I’ve been making shrimp and grits for years, but this Georgia-style version changed everything I thought I knew about this classic dish. The combination of creamy stone-ground grits, perfectly seasoned shrimp, and that incredible roux-based sauce creates something truly special. What sets this recipe apart isn’t just one element—it’s how each component builds on the next to create layers of flavor you’ll want to experience again and again.
Why You`ll Love this Georgia Shrimp and Grits
While many Southern dishes claim comfort food status, this Georgia shrimp and grits recipe earns its place at the top of the list.
I’m sharing this because it delivers a flavor explosion that’ll make your taste buds dance. The creamy cheese grits provide the perfect foundation for tender, Cajun-spiced shrimp, while the rich roux sauce ties everything together beautifully.
What makes this dish special is how it balances indulgence with sophistication. You’re getting Southern comfort without any fuss or pretension. The addition of country ham adds a salty, smoky note that elevates each bite.
Whether you’re cooking for a special occasion or just craving something incredible, this recipe delivers restaurant-quality results in your own kitchen. Trust me, once you make this, it’ll become your go-to impressive dish.
What ingredients are in Georgia Shrimp and Grits?
This Georgia shrimp and grits recipe brings together a carefully curated selection of ingredients that showcase the best of Southern cooking. The components work in harmony to create layers of flavor and texture that make this dish truly memorable.
For the Shrimp:
- 1 1/2 lbs wild Georgia shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning (recommended: Tone’s Louisiana Cajun seasoning)
- 1 tablespoon paprika
- 1 tablespoon dried Italian seasoning
- Fresh ground black pepper
- Salt to taste
For the Cheese Grits:
- 2 cups water
- 2 chicken bouillon cubes (recommended: Knorr)
- 2 tablespoons butter or margarine
- 1 cup quick-cooking grits (recommended: Quaker)
- 1 tablespoon tomato paste
- 3/4 cup heavy whipping cream
- 3 1/2 ounces extra-sharp cheddar cheese
For the Roux Sauce:
- 2 tablespoons butter or margarine
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 1 cup chicken stock (or vegetable stock)
- 1/2 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (recommended: Texas Pete)
For the Finishing Touch:
– 1 slice sugar-cured country ham
The quality of your ingredients will greatly impact the final dish. Wild-caught Georgia shrimp is preferred for its sweet, firm texture, though other fresh or high-quality frozen shrimp can work in a pinch.
Don’t skimp on the butter and cream in the grits—these rich ingredients are what give the dish its signature velvety texture. The extra-sharp cheddar provides a bold, tangy flavor that stands up to the Cajun-spiced shrimp.
When selecting your country ham, look for a center slice with good marbling for maximum flavor impact.
How to make this Georgia Shrimp and Grits
This Georgia shrimp and grits recipe comes together in a series of simple steps that build incredible flavor. Start by peeling and deveining your 1 1/2 lbs of wild Georgia shrimp, then create a bold spice blend by combining 2 tablespoons of Cajun seasoning, 1 tablespoon of paprika, 1 tablespoon of dried Italian seasoning, and fresh ground black pepper with salt to taste. Coat the shrimp generously with this mixture and set them aside while you prepare the other components.
Next, tackle the creamy cheese grits by bringing 2 cups of water, 2 chicken bouillon cubes, and 2 tablespoons of butter to a rolling boil in a medium saucepan. Slowly whisk in 1 cup of quick-cooking grits, stirring constantly with a wire whisk for about 5 minutes to prevent lumps. Add 1 tablespoon of tomato paste, 3/4 cup of heavy whipping cream, and 3 1/2 ounces of extra-sharp cheddar cheese, then continue whisking for another 2 to 3 minutes until the grits reach a luxuriously creamy consistency.
Now it’s time to bring everything together with the shrimp and sauce. Melt 2 tablespoons of butter in a large sauté pan over medium-high heat, add 1 tablespoon of minced garlic, and stir for about 30 seconds until fragrant. Toss in your seasoned shrimp and cook them just until they’re tender and cooked through—this usually takes only a few minutes, and you definitely don’t want to overcook them. Remove the shrimp to a bowl and leave those flavorful drippings in the pan.
Add 3 tablespoons of all-purpose flour to create a roux, stirring with a wooden spatula and cooking for 10 to 15 minutes until it reaches a beautiful medium-tan color. Slowly whisk in 1 cup of chicken stock and 1/2 cup of heavy whipping cream, cooking for 2 minutes before adding 1 teaspoon of Worcestershire sauce and 1/2 teaspoon of hot sauce.
While the sauce simmers, cook 1 center slice of sugar-cured country ham in a separate pan until it’s nicely browned, then cut it into small cubes. To serve, spoon generous portions of those steaming cheese grits onto each plate, top with several plump shrimp, drizzle the rich roux sauce over everything, and finish with a sprinkle of those savory country ham cubes.
Georgia Shrimp and Grits Substititions and Variations
You can easily adapt this Georgia shrimp and grits recipe to suit your preferences, pantry staples, or dietary needs without sacrificing the dish’s signature Southern comfort.
For ingredient swaps, try smoked gouda or pepper jack instead of cheddar to change the cheese profile. You can replace heavy cream with half-and-half if you want a lighter version, though the grits won’t be quite as rich.
I’ve also used andouille sausage alongside the shrimp for extra depth.
For flavor enhancements, consider adding diced bell peppers or scallions to the roux, or a squeeze of lemon juice over the finished dish to brighten everything up.
Fresh herbs like parsley or chives make excellent garnishes that add color and freshness to each serving.
What to serve with Georgia Shrimp and Grits
Once you’ve mastered making this dish and tried a few variations, you’ll want to think about what sides pair best with it.
I recommend keeping it simple since shrimp and grits is already rich and flavorful. A crisp green salad with vinaigrette cuts through the creamy grits nicely.
Sautéed collard greens or green beans add a Southern touch without overwhelming your plate. For wine pairings, I suggest a chilled Chardonnay or Viognier to complement the buttery sauce. If you prefer red, try a light Pinot Noir.
As for additional sides suggestions, cornbread makes an excellent addition, though honestly, the grits already cover your starch needs.
Sometimes I’ll add sliced tomatoes or coleslaw for freshness and crunch.
Final Thoughts
Georgia shrimp and grits represents more than just a recipe—it’s a connection to Southern coastal heritage that’s stood the test of time.
I’ve found that making this dish brings me closer to the culinary traditions that define the Lowcountry, where every bite tells a story of fishermen, home cooks, and generations of flavor refinement.
The beauty of this recipe is its versatility—you can adjust the spice levels, swap ingredients, and make it your own while still honoring its roots.
And if you’re lucky enough to have extras, savoring leftovers the next day gives you another chance to appreciate those rich, creamy grits and perfectly seasoned shrimp.
I hope you’ll try this recipe and experience the magic yourself.
Frequently Asked Questions
Can I Use Frozen Shrimp Instead of Fresh Wild Georgia Shrimp?
Yes, you can use frozen shrimp instead of fresh. I recommend thawing them completely and patting dry before seasoning. While frozen shrimp works well, fresh wild-caught offers superior shrimp quality and sweeter flavor.
How Do I Properly Devein Shrimp Before Cooking?
I’ll show you proper deveining techniques for shrimp preparation: make a shallow cut along the back, then lift out the dark vein with your knife tip or fingers under cold running water for cleanliness.
What’s the Difference Between Quick-Cooking Grits and Regular Grits?
Quick-cooking grits are precooked and dried, requiring just minutes to prepare. Regular stone ground grits retain the corn’s germ and need longer cooking, offering richer flavor and texture than instant grits provide.
How Can I Tell When the Roux Has Reached the Right Color?
I’ll watch for a medium-tan color, similar to peanut butter. The roux’s texture should be smooth and paste-like as I stir constantly with my wooden spatula for those 10-15 minutes of cooking time.
Can This Dish Be Made Ahead of Time and Reheated?
I don’t recommend make ahead preparation for this dish. The shrimp toughens when reheated, and the grits lose their creamy texture. For best results, cook everything fresh just before serving using my reheating tips sparingly.
