Shrimp and Grits
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Shrimp and Grits
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If you've never had (or heard of) Shrimp and Grits, it's one you've gotta try! It's most definitely a southern dish that's pretty common around here in the Carolinas, but what I've found is there are all different ways to make it. You can definitely add a little cajun flair to them, too!
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Ingredients
For the grits
- 3 cups water
- 3 cups milk I used whole milk
- 1 teaspoon salt
- 1 cup grits (not the quick-cooking kind - I use Bob's Red Mill white corn grits which are non-GMO)
- 1 1/4 cup cheddar cheese white, shredded
- 2 tablespoons butter
For the shrimp
- 1 pound Shrimp
- 1/4 cup whole-wheat flour
- 3 pieces Bacon
- 1/3 cup green onions sliced, plus extra for garnish
- 2 cloves garlic minced
- salt
- pepper
- 1 cup chicken broth
- 1 tablespoon lemon juice freshly squeezed
- 1/4 teaspoon hot sauce or more if you like it hot!
Instructions
- Combine the water, milk, and salt in a medium saucepan over high heat. When the mixture comes to a light boil, gradually whisk in the grits, turn the heat down to low, and simmer for 15 to 20 minutes, or until the mixture has thickened. Be sure to whisk every few minutes otherwise it will stick to the bottom of the pan. Once done, stir in the cheese and butter.
- Meanwhile, peel the shrimp and pat them dry. Sprinkle the flour on a plate and dredge the shrimp in the flour until evenly coated, then set aside.
- Cook the bacon in a medium saute pan over medium heat until brown on both sides and cooked all the way through. Transfer the bacon to a paper towel-lined plate and crumble.
- Remove all but 1 tablespoon of the bacon grease from the pan. With the heat still on medium throw in the green onions and cook while stirring for 1 to 2 minutes.
- Add the flour-coated shrimp, minced garlic, and some salt and pepper to the pan and cook for a few more minutes until the shrimp is pink on both sides and cooked all the way through.
- Add the broth, lemon, juice, hot sauce, and crumbled bacon to the pan and cook while stirring just until the sauce thickens (another couple minutes) and then turn off the heat.
- Evenly divide and spoon the grits onto plates and top with the cooked shrimp and sauce. Garnish with fresh green onions if desired and serve warm.
Notes
- We recommend organic ingredients when feasible. Cooking times will increase if you double or triple this recipe.
- Nutrition Facts Shrimp and Grits Amount Per Serving Calories 665 Calories from Fat 288 % Daily Value* Fat 32g49%Saturated Fat 17g106%Cholesterol 367mg122%Sodium 2153mg94%Potassium 523mg15%Carbohydrates 47g16%Fiber 2g8%Sugar 10g11%Protein 45g90% Vitamin A 990IU20%Vitamin C 12.2mg15%Calcium 649mg65%Iron 3.6mg20% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 665
- Calories from Fat 288
- % Daily Value*
- Fat 32g
- 49%
- Saturated Fat 17g
- 106%
- Cholesterol 367mg
- 122%
- Sodium 2153mg
- 94%
- Potassium 523mg
- 15%
- Carbohydrates 47g
- 16%
- Fiber 2g
- 8%
- Sugar 10g
- 11%
- Protein 45g
- 90%
- Vitamin A 990IU
- 20%
- Vitamin C 12.2mg
- 15%
- Calcium 649mg
- 65%
- Iron 3.6mg
- 20%
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