Easy Classic Shrimp And Grits - Gourmet And Food
Growing up in the South, I learned early on that shrimp and grits is more than just a dish; it’s a cultural emblem that has graced family tables and restaurant menus for generations.
This dish, with its rich history, blends the coastal bounty of shrimp with the terrestrial comfort of grits. When I make shrimp and grits, it’s like rewriting a culinary love letter to my roots.
Shrimp and grits is about simplicity, flavor, and comfort. Anyone can whip it up in a jiffy, whether for a busy weeknight dinner or a special weekend brunch that’ll make you the talk of the town. Let’s embark on this delightful recipe adventure!
Servings 4
Calories 450kcal
Ingredients
- 1 lb. jumbo shrimp, peeled and deveined
- 4 strips bacon or 2-3 thick-cut slices
- 2 1/2 cups low-sodium chicken broth, divided
- 2 cups whole milk
- 4 tablespoons unsalted butter, divided
- 3/4 cup stone-ground grits
- 1 cup shredded sharp cheddar cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Thinly sliced green onions, for garnish optional
- 1 teaspoon smoked paprika adds a subtle smoky flavor
- 1 tablespoon lemon juice optional, for a fresh burst of acidity
Instructions
Step 1: Cook the Bacon
- Start by heating a large skillet over medium heat. Add the bacon strips and cook until crispy. This process enhances flavor and adds that wonderful smokiness that pairs well with shrimp.
Step 2: Prepare the Grits
- While the bacon is cooking, bring 2 cups of chicken broth to a boil in a separate medium saucepan. Stir in the grits and reduce the heat to low. Cook gently, stirring occasionally, until they are thick and creamy, about 20–25 minutes. Stir in 2 tablespoons of butter and cheese, seasoning with salt and pepper to taste.
Step 3: Sauté the Shrimp
- Once the bacon is done, remove it from the pan and set it aside, leaving the rendered fat behind. Toss the shrimp into the same skillet and season them with salt, pepper, and smoked paprika. Cook for about 2-3 minutes on each side, or until the shrimp are pink and cooked through.
Step 4: Create the Sauce
- After cooking the shrimp, pour in the remaining chicken broth and lemon juice. Stir well and let it simmer for about 5 minutes. This will create a luscious sauce packed with flavor.
Step 5: Combine and Serve
- To plate, spoon the grits onto each plate, top with the sautéed shrimp and sauce, and crumble the crispy bacon over the top. Garnish with green onions for a pop of color and freshness.
Notes
- Choosing Shrimp: Opt for wild-caught shrimp if possible—it’s more flavorful and sustainable.
- Cheese Options: If sharp cheddar isn’t your favorite, feel free to use Gruyère or pepper jack for a little kick.
- Prep Ahead: You can cook the grits a day in advance. Just reheat with a little milk to loosen them up.
- Bacon Backup: If you’d like, substitute turkey bacon or omit bacon entirely for a lighter dish.
- Serving Tip: This dish is best enjoyed fresh but can be reheated in the microwave.