Shrimp and Grits

Name: Shrimp and Grits
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Stone-Ground Grits; 3 cups Water; 1 cup Whole Milk; 2 tbsp Butter, unsalted; 1 cup Sharp Cheddar Cheese, shredded (about 4 oz); 1 tsp Kosher Salt; 1/4 tsp Pepper (Black); 1 lb Shrimp, large, peeled and deveined; 1/2 tsp Kosher Salt; 1 tsp Cajun Seasoning; 4 slices of Bacon, chopped; 2 cloves of Garlic, minced; 4 Scallions, sliced (whites for cooking, greens for garnish); 1/2 cups Chicken Broth; 2 tbsp Lemon Juice; 1 tsp Worcestershire Sauce; 1 tsp Hot Sauce; 2 tbsp Butter, unsalted, to finish; 1/4 tsp Pepper (Black); 2 tbsp Parsley, fresh, chopped (garnish)

Creamy, cheese-laced grits topped with spicy, pan-sautéed shrimp and crisp bacon make for a comforting Southern classic that’s brightened with lemon and fresh herbs. This version balances rich, buttery grits with a tangy, slightly spicy shrimp sauce for a well-rounded, indulgent meal.

Creamy, cheese-laced grits topped with spicy, pan-sautéed shrimp and crisp bacon make for a comforting Southern classic that’s bri... Show more

Traditional American Recipe

Health Grade

C- · Balanced

Rating

4.5

Time

40 min

Price

4,70 €

Calories

651 kcal

high protein

low carb

keto

low sugar

Method

Prep the ingredients

Rinse the scallions and fresh parsley, then pat them dry. Slice the scallions, keeping the whites and greens separate, and finely chop the parsley. Peel the garlic and mince it. If needed, shred the sharp cheddar cheese. Peel and devein the large shrimp if they are not already cleaned, then pat them very dry with paper towels. Cut the bacon into bite-size pieces.

Cook the grits

In a medium saucepan, bring the water and whole milk to a gentle boil over medium-high heat. Slowly whisk in the stone-ground grits and the kosher salt for the grits so they stay smooth, then lower the heat to low. Cook, stirring every few minutes and scraping the bottom of the pan, for 20 to 25 minutes, until the grits are tender and creamy. Stir in 2 tablespoons of unsalted butter, the cheddar, and the black pepper for the grits until melted and smooth, then cover and keep warm on the lowest heat.

Season the shrimp

Place the shrimp in a bowl and toss with the remaining 1/2 teaspoon salt and the Cajun seasoning until evenly coated.

Crisp the bacon

Set a large skillet over medium heat and add the bacon. Cook, stirring occasionally, for 6 to 8 minutes, until the fat has rendered and the pieces are browned and crisp. Transfer the bacon to a plate with a slotted spoon, leaving about 1 tablespoon of bacon fat in the skillet.

Sear the shrimp

Raise the heat to medium-high. When the bacon fat is shimmering, add the shrimp in a single layer. Sear for 1 to 2 minutes without moving them, until the bottoms are lightly browned and the edges start turning pink. Flip and cook for 1 minute more, just until nearly opaque, then move the shrimp to a plate.

Make the sauce

Lower the heat to medium and add the garlic and the scallion whites to the skillet. Cook for 30 seconds, stirring, just until fragrant. Pour in the chicken broth, lemon juice, Worcestershire sauce, and hot sauce, scraping up any browned bits from the bottom of the pan. Add the black pepper for the sauce and simmer for 2 to 3 minutes, until the liquid is slightly reduced. Stir in the remaining 2 tablespoons butter until the sauce looks glossy, then return the bacon and shrimp to the skillet and toss for 1 minute to warm everything through.

Plate and garnish

Spoon the warm grits into bowls and top with the shrimp and sauce. Finish with the scallion greens and the parsley, then serve right away while the grits are soft and creamy.