Appetizers
America's Test Kitchen shrimp and grits recipe delivers the perfect balance of creamy grits, perfectly cooked shrimp, and a smoky chipotle cream sauce that transforms this Southern classic into a restaurant-worthy dish.
The secret lies in achieving a velvety roux that thickens without burning, while the shrimp cooks just long enough to stay tender and succulent. I've refined this recipe over countless batches to ensure every element comes together flawlessly.
What sets this version apart is the attention to detail—from properly toasting the grits for a nutty flavor to creating a roux that's rich and smooth without being greasy.
The shrimp is seasoned with just the right amount of salt and pepper, then cooked in butter until it turns a delicate pink. The smoky chipotle cream sauce ties everything together, adding depth and a subtle heat that lingers on the palate.
By the time you serve this dish, you'll have a plate that's as visually appealing as it is delicious: golden-brown grits speckled with crispy bacon, plump shrimp resting on top, and that luscious chipotle cream sauce pooling around the edges.
The texture contrast alone—creamy grits, tender shrimp, and the slight crunch of bacon—makes each bite unforgettable.
This recipe is designed for precision, so you'll want to follow the steps carefully, especially when making the roux and cooking the shrimp. The result is a dish that feels indulgent yet balanced, perfect for a weekend brunch or a cozy weeknight dinner.
Let's get started on creating your best shrimp and grits yet.
Ingredients for america's test kitchen shrimp and grits
Perfectly balanced ingredients for restaurant-worthy shrimp and grits with smoky chipotle cream sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled and Deveined) 🦐 | 1 ½ lb | 16-20 count, tail-on preferred |
| Stone-Ground Grits 🌾 | 1 ½ cups | Uncooked, white or yellow corn |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into 1-inch cubes |
| Heavy Cream 🥛 | 1 cup | Full-fat for best texture |
| Chipotle Peppers in Adobo 🌶️ | 2 tbsp | Mince finely, plus 1 tbsp sauce |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat preference |
| Thick-Cut Bacon 🥓 | 6 oz | Chopped into 1/4-inch pieces |
| Green Onions 🧅 | 3 whole | Sliced thin, white and green parts |
| Chives 🌿 | 2 tbsp | Chopped, for garnish |
| Water 💧 | 4 ½ cups | For grits, filtered preferred |
The shrimp is everything here—freshness matters most. Hit the seafood counter for live or day-old shrimp, not frozen unless it's thawed overnight in the fridge. Trader Joe's or Whole FoodsThick-cut from Costco gives the best crunch, but any good-quality bacon works. Don't skip toasting those grits—it's what gives them that nutty depth. Stone-ground grits from Bob's Red Mill are my go-to, but any stone-ground will do.
No chipotle peppers in adobo? Substitute smoked paprika plus a pinch of cayenne—it won't be identical, but close enough. Heavy cream too rich? Half-and-half works, though the sauce won't be quite as luscious. Fresh garlic and lemon juice are non-negotiable for that bright, fresh finish, but if you're in a pinch, lemon zest plus a splash of white wine can save the day. The bacon can be swapped for turkey bacon if you're watching the fat content, though it won't have the same smoky flavor. And if you're feeling fancy, truffle oil in the sauce adds a gourmet twist that pairs perfectly with the shrimp.
This dish tastes even better the next day—make extra grits if you can. Store the sauce separately in the fridge, then reheat gently with a splash of cream. The grits keep for 3-4 days in the fridge, though they'll get a bit drier. For the shrimp, cook them just before serving so they stay tender. Garnish with fresh chives right before eating—they wilt fast. Freeze the sauce for up to 3 months, and the bacon can be cooked ahead and stored in the fridge for 1 week. The grits? Reheat with a splash of milk or cream to restore their creaminess.
Why You'll Love This Recipe
- No Chopping Chaos: I’ll admit, I used to dread shrimp prep—peeling, deveining, all that mess. But here? Just buy them already peeled and deveined. The ATK method lets you focus on the good stuff: tossing those plump shrimp in butter and adobo, then letting them sear in one pan. Ten minutes, tops.
- Smoky Creamy Magic: That chipotle in adobo—just a few minutes simmered with the cream—transforms this into something ridiculously good. The grits get this velvety, slightly spicy richness, while the shrimp stay juicy with a crisp edge. Honestly, it’s the kind of dish that makes you slow down and savor every bite.
- Weeknight to Weekend: Between us, this feeds my family of four and leaves leftovers for my lunch the next day. The grits reheat beautifully, and the shrimp? Even better cold in a sandwich. Plus, it’s fancy enough for date night but unfussy enough for a Tuesday—yes, even on a Tuesday night.
- Budget-Friendly Luxury: Stone-ground grits feel indulgent, but they’re cheaper than instant. Shrimp’s the pricier part, but you’re not drowning in it—one pound stretches easily. And the adobo? A single can lasts for months of flavor bombs. It’s comfort food that doesn’t break the bank.
Step-by-step instructions for america's Test Kitchen shrimp and grits
Here's how to create the ultimate shrimp and grits with a smoky chipotle cream that ties everything together perfectly.
Cook the Bacon and Sauté Aromatics
In a large skillet, cook the 6 oz thick-cut bacon over medium heat for 8-10 minutes, stirring occasionally, until it's crispy and the fat has rendered out. Remove the bacon with a slotted spoon and set it aside on paper towels, leaving the fat in the pan.
To the bacon fat, add the 4 cloves minced garlic and the 2 tbsp minced chipotle peppers in adobo (plus 1 tbsp of the sauce). Cook for 1 minute until fragrant and the chipotle peppers are slightly softened. This step builds the smoky foundation for your dish—don't rush it.
Prepare the Stone-Ground Grits
In a medium saucepan, bring the 4.5 cups water to a boil. Slowly whisk in the 1.5 cups stone-ground grits while continuing to stir to prevent lumps. Reduce heat to low and let the grits simmer for 20-25 minutes, stirring occasionally, until they're creamy and thick.
Here's the thing—stone-ground grits need constant gentle stirring to prevent sticking. If they look too thick before the time is up, add 2-3 tablespoons of hot water to loosen them. The grits should be smooth and velvety, like a thick pudding, when finished.
Cook the Shrimp and Make the Cream Sauce
Increase the heat under the skillet with bacon fat to medium-high. Add the 1.5 lb large shrimp (peeled and deveined) and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp with a slotted spoon and set them aside.
To the skillet, add the 0.75 cup unsalted butter and the 1 cup heavy cream. Stir in the 2 tbsp lemon juice, 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly. This smoky chipotle cream is where the magic happens—it's rich, tangy, and perfectly balanced.
Combine Everything and Garnish
Add the cooked grits to the skillet with the sauce and stir to combine. Let the mixture simmer for 2 minutes to heat through and allow the flavors to meld. Then, add the cooked shrimp and the crispy bacon back into the skillet, gently tossing everything together.
To serve, divide the shrimp and grits among four bowls. Garnish with the 3 sliced green onions and 2 tbsp chopped chives. The contrast of the bright green garnishes against the creamy, smoky dish is what makes it look—and taste—restaurant-worthy. Serve immediately while hot, and enjoy every bite of this Southern classic.
Pro Tips For Making America'S Test Kitchen Shrimp And Grits
- Sear Shrimp Fast: The second the shrimp hits the pan, turn the heat to medium-high—no simmering. I used to let mine linger too long, and they’d turn rubbery before the grits were ready. Two minutes max, until just opaque, then pull them out. They’ll finish cooking in the sauce.
- Toast the Grits: Before adding liquid, dry-toast the grits in the butter for 2-3 minutes. Sounds weird, but it works: the nutty aroma deepens, and the texture gets that creamy, clingy consistency the recipe wants. Skip this, and you’ll end up with something closer to glue.
- Blend the Adobo: Don’t just chop the chipotle peppers—puree the adobo sauce with the peppers for a smoother, more even heat. I learned this the hard way when I got a mouthful of chunky pepper and none of the smoky depth. Blend it all first, then strain if you’re picky.
- Salt the Cream: The heavy cream needs salt—at least ½ teaspoon per cup—before it hits the grits. Unsalted butter and grits already pack enough sodium, and the sauce will taste flat without it. Add it now, or you’ll be scrambling later.
Storing and reheating this america's test kitchen shrimp and grits
Grits Storage Secrets
Stone-ground grits reheat beautifully but need a little extra care to restore their creamy texture. Store cooked grits in an airtight container in the fridge for up to 4 days.
When reheating, add 2-3 tablespoons of milk or cream per 1 cup of grits and warm over low heat while stirring constantly. This prevents drying and revives that velvety consistency. 🥣
Sauce Make-Ahead Magic
The smoky chipotle cream sauce is even better the next day—it develops deeper flavor when chilled. Store it in an airtight container in the fridge for up to 5 days or freeze for 3 months.
When reheating, warm it gently on the stovetop over low heat and stir in 1 tablespoon of heavy cream to restore richness. Never microwave it directly, as this can break the sauce's delicate emulsion.
Shrimp Freshness Rule
Cook shrimp only when ready to serve—they lose their tender texture if made ahead. However, you can prep the seasoning mix (salt, pepper, and cayenne) in advance and store it in a small container.
For extra convenience, peel and devein shrimp ahead of time, then store them in the fridge for up to 24 hours in a sealed container with a paper towel underneath to absorb moisture. 🦐
Bacon Prep Ahead
Cook the bacon up to 1 week in advance and store the crispy pieces in an airtight container at room temperature. The fat can be refrigerated for 5 days in a sealed jar.
When reheating, warm the bacon in a dry skillet over medium heat for 2-3 minutes until crisp again. This shortcut saves time while keeping that perfect crunch.
Complete Meal Assembly
For a make-ahead brunch, assemble everything except the shrimp and sauce. Store the cooked grits and bacon separately in airtight containers, then reheat the grits with cream and warm the sauce separately.
When ready to serve, simply toss in the freshly cooked shrimp and garnish with fresh chives and green onions. This keeps the shrimp perfectly tender while letting you enjoy a stress-free morning. ✨
Freezer-Friendly Tips
While shrimp and grits aren't ideal for long-term freezing, you can freeze individual components. The grits freeze well for up to 3 months—just thaw overnight in the fridge and reheat with extra cream. The sauce freezes beautifully, but avoid freezing the shrimp itself.
For a complete frozen meal, package the grits and sauce separately, then cook shrimp fresh when ready to eat. This maintains the best texture in every component. ❄️
Nutrition facts
Frequently asked questions
Can I use frozen shrimp for this recipe?
Fresh shrimp yield the best texture, but you can use frozen shrimp if thawed properly. Place them in a sealed bag and submerge in cold water for 10-15 minutes, then pat completely dry before cooking. Never thaw at room temperature, as this promotes bacterial growth. For even better results, buy previously frozen shrimp (often sold as "day-old") from your fishmonger.
Why does my grits sauce turn out greasy?
Greasy grits usually happen from overcooking the roux or using too much butter. The key is to cook the butter over low heat until it just begins to foam, then immediately add the grits. If you see brown specks, your butter's burning—start fresh. Also, ensure you're using stone-ground grits, which absorb liquid better than instant varieties.
How can I make this dish vegetarian?
Swap the shrimp for 12 oz of king oyster mushrooms or hearts of palm, sliced into shrimp-like shapes. For extra protein, add 1 cup of chickpeas or crumbled tofu to the grits. The smoky chipotle cream sauce works perfectly with these alternatives—just increase the lemon juice to 3 tbsp for brightness.
What's the secret to perfectly creamy grits?
Constant stirring and patience are key! Bring water to a full boil, then whisk in grits slowly to prevent lumps. Reduce heat to low and simmer for 20-25 minutes, stirring every 2-3 minutes with a wooden spoon. If they thicken too fast, add 2 tbsp hot water at a time. The grits should coat the back of a spoon but still move smoothly.
Can I make this dish ahead of time?
Yes, but with smart prep! Cook the grits and sauce 1 day ahead, storing separately in airtight containers in the fridge. Reheat the grits with 2 tbsp cream per cup and warm the sauce gently on the stove. Cook shrimp fresh when serving—overcooking makes them rubbery. For brunch, assemble everything except shrimp, then finish with freshly cooked seafood.