Description
A classic Southern comfort food, this Shrimp and Grits recipe combines creamy, cheesy grits with succulent, flavorful shrimp cooked in a savory bacon and garlic sauce. Perfect for a satisfying breakfast, brunch, or dinner, the dish features tender grits enriched with cream cheese and butter, topped with shrimp sautéed with green onions, garlic, and a zesty lemon-hot sauce gravy, finished with crispy bacon pieces for extra texture and flavor.
Ingredients
Scale
For the Grits
- 4 cups water
- 1 cup old fashioned grits
- 1 teaspoon salt
- 2 ounces cream cheese
- 2 tablespoons unsalted butter
For the 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 salt. Slowly whisk in 1 cup of old fashioned grits to prevent lumps. Reduce heat to low, cover loosely, and simmer for 20 to 25 minutes, stirring frequently until the grits reach the desired tenderness and creamy consistency.
- Add Cream Cheese and Butter: Cut 2 ounces of cream cheese and 2 tablespoons of unsalted butter into chunks. Stir them into the hot grits until completely melted and combined, creating a smooth and rich base.
- Cook Bacon: Heat a large skillet over medium heat and cook 4 slices of chopped bacon until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the bacon grease in the skillet. Keep about 2 tablespoons of bacon grease in the pan and discard or save the rest.
- Sauté Aromatics: Increase heat to medium-high. Add the thinly sliced green onions to the skillet and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for about 1 minute until fragrant.
- Cook the 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, adding additional bacon grease if needed. Cook shrimp until pink and just shy of done, about 3 minutes. Remove shrimp to the plate with 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, whisking to combine and scraping up any browned bits from the bottom. Reduce heat to a simmer and cook until the sauce thickens.
- Finish the Shrimp and Sauce: Stir in the juice of 1 lemon and a few dashes of hot sauce into the thickened sauce. Return the cooked shrimp to the skillet and stir to coat evenly. Adjust seasoning with salt and pepper to taste.
- Serve: Spoon the creamy grits onto plates and top with the shrimp and sauce. Garnish with crispy bacon pieces and extra sliced green onions if desired. Serve immediately for the best flavor and texture.
Notes
- The old fashioned grits take longer to cook but develop a better texture; instant grits can be used for a quicker version but with less creaminess.
- Save extra bacon grease to use in other recipes for added flavor.
- Adjust the heat level by varying the amount of hot sauce to suit your preference.
- For gluten-free version, substitute all-purpose flour with a gluten-free thickener like cornstarch.
- Use seafood broth instead of chicken broth to enhance the shrimp flavor in the sauce.
- Stir the grits frequently during cooking to prevent sticking and lumps.
