Shrimp and Grits
Creamy cheddar grits, juicy seared shrimp, and crispy bacon all in one bowl of pure Southern comfort. Stone-ground grits simmer low and slow, the shrimp get seared in bacon drippings, and a savory pan sauce with bell pepper, onion, and garlic ties everything together.
Equipment
- Heavy-bottomed saucepan with lid For the grits
- 12-inch cast iron skillet For the bacon, shrimp, and sauce
- Whisk For stirring the grits smooth
- Slotted spoon For moving the bacon and shrimp
- Cutting board and sharp chef's knife
- Box grater For shredding the cheddar
- Measuring cups and spoons
- Paper towel-lined plate For draining the bacon
Ingredients
- 1 cup stone-ground grits white or yellow; 240g
- 2 cups water 480ml
- 2 1/2 cups low-sodium chicken broth 600ml, divided (2 cups for the grits and 1/2 cup for the sauce)
- 1/2 cup whole milk 120ml
- 1 teaspoon kosher salt plus more to taste
- 4 tablespoons unsalted butter 56g, divided (3 tablespoons for the grits and 1 tablespoon for the sauce)
- 1 cup freshly shredded sharp cheddar cheese about 4 ounces or 113g
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 1 1/2 pounds large shrimp 680g, 21 to 25 count, peeled and deveined
- 1 teaspoon Cajun seasoning
- 4 slices thick-cut bacon chopped
- 1/2 cup diced yellow onion about 1 small onion or 75g
- 1/2 cup diced green bell pepper about half a pepper or 75g
- 3 cloves garlic minced
- 1 tablespoon all-purpose flour 8g
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lemon juice from about half a lemon
- 2 scallions thinly sliced, for garnish
- hot sauce for serving (optional)
Instructions
- Pat the shrimp completely dry with paper towels. Place in a medium bowl, sprinkle with Cajun seasoning, and toss until evenly coated. Refrigerate until ready to cook.
- Chop the bacon into small pieces about 1/2 inch wide. Dice the onion and green bell pepper into small, uniform pieces, and mince the garlic.
- Shred the cheddar from a block using a box grater. Slice the scallions and measure out the milk, butter, flour, and smoked paprika so everything is within reach.
- Add the water, 2 cups of the chicken broth, and 1 teaspoon of kosher salt to a heavy-bottomed saucepan. Bring it to a gentle boil over medium-high heat.
- Slowly pour the grits into the liquid in a thin, steady stream while whisking constantly. Keep whisking for about 1 minute, until the grits begin to thicken slightly.
- Reduce the heat to low, cover the pot partially, and let the grits simmer gently for 35 to 45 minutes, stirring every 5 to 8 minutes and scraping the bottom of the pot so nothing sticks.
- If the grits start to look too thick before they are tender, whisk in a splash of hot water or extra broth. The grits are ready when they are thick, creamy, and tender with no gritty bite.
- Place a 12-inch cast iron skillet over medium heat and add the chopped bacon. Cook for 6 to 8 minutes, stirring often, until the bacon is crisp and golden and the fat has rendered.
- Use a slotted spoon to move the bacon to a paper towel-lined plate. Pour off all but about 2 tablespoons of the bacon drippings, leaving the rest in the skillet.
- Turn the heat up to medium-high and let the drippings get hot and shimmery. Add the seasoned shrimp in a single layer, working in two batches if your skillet feels crowded.
- Cook for about 1 to 2 minutes per side, until the shrimp turn pink and curl into a loose C shape. Transfer the shrimp to a clean plate; they will look slightly underdone, which is exactly right.
- Lower the heat to medium and add 1 tablespoon of the butter to the same skillet. Add the diced onion and bell pepper, and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle the flour and smoked paprika over the vegetables and stir for 1 minute to cook off the raw flour taste.
- Slowly pour in the remaining 1/2 cup of chicken broth while stirring, and scrape up the browned bits from the bottom of the pan. Simmer for 2 to 3 minutes, until the sauce thickens enough to lightly coat the back of a spoon.
- Return the shrimp, along with any juices from the plate, to the skillet. Add half of the crispy bacon and stir gently to coat everything in the sauce.
- Cook for 1 to 2 minutes, until the shrimp are opaque and cooked through. Remove the skillet from the heat and stir in the fresh lemon juice. Taste the sauce and add a pinch of salt or black pepper if needed.
- Once the grits are tender, remove the pot from the heat. Stir in the remaining 3 tablespoons of butter until melted.
- Add the shredded cheddar a handful at a time, stirring until each addition melts before adding the next. Pour in the whole milk and stir until the grits are silky and loose enough to spoon easily.
- Season with the black pepper, then taste and add more salt if needed.
- Spoon a generous scoop of cheesy grits into each warm shallow bowl. Top with the shrimp and spoon the pan sauce over the top.
- Sprinkle with the remaining crispy bacon and the sliced scallions. Serve right away with hot sauce on the side for anyone who likes extra heat.
Notes
- Choose stone-ground grits: They take longer to cook than instant grits, but the flavor and creamy texture are well worth the wait.
- Whisk them in slowly: Pouring the grits into simmering liquid in a thin stream is the best way to prevent lumps.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can make the grits slightly grainy.
- Dry the shrimp well: Patting them dry gives you a better sear and keeps the pan sauce from turning watery.
- Do not overcook the shrimp: They cook twice in this recipe, so pull them from the pan while they still look slightly underdone.
- Season in layers: Salt the grits, season the shrimp, and taste the sauce at the end so every part of the bowl tastes balanced.
- Loosen the grits before serving: Grits thicken quickly as they sit, so keep a little warm milk or broth nearby to stir in if needed.
- Storage: Store the grits and shrimp in separate airtight containers in the refrigerator for up to 3 days. Reheat grits in a saucepan over low heat with a splash of milk or broth, and warm shrimp gently in a skillet over low heat for 1 to 2 minutes.
- Freezing: Cooled grits can be frozen for up to 2 months, then thawed overnight in the fridge and whisked smooth when reheating. Skip freezing the shrimp, as cooked shrimp turn rubbery after freezing.
- Variations: Add sliced andouille sausage for a Cajun twist, stir in diced tomatoes for Creole-style, sauté mushrooms and finish with dry sherry for Charleston-style, or swirl in 1/4 cup heavy cream for a richer gravy.
Nutrition
Serving: 1BowlCalories: 650kcalCarbohydrates: 38gProtein: 50gFat: 32gSaturated Fat: 17gSodium: 1400mgFiber: 2g
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