Shrimp and Grits
Servings 4
Calories 453kcal
Ingredients
For the Grits
- 4 cups water
- 1 cup old fashioned grits (see blog post about different types of grits)
- 1 teaspoon salt
- 2 ounces cream cheese
- 2 tablespoons unsalted butter
For the Shrimp
- 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
Instructions
Make the Grits
- In a large pot, bring the water to a boil and add the salt.
- Add the grits slowly, whisking constantly to prevent lumps. Reduce the heat to low and loosely cover. Simmer, stirring frequently, for 20 to 25 minutes or until desired tenderness and consistency.
- Cut cream cheese and butter into chunks and add into grits. Stir until melted and combined.
Make the Shrimp
- In a large skillet over medium heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon to a plate lined with paper towels allowing the bacon grease to remain in the skillet. Spoon away all but about 2 tablespoons of the bacon grease (save the rest) and increase the heat to medium-high.
- Add the green onions to the pan. Cook for 3 to 4 minutes. Add the garlic and cook until fragrant--about 1 minute.
- Season the shrimp with the salt and pepper and add them to the pan. Add additional bacon grease, if needed. Cook until pink and just shy of done--about 3 minutes. Remove to the plate alongside the bacon.
- In a small bowl, whisk the flour into the broth and add it to the skillet. Whisk to combine, scraping the bottom of the pan. Reduce the heat to a simmer and cook until the sauce thickens. Add the lemon juice and a few good dashes of hot sauce. Add the shrimp back to the skillet and stir to combine. Add salt and pepper to taste.
- Serve immediately by spooning the shrimp and sauce over the hot grits. Top with the crispy bacon pieces and additional sliced green onion, if desired.
Notes
*Left the tails on for the photos so the shrimp could look fancy. Take 'em off if you're not trying to impress Instagram.
I use large shrimp for this recipe—typically labeled 31/40, meaning you’ll get about 31 to 40 shrimp per pound. The smaller the number, the bigger the shrimp. It’s one of those rare times in life when less really is more!
Nutrition
Calories: 453kcal | Carbohydrates: 41g | Protein: 24g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 188mg | Sodium: 1938mg | Potassium: 329mg | Fiber: 2g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 8mg | Calcium: 109mg | Iron: 1mg
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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