Description
Classic Southern Shrimp and Grits combines creamy, buttery grits with savory shrimp cooked in a flavorful bacon and garlic sauce. This comforting dish is perfect for brunch or dinner, delivering a rich and satisfying meal bursting with coastal flavors and a hint of heat from hot sauce.
Ingredients
Scale
Grits
- 4 cups water
- 1 cup old fashioned grits
- 1 teaspoon salt
- 2 ounces cream cheese
- 2 tablespoons unsalted butter
Shrimp and Sauce
- 4 slices bacon (chopped)
- 5 green onions (thinly sliced)
- 4 cloves garlic (minced)
- 1 pound large shrimp (peeled and deveined)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 cup chicken or seafood broth
- juice of 1 lemon
- hot sauce, to taste
Instructions
- Make the grits: In a large pot, bring 4 cups of water and 1 teaspoon salt to a boil. Slowly whisk in 1 cup old fashioned grits to prevent lumps. Reduce heat to low, cover loosely, and simmer for 20 to 25 minutes, stirring frequently until grits reach desired tenderness and creamy consistency.
- Add cream cheese and butter: Cut 2 ounces cream cheese and 2 tablespoons unsalted butter into chunks, then stir into the hot grits until fully melted and combined for a rich and creamy texture.
- Cook bacon: In a large skillet over medium heat, cook 4 slices chopped bacon until crisp. Remove bacon with slotted spoon onto paper towels, leaving about 2 tablespoons of bacon grease in the skillet. Save the rest of the bacon grease for another use.
- Sauté aromatics: Increase skillet heat to medium-high and add 5 sliced green onions to bacon grease. Cook 3 to 4 minutes until softened, then add 4 minced garlic cloves and cook about 1 minute until fragrant.
- Cook the shrimp: Season 1 pound large peeled and deveined shrimp with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Add shrimp to skillet and cook about 3 minutes until pink and nearly cooked through. Remove shrimp to plate with bacon.
- Make the sauce: In a small bowl, whisk 3 tablespoons all-purpose flour into 1 cup chicken or seafood broth until smooth. Pour mixture into skillet, whisking to combine and scraping any browned bits from the pan. Simmer until sauce thickens.
- Add finishing flavors: Stir in juice of 1 lemon and a few dashes of hot sauce to the sauce. Return shrimp to skillet and combine well. Adjust seasoning with salt and pepper to taste.
- Serve: Spoon the creamy grits onto plates, top with shrimp and sauce, then garnish with crispy bacon pieces and additional sliced green onions if desired. Serve immediately.
Notes
- Use old fashioned grits for best texture; quick grits will cook faster but yield a different consistency.
- Adjust hot sauce according to your preferred spice level.
- Saving some bacon grease adds extra flavor to the shrimp and sauce but can be omitted or substituted with butter if desired.
- Cook shrimp just until pink to avoid overcooking and rubbery texture.
- This dish can be made with chicken broth or seafood broth depending on taste preference.
