“`html
If you have ever dreamed of combining creamy, comforting grits with succulent, flavor-packed shrimp, you are in for a real treat with this Shrimp and Grits Recipe. It’s a classic Southern dish that brings together the warmth of butter-rich grits and the bold, savory punch of shrimp cooked with bacon, garlic, and a hint of lemony brightness. Every bite feels like a hug in food form, and once you try it, it’s bound to become a favorite in your kitchen rotation.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays a vital role in creating the perfect harmony of flavors and textures. From creamy cheese to crisp bacon and fresh shrimp, everything is simple yet essential.
- 4 cups water: The base for cooking grits to the perfect tender consistency.
- 1 cup old fashioned grits: The star ingredient, they give the dish its classic creamy texture.
- 1 teaspoon salt: Enhances the natural flavors throughout the dish.
- 2 ounces cream cheese: Adds richness and silky creaminess to the grits.
- 2 tablespoons unsalted butter: Provides an indulgent, smooth finish to the grits.
- 4 slices bacon (chopped): Crispy bacon brings a smoky, savory crunch that contrasts the softness.
- 5 green onions (thinly sliced): Adds freshness and a mild onion bite to the dish.
- 4 cloves garlic (minced): Pungent and fragrant, it deepens the flavor of the shrimp sauce.
- 1 pound large shrimp (peeled and deveined): The juicy, tender star seafood of the recipe.
- 1/2 teaspoon kosher salt: To season the shrimp perfectly before cooking.
- 1/2 teaspoon black pepper: Adds a hint of spice and enhances the shrimp’s flavor.
- 3 tablespoons all-purpose flour: Thickens the sauce to a luscious consistency.
- 1 cup chicken or seafood broth: Creates a savory base for the sauce that ties everything together.
- Juice of 1 lemon: Adds a bright, tangy lift that balances richness.
- Hot sauce: A few dashes bring a subtle heat that wakes up the whole dish.
How to Make Shrimp and Grits Recipe
Step 1: Prepare the Grits
Start by bringing 4 cups of water to a boil in a large pot, then add the salt. Slowly whisk in the old fashioned grits to prevent lumps from forming. Lower the heat and cover the pot loosely, allowing the grits to simmer for 20 to 25 minutes while you stir frequently to keep them from sticking. Once they reach that creamy, tender texture you love, fold in the cream cheese and butter until everything melts and blends together perfectly.
Step 2: Cook the Bacon and Aromatics
While the grits are cooking, crisp up your chopped bacon in a large skillet over medium heat. Once the bacon is delightfully crunchy, scoop it out and place it on paper towels to drain, but don’t lose the flavor that’s left behind! Keep about 2 tablespoons of the bacon grease in the pan—this will be the base for your sauce and will give the shrimp that irresistible smoky flavor.
Step 3: Sauté the Shrimp with Green Onions and Garlic
Turn your heat up to medium-high and add the green onions to the bacon grease, letting them soften for 3 to 4 minutes. Then add minced garlic and cook just until you can smell its wonderful aroma, about a minute. Season your shrimp with ½ teaspoon each of kosher salt and black pepper, then add them to the skillet. Cook the shrimp until they are pink and almost cooked through, about 3 minutes. Remove the shrimp to the plate along with the bacon.
Step 4: Make the Sauce and Combine
Next, whisk the all-purpose flour into the chicken or seafood broth to create a smooth mixture and pour it into the skillet. Scrape up any browned bits from the pan as you whisk, helping the sauce develop richness and depth. Let it simmer gently until the sauce thickens, then stir in the fresh lemon juice and several dashes of hot sauce. Return the shrimp to the skillet and toss everything to coat in the luscious sauce. Taste and adjust the seasoning with salt and pepper as needed.
Step 5: Serve the Magic
Now, dish up a generous scoop of the creamy grits and top them with the juicy shrimp and sauce. Sprinkle the crispy bacon and some extra sliced green onions on top for a lovely crunch and pop of color. Serve immediately while everything is warm and inviting.
How to Serve Shrimp and Grits Recipe
Garnishes
Adding a few thoughtful garnishes can elevate your Shrimp and Grits Recipe to the next level. Freshly chopped green onions bring brightness and color, while a sprinkle of crispy bacon adds that perfect crunch. If you like a bit more heat, a dash of your favorite hot sauce on top can provide a lively kick that contrasts beautifully with the creamy grits.
Side Dishes
To keep your meal balanced, pair your shrimp and grits with simple sides such as a crisp green salad or sautéed seasonal vegetables. Lightly roasted asparagus or steamed green beans with a touch of lemon work wonderfully. These sides bring freshness and a bit of crispness, rounding out the rich flavors on your plate without overpowering them.
Creative Ways to Present
Want to impress guests? Serve your Shrimp and Grits Recipe in individual shallow bowls, layering the grits first then topping with the shrimp and sauce. Add a sprig of fresh herbs like parsley or chives for a beautiful finishing touch. You could even stuff the dish inside a hollowed-out tomato or bell pepper for a unique presentation that’s as stunning as it is delicious.
Make Ahead and Storage
Storing Leftovers
You can store leftover shrimp and grits in an airtight container in the refrigerator for up to 3 days. To keep that creamy texture intact, separate the grits and shrimp if possible before storing. This way, each component maintains its best flavor and consistency for your next meal.
Freezing
Freezing Shrimp and Grits Recipe is an option, but with some caution. The grits freeze better than the shrimp and sauce. If freezing, place leftovers in a freezer-safe container and consume within 1 to 2 months for best taste. When thawing, do so overnight in the fridge to preserve texture as much as possible.
Reheating
To reheat, warm the grits gently on the stove or in the microwave, adding a splash of broth or milk to restore creaminess if they have thickened. The shrimp and sauce should be reheated over low heat to avoid overcooking the shrimp. Stir occasionally to heat evenly, and enjoy almost the same deliciousness as freshly made.
FAQs
Can I use quick-cooking grits instead of old fashioned?
Absolutely! Quick-cooking grits will reduce your cooking time significantly. Just keep an eye on the consistency and adjust liquid quantities as needed to maintain that creamy texture we love in this Shrimp and Grits Recipe.
What kind of shrimp works best?
Large shrimp, peeled and deveined, is ideal because it cooks quickly and stays tender. Fresh shrimp are best, but if frozen is what you have, just be sure to thaw them properly before cooking for the best texture.
Can I make this recipe spicy?
Yes! The recipe already includes hot sauce for a hint of heat, but you can easily amp it up by adding cayenne pepper to the shrimp seasoning or sprinkling in red pepper flakes during cooking. Adjust to your heat preference for the perfect spicy twist.
Is there a vegetarian option for this dish?
While shrimp is the star of this recipe, you could swap it for hearty veggies like sautéed mushrooms or roasted cauliflower. Use vegetable broth instead of chicken or seafood broth, and substitute the bacon with smoked paprika or a vegan bacon alternative to keep those bold flavors.
How do I know when the grits are done?
The grits are done when they are tender but not mushy and have absorbed most of the liquid, creating a creamy, smooth texture. Stir often to prevent sticking and check the texture by tasting as it simmers to find your perfect consistency.
Final Thoughts
This Shrimp and Grits Recipe has a way of bringing comfort and excitement to any mealtime. It’s hearty, satisfying, and full of flavor, making it a wonderful dish to share with family or friends. I promise once you make it, you’ll want to keep this recipe close, perfect for both cozy weeknights and special occasions. Give it a try, and let the warm, welcoming flavors of the South brighten your table!
“`
Print
Shrimp and Grits Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
A classic Southern comfort dish featuring creamy, cheesy grits topped with sautéed shrimp in a flavorful bacon and garlic sauce. This Shrimp and Grits recipe offers a perfect balance of smoky bacon, tender shrimp, and zesty lemon, making it an ideal hearty meal that you can enjoy any time of day.
Ingredients
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 to a boil and add 1 teaspoon of salt. Slowly whisk in 1 cup of old fashioned grits, stirring constantly to prevent lumps. Reduce heat to low, cover loosely, and simmer while stirring frequently for 20 to 25 minutes until the grits reach desired tenderness and consistency.
- Add Cream Cheese and Butter: Cut 2 ounces of cream cheese and 2 tablespoons of unsalted butter into chunks, then stir them into the hot grits until fully melted and combined for a creamy texture.
- Cook Bacon: In a large skillet over medium heat, cook 4 slices of chopped bacon until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the skillet, discarding excess grease or saving it 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 sauté for about 1 minute until fragrant.
- Cook Shrimp: Season 1 pound of peeled and deveined large shrimp with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Add shrimp to the skillet, adding extra bacon grease if needed, and cook for about 3 minutes until shrimp turn pink and are just shy of fully cooked. Remove shrimp to the plate with the bacon.
- Make the Sauce: In a small bowl, whisk together 3 tablespoons all-purpose flour and 1 cup chicken or seafood broth, then pour the mixture into the skillet. Whisk continuously, scraping the bottom to deglaze, and simmer until sauce thickens. Stir in the juice of 1 lemon and a few dashes of hot sauce to taste.
- Combine and Serve: Return the shrimp and bacon to the skillet with the sauce, stir to combine and warm through. Spoon the shrimp and sauce over the creamy grits and top with crispy bacon pieces and additional sliced green onions if desired. Serve immediately.
Notes
- Use old fashioned grits for the best texture; quick grits will cook faster but have a different consistency.
- For a spicier sauce, add more hot sauce or include a pinch of cayenne pepper.
- To save time, cook bacon in advance and reserve the grease for flavoring shrimp and sauce.
- For extra richness, substitute half-and-half or milk for some of the cooking water in grits.
- Grits can thicken as they cool, so stir in a splash of broth or water when reheating if needed.
