Shrimp and Grits
This is the kind of dish that makes people look at you different after they taste it — creamy, cheesy grits topped with plump shrimp in a rich, savory gravy with bacon and a little kick. It started as a Low Country breakfast but honey, this is Sunday dinner material that'll have folks asking for seconds before they finish their firsts. Simple ingredients come together to make something that tastes like you spent all day in the kitchen.
Cooking tutorial
Ingredients
- 6 strips thick-cut bacon, chopped
- 2 lbs large shrimp, peeled and deveined
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tsp Worcestershire sauce
- 2 tsp hot sauce (like Tabasco or Louisiana)
- 3 green onions, sliced
- For the grits:
- 6 cups water
- 2 tsp salt
- 2 cups stone-ground grits (not instant)
- 4 tbsp butter
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup heavy cream
Instructions
- 1
Start your grits first because they take time. Bring 6 cups of water and 2 teaspoons salt to a boil in a large pot, then slowly whisk in the grits. Turn heat to low and cook, stirring every few minutes, for 25 to 30 minutes until thick and creamy.
- 2
While the grits cook, season your shrimp with salt, black pepper, paprika, and cayenne pepper in a bowl and set aside.
- 3
In a large, deep skillet over medium heat, cook the chopped bacon until crispy, about 8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.
- 4
Turn heat to medium-high and add the seasoned shrimp to the bacon drippings. Cook for 2 minutes per side until pink and just cooked through, then remove shrimp to a plate.
- 5
In the same skillet with the drippings, add the diced onion and bell pepper. Cook for 5 minutes until soft, then add the garlic and cook 1 more minute.
- 6
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- 7
Slowly pour in the chicken broth while stirring to avoid lumps, then add the heavy cream, Worcestershire sauce, and hot sauce. Let it simmer and thicken for 5 minutes, stirring occasionally.
- 8
Finish your grits by stirring in the butter, cheddar cheese, and heavy cream until smooth and creamy. Taste and add more salt if needed.
- 9
Add the cooked bacon and shrimp back to the gravy, along with half the green onions, and stir just until the shrimp are heated through, about 2 minutes.
- 10
Spoon the creamy grits into shallow bowls, top with the shrimp and gravy, and sprinkle with remaining green onions before serving.
Pro Tips
- ★Don't overcook the shrimp or they'll get tough and rubbery — as soon as they turn pink and curl up, get them out of that pan.
- ★Stone-ground grits are worth it over instant — they've got more flavor and that creamy texture you want, just give them the time they need and stir them every so often so they don't stick.