Creamy Shrimp and Grits Recipe
User Reviews
5.0
81 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
50 mins
-
Servings
8
-
Calories
569 kcal
-
Course
Main Course
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Cuisine
American
Creamy Shrimp and Grits Recipe
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This Creamy Shrimp and Grits Recipe is absolutely delicious, super easy to make and one of those perfect recipes where you can feed the masses.
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Ingredients
For the Grits:
- 12 cups chicken stock
- 4 cups White Corn Grits
- 1 stick of unsalted butter
- 8 ounces of shredded white cheddar
- kosher salt ground white pepper and hot sauce to taste
For the Shrimp:
- 1 tablespoon olive oil
- 1/2 cup small diced pancetta
- 1 pound peeled and deveined tail on 16/20 shrimp
- 2 finely minced cloves of garlic
- 1/2 cup Harvey's Bristol cream sherry
- 2 cups heavy whipping cream
- 1/2 cup sliced green onions
- 1/2 cup chopped fresh parsley
- sea salt and fresh cracked pepper to taste
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Instructions
- Grits: Bring the stock to a boil. Once boiling, slowly stir in the grits and turn the heat down to a simmer while constantly stirring. The grits will take 25 minutes to cook. finish with butter, cheese, salt, and white pepper, and keep warm over low heat with a lid.
- Shrimp: In a large hot saute pan over medium-high heat with olive oil, add in the pancetta and cook until crispy. Once crispy, remove the pancetta lardons and add in the shrimp and garlic and saute for 3 to 4 minutes on medium to medium-high heat.
- Next, remove the shrimp and deglaze with sherry cream and reduce by 1/2 over high heat. Add the cream and cook until very thick (think alfredo sauce), which takes about 3 to 5 minutes.
- Once the cream is thick, add back in the shrimp and pancetta and stir. Season with salt and pepper.
- Serve the shrimp in sherry cream over the grits. Garnish with sliced green onions and chopped parsley.
Notes
- Make-Ahead: These shrimp and grits are meant to be served and eaten as soon as it is done cooking.
- How to Store: Cover and keep the shrimp separate from the grits in the refrigerator for up to 3 days. This will not freeze well.
- How to Reheat: Add the desired number of shrimp in the cream sauce to a small saucepot and heat over low heat until warm. In a separate saucepot, add in the desired amount of grits with a ¼ to ½ cup of chicken stock and heat while constantly stirring over low to medium heat until creamy and warm.
- Other cheeses you can use for the grits are cheddar, Havarti, gouda, gruyere, or mozzarella.
- If you do not want to use heavy cream, you can make this very similar to shrimp scampi and finish with butter instead of cream.
- This recipe makes a lot of grits, which are perfect for serving as a side dish for breakfast the next day.
Nutrition Information
Show Details
Calories
569kcal
(28%)
Carbohydrates
40g
(13%)
Protein
23g
(46%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Cholesterol
241mg
(80%)
Sodium
820mg
(34%)
Potassium
400mg
(11%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1354IU
(27%)
Vitamin C
9mg
(10%)
Calcium
151mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 40g | 13% |
| Protein | 23g | 46% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 241mg | 80% |
| Sodium | 820mg | 34% |
| Potassium | 400mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1354IU | 27% |
| Vitamin C | 9mg | 10% |
| Calcium | 151mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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