Description
Shrimp and Grits is a classic Southern comfort dish featuring creamy, buttery grits topped with succulent sautéed shrimp in a flavorful bacon, garlic, and green onion sauce. This hearty and satisfying meal combines smooth textures with smoky and tangy notes, perfect for 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 the water to a boil and add salt. Slowly whisk in the grits to avoid lumps. Reduce the heat to low, cover loosely, and simmer while stirring frequently for 20-25 minutes until the grits reach your preferred tenderness and creaminess.
- Add Dairy to Grits: Cut the cream cheese and butter into chunks and stir them into the hot grits until fully melted and combined, creating a rich and creamy texture.
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside on paper towels, leaving about 2 tablespoons of bacon grease in the skillet for flavor.
- Sauté Aromatics: Increase heat to medium-high, add the sliced green onions to the skillet, and cook for 3-4 minutes until softened. Add the minced garlic and cook for about 1 minute until fragrant.
- Cook the Shrimp: Season the shrimp with kosher salt and black pepper. Add shrimp to the skillet with the bacon grease and aromatics, adding extra bacon grease if needed. Cook for about 3 minutes until the shrimp turn pink and are nearly cooked through. Remove shrimp to the plate with bacon.
- Make the Sauce: In a small bowl, whisk the flour into the broth until smooth. Pour this mixture into the skillet, stirring constantly to scrape any browned bits from the bottom. Reduce heat to a simmer and cook until the sauce thickens. Stir in lemon juice and a few dashes of hot sauce.
- Combine and Serve: Return the shrimp to the skillet, fold them into the sauce, and adjust seasoning with salt and pepper to taste. Serve the shrimp and sauce spooned over the hot grits. Garnish with crispy bacon pieces and additional sliced green onions if desired.
Notes
- Use old fashioned grits for the best creamy texture.
- Adjust hot sauce according to your preferred spice level.
- For a richer flavor, use seafood broth instead of chicken broth.
- Do not overcook the shrimp to maintain their tenderness.
- Feel free to add a sprinkle of cheddar cheese to the grits for extra richness.
