Classic Southern Shrimp and Grits
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
333 kcal
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Course
Main Course
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Cuisine
American
Classic Southern Shrimp and Grits
Description
This Classic Southern Shrimp and Grits recipe features medium shrimp marinated briefly in lemon and Tabasco, then cooked with chopped bacon, finely chopped onion, green bell pepper, garlic, and scallions. Flour is added to the sautéed vegetables and bacon to create a roux base, then chicken broth and seasoning are stirred in to form a flavorful sauce. The shrimp cook in this sauce, absorbing its taste and heat.
The cheesy grits are prepared by boiling water with salt, then whisking in grits and simmering until tender. Butter, black pepper, and garlic powder finish the grits before folding in sharp grated cheddar cheese for a creamy texture and rich flavor. The warm grits serve as a comforting base for the sauced shrimp, creating a hearty and layered dish.
This meal works well served hot as a dinner or brunch item, especially where southern and comfort food flavors are appreciated. The balance of spicy shrimp with creamy, cheesy grits creates contrast in texture and flavor. Leftover shrimp and grits can be stored refrigerated for a few days and reheated gently to preserve texture.
Ingredients
For the shrimp:
- 1 pound Shrimp peeled and halved lengthwise, medium
- lemon juice of a
- 6 dashes Tabasco sauce
- 4 lices Bacon chopped
- 1 onion finely chopped, small
- ¼ green bell pepper finely chopped
- 1 clove garlic minced
- 3 tablespoons scallions chopped
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 cup chicken broth or stock
For the cheese grits:
- ½ cup grits not instant, quick-cooking
- 2 cups water
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- garlic powder a couple dashes
- 4 ounces cheddar cheese grated, sharp
Instructions
- Combine the shrimp with the lemon juice and Tabasco. Set aside while preparing the grits and sauce.
For the cheese grits:
- Bring the water and salt to a boil in a smallish saucepan.
- Add the grits to the boiling water using a whisk. Using the whisk ensures that you don’t get lumps in your grits.
- Now cover the pot, lower the heat to a simmer and cook the grits according to the package directions.
- When the grits are done, stir in the butter, black pepper and garlic powder.
- Next, add the grated cheddar and stir until well blended.
- Hold the finished grits over a very low heat until needed.
Finish making the shrimp and sauce:
- In a large sauté pan over medium heat, cook the chopped bacon until brown but not yet crisp.
- Add the onion, green pepper and garlic. Cook for about 5 minutes or until vegetables are tender.
- Add the scallions, sprinkle the flour over the mixture and continue cooking for an additional 5 minutes.
- Stir in the stock or broth and salt. Cook for a minute or two until sauce is thickened.
- Add the shrimp to the sauce and cook until shrimp are opaque – no more than three minutes!
- To serve – ladle a generous amount of grits into a shallow bowl and top with shrimp and sauce.
Notes
- Store leftovers in the refrigerator for up to 3 days; reheat gently at half power in the microwave to maintain texture.
- For richer grits, add a dash of heavy cream before serving.
- Use medium-sized peeled shrimp cut lengthwise for best flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 333kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 33g | 66% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 316mg | 105% |
| Sodium | 1868mg | 78% |
| Potassium | 267mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 18mg | 20% |
| Calcium | 390mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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