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Southern shrimp and grits is the kind of dish that turns humble ingredients into pure comfort; tender shrimp simmered in a savory, smoky sauce served over creamy, buttery grits with rich depth in every spoonful.
The contrast between silky grits and perfectly cooked shrimp creates that signature texture that makes this Lowcountry classic unforgettable, while layered seasoning and pan sauce technique build bold flavor fast.
Choosing the right grits for your recipe matters. Get enlightened by following this guide on grits! Thank me later. Chek out this baked grits dish if you want other ways of enjoying grits. For another shrimp dish go with this creole shrimp and rice.
Luxuriously creamy, smoky, and kissed with a hint heat, this is shrimp and grits that slow dances instead of rushing the beat.
This soul food shrimp and grits recipe is rooted in Black Southern kitchens where flavor is built patiently and nothing hits the plate half-done. Made with slow-simmered stone ground grits, tender shrimp bathed in smoked pork and shrimp stock, and finished with a velvety red pepper gravy, this is Black people’s shrimp and grits that fixes the usual problems - bland grits, watery sauce, and overcooked shrimp.
Beats and Eats (music to pair with creamy shrimp and grits)
“Full of Fire” moves with warmth, restraint, and quiet intensity—exactly how this dish eats. Al Green’s voice simmers instead of shouting, just like the grits cooking low while the roasted red pepper gravy builds depth underneath. It’s sensual, soulful music for food that lingers, wraps around you, and finishes smooth.
Flavor Profile (what makes this Southern grits recipe unique)
Creamy Corn Depth:
Stone ground grits deliver rich corn flavor and a naturally complex rustic texture when given time and patience.
Smoky-Savory Layers:
Shrimp shells simmered in smoked pork stock bring briny sweetness balanced by deep Southern smoke.
Velvet Red Pepper Finish:
Roasted red pepper gravy adds sweetness, gentle heat, and color, coating every bite without overpowering the dish.
Key Ingredients (and their roles)
- Stone Ground Grits: The foundation—slow-cooked for depth, body, and real corn flavor.
- Roasted Red Pepper Gravy: Provides sweetness, acidity, and silky structure that ties everything together.
- Shrimp and Smoked Pork Stock: Infuse umami and smoke while keeping the shrimp flavor present in every layer of the full dish.
- Sharp Cheddar: Cuts through the creaminess with tang and savory bite.
- Heavy Cream: Rounds out the grits, delivering richness and a smooth, spoon-coating finish. It helps create that fun texture contrast - the smooth creaminess balances against the coarse grainy grits.
What To Serve With Shrimp and Grits
Serve this black people’s shrimp and grits hot and loose, with shrimp piled high and red pepper gravy spooned generously over. Finish with fresh herbs, green onions, and cracked black pepper.
Pair this dish with a side of Southern collard greens with smoked turkey, some crispy fried okra, and buttermilk biscuits for sopping that gravy all washed down with a cold glass of Southern sweet tea infused with lemon and thyme. Before I forget, you might wanna start things off with a tasty appetizer like this smoked fish dip.
Recipe Variations & Ingredient Substitutions
- Extra Heat: Add cayenne or Calabrian chili paste to the red pepper gravy.
- No Pork Version: Use seafood stock and smoked paprika instead of pork stock.
- Cheese Swap: Try smoked gouda or aged white cheddar.
- Dairy-Free Grits: Replace cream with olive oil and rich stock.
- Don't be limited by your shrimp. I like to use leftovers from my favorite shrimp dishes as toppings for grits. This includes lemon garlic butter shrimp, New Orleans style BBQ shrimp, and shrimp curry. Sub shrimp with fish for blackened salmon and grits.
Test Kitchen Tips for Best Results
- Whisk grits early and often to avoid lumps and build creaminess.
- Cook shrimp just until pink and opaque—carryover heat does the rest.
- Roast red peppers fully to unlock sweetness before blending into gravy.
This soul food shrimp and grits doesn’t chase trends—it rides feeling. Creamy, smoky, and full of fire, it’s the kind of dish that moves slow, hits deep, and leaves flavor echoing long after the plate is clean.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Southern Shrimp and Grits w/ Red Pepper Gravy
Ingredients
- 1 cup shrimp shells
- 1 quart water
- 1 lb smoked pork or turkey wings, necks, backs, etc.
- 4 sprigs Fresh Thyme
- 1 Bay Leaf
- 2 cups Roasted Red Pepper Sauce
- ¼ White wine
- ½ cup heavy cream
- 1 small red onion diced
- ½ small red pepper diced
- 2 cloves garlic
- 2 ½ cups water or homemade stock
- 1 teaspoon salt
- 1 ½ cup heavy cream
- 1 cup grits
- 2 tablespoon butter
- ¼ sharp cheddar cheese grated
- 1 lb Shrimp deveined
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
Method
- Combine water and shrimp shells in a large stock pot. Bring to a simmer over high heat. Turn off the heat and let the kombu steep for 10 minutes.
- Remove the shells, and add the smoked meat. Stir in the pot and bring to a simmer.
- Add the bay leaf and fresh thyme to the pot and simmer uncovered for as much time as you have, but strive for an hour. Strain the broth. Pour the broth through a fine-mesh strainer into a large bowl; discard the solids. Cool the broth to room temperature, then cover and refrigerate overnight.
- Heat sauce pan over medium heat. Add red onions and red peppers and saute 2-3 minutes. Add the garlic for another 30 seconds.
- Add the white wine and cook for another 3-4 minutes deglazing the pan with a wooden spoon to scrape up the brown bits.
- Reduce heat and add the red pepper sauce and cream. Simmer for 10 minutes.
- Mix the grits, stock, salt, cheese, and butter in sauce pan
- Bring to boil over medium heat
- Reduce heat to low, cover and simmer 10-15 minutes; cook longer for extra creamy grits
- After about 4-5 minutes add the cream and begin stirring and stir as often as needed afterwards.
- Add more liquid if you need to thin
- Serve in bowls topped with shrimp, red pepper gravy, and fresh parsley.
- Just season simply with salt, pepper, and paprika then saute in a skillet using olive oil or butter.
Nutrition
Notes
- Go with stone ground grits for their tasty flavor. They also have more body to them vs. most others which tend to be thin and runny.
- Don't be passive on the whisk. Whisk skills means more starches are released which means creamy madness
- Stone ground grits include a few harder bits of corn hulls. They're edible but don't really soften. You can easily remove by putting the grits in a bowl of water and removing the ones that float to the top.
- Cream is harder for the grits to absorb so be sure to blend with water or stock. It also to add the cream later in the cooking process.
- If you're using a commercial stock be mindful of salt content
- If you have the luxury of time, soaking grits in their cooking liquid for a few hours or overnight is a pro level move. Hydrating the kernels will not only reduce cooking time, but will also enhance both texture and flavor. The faster the grits cook, the more corn flavor they will have
- If adding salt, do it at the beginning of cooking as cooked grits don't absorb salt too well
- Don't over think the shrimp. Keep it simple with the seasonings.
- Did I mention I prefer stone ground grits?
Hi Christin. This recipe looks so good and different, and I can t wait to make it. However, I don t see a measurement for the grits. How much do I add to make the recipe? Thanks in advance.
1 cup