Description
A classic Southern comfort food recipe featuring creamy, cheesy grits paired with sautéed shrimp in a flavorful, tangy sauce accented by crispy bacon and green onions. This dish delivers a perfect balance of textures and rich, savory flavors in just 35 minutes.
Ingredients
Scale
Grits
- 4 cups water
- 1 cup old fashioned grits
- 1 teaspoon salt
- 2 ounces cream cheese, cut into chunks
- 2 tablespoons unsalted butter, cut into chunks
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 to prevent lumps. Reduce heat to low and cover loosely. Simmer, stirring frequently, for 20 to 25 minutes until 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 and stir them into the hot grits until fully melted and combined, creating a creamy texture.
- Cook the Bacon: In a large skillet over medium heat, cook 4 slices of chopped bacon until crisp. Remove bacon with a slotted spoon onto paper towels to drain, leaving about 2 tablespoons of bacon grease in the skillet.
- Sauté Onions and Garlic: Add 5 thinly sliced green onions to the skillet with the bacon grease. Cook over medium heat for 3 to 4 minutes until softened. Add 4 minced garlic cloves and cook for about 1 minute until fragrant.
- Cook the Shrimp: Season 1 pound of peeled and deveined shrimp with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Add shrimp to the skillet and cook over medium-high heat until pink and almost cooked through, about 3 minutes. Remove shrimp from the pan alongside the bacon.
- Make the Sauce: In a small bowl, whisk 3 tablespoons of all-purpose flour into 1 cup of chicken or seafood broth until smooth. Pour this mixture into the skillet and whisk, scraping the browned bits from the bottom. Simmer until the sauce thickens.
- Finish the Sauce and Combine: Add the juice of 1 lemon and a few dashes of hot sauce to the sauce. Return the cooked shrimp to the skillet and stir everything together. Adjust salt and pepper to taste.
- Serve: Spoon the creamy grits onto plates, top with the shrimp and sauce, then sprinkle with crispy bacon pieces and additional sliced green onions if desired. Serve immediately for best flavor and texture.
Notes
- Use old fashioned grits for the best texture; quick grits may become mushy.
- Feel free to substitute smoked sausage or ham in place of bacon for variation.
- Adjust the amount of hot sauce based on your spice preference.
- If you prefer thicker or thinner grits, adjust the water ratio and cooking time accordingly.
- Make sure not to overcook shrimp to keep them tender and juicy.
