Christmas Eve Shrimp and Grits

The bacon starts to crisp while the stone-ground grits are still simmering, and that’s the rhythm that makes this Christmas Eve shrimp and grits feel special without turning dinner into…

By Ava
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November 10, 2026
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Reading time: 10 min

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The bacon starts to crisp while the stone-ground grits are still simmering, and that’s the rhythm that makes this Christmas Eve shrimp and grits feel special without turning dinner into a scramble. The shrimp cook quickly, so I get the grits going first and build the smoky, lemony pan sauce while they finish. When everything is ready, the cheddar grits are creamy enough to catch every bit of sauce.

I keep the shrimp large and cook them in two batches; that gives each one room to turn opaque without steaming in a crowded skillet. Low-sodium chicken broth picks up the browned bits, then lemon juice and butter round out the sauce off the heat. Spoon it over the warm grits, scatter the bacon and parsley through the skillet, and serve right away.

Why the Low-Sodium Broth Matters in This Bacon-Studded Sauce

The sauce gets its savory depth from what’s already in the skillet: browned bacon, the seared shrimp, and the fond left on the bottom. Scraping those browned bits into the chicken broth builds flavor without needing a long list of additions. Since the liquid simmers and reduces, starting with low-sodium broth also helps keep the finished sauce from tasting too salty alongside the bacon and sharp cheddar.

The order of the finish matters just as much. The broth simmers first, then the skillet comes off the heat before the lemon juice and butter go in. That gives the butter a chance to melt into the sauce without cooking aggressively, while lemon brightens the smoky richness. Parsley and crisp bacon join at the end, so the sauce stays fresh-tasting and the bacon keeps its character instead of simmering in the broth.

There’s no need to thicken this into a heavy gravy. A slightly reduced broth-and-butter sauce should run easily over the grits and settle into the spaces between them. If you scrape the skillet well when adding the broth, those browned bits become part of every spoonful.

What the Grits, Shrimp, and Smoky Finish Each Bring

• Stone-ground grits — These cook slowly and give the base its hearty texture. Look for stone-ground rather than quick-cooking grits; their cooking time and finished texture aren’t interchangeable.
• Sharp cheddar — Its tang balances the rich butter and smoky bacon. Shred it yourself if you can; finely shredded cheese melts smoothly into the hot grits.
• Large shrimp — Shrimp in the 21-to-25-per-pound size range stay substantial over the grits and are easier to turn without overcooking. Patting them dry helps them sear instead of releasing extra moisture into the skillet.
• Thick-cut bacon — It brings both crisp pieces for the finish and drippings for cooking the shrimp. Choose slices that brown and crisp rather than thin pieces that can turn brittle quickly.
• Smoked paprika and black pepper — Smoked paprika gives the shrimp a warm, smoky note that ties in with the bacon; black pepper adds a little bite without taking over.
• Low-sodium chicken broth — It loosens the browned bits into a sauce that can reduce without becoming overly salty. The low-sodium choice is especially useful here because bacon is already savory.
• Shallot, garlic, lemon, and parsley — Shallot and garlic make the pan sauce aromatic, while lemon juice and parsley keep the finish from feeling too heavy. Chop the shallot finely so it softens quickly, and use fresh lemon juice for the cleanest brightness.
• Unsalted butter — Butter enriches both the grits and the sauce. Unsalted butter lets the salt level stay balanced as the broth reduces and the cheddar melts into the grits.

How to Time the Grits and Shrimp for a Just-Finished Dinner

Start the Grits with a Steady Whisk

Bring the water and kosher salt to a boil over high heat in a 3-quart saucepan. Whisk in the stone-ground grits in a slow, steady stream so they disperse through the water rather than clumping together. Once they’re incorporated, lower the heat and keep the pot partially covered.

Simmer Until Tender and Creamy

Let the grits simmer on low for 35 to 45 minutes, whisking every 5 to 10 minutes. They’re ready when the grains are tender and the mixture looks creamy; if the grains still feel firm, they need more time within that cooking range. Take the saucepan off the heat, stir in 2 tablespoons of butter and the cheddar until melted, then cover the grits to keep them warm.

Crisp the Bacon and Sear the Shrimp

Pat the shrimp dry, then toss them with the black pepper and smoked paprika. Cook the chopped bacon in a 12-inch skillet over medium heat for 6 to 8 minutes, stirring occasionally, until crisp; transfer it to a paper towel-lined plate and leave 1 tablespoon of drippings in the skillet. Add the neutral oil, raise the heat to medium-high, and cook the shrimp in two batches for 1 to 2 minutes per side, just until opaque.

Build a Quick Broth Sauce

Move the cooked shrimp to a plate as each batch finishes. Reduce the skillet heat to medium, add the finely chopped shallot, and cook for about 2 minutes, stirring, until softened. Stir in the minced garlic for 30 seconds, then add the chicken broth and scrape up the browned bits; simmer for 3 to 4 minutes until slightly reduced.

Finish the Sauce and Serve at Once

Take the skillet off the heat and stir in the fresh lemon juice and remaining 2 tablespoons of butter until the butter melts. Stir in the chopped parsley and crisp bacon, then return the shrimp and any juices from the plate to the skillet. Toss over low heat for 30 to 60 seconds, just until warmed through, and spoon the shrimp and sauce over the grits.

Three Small Changes That Give the Dish a Different Feel

Questions That Come Up While Making Shrimp and Grits

Christmas Eve Shrimp and Grits

Christmas Eve shrimp and grits pairs creamy stone-ground grits with paprika-seasoned shrimp, crisp bacon, and a buttery lemon pan sauce. The grits simmer on the stovetop until tender, then cheddar makes them extra rich.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Southern

Calories: 610

Ingredients Equipment Method Notes

Ingredients

  

For the grits

• 4 cups water
• 1 tsp kosher salt
• 1 cup stone-ground grits
• 4 tbsp unsalted butter divided
• 1 cup sharp cheddar cheese shredded

For the shrimp

• 1.5 lb shrimp large (21 to 25 per pound), peeled and deveined
• 0.25 tsp black pepper
• 0.5 tsp smoked paprika
• 4 bacon slices, thick-cut, chopped
• 1 tbsp neutral oil
• 1 shallot medium, finely chopped
• 2 cloves garlic minced
• 0.75 cup low-sodium chicken broth
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley chopped

Equipment

• 1 3-quart saucepan
• 1 12-inch skillet

Method

 

Cook the grits

1. In a 3-quart saucepan, bring the water and salt to a boil over high heat.
2. Whisk in the grits in a slow, steady stream.
3. Reduce the heat to low and simmer partially covered for 35 to 45 minutes, whisking every 5 to 10 minutes, until the grits are tender and creamy.
4. Remove the saucepan from the heat and stir in 2 tablespoons of the butter and the cheddar until melted; cover to keep warm.

Cook the shrimp

1. Pat the shrimp dry and toss with the black pepper and smoked paprika.
2. In a 12-inch skillet, cook the bacon over medium heat for 6 to 8 minutes, stirring occasionally, until crisp.
3. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of drippings in the skillet.
4. Add the oil and raise the heat to medium-high; cook the shrimp in two batches for 1 to 2 minutes per side, until opaque, transferring each batch to a plate.
5. Reduce the heat to medium, add the shallot, and cook for about 2 minutes, stirring, until softened.
6. Stir in the garlic and cook for 30 seconds, until fragrant.
7. Add the chicken broth, scraping up the browned bits, and simmer for 3 to 4 minutes, until slightly reduced.
8. Remove the skillet from the heat and stir in the lemon juice and remaining 2 tablespoons butter until melted.
9. Stir in the parsley and bacon.
10. Return the shrimp and any accumulated juices to the skillet and toss over low heat for 30 to 60 seconds, until warmed through.
11. Spoon the shrimp and sauce over the grits and serve immediately.

Notes

For the smoothest grits, whisk them into the boiling water in a slow, steady stream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the grits can change texture. For a dairy-free variation, use plant-based butter and dairy-free cheddar.