Shrimp & Grits
Shrimp & Grits is a Southern staple that delivers big, bold flavor in every bite. Creamy grits, crispy bacon, and tender shrimp come together in a simple dish that's perfect for breakfast shrimp, a comforting weeknight dinner, or a taste of New Orleans right at home.
Servings: 4 servings
Ingredients
Cheesy Grits
- 2 ½ cups chicken broth or water
- 2 cups whole milk
- 1 cup white stone ground grits (not instant)
- 1 teaspoon kosher salt
- ¾ cup grated sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- 3 Tablespoons salted butter
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Tabasco sauce
Shrimp
- 3-6 slices bacon chopped
- 1 pound shrimp peeled and deveined
- 2 Tablespoons all-purpose flour
- 1 ¼ cups sliced mushrooms
- 1 clove garlic minced
- 2 teaspoons lemon juice
- ½ teaspoon Tabasco sauce
- ¼ cup chopped green onions
Instructions
- Bring chicken broth and milk to a boil in a medium saucepan over high heat. Whisk in the grits and salt, then reduce the heat to low and cook for 35 to 40 minutes, stirring occasionally until thickened.2 ½ cups chicken broth, 2 cups whole milk, 1 cup white stone ground grits, 1 teaspoon kosher salt
- Remove the grits from the heat and stir in the cheddar and Parmesan cheese, butter, pepper, and Tabasco sauce. Taste and adjust seasoning as needed.¾ cup grated sharp cheddar cheese, ¼ cup grated Parmesan cheese, 3 Tablespoons salted butter, ½ teaspoon freshly ground black pepper, ½ teaspoon Tabasco sauce
- In a large skillet, cook the bacon over medium-low heat, stirring occasionally until crispy. Remove the bacon with a slotted spoon to a paper towel lined plate, reserving the bacon drippings in the pan (you should have 1 ½ tablespoons - if not, add some peanut oil).3-6 slices bacon
- Toss the shrimp with the flour to lightly coat, removing any excess flour. Add the shrimp to the hot bacon grease and cook just until they turn pink, about 1 minute, stirring to cook evenly.1 pound shrimp, 2 Tablespoons all-purpose flour
- Add the mushrooms and reserved bacon. Cook for 1 minute. Add garlic, lemon juice, Tabasco sauce, and half of the green onions. Plate by spooning about 1 cup of the grits onto each plate or shallow bowl and topping the grits with some of the shrimp, then sprinkling with the remaining green onions and parsley.1 ¼ cups sliced mushrooms, 1 clove garlic, 2 teaspoons lemon juice, ½ teaspoon Tabasco sauce, ¼ cup chopped green onions
Notes
- Cheesy Grits: You can increase the amount of cheese up to 2 cups total if you want even cheesier grits. You can also try using other cheeses like white cheddar or gouda for a different flavor.
Storage & Make Ahead
- Store: Keep shrimp and cheese grits in separate airtight containers in the fridge. Shrimp stays fresh for up to three days, while grits are best within two days.
- Freeze: The shrimp mixture freezes well for up to two months, but grits can become grainy when frozen. For the best texture, make fresh grits when ready to serve.
- Reheat: Warm shrimp in a sauté pan over medium-low heat with a splash of chicken stock. Reheat cheese grits in a saucepan with a little whole milk, stirring until creamy.
- Make Ahead: Cook grits and shrimp mixture separately, then store them in airtight containers. Reheat with extra liquid to restore creaminess before serving.
Nutrition
Calories: 605kcal | Carbohydrates: 44g | Protein: 42g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 260mg | Sodium: 1762mg | Potassium: 752mg | Fiber: 1g | Sugar: 8g | Vitamin A: 884IU | Vitamin C: 4mg | Calcium: 447mg | Iron: 2mg
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