Shrimp and Grits
This classic Southern Shrimp and Grits recipe combines creamy, cheesy grits with savory bacon and succulent shrimp. Brightened with fresh lemon juice and herbs, it's a hearty, flavorful dish that comes together in under an hour, perfect for a comforting meal.
Equipment
- 1 Large heavy-bottomed pot For cooking the grits
- 1 Large Skillet For cooking bacon and shrimp
- 1 Wooden Spoon or Whisk For stirring grits and shrimp
- 1 Measuring Cups and Spoons For accurate ingredient measurements
- 1 Chef's Knife and Cutting Board For ingredient preparation
Ingredients
Main
- 4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 3 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 pound shrimp peeled and deveined
- 6 slices bacon chopped
- 4 teaspoons lemon juice
- 2 tablespoons chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic minced
Instructions
- Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
- Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Notes
For perfectly creamy grits, use stone-ground varieties and stir frequently during cooking to prevent sticking and ensure even hydration; adjust liquid if needed for desired consistency. Do not discard all bacon fat; a small amount is crucial for sautéing the shrimp and infusing flavor. Shrimp cook very quickly; watch carefully to avoid overcooking, which makes them rubbery. They should turn pink and opaque. The lemon juice and fresh herbs (parsley, scallions) are vital for cutting through the richness of the cheese and bacon, adding brightness and balance to the dish.