Shrimp and Grits

This recipe makes the best shrimp and grits I’ve ever had (and I’m pretty sure it’s the dish that convinced my husband to propose!). Tender shrimp, savory bacon, and earthy mushrooms tossed in a rich cream sauce and served on a bed of impossibly incredible white cheddar grits. Amazing enough for a sophisticated brunch or special celebration, but easy enough for any weeknight meal.

🍤 What Makes This Recipe So Good

• If you ask me, this is the perfect at-home shrimp and grits recipe. It’s got creamy, tangy, complex textures and flavors. Each bite is spicy, onion-y, bacon-y. It’s simple but satisfying, impressive without requiring a degree in Culinary Arts,
• It’s a meal that can do both! The use of the chicken stock, wine, lemon juice, and half-and-half makes this a sophisticated brunch option. The bacon, green onions, and white cheddar grits make it casual and filling enough for any time, every day.

• This exact shrimp and grits recipe is the first thing I ever cooked for my then-boyfriend, now-husband. Several years and 3 babies later, I’d say he was pretty impressed with it.

👩🏼‍🍳 Chef’s Tips

• If you prefer, you can use broiled shrimp instead of pan-seared shrimp. Air fryer shrimp totally works, too! Whichever method you choose, just remember that shrimp cooks very, very quickly. Don’t wander away or get distracted, because there’s a fine line between perfect shrimp and tough, rubbery, over-cooked shrimp.
• If you absolutely hate mushrooms, you can leave them out, but otherwise I really encourage you to use them! In some recipes, you’d never know if it had mushrooms. Here, though, they really do enhance the overall flavor!
• You can use either stone-ground or quick grits for this recipe, but stone-ground grits are our personal favorite. They are literally ground between stones, and they’re not as processed as other types so they keep their rich corn flavor. The downside is that they do take longer to cook than quick grits. Like their name suggests, quick grits cook pretty quickly. They’re ground much more finely than stone-ground grits, and they have a much more neutral flavor.

🥘 More Delicious Southern Recipes

• Instant Pot Red Beans and Rice
• Gumbo Roux (Dark Cajun Roux)
• Memphis-Style Cheese & Sausage Plate
• Creamy Grits Recipe (And What Are Grits Anyway?)
• New Orleans BBQ Shrimp Po-Boy
• Healthy Authentic Seafood Gumbo (Gluten Free, Whole30, Paleo, Low Carb)
• Savory Southern Cornbread Stuffing
• Homemade White Gravy
• Southern-Style Banana Pudding Cups
• Sweet Potato Pudding
• Turnip Green Soup
• Chicken and Sausage Gumbo
• Southern Instant Pot Collard Greens
• Southern Fried Potatoes
• Vegan Pecan Pie

Recipe By: Cheryl Malik

Shrimp and Grits

Prep 20 minutes minutes

Cook 30 minutes minutes

Total 50 minutes minutes

Delicious, creamy, and rich, these are quite possibly the best shrimp and grits I've ever eaten.

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4 servings

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Equipment

• medium saucepan
• Large wooden spoon
• Paper towels
• Medium bowl
• Large skillet
• Tongs
• Large plate
• Slotted spoon
• Small bowl
• ladle

Ingredients

For the Grits

• ▢ 4 cups water
• ▢ ½ teaspoon salt
• ▢ freshly ground black pepper to taste
• ▢ 1 cup grits stone-ground or quick grits
• ▢ 3 tablespoons unsalted butter
• ▢ 2 cups shredded white cheddar

For the Shrimp

• ▢ 1 pound shrimp any size; peeled, deveined
• ▢ 1 tablespoon olive oil
• ▢ 5-6 slices thick-cut bacon chopped
• ▢ salt to taste
• ▢ freshly ground black pepper to taste

For the Cream Sauce

• ▢ 8 ounces mushrooms sliced, optional
• ▢ 2 cloves garlic chopped
• ▢ 1 cup sliced green onions divided
• ▢ 2 tablespoons fresh lemon juice juice from approximately 1 medium lemon
• ▢ ¼ cup dry white wine or low-sodium chicken broth
• ▢ ½ cup low-sodium chicken broth
• ▢ ½ cup heavy cream or half-and-half; at room temperature
• ▢ salt to taste
• ▢ freshly ground black pepper to taste
• ▢ ⅛ teaspoon cayenne plus more to taste

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Instructions

 

For the Stone-Ground Grits (Skip If Using Quick Grits)

• Add 4 cups water to medium saucepan. Place saucepan on stovetop over medium-high heat and bring water to boil.
• When water begins to boil, add ½ teaspoon salt, freshly ground black pepper, and 1 cup grits. Stir to incorporate ingredients, then reduce heat to medium. Let grits cook until water is absorbed, approximately 20 to 25 minutes, stirring occasionally to prevent sticking.
• Once water is absorbed, remove saucepan from heat. Let grits cool slightly, then add 3 tablespoons unsalted butter and 2 cups shredded white cheddar. Gently stir ingredients together until butter and cheese are melted and fully incorporated into grits. Set aside until ready to serve.

For the Shrimp

• Rinse 1 pound shrimp and pat shrimp completely dry with paper towels. Transfer shrimp to medium bowl and add 1 tablespoon olive oil, then toss to coat shrimp in oil. Set aside.
• Place large skillet on stovetop over medium heat. Once pan is warm, add 5-6 slices thick-cut bacon. Fry bacon, flipping as needed, until bacon is browned and crispy. While bacon cooks, line plate with paper towels.
• When desired doneness is reached, use slotted spoon to transfer bacon to plate lined with paper towel. Set aside. Do not drain grease from skillet.
• Return skillet to stovetop and reduce heat to medium. Add shrimp to skillet in one flat, even layer. Sprinkle salt and freshly ground black pepper over shrimp and cook shrimp 1 minute. After 1 minute, flip shrimp over and cook 1 to 2 minutes more, until shrimp are lightly pink on both sides.
• Transfer cooked shrimp to bowl and set aside. Do not drain skillet.

For the Quick Grits (Skip If Using Stone-Ground Grits)

• Add 4 cups water to medium saucepan. Place saucepan on stovetop over medium-high heat and bring water to boil.
• When water begins to boil, add ½ teaspoon salt, freshly ground black pepper, and 1 cup grits. Stir to incorporate ingredients, then reduce heat to medium. Let grits cook until water is absorbed, approximately 10 to 15 minutes, stirring occasionally to prevent sticking.
• Once water is absorbed, remove saucepan from heat. Let grits cool slightly, then add 3 tablespoons unsalted butter and 2 cups shredded white cheddar. Gently stir ingredients together until butter and cheese are melted and fully incorporated into grits. Set aside until ready to serve.

For the Mushrooms

• Return skillet to stovetop and increase heat to medium-high. Add 8 ounces mushrooms to skillet. Sauté mushrooms in bacon grease, stirring occasionally, 4 minutes or until softened and well-cooked. Be careful not to overcook or burn mushrooms.
• Once mushrooms are cooked, use slotted spoon to transfer mushrooms to small bowl. Set aside.

For the Cream Sauce

• Add 2 cloves garlic to skillet. Sauté garlic 60 seconds or until fragrant, then add half of 1 cup sliced green onions and sauté 30 to 60 seconds more.
• Add 2 tablespoons fresh lemon juice, ¼ cup dry white wine, and ½ cup low-sodium chicken broth to skillet. Stir to incorporate, scraping up any bits of food that may have stuck to bottom of skillet.
• Once incorporated, remove skillet from heat and let cool slightly. Add ½ cup heavy cream (at room temperature) and stir gently until cream is incorporated.
• Return skillet to stovetop and bring mixture to boil. When liquids begin to boil, immediately reduce heat to low. Season with salt, freshly ground black pepper, and ⅛ teaspoon cayenne.
• Stir to incorporate spices, then return bacon, shrimp, and mushrooms to skillet. Add remaining green onions and stir to incorporate. Simmer mixture until shrimp and bacon are just heated through.

To Serve

• Divide prepared grits evenly between serving bowls. Ladle shrimp and cream sauce over grits. Serve immediately.

• Stone-Ground Grits: They take longer to cook, so start them first. Begin cooking the bacon and shrimp while the stone-ground grits simmer.
• Quick Grits: These don’t need as much time to cook, so cook the shrimp first. Sauté the mushrooms and make the cream sauce while the quick grits simmer.
• Mushrooms: If you hate mushrooms, you can leave them out, but they do add a lot of flavor!

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Approximate Information for One Serving

Serving Size: 1serving (shrimp with grits and sauce)Calories: 833calProtein: 47gFat: 54gSaturated Fat: 27gTrans Fat: 0.4gCholesterol: 313mgSodium: 1070mgPotassium: 777mgTotal Carbs: 39gFiber: 2gSugar: 3gNet Carbs: 37gVitamin A: 1635IUVitamin C: 9mgCalcium: 529mgIron: 2mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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