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
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 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.
