Shrimp & Grits

 

There’s nothing more comforting than a warm bowl of Southern shrimp and grits, and this version from Paula Deen brings bold flavor with surprisingly little effort. Full credit to Paula Deen for this classic recipe—it’s easy, quick, and tastes like something straight out of a Southern coastal kitchen.

Shrimp and grits has deep roots in the Lowcountry, especially in places like South Carolina and Georgia, where fresh seafood and comforting grits come together beautifully. What I love most about this recipe is that it’s rated “Easy,” with just 10 minutes of prep time and 10 minutes of cooking. You can absolutely make this on a weeknight, yet it feels special enough for guests.

You begin by cooking your grits according to the package directions and keeping them warm. Creamy grits are the foundation of this dish, and they soak up all that incredible sauce. In a large skillet, heat olive oil and sauté diced tasso ham until crisp. (If you can’t find tasso, you can substitute bacon, pancetta, or prosciutto—just adjust seasoning since tasso is extra flavorful.) Then add diced leeks, onion, and green pepper, cooking until the onions are translucent and fragrant.

Next, add the shrimp and sauté just 30–45 seconds per side until pink and tender. Remove the shrimp and deglaze the pan with white wine, scraping up all those flavorful bits. Slowly stir in heavy cream and let it reduce until thick and silky. Season with salt and black pepper to taste.

To serve, spoon the warm grits onto plates, arrange the shrimp on top, and pour that rich cream sauce over everything. Garnish with chopped green onion tops.

The flavor profile is absolutely incredible. The smoky richness from the tasso (or bacon), the natural sweetness of the shrimp, and the velvety cream sauce create the perfect balance. Add cheesy grits if you like an extra layer of indulgence—the cheese melts beautifully into the creamy base. It’s savory, slightly smoky, creamy, and deeply satisfying in every bite.

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Ingredients (Paula Deen’s Shrimp and Grits)

• 2 servings cooked grits

• 2 tablespoons olive oil

• 1/2 cup diced tasso ham

• 2 tablespoons diced leeks

• 2 tablespoons diced onion

• 2 tablespoons diced green pepper

• 20 medium to large shrimp, peeled and deveined (tails on)

• 1 tablespoon white wine

• 1 cup heavy cream

• Salt, to taste

• Black pepper, to taste

• Chopped green onion tops, for garnish

This Southern favorite proves that incredible flavor doesn’t have to be complicated. It’s rich, comforting, and surprisingly simple to make—exactly what great home cooking should be.

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Love, Melissa