5.0 from 1,254 votes
Easy Classic Shrimp and Grits
This classic, traditional Shrimp and Grits recipe is such delicious, gluten free Southern comfort food in only 30 minutes with the most YUMMY butter sauce!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 610 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 1/2 cups chicken broth preferably low sodium, divided
- 2 cups whole milk
- 4 tablespoons butter divided
- 3/4 cup stone-ground grits
- 1 cup sharp cheddar cheese shredded
- 4 trips Bacon (or 2-3 thick-cut slices)
- 1 lb. jumbo shrimp peeled and deveined
- kosher salt to taste
- black pepper to taste
- thinly sliced green onions for garnish (optional)
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.
Cup of Yum
Notes
- Money Saving Tip: Buy frozen shrimp and defrost them yourself. Most "fresh" shrimp you buy at the store has actually been previously frozen, but is marked up anyway.
- This recipe is best served right away, since shrimp get rubbery from reheating and grits turn more solid after they cool. If you have leftovers, the grits can be reheated on the stovetop with some extra water to break them up, whisking them as they reheat. Heat the shrimp only for a few seconds in the microwave- as little as possible. Or, enjoy the leftover grits plain and add the cold cooked leftover shrimp to a salad to prevent overcooking.
- You can use water instead of chicken broth to cook the grits.
- To save time, you can use quick cooking grits instead of stone-ground (but the texture will be different).
- I used yellow grits, since it's all I could find. You can use white if you want to!
- Spice it up! Add other seasonings, herbs, or hot pepper to the shrimp with the salt and pepper. You can also serve it with hot sauce.
Nutrition Information
Calories
610kcal
(31%)
Carbohydrates
30g
(10%)
Protein
40g
(80%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Cholesterol
372mg
(124%)
Sodium
1892mg
(79%)
Potassium
481mg
(14%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
895IU
(18%)
Vitamin C
14.9mg
(17%)
Calcium
518mg
(52%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 610
% 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.