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Creamy Shrimp and Grits Recipe
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8
Calories: 569 kcal
Course:
Main Course
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.