Easy Classic Shrimp and Grits
User Reviews
5
Easy Classic Shrimp and Grits
Description
Easy Classic Shrimp and Grits features grits cooked slowly in a combination of chicken broth and whole milk, stirred until they reach a creamy consistency. Cheddar cheese is folded in to add sharpness and depth. Meanwhile, bacon is rendered until crisp, imparting a smoky flavor that carries into the shrimp cooked in the reserved bacon grease. The shrimp are sautéed briefly to retain tenderness and gently glazed with butter and chicken broth for moisture and richness. The combination of creamy grits, smoky bacon, and juicy shrimp creates a balanced dish with both softness and crisp textures.
Served hot, this recipe works well for a satisfying breakfast, brunch, or dinner. Garnishing with green onion adds brightness. You can adjust seasoning to taste and consider adding hot sauce or herbs to personalize flavors. The creamy base and savory protein make it a comforting choice for cooler days or when you want a dish that offers both richness and freshness.
Leftover grits soften when cooled but can be reheated with added water and whisked until smooth. Shrimp are best eaten freshly cooked as reheating can affect texture. Choosing stone-ground or quick-cooking grits will impact texture—stone-ground provides a more substantial mouthfeel. Using chicken broth instead of water enhances flavor in the grits. Frozen shrimp defrosted at home can be a cost-effective choice without sacrificing quality.
Ingredients
- 2 1/2 cups chicken broth preferably low sodium, divided
- 2 cups milk whole
- 4 tablespoons butter divided
- 3/4 cup grits stone-ground
- 1 cup cheddar cheese shredded, sharp
- 4 trips Bacon (or 2-3 thick-cut slices)
- 1 lb. Shrimp peeled and deveined, jumbo
- kosher salt to taste
- black pepper to taste
- green onion for garnish (optional, thinly sliced
Instructions
- Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Simmer for 10-15 minutes, or until grits are soft and creamy, whisking every few minutes. Cover and set aside off heat - they will finish softening up while they sit.
- Cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
- Drain all but 2 tablespoons of the bacon grease from the skillet.
- Rinse the shrimp with cold water and pat dry. Season with salt and pepper (if your shrimp is treated already with sodium - check the ingredients! - then only use a little bit, if any, of added salt), and any other spices you want to add (optional). Cook in the bacon grease until only just cooked- about 2 minutes per side.
- Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated. Taste and add salt if necessary.
- Stir in the cheese to the grits (1 cup) until melted. Taste and add salt if necessary.
- Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions, if using. Serve immediately.
Notes
- Purchase frozen shrimp and thaw them yourself to save money, as "fresh" shrimp are often previously frozen but sold at a higher price.
- Serve shrimp and grits immediately; reheating shrimp can make it rubbery and grits can firm up when cooled.
- Reheat leftover grits on the stovetop with extra water, whisking frequently to achieve a smooth texture.
- Consider adding hot sauce or herbs to the shrimp for additional flavor, but keep salt minimal if shrimp are pre-treated.
- You may use white grits or quick-cooking grits, though texture will differ from stone-ground grits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 30g | 10% |
| Protein | 40g | 80% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 372mg | 124% |
| Sodium | 1892mg | 79% |
| Potassium | 481mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 518mg | 52% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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