Description
A classic Southern comfort dish, Shrimp and Grits combines creamy, cheesy grits with savory, spiced shrimp topped with crispy bacon and green onions. This recipe features slow-simmered grits enriched with cream cheese and butter, paired with shrimp cooked in a flavorful bacon-garlic sauce finished with a tangy lemon and spicy hot sauce kick, perfect for a hearty and satisfying meal.
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 salt to a boil. Slowly add 1 cup of old fashioned grits while whisking constantly to avoid lumps. Reduce heat to low, cover loosely, and simmer, stirring frequently, for 20 to 25 minutes until the grits reach your desired tenderness and consistency.
- Enrich Grits: 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, creating 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 and drain on paper towels, leaving about 2 tablespoons of bacon grease in the skillet. (Save the remaining bacon grease for another use if desired.) Increase heat to medium-high.
- Sauté Aromatics: Add 5 thinly sliced green onions to the skillet and cook for 3 to 4 minutes until softened. Add 4 cloves of minced garlic and cook 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 the shrimp to the skillet with the aromatics and bacon grease, adding more grease if needed. Cook for about 3 minutes, or until shrimp turns pink and is nearly cooked through. Remove shrimp to the plate with the bacon.
- Make Sauce: Whisk 3 tablespoons of all-purpose flour into 1 cup of chicken or seafood broth until smooth. Pour the mixture into the skillet, scraping the browned bits off the bottom as you whisk. Reduce heat to a simmer and cook until the sauce thickens. Stir in the juice of 1 lemon and a few dashes of hot sauce to taste.
- Combine and Finish: Return the cooked shrimp and bacon to the skillet with the sauce, stirring gently to combine. Taste and adjust salt and pepper if necessary.
- Serve: Spoon the shrimp and sauce over the hot, creamy grits. Garnish with the crispy bacon pieces and additional sliced green onion if desired. Serve immediately.
Notes
- Use old fashioned grits for the best texture; quick-cooking grits will alter the consistency.
- Make sure to stir the grits frequently to prevent sticking or lumps.
- Save extra bacon grease for flavoring other dishes.
- Adjust hot sauce according to your heat preference.
- For a richer sauce, substitute some broth with a splash of heavy cream if desired.
- Serve with a side of sautéed greens or cornbread for a complete Southern meal.
