Shrimp And Grits

5 from 2 votes

This classic southern style Shrimp and Grits recipe can only be described as OMG deliciousness! With perfectly cooked cheesy grits topped with tasty shrimp seared in bacon fat and then sautéed together with some fresh herbs, garlic, and lemon to finish. It's an incredible and easy dinner that your whole family will love!

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Servings:

Calories: 675kcal

Author: Joanna Cismaru

Ingredients

4 cups water
1 cup stone-ground white grits
½ teaspoon salt
3 tablespoons butter unsalted
2 cups sharp white cheddar cheese shredded
6 slices bacon chopped
1 pound raw shrimp peeled and deveined
1 tablespoon lemon juice
2 tablespoons fresh parsley chopped
4 green onions chopped
1 clove garlic minced
salt and pepper to taste

US Customary - Metric

Instructions

In a medium pot, bring water to a boil then reduce the heat to a simmer. Add the grits, ½ teaspoon of salt, and stir. Cook the grits for about 20 to 35 minutes, stirring gradually so you don't get any lumps. When cooked all the water should be absorbed.
Remove the pot from heat and stir in the butter and cheese.
Add the bacon to a large skillet and fry until crisp. Transfer cooked bacon to a paper towel lined plate. Pat the fat from the bacon with paper towels then chop the bacon.
Pat dry the shrimp with paper towels and place in the skillet with the bacon fat. Cook for 1-2 minutes per side over medium-high heat until the shrimp turns pink. Do not over-cook.
Add the lemon juice, chopped bacon, parsley, green onions, garlic to the skillet and sauté for 2 to 3 minutes. Season with salt and pepper as needed.
Spoon cooked grits into serving bowl, then top with shrimp mixture on top. Serve immediately.

Notes

Stir the grits. You must stir the grits well with a whisk when you add them to the simmering water and during the cooking process to prevent lumps. If you don’t, I guarantee lumps will happen.
Pat the shrimp dry. Make sure to pat the shrimp dry with a paper towel to remove any extra moisture before you sear them. This helps them to saute better and not steam in the pan.
Don’t salt the shrimp. You do not need to sprinkle the shrimp with salt when they are cooking. The bacon fat is already salty and so are the shrimp themselves.
Temp the shrimp for doneness. To make sure that the shrimp is fully cooked you can use an instant-read digital thermometer for food safety to ensure they have reached at least 120°F (49°C).
Leftovers will keep in the fridge for up to 2 days in an airtight container.

Nutrition