Shrimp and Grits
In short: Creamy stone-ground grits with sharp cheddar, topped with garlicky shrimp, crisp bacon and a pan sauce brightened with lemon. It takes about 1 h in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 610 kcal
Shrimp and grits is a Lowcountry favorite from the Carolina and Georgia coasts, eaten at breakfast, brunch and dinner across the South. Stone-ground grits cook slowly in milk and water until creamy, then take butter and cheddar. The shrimp are seared in bacon fat with garlic and finished in a quick lemony sauce. Real grits need patience, so give them the full 30 minutes or more.
Instructions
- Bring the water, milk and salt to a gentle simmer in a heavy saucepan. Whisk in the grits in a slow stream so they do not clump.
- Turn the heat to low and cook for 30 to 40 minutes, stirring every few minutes, until the grits are thick and tender. Add a splash of water if they get too stiff.
- Meanwhile, cook the bacon in a large skillet over medium heat for about 6 minutes until crisp. Lift it out onto a plate and leave about 2 tablespoons of fat in the pan.
- Toss the shrimp with the paprika, cayenne and a pinch of salt. Sear them in the bacon fat over medium-high heat for 1 to 2 minutes per side until pink, then remove them.
- Add the shallot and garlic to the pan and cook for 1 minute. Pour in the stock and lemon juice, scraping up the browned bits, and simmer for 2 minutes. Whisk in the butter and return the shrimp.
- Stir the butter and cheddar into the grits until melted and season with pepper and more salt if needed.
- Spoon the grits into bowls and top with the shrimp, sauce, bacon, spring onions and parsley.
Tips
- Instant grits are a poor substitute. If stone-ground grits are not available, use regular (not quick) grits or coarse polenta and check the package for timing.
- Shrimp are done when they curl into a loose C and turn opaque pink. A tight curl into an O means they are overcooked.
Questions and answers
What are grits made of?
Grits are coarsely ground dried corn simmered to a porridge. Stone-ground grits keep more corn flavor than instant ones but take longer to cook.
Can I make grits ahead of time?
Yes. Cooked grits set firm in the fridge and keep for up to 4 days. Reheat them with milk or water, whisking, until creamy again.
Are grits the same as polenta?
They are close cousins, since both are ground corn cooked to a porridge. Grits are traditionally made from dent corn, and polenta from flint corn, which is slightly more golden and coarse.
How long does it take to make Shrimp and Grits?
About 1 h in total: 15 min of preparation and 45 min of cooking.
How many calories are in Shrimp and Grits?
About 610 kcal per serving, with 43 g of protein, 40 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 610 kcal |
|---|---|
| Protein | 43 g |
| Carbohydrates | 40 g |
| Fat | 31 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
