Shrimp and Grits
Creamy cheddar grits topped with shrimp in a smoky bacon, garlic and lemon pan sauce. A Southern classic for dinner or brunch.
- Servings
- 4
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
Ingredients
For the grits
For the shrimp
Equipment
- Medium saucepan
- Large skillet
Instructions
Bring the water, milk and salt to a simmer in the saucepan. Slowly whisk in the grits, then lower the heat and cook, stirring often, until thick and creamy, 20–25 minutes. Stir in the butter and cheese; keep warm, adding a splash of water if they get too stiff.
Meanwhile cook the bacon in the skillet over medium heat until crisp, 6–8 minutes. Lift it out, leaving the fat.
Toss the shrimp with the paprika. Cook in the bacon fat over medium-high heat until pink, 1–2 minutes per side. Add the garlic for 30 seconds.
Add the broth and lemon juice and simmer for 1 minute, scraping up the browned bits. Stir in the bacon and most of the green onions.
Spoon the grits into bowls and top with the shrimp and pan sauce. Scatter with the rest of the green onions.
Notes
- Stone-ground grits take longer, 40 to 50 minutes; follow the package and keep them loose with extra liquid.
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Nutrition estimate
- Calories
- 630
- Protein
- 46 g
- Carbs
- 40 g
- Fat
- 32 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
