Seafood and grits is a delicious Southern staple that brings together creamy, buttery grits and a medley of fresh seafood in a rich, savory sauce. This dish is beloved for its comforting texture, bold flavors, and versatility, making it perfect for brunch, dinner, or a special occasion. Whether you’re a longtime fan or new to the world of Southern cuisine, this recipe will guide you to a restaurant-quality result at home.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces sea scallops, cleaned
- 8 ounces lump crab meat, picked over for shells
- 1 tablespoon Cajun seasoning (or Old Bay)
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 slices thick-cut bacon, chopped
- 1 small yellow onion, finely diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional, or use seafood stock)
- 1 cup seafood stock (or chicken stock)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons chopped fresh parsley, plus more for garnish
- For the grits:
- 1 cup stone-ground grits
- 4 cups water (or a mix of water and milk for creamier grits)
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
Instructions
- Start the grits: In a medium saucepan, bring 4 cups of water (or 2 cups water and 2 cups milk for extra creaminess) and 1 teaspoon of salt to a boil. Slowly whisk in the grits, reduce the heat to low, and cover. Cook, stirring occasionally, for 25–30 minutes or until the grits are tender and thickened. Add more water if needed to prevent sticking.
- Add richness: Once the grits are cooked, stir in 3 tablespoons of butter, the heavy cream, and sharp cheddar cheese. Mix well until the cheese is melted and the grits are creamy. Taste and adjust seasoning with more salt if needed. Keep warm on low heat, stirring occasionally.
- Prepare the seafood: Pat the shrimp and scallops dry with paper towels. In a bowl, toss them with Cajun seasoning, smoked paprika, salt, and black pepper. Set aside.
- Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–6 minutes. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
- Sauté vegetables: Add the onion and bell pepper to the skillet with the bacon fat. Cook over medium heat until softened, about 3–4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Deglaze and build the sauce: Pour in the white wine (or seafood stock if not using wine) and scrape up any browned bits from the skillet. Let it simmer for 2–3 minutes to reduce slightly.
- Add seafood: Add the seasoned shrimp and scallops to the skillet. Cook for 2–3 minutes per side, or until the shrimp are pink and opaque and the scallops are just firm. Gently fold in the crab meat and cook for another 1–2 minutes, just to warm through.
- Finish the sauce: Stir in 2 tablespoons butter, lemon juice, and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
- Serve: Spoon a generous portion of creamy grits into each bowl. Top with the seafood and sauce, and sprinkle with crispy bacon and extra parsley. Serve immediately with lemon wedges if desired.
Tips
- Substitutions: You can use only shrimp if desired, or swap in other shellfish like crawfish or even chunks of firm fish (such as grouper or cod). If you don’t have seafood stock, chicken stock or vegetable broth works in a pinch.
- Cheese choices: Cheddar is classic, but smoked gouda, Monterey Jack, or even a touch of cream cheese can add a different flavor profile to your grits.
- Don’t overcook seafood: Shrimp and scallops cook quickly. Overcooking will make them rubbery, so watch carefully and remove from heat as soon as they’re opaque and just firm.
- Grits consistency: If your grits get too thick, whisk in a splash of water, milk, or cream until you reach your desired texture. Grits thicken as they cool.
Serving Suggestions
This dish is hearty on its own, but you can round out your meal with classic Southern sides. Serve seafood and grits with sautéed greens like collard or mustard greens, a simple arugula salad, or roasted asparagus. A slice of cornbread or a warm biscuit pairs beautifully, and a crisp white wine or sparkling water with lemon makes a refreshing accompaniment.
Variations
- Spicy Creole Seafood and Grits: Add a diced jalapeño or a dash of hot sauce to the sauce for extra heat, or use andouille sausage sliced and browned with the bacon for a Creole flair.
- Low Country Style: Use a mix of shrimp and smoked sausage, and add diced tomatoes and green onions to the sauce for a Charleston-inspired take.
- Lighter Version: Swap heavy cream for half-and-half or whole milk, and use olive oil instead of bacon for a lighter, dairy-reduced approach.
- Vegetarian Option: Replace seafood with sautéed mushrooms and roasted red peppers, and use vegetable stock for the sauce. The cheesy grits base works well with robust vegetables.
Storage and Reheating
Store leftover seafood and grits in separate airtight containers in the refrigerator. The seafood mixture is best consumed within 2 days for optimal freshness and safety, while the grits will keep for up to 4 days. To reheat, warm the grits gently in a saucepan over low heat, adding a splash of water, milk, or cream to loosen as needed. Reheat the seafood mixture in a skillet over medium-low heat until just warmed through; avoid microwaving seafood for long periods, as it can become tough. Do not freeze the seafood, as the texture will suffer, but grits can be frozen for up to 1 month if desired.
Frequently Asked Questions
- Can I use instant or quick grits instead of stone-ground?
Yes, you can substitute quick or instant grits if you’re short on time. Follow the package instructions for cooking times and liquid ratios, but keep in mind that stone-ground grits offer a richer texture and flavor. - What kind of shrimp is best for this recipe?
Large or extra-large wild-caught shrimp are ideal, as they hold up well in the sauce and have a sweet, briny flavor. If using frozen shrimp, thaw them completely and pat dry before cooking. - Can I make seafood and grits ahead of time?
You can prepare the grits ahead and reheat them, but seafood tastes best freshly cooked. If you need to prep ahead, make the grits and chop vegetables, then cook the seafood just before serving for the best results. - Is it possible to make this dish dairy-free?
Yes! Use olive oil or vegan butter in the grits, substitute a plant-based milk and cheese, and ensure your seafood is cooked in oil instead of butter. The texture will change slightly, but the dish remains flavorful. - How do I avoid lumpy grits?
Whisk grits into boiling liquid slowly, stirring constantly to prevent clumping. Stir regularly as they cook, and add more liquid if needed for a smooth, creamy consistency. - Can I use frozen seafood?
Frozen shrimp, scallops, and crab can be used if fresh isn’t available. Thaw thoroughly in the refrigerator and pat dry before seasoning and cooking to prevent excess liquid in the pan.
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