Start the year with the ultimate Lowcountry luxury—creamy stone-ground grits, plump Gulf shrimp, and a silky bourbon-kissed sauce that tastes like celebration itself.

Why This Recipe Works

Heritage grains: We use coarse, stone-ground grits that cook low and slow for the deepest corn flavor and a texture that’s almost polenta-like.
Double-stock shrimp: Shells are toasted, deglazed with bourbon, and simmered into a quick stock that seasons every bite.
Smoky depth: A whisper of smoked paprika and a whisper-thin slice of country ham give the sauce campfire nuance without overpowering the sweet shrimp.
Cream without heaviness: A modest pour of half-and-half plus a knob of cold butter at the end create glossy body so you won’t need a nap after brunch.
Make-ahead magic: Grits hold beautifully on the lowest oven setting while you sear the shrimp, letting you greet guests with a relaxed smile instead of a frantic spatula.
Good-luck tradition: Eating rice-like grits on January 1 symbolizes prosperity, and the shrimp—always swimming forward—invite progress in the coming year.

Ingredients You'll Need

Great shrimp and grits is only as good as the raw materials. Below are the non-negotiables, the worthy splurges, and the smart swaps so you can shop confidently no matter where you live.

The Grits

Look for “coarse” or “old-fashioned” stone-ground white grits—not instant, not quick, not polenta. The germ is still intact, so they smell like sweet cornmeal and need 35–40 minutes of gentle simmering. Anson Mills, Geechie Boy, or Delta Grind are gold standards. If you can only find yellow grits, they’ll taste heartier; still delicious, just different. Substitute with stone-ground polenta in a pinch, but reduce the liquid by 10 %.

The Shrimp

Wild American shrimp—Gulf whites, Florida pinks, or Carolina browns—deliver that faintly briny kiss of the ocean. Buy them shell-on; the shells are your free flavor packet. Size 16/20 or 21/25 count is ideal: big enough to stay plump, small enough to cook evenly. Peeled, deveined shrimp are fine if you’re short on time, but add an extra tablespoon of butter to compensate for lost shell fat.

The Country Ham

A paper-thin slice of aged country ham (or prosciutto end) renders salty, funky fat that seasons the Trinity—onion, celery, bell pepper. If you can’t source it, substitute 2 oz of smoked bacon or pancetta, but reduce the added salt later.

The Liquids

Whole milk for body, low-sodium chicken stock for depth, and a glug of heavy cream at the end for silk. I swap ½ cup of the stock for bourbon; the alcohol cooks off, leaving vanilla and oak notes that marry beautifully with corn. Use a mid-shelf bourbon—something you wouldn’t be ashamed to sip.

The Cheese

Sharp white cheddar melts evenly and won’t tint the grits traffic-cone orange. Aged Gouda or Gruyère are luxurious alternatives. Pre-shredded cellulose-coated cheese resists melting, so grate your own.

Seasonings

Old Bay is classic, but I blend my own: sweet paprika, smoked paprika, celery seed, mustard powder, thyme, and a whisper of cayenne. Finish with lemon zest and scallions for brightness.

How to Make New Year's Day Shrimp and Grits for Southern Comfort

Toast the shells & build the stock

Rinse shrimp under cold water, then peel, reserving every shell. Heat 1 Tbsp olive oil in a medium saucepan over medium-high heat. Add shells; sauté 3 minutes until they turn pink and fragrant. Carefully add ¼ cup bourbon—it will flame; let the fire subside. Pour in 2 cups low-sodium chicken stock, 1 cup water, ½ tsp whole black peppercorns, and 1 bay leaf. Bring to a boil, reduce to a lively simmer, and cook 15 minutes while you prep vegetables. Strain; you should have about 2½ cups of fragrant amber stock.

Start the grits

In a heavy-bottomed 3-quart saucepan, combine 3 cups whole milk, 2 cups shrimp stock, 1 tsp kosher salt, and 1 cup coarse stone-ground grits. Do not rush. Bring to a gentle simmer over medium-low heat, whisking constantly to prevent clumps. Once the first bubble pops, reduce heat to the lowest setting and partially cover. Whisk every 5 minutes, scraping corners. After 35 minutes the grits will be creamy and tender; if they thicken too much, splash in additional stock. Off heat, stir in 2 Tbsp cold unsalted butter, ½ cup grated sharp white cheddar, and ¼ cup heavy cream. Season with ¼ tsp white pepper. Keep warm, covered, in a 175 °F oven up to 1 hour.

Sear the country ham

Stack 2 oz thinly sliced country ham and cut into thin ribbons. Heat a large cast-iron skillet over medium. Add ham; cook 2–3 minutes until edges frizzle and fat renders. Transfer to a paper-towel-lined plate, leaving drippings behind.

Build the Trinity base

Add 1 Tbsp butter to the skillet. Stir in ½ cup finely diced onion, ¼ cup diced celery, and ¼ cup diced red bell pepper. Sauté 4 minutes until translucent and glossy. Add 1 clove grated garlic, ½ tsp fresh thyme leaves, and ½ tsp tomato paste; cook 1 minute to caramelize the paste.

Create the sauce

Sprinkle 1 tsp all-purpose flour over vegetables; stir 1 minute to remove raw taste. Slowly whisk in 1 cup shrimp stock and ⅓ cup heavy cream. Add ½ tsp smoked paprika, ¼ tsp Old Bay, and a pinch of cayenne. Simmer 3 minutes until the sauce coats the back of a spoon.

Cook the shrimp

Pat shrimp dry; season with ½ tsp kosher salt and ¼ tsp black pepper. Increase heat to medium-high. When the sauce is lazily bubbling, nestle shrimp in a single layer. Cook 90 seconds, flip, and cook another 90 seconds until just pink and curled. Off heat, stir in 1 tsp fresh lemon juice and 1 Tbsp cold butter for gloss. Taste; adjust salt.

Serve & garnish

Ladle creamy grits into warm shallow bowls. Spoon shrimp and sauce over the top. Shower with reserved crispy ham, sliced scallions, and a few grinds of fresh black pepper. Serve immediately with hot sauce on the side for those who like an extra jolt.

Expert Tips

Control the heat

Grits like a gentle whisper, not a rolling boil. If they pop like lava, place a heat-diffuser plate under the pot or move to the smallest burner.

Keep them warm

Stir a thin film of cream across the surface before covering; it prevents a skin from forming during hold times.

Don’t over-crowd shrimp

If doubling the recipe, sear shrimp in two batches; excess moisture will steam rather than brown them.

Cold-butter finish

Swirling in chilled butter off heat (monter au beurre) emulsifies the sauce and gives restaurant-level gloss.

Revive leftovers

Grits tighten when chilled. Loosen with a splash of milk and reheat gently, whisking constantly.

Salt late

Country ham and stock reduce; taste the final sauce before adding more salt.

Variations to Try

Low-country luxury: Fold in ½ cup picked lump crabmeat during the last 30 seconds of cooking for surf-and-surf splendor.
Andouille kick: Swap country ham for 3 oz diced andouille sausage; brown until edges crisp and proceed with the Trinity.
Green goddess: Stir 1 cup baby spinach into the sauce until wilted for color and nutrients.
Charleston red: Replace ¼ cup stock with crushed tomatoes for a dusky pink sauce reminiscent of shrimp Creole.
Dairy-light: Use unsweetened oat milk and omit the final butter; the dish will be less glossy but still comforting.
Cheese swap: Substitute white cheddar with smoked Gouda for campfire depth, or with pepper Jack for a spicy wake-up call.

Storage Tips

Refrigerate: Store grits and shrimp separately in airtight containers up to 3 days. Grits continue to thicken; thin with milk when reheating.

Freeze: Freeze only the grits (without cheese) for up to 2 months. Thaw overnight in the fridge, then stir in cheese and cream after reheating. Shrimp do not freeze well in the sauce; they become rubbery.

Make-ahead: Cook grits through the butter addition (before cheese) up to 2 days ahead. Cool, cover, and chill. Reheat gently with milk, then fold in cheese and cream. Shrimp stock and sauce base (through step 5) can be made 1 day ahead; refrigerate separately. Bring to room temp before searing shrimp.

Frequently Asked Questions

You can, but you’ll sacrifice both flavor and texture. Instant grits are pre-cooked and dehydrated; they lack the creamy, slightly al-dente bite that makes this dish special. If you must, use “quick” (not instant) grits and cut cooking liquid by 15 %.

Substitute with ¼ cup dry white wine or an equal amount of stock plus ½ tsp vanilla extract for depth. The smoky caramel notes will be subtler, but the dish will still taste luxurious.

Whisk constantly during the first 5 minutes while the granules hydrate; lumps form early. After that, stir every 5–7 minutes. If lumps still appear, pass the cooked grits through a fine-mesh sieve or buzz briefly with an immersion blender.

Mostly. Replace the 1 tsp flour with the same amount of cornstarch or sweet rice flour to thicken the sauce, and confirm your stock and bourbon are certified gluten-free.

Absolutely. Use a 5- to 6-quart Dutch oven for the grits and a 12-inch skillet for the shrimp. You’ll need to sear the shrimp in two batches to maintain a hard sear. Keep the first batch on a warm plate tented with foil while you cook the second.

A lightly oaked Chardonnay mirrors the cream, while a crisp Chenin Blanc or Albariño cuts through richness. For bubbles, pour a brut Crémant—perfect for New Year’s morning.