Southern Shrimp and Grits Recipe

5 from 2 votes

Southern Shrimp and Grits Recipe

This 30-minute meal combines plump seafood and a smoky, bacon-infused gravy served over a warm bowl of smooth cheese cornmeal. Using the same pan to cook the seafood and build the fast, savory sauce keeps all the flavor in the dish while keeping cleanup to a minimum.

Prep Time10

Cook Time20

Total Time30

Servings: serves

Author: Karina Carrel

Ingredients

Shrimp and Sauce

5 strips bacon diced
2 tbsp cajun seasoning
Olive oil
Salt and pepper to taste
1.5 lb large shrimp peeled and deveined
2 tbsp butter
3 cloves garlic minced
3 scallions thinly sliced (white and green parts)
1 tbsp sambal oelek chili paste
1/3 cup chicken stock
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
2 tbsp heavy cream
2 tbsp freshly chopped parsley

Cheesy Grits

3 cups chicken stock
1 cup quick grits avoid instant; regular grits or polenta work too
3 tbsp butter
1/2 cup heavy cream
2 oz cream cheese softened
3/4 cup sharp cheddar shredded
3/4 cup pepper jack or monterey jack, shredded
Salt and pepper to taste

US - Metric

Instructions

Prepare the grits by bringing the chicken stock to a boil over medium-high heat. Slowly add the grits, whisking constantly to prevent clumping. Reduce heat to medium-low and cook until tender (about 5 minutes).
Stir in butter, heavy cream, cream cheese, and shredded cheeses. Mix until melted and smooth. Season with salt and pepper. Adjust consistency with extra cream or stock if needed. Cover and keep warm.
In a large pan, cook diced bacon until crispy. Transfer to paper towels and reserve.

Keep about half of the bacon grease in the pan. The bacon grease is going to help us to cook the shrimp with more flavor later!.

Toss shrimp with a drizzle of olive oil, then season evenly with cajun seasoning.
Cook shrimp in the bacon fat over medium heat, about 2 minutes per side, until no longer opaque. Remove and set aside.
In the same pan, add butter, garlic, and scallions. Cook until fragrant, about 2 minutes. Add sambal oelek and cook for another minute.
Pour in chicken stock and scrape up browned bits from the pan. Add lemon juice, Worcestershire sauce, and cream. Whisk until the sauce comes together. Taste and adjust seasoning.
Return shrimp to the pan, add parsley, and toss to coat.
To serve, spoon grits into bowls, top with shrimp, drizzle with sauce, and finish with crispy bacon and extra parsley.

Notes

Storage, Reheating, and Make Ahead

Because seafood cooks fast and cheese sets up as it cools, this meal is best enjoyed immediately. If you want to get a head start on prep, you can chop your bacon, mince the garlic, and slice the scallions ahead of time.

If you have leftovers, make sure to get them into the refrigerator within two hours of cooking. Seafood and heavy dairy are highly perishable and spoil quickly at room temperature, so prompt refrigeration is essential for food safety. Store the cooked grits and the saucy shrimp in separate airtight containers in the fridge for up to three days. Keeping them separate prevents the cornmeal from soaking up all the savory gravy while they sit. I do not recommend storing this meal in the freezer, as the cream and cheese will separate and become grainy once thawed.

When you are ready for leftovers, keep these reheating details in mind:

Reheating the grits: Cold cheese grits will solidify in the fridge. Warm them in a saucepan on the stove over low heat, stirring in a splash of chicken stock or milk until they loosen up and become smooth again.
Reheating the shrimp: Warm the seafood and gravy in a skillet over medium-low heat just until heated through. High heat or microwaves will overcook the shrimp and turn them rubbery.

Happy cooking! Xx

If your bacon yields a lot of rendered fat, pour off any excess so you are only leaving about two tablespoons in the pan before cooking your shrimp. Leaving too much grease behind will cause your final gravy to split and look oily rather than rich and smooth.

Nutrition