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Authentic Southern Shrimp and Grits
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 607 kcal
Course:
Breakfast
Cuisine:
African-American Fusion
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.