in the bacon, and sauté until the it starts to brown. Use a slotted spoon and remove the bacon from the pan and set aside. Leave the oil in the pan.
  • Add the ham, onion, and bell pepper to the pan and sauté in the bacon drippings until the veggies soften. This will take about 10 minutes as you stir occasionally.
  • Add in the garlic and cook for just 2 more minutes.
  • Stir in the wine, the can of diced tomatoes, and the water. Bring to a boil and continue to boil for 10 minutes.
  • Add the cooked bacon, shrimp and 1/2 teaspoon of salt. Continue to simmer and stir until the shrimp are pink throughout.
  • To serve, spoon a ladle full of the cheesy grits into a shallow bowl then top with the shrimp/sauce mixture. Sprinkle with chives for a little brightness!


To make this ahead of time:
Stop after step 5 for the shrimp. Refrigerate the sauce in an airtight container for no more than 2 or 3 days. When you're ready to make the dish, re-heat the sauce to a simmer in a large pot then continue to step 6. 
I do not recommend making the grits ahead of time. They take less than 10 minutes and the texture changes if they're left to sit. So I would make them while you reheat the sauce for the shrimp.