Shrimp and Grits
Creamy stone-ground Cheddar grits topped with shrimp sauteed with bacon, garlic and green onion in a spicy lemon pan sauce. The Lowcountry classic. Serves 4.
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Shrimp and grits began as a fisherman's breakfast in the South Carolina Lowcountry and is now a Southern restaurant favorite. Creamy, cheesy grits make a rich base for shrimp cooked in bacon fat with garlic and a little hot sauce.
Stone-ground grits have the best flavor and texture; quick grits work in a pinch.
Ingredients
Grits
- 1 cup stone-ground grits
- 2 cups water
- 2 cups whole milk
- 1 teaspoon salt
- 1 cup shredded sharp Cheddar
- 2 tablespoons unsalted butter
Shrimp
- 4 slices bacon, chopped
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 3 green onions, sliced
Instructions
- Cook the grits. Bring the water, milk and salt to a boil, whisk in the grits, reduce to low and cook 25 to 30 minutes, stirring often, until thick and creamy. Stir in the Cheddar and butter.
- Cook the bacon. Cook the bacon in a skillet until crisp. Remove, leaving the fat.
- Cook the shrimp. Toss the shrimp with Cajun seasoning and cook in the bacon fat over medium-high heat 1 to 2 minutes per side. Add the garlic for 30 seconds.
- Pan sauce. Add the broth, lemon juice and hot sauce and simmer 1 minute. Stir in the bacon and green onions.
- Serve. Spoon the grits into bowls and top with the shrimp and sauce.
Tips
- Add a splash of milk if the grits get too thick.
- Quick grits cook in about 5 minutes.
Questions about this recipe
- What kind of grits are best?
- Stone-ground grits, for their texture and corn flavor.
- Where does shrimp and grits come from?
- The Lowcountry of South Carolina and Georgia.
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