Shrimp and Grits (Printable)

Creamy stone-ground grits topped with Cajun-seasoned shrimp in a savory bacon sauce

# Components:

→ For the Grits

01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth or water for vegetarian option
03 - 1 cup whole milk
04 - 2 tbsp unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 tsp salt
07 - 1/4 tsp ground black pepper

→ For the Shrimp and Sauce

08 - 1 lb large shrimp, peeled and deveined
09 - 1 tbsp Cajun seasoning
10 - 2 tbsp olive oil
11 - 4 slices bacon, chopped
12 - 1 small onion, finely diced
13 - 1 bell pepper (red or green), diced
14 - 2 cloves garlic, minced
15 - 1/2 cup chicken broth
16 - 2 tbsp unsalted butter
17 - 2 tbsp fresh parsley, chopped
18 - Juice of 1/2 lemon
19 - Salt and pepper, to taste

# Steps:

01 - In a medium saucepan, bring chicken broth and milk to a gentle simmer. Slowly whisk in the grits. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until thick and creamy. Stir in butter, cheddar cheese, salt, and black pepper. Cover and keep warm.
02 - Season the shrimp with Cajun seasoning and set aside.
03 - In a large skillet over medium heat, cook the chopped bacon until crisp. Remove bacon and set aside, reserving about 1 tablespoon of bacon fat in the pan.
04 - Add onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute.
05 - Push vegetables to the side, add olive oil, and place shrimp in a single layer. Sauté shrimp 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
06 - Pour chicken broth into the skillet, scraping up browned bits. Simmer for 2-3 minutes. Stir in butter and lemon juice.
07 - Return cooked bacon and shrimp to the skillet. Toss to coat in the sauce. Adjust seasoning with salt and pepper.
08 - To serve, spoon a generous portion of grits into each bowl. Top with shrimp, sauce, and vegetables. Garnish with chopped parsley.

# Expert Advice:

01 -
  • The combination of creamy, cheesy grits with spicy, savory shrimp hits every comfort button
  • This dish comes together in under an hour but tastes like you spent all day cooking
  • It is equally impressive for a brunch crowd or a cozy weeknight dinner
02 -
  • Stone-ground grits need that low-and-slow cooking time to become creamy, rushing them will leave you with gritty, watery results
  • The pan sauce depends on those browned bits from cooking the shrimp and vegetables, so do not skip that step of scraping the bottom
  • Shrimp continue cooking after you remove them from heat, so pull them when they are just barely opaque to avoid rubbery texture
03 -
  • Pat the shrimp very dry before seasoning them, as this helps them develop a better sear
  • Let the grits rest for a few minutes off the heat before serving to allow them to thicken slightly
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