Go Back
–+ servings
Overhead view of a large white bowl holding creamy grits topped with pink shrimp, bacon, and mushrooms.

Shrimp and Grits

40aprons.com/shrimp-and-grits/
Delicious, creamy, and rich, these are quite possibly the best shrimp and grits I've ever eaten.
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Recipe Makes (Approximate): 4 servings

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 smoked gouda (at room temperature)

For the Shrimp

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

For the Cream Sauce

  • 8 ounces mushrooms (sliced, optional)
  • 3 cloves garlic (minced)
  • ½ 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)

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 smoked gouda. Gently stir ingredients together until butter and cheese are melted and fully incorporated into grits. Set aside until ready to serve.

For the Shrimp

  • Pat 1 pound shrimp dry with paper towels, then season shrimp on all sides with salt and plenty of freshly ground black pepper. 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. 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 smoked gouda. 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 3 cloves garlic to skillet. Sauté garlic 60 seconds or until fragrant, then add half of ½ 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. While mixture cools, add ½ cup heavy cream to heat-proof bowl.
  • Once slightly cooled, spoon 2 tablespoons of broth from skillet into heavy cream. Whisk broth into cream then repeat until all broth has been incorporated into cream. Pour tempered cream into skillet and stir to incorporate.
  • 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.

Recipe Notes

  • 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!

Nutrition Information (Approximate)

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
Recipe By: Cheryl Malik
https://40aprons.com/shrimp-and-grits/