Authentic Southern Shrimp and Grits

Name: Authentic Southern Shrimp and Grits
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups 473 mL chicken stock or broth, low sodium; 2 cups 473 mL whole milk; 1 cup 197 g stone-ground grits; 3 tbsp 42 g unsalted butter; 2 cups 226 g sharp white cheddar, shredded; 1/2 lb thick-cut bacon; 2 lbs large shrimp; 1/2 tsp red pepper flakes; 1 large garlic clove; Juice of 1/2 lemon; Kosher salt and freshly cracked black pepper; 1 tsp chopped parsley

User Reviews

4.6

663 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 servings
Calories
607 kcal
Course
Breakfast
Cuisine
African-American Fusion

Authentic Southern Shrimp and Grits

Marcus Rose

Report

Shrimp and grits are a true Southern classic! Learn how to make the most flavorful, creamy, southern grits and the best way to season plump, tender shrimp.

Share:

I Made This!

497 people made this

Print

135 people printed this

Save this

397 people saved this

Ingredients

Servings

Grits:

2 cups 473 mL chicken stock or broth, low sodium
2 cups 473 mL whole milk
1 cup 197 g stone-ground grits
3 tbsp 42 g unsalted butter
2 cups 226 g sharp white cheddar, shredded

Shrimp:

1/2 lb thick-cut bacon
2 lbs large shrimp 15-20 count, peeled and de-veined
1/2 tsp red pepper flakes
1 large garlic clove minced
Juice of 1/2 lemon
Kosher salt and freshly cracked black pepper
1 tsp chopped parsley

Add to Shopping List

Instructions

In a medium pot or soup pot, bring the broth and milk to a boil. Add the grits, 1 tsp kosher salt, and 1 tsp freshly cracked black pepper, whisking well. Reduce the heat to low and cook until the liquid is absorbed, 10-15 minutes. Remove from heat and stir in the butter, cheese, and more salt and pepper to taste. Cover until ready to serve.
In a large cast-iron skillet, fry the bacon over medium-high heat. When crisp, remove the bacon and place on a paper towel-lined plate to remove the excess grease and oil.
Add the shrimp and red pepper flakes to the bacon grease in the cast iron skillet, turn the heat down to medium, and saute the shrimp, flipping them over after a minute or so, and letting the other side cook, cooking about 3 minutes total.
Turn off heat and add minced garlic, stirring for about 30 seconds; the residual heat will cook the garlic through. The shrimp should be opaque entirely, and gently curl in. Stir in lemon juice and parsley, and season to taste.
Divide the grits into serving bowls and top with the shrimp and chopped bits of bacon, if preferred in dish. Garnish with more chopped parsley and serve immediately.

Equipments used:

Notes

If you have extra grits that won't be used, scoop it out of the pot and pour water into the pot, otherwise the residual grits turn into grits-cement and will be tough to wash out.

Nutrition Information

Show Details

Serving 1g Calories 607kcal (30%) Carbohydrates 34g (11%) Protein 65g (130%) Fat 22g (34%) Saturated Fat 11g (55%) Polyunsaturated Fat 9g Trans Fat 1g Cholesterol 531mg (177%) Sodium 2813mg (117%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 607 kcal

% Daily Value*

Serving	1g
Calories	607kcal	30%
Carbohydrates	34g	11%
Protein	65g	130%
Fat	22g	34%
Saturated Fat	11g	55%
Polyunsaturated Fat	9g	53%
Trans Fat	1g	50%
Cholesterol	531mg	177%
Sodium	2813mg	117%
Fiber	1g	4%
Sugar	10g	20%