Shrimp and Grits

4.50 stars (2 ratings)

Easy shrimp and grits recipe! Meaty shrimp swimming in a savory sauce, spooned over creamy, cheesy grits and topped with bacon & scallions.

Prep Time25

Cook Time20

Total Time45

Course: Breakfast, Brunch, Main Course

Cuisine: American

Keyword: best shrimp and grits recipe, cheesy shrimp and grits, easy shrimp and grits, grits and shrimp, recipe for shrimp and grits, shrimp and grits, shrimp and grits recipe

Servings:

Calories: 753kcal

Ingredients

For the Cheesy Grits

4 cups stock (chicken stock, seafood stock, or vegetable stock)
1 cup quick-cooking grits
8 ounces shredded sharp white cheddar cheese
½ cup sour cream
2 tablespoons unsalted butter
½ teaspoon kosher salt

For the Shrimp

4 slices bacon
1 pound shrimp peeled and deveined, tails removed
1 teaspoon Cajun seasoning or Old Bay seasoning
3 tablespoons all-purpose flour
1 ½ cups stock (chicken stock, seafood stock, or vegetable stock)
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons unsalted butter
4 scallions freshly sliced

US Customary - Metric

Instructions

To Make the Cheesy Grits

Place the stock in a large pot over medium heat, cover, and bring to a simmer.
Stream the grits in while whisking.
Continue to whisk until the mixture thickens and the grits have softened (approx. 5 to 7 minutes).
Whisk in the cheese.
Whisk in the sour cream, butter, and salt, cover the pot, and reduce the heat to its lowest setting to keep the grits warm.

To Make the Shrimp

Place the bacon in a large skillet over medium heat and cook, flipping, until crisp (approx. 7 to 10 minutes).
Remove the cooked bacon from the pan to drain on paper towels.
Pat the shrimp dry with paper towels and season with Cajun seasoning or Old Bay.
Add them to the hot bacon fat and sear, stirring, until pink on both sides (approx. 3 to 5 minutes).
Sprinkle the flour all over the pan and continue to cook, stirring, until the shrimp are evenly coated and there is a film on the bottom of the pan.
Whisk in the stock, scraping up the browned bits from the bottom of the pan and into the sauce.
Stir in the Worcestershire sauce, hot sauce, garlic powder, and onion powder.
Whisk in the butter.

To Assemble the Dish

Spoon the grits into a bowl.
Ladle the shrimp and sauce on top.
Crumble on bacon and sprinkle with freshly sliced scallions.

Nutrition