Description
A classic Southern comfort dish featuring creamy, cheesy grits topped with flavorful shrimp cooked in a zesty, buttery sauce with crispy bacon and fresh green onions. Perfect for a hearty breakfast, 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 of salt to a boil. Slowly whisk in 1 cup of old fashioned grits to prevent lumps. Reduce heat to low, cover loosely, and simmer for 20 to 25 minutes, stirring frequently until grits are tender and creamy.
- Add Cream Cheese and Butter: Cut 2 ounces of cream cheese and 2 tablespoons of unsalted butter into chunks and stir them into the hot grits until fully melted and combined for a rich, creamy texture.
- 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 about 2 tablespoons of bacon grease in the skillet. Save the remaining grease for later use.
- Sauté Green Onions and Garlic: 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 and deveined shrimp with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Add shrimp to the skillet with bacon grease. Add additional bacon grease if needed. Cook shrimp for about 3 minutes until pink and almost done. Remove shrimp to the plate with bacon.
- Make the Sauce: In a small bowl, whisk 3 tablespoons of all-purpose flour into 1 cup of chicken or seafood broth. Pour into skillet, whisking to combine and scraping up any browned bits from the bottom. Reduce heat to a simmer and cook until sauce thickens. Stir in juice of 1 lemon and a few dashes of hot sauce.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet. Stir to coat shrimp in the thickened sauce. Adjust seasoning with salt and pepper to taste.
- Serve: Spoon the hot, creamy grits onto plates. Top with 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 or stone-ground grits for best texture; instant grits will not yield the same creamy consistency.
- Feel free to substitute chicken broth with seafood broth for a more robust seafood flavor.
- Adjust hot sauce quantity to personal spice preferences.
- Leftover bacon grease can be stored and reused to add flavor to other dishes.
- For a dairy-free version, omit cream cheese and butter or use dairy-free alternatives.
