Description
A comforting and classic Southern dish, Shrimp and Grits features creamy, cheesy grits topped with flavorful sautéed shrimp in a savory bacon and garlic sauce. This recipe balances the rich textures of butter and cream cheese in the grits with the smoky bacon and citrusy, spicy shrimp topping for a satisfying 35-minute meal perfect for brunch or dinner.
Ingredients
Scale
Grits
- 4 cups water
- 1 cup old fashioned grits
- 1 teaspoon salt
- 2 ounces cream cheese
- 2 tablespoons unsalted butter
Shrimp and Sauce
- 4 slices bacon, chopped
- 5 green onions, thinly sliced
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 cup chicken or seafood broth
- Juice of 1 lemon
- Hot sauce, to taste
Instructions
- Make the Grits: In a large pot, bring 4 cups of water and 1 teaspoon salt to a boil. Slowly whisk in 1 cup of old fashioned grits to avoid lumps. Reduce heat to low, cover loosely, and simmer for 20 to 25 minutes, stirring frequently until the grits reach your desired tenderness.
- Finish the Grits: Cut 2 ounces of cream cheese and 2 tablespoons of unsalted butter into chunks and stir them into the hot grits until melted and smooth.
- Cook the Bacon: In a large skillet over medium heat, cook 4 chopped bacon slices until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the bacon grease in the skillet. Remove excess grease, leaving about 2 tablespoons.
- Sauté Aromatics: Increase heat to medium-high. Add 5 thinly sliced green onions to the skillet and cook for 3 to 4 minutes. Add 4 minced garlic cloves and cook for about 1 minute until fragrant.
- Cook the Shrimp: Season 1 pound of peeled, deveined shrimp with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Add shrimp to the skillet, adding more bacon grease if needed. Cook for about 3 minutes until shrimp turn pink and are nearly cooked through. Remove shrimp to the plate with the bacon.
- Make the Sauce: In a small bowl, whisk 3 tablespoons all-purpose flour into 1 cup chicken or seafood broth. Pour this mixture into the skillet, scraping up browned bits. Simmer until the sauce thickens, then stir in juice of 1 lemon and a few dashes of hot sauce.
- Combine: Return the cooked shrimp and bacon to the skillet, stirring gently to coat with the sauce. Adjust seasoning with salt and pepper as needed.
- Serve: Spoon the creamy grits onto plates and top with the shrimp and sauce mixture. Garnish with crispy bacon pieces and additional sliced green onions if desired. Serve immediately for best flavor and texture.
Notes
- Use old-fashioned grits for the best texture; instant grits may result in a less creamy consistency.
- Adjust hot sauce to your preferred spice level.
- If you prefer, substitute seafood broth with chicken broth or water for a milder flavor.
- For a richer dish, you can add shredded sharp cheddar cheese to the grits along with the cream cheese and butter.
- Make sure not to overcook shrimp as they can become rubbery.
- Leftover shrimp and grits can be refrigerated for up to 2 days and gently reheated.
