Southern
Shrimp and Grits
Creamy stone-ground cheddar grits topped with garlicky shrimp in a smoky bacon pan sauce brightened with lemon and scallions.
- Creamy slow-cooked cheddar grits
- Smoky bacon pan sauce
- Lowcountry comfort classic
This Lowcountry classic started as a simple fisherman's breakfast and grew into one of the South's most beloved dinners. We cook stone-ground grits slowly in half milk and half water so they turn silky, then fold in sharp cheddar at the end. The shrimp cook in a skillet with bacon drippings, garlic and a splash of stock that becomes a quick, savory gravy. It is cozy and coastal at the same time, which is exactly our kind of dish.
Instructions
Bring the water, milk and 1 teaspoon salt to a simmer in a heavy saucepan over medium heat. Slowly whisk in the grits so no lumps form.
Reduce the heat to low and cook, stirring every few minutes and scraping the bottom, until the grits are thick and tender, 35 to 45 minutes. Whisk in splashes of milk if they get too stiff.
While the grits cook, toss the shrimp with the smoked paprika, 1/2 teaspoon salt and a few grinds of pepper.
Cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the pan.
When the grits are tender, stir in the cheddar and 2 tablespoons of the butter until melted. Taste for salt, cover and keep warm over the lowest heat.
Increase the skillet heat to medium-high. Add the shrimp in a single layer and cook until pink on the bottom, about 1 1/2 minutes.
Flip the shrimp, add the garlic and cook 1 minute more, stirring so the garlic does not burn.
Pour in the stock, lemon juice and hot sauce and scrape up the browned bits. Simmer until the shrimp are opaque throughout and the sauce reduces slightly, 1 to 2 minutes.
Remove from the heat and swirl in the remaining 1 tablespoon butter, the bacon and most of the scallions.
Spoon the grits into shallow bowls, top with the shrimp and pan sauce and finish with the remaining scallions.
Test kitchen tips
- Stone-ground grits vary in cooking time; taste them before adding cheese to be sure no gritty bite remains.
- Leftover grits firm up in the fridge for up to 3 days; rewarm with a splash of milk while whisking, or slice and pan-fry them into crisp cakes.
- Quick-cooking grits work in a pinch and are ready in about 10 minutes, and Gouda or pepper jack can stand in for the cheddar.
Nutrition per serving
- Calories
- 580
- Protein
- 42g
- Carbs
- 38g
- Fat
- 28g
- Fiber
- 2g
- Sugar
- 7g
- Sodium
- 1180mg
Nutrition values are estimates calculated per serving. See our disclaimer.
