If you have a craving for a dish that’s comfort food elevated to pure indulgence, let me introduce you to the Creamy Shrimp and Grits with Bacon and Lemon Recipe. This Southern classic combines smooth, buttery grits with juicy shrimp cooked in a luscious, tangy sauce, all topped with crispy bacon and a bright lemon kick. It’s an irresistible medley of flavors and textures that feels like a warm hug on a plate. Whether it’s a weekend brunch or a special dinner, this recipe brings a gourmet touch without any fuss.
Ingredients You’ll Need
The beauty of this Creamy Shrimp and Grits with Bacon and Lemon Recipe is in its simple, wholesome ingredients. Each one plays a vital role in balancing creamy richness, smoky crunch, and zesty freshness that keeps every bite exciting.
- 4 cups water: The perfect amount to cook the grits into that silky consistency we love.
- 1 cup old fashioned grits: Using old fashioned grits gives you a hearty, satisfying texture.
- 1 teaspoon salt: Enhances the natural flavor of the grits for a well-rounded base.
- 2 ounces cream cheese: Adds extra creaminess and a slight tang to the grits.
- 2 tablespoons unsalted butter: Boosts richness without overpowering the other flavors.
- 4 slices bacon, chopped: Crisp bacon contributes smoky, salty bursts that elevate every mouthful.
- 5 green onions, thinly sliced: Lends freshness and a mild onion bite.
- 4 cloves garlic, minced: Adds aromatic depth and a hint of warmth.
- 1 pound large shrimp, peeled and deveined: The star protein, juicy and perfectly tender.
- 1/2 teaspoon kosher salt: For seasoning the shrimp just right.
- 1/2 teaspoon black pepper: Adds subtle heat and complexity.
- 3 tablespoons all-purpose flour: To thicken the savory sauce beautifully.
- 1 cup chicken or seafood broth: Creates a rich, flavorful base for the sauce.
- Juice of 1 lemon: Brings a bright, refreshing contrast that keeps the dish lively.
- Hot sauce: A few dashes add just the right kick for those who love some heat.
How to Make Creamy Shrimp and Grits with Bacon and Lemon Recipe
Step 1: Make the Grits
Start by bringing 4 cups of water to a boil in a large pot, adding a teaspoon of salt for seasoning. Slowly whisk in the grits to avoid any lumps and lower the heat to a simmer, covering the pot loosely. Stir often for 20 to 25 minutes until the grits reach a creamy, tender texture that’s spoon-worthy perfection. Then, fold in cream cheese and butter chunks so they melt smoothly into the grits, making them irresistibly rich and velvety.
Step 2: Cook the Bacon
While the grits are simmering, crisp the chopped bacon in a large skillet over medium heat. Once perfectly golden and crunchy, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Keep about 2 tablespoons of bacon grease in the pan for cooking the shrimp and aromatics, saving the rest for another delicious use.
Step 3: Sauté the Aromatics and Shrimp
Turn the heat up to medium-high and add the green onions to the skillet with the bacon grease, cooking them for 3 to 4 minutes until fragrant and slightly softened. Stir in the minced garlic and cook for about 1 minute until its warm aroma fills your kitchen. Season the shrimp with salt and pepper, then add them to the pan along with extra bacon grease if needed. Cook the shrimp until just pink and slightly underdone, about 3 minutes, before removing them alongside the bacon.
Step 4: Make the Sauce and Finish the Dish
In a small bowl, whisk the flour into the broth until smooth. Pour this mixture into the skillet, scraping the bottom to release all those flavorful browned bits. Simmer the sauce until it thickens nicely, then stir in the fresh lemon juice and several dashes of hot sauce for a lively, tangy finish. Return the shrimp to the pan, tossing them in the sauce to heat through and soak up the flavors. Adjust seasoning with salt and pepper to your taste.
Step 5: Plate and Serve
Serve the luscious shrimp and sauce spooned generously over the steaming hot grits. Scatter the crispy bacon on top and add extra sliced green onions if you like a bit of extra crunch and color. This is a dish meant to be enjoyed warm and with delight!
How to Serve Creamy Shrimp and Grits with Bacon and Lemon Recipe
Garnishes
Garnishing is your chance to add freshness and flair. A sprinkle of sliced green onions or finely chopped parsley brings a lovely pop of color and a bit of sharpness to balance the creamy textures. For extra pizazz, a thin slice of lemon or a few dashes of hot sauce on the side can brighten each bite.
Side Dishes
This Creamy Shrimp and Grits with Bacon and Lemon Recipe stands beautifully on its own, but if you want to round out the meal, consider serving it alongside simple roasted vegetables or a crisp, leafy green salad with a citrus vinaigrette. These light sides will complement the richness without overwhelming your palate.
Creative Ways to Present
Present this dish in shallow bowls to showcase the creamy grits base with the shrimp nestled on top, bacon sprinkled over as a crunchy garnish. For a rustic touch, serve it on a warm wooden board with a wedge of lemon on the side. You could also use individual cast iron skillets to keep everything warm and add a touch of down-home charm to the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy shrimp and grits in an airtight container and refrigerate for up to 3 days. Keep the shrimp separate if possible to prevent overcooking when reheating. The grits tend to thicken in the fridge, but you can loosen them with a splash of water or broth when warming up.
Freezing
While the grits don’t freeze well due to texture changes, you can freeze cooked shrimp and sauce in a separate container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove to keep the integrity of the shrimp.
Reheating
Reheat leftovers over low heat on the stove. Add a bit of broth or water to the grits to bring them back to creamy consistency while warming. The shrimp and sauce can be gently reheated until warmed through; avoid high heat to keep shrimp tender and juicy.
FAQs
Can I use quick-cooking grits instead of old fashioned?
Yes, but cooking times will be shorter and the texture slightly different. Old fashioned grits offer the best creamy, slightly chewy texture that works perfectly for this recipe.
How can I make this recipe gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce. The rest of the ingredients are naturally gluten-free.
Is it possible to make this dish spicier?
Absolutely! Add more hot sauce or include fresh chopped jalapeños when sautéing the aromatics to ramp up the heat.
Can I swap bacon for another protein?
While bacon adds a unique smoky crunch, you can use pancetta or even turkey bacon for a different twist. For a vegetarian option, omit the bacon and use smoked paprika in the sauce for a smoky flavor.
What type of shrimp works best?
Large shrimp are ideal as they stay plump and tender during cooking. Make sure they are peeled and deveined for the best texture and flavor absorption.
Final Thoughts
This Creamy Shrimp and Grits with Bacon and Lemon Recipe is truly one of those dishes that feels like a special treat but is easy enough to whip up any night of the week. Its combination of creamy, tangy, and smoky flavors will have you coming back for seconds and maybe even thirds. Give it a try and share the love at your table—this recipe is sure to become a fast favorite in your home.
Print
Creamy Shrimp and Grits with Bacon and Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
Description
A classic Southern dish featuring creamy, buttery grits topped with a flavorful shrimp and bacon sauce. This comforting recipe combines tender shrimp sautéed with garlic, green onions, and crispy bacon, served over smooth, cheesy grits for a satisfying meal perfect for brunch or dinner.
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 the water to a boil and add the salt.
- Add Grits Slowly: Add the grits slowly while whisking constantly to prevent lumps. Reduce heat to low and loosely cover the pot. Simmer, stirring frequently, for 20 to 25 minutes until the grits reach the desired tenderness and creamy consistency.
- Finish the Grits: Cut the cream cheese and butter into chunks and stir them into the hot grits until melted and fully combined, creating a rich, creamy base.
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the skillet. Reserve about 2 tablespoons of the bacon grease, discarding any excess.
- Sauté Aromatics: Increase the heat to medium-high and add the sliced green onions to the skillet. Cook for 3 to 4 minutes until softened. Add minced garlic and cook for about 1 minute until fragrant.
- Cook Shrimp: Season the shrimp with kosher salt and black pepper. Add the shrimp to the pan with the aromatics and bacon grease, adding more grease if needed. Cook the shrimp until pink and just shy of fully cooked, about 3 minutes. Remove shrimp to the plate with bacon.
- Make Sauce: In a small bowl, whisk the all-purpose flour into the chicken or seafood broth until smooth. Pour this mixture into the skillet, whisking continuously and scraping the bottom of the pan to incorporate browned bits. Reduce heat to a simmer and cook until the sauce thickens.
- Finish Sauce: Stir in the lemon juice and several dashes of hot sauce. Return the shrimp to the skillet and stir to coat in the sauce. Adjust seasoning with salt and pepper to taste.
- Serve: Spoon the creamy grits onto plates, top with the shrimp and sauce mixture, and garnish with crispy bacon pieces and additional sliced green onions if desired. Serve immediately while hot.
Notes
- You can substitute chicken broth for seafood broth based on preference or availability.
- For extra creaminess, use stone-ground grits but adjust cooking time as needed.
- Adjust hot sauce to taste for desired spice level.
- Leftover grits can be refrigerated and reheated with a splash of milk or broth.
- This recipe can be adapted to be gluten-free by using gluten-free flour or cornstarch as a thickener.
