Shrimp and Grits with Bacon White Gravy

Name: Shrimp and Grits with Bacon White Gravy
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 cups 946 mL whole milk or chicken stock; 2 tsp chicken bouillon base; 1 cup 197 g stone-ground grits; 3 tbsp 42 g unsalted butter; 2 cups 226 g sharp white cheddar, freshly grated; ½ lb thick-cut bacon; 2 lbs jumbo shrimp; ½ tsp red pepper flakes; 2 large garlic cloves; zest of ½ lemon; Kosher salt and freshly cracked black pepper; 1/4 cup 68 g all-purpose flour; 2 cup 473 mL whole milk; Kosher salt and freshly cracked pepper

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4.5

90 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 servings
Calories
656 kcal
Course
Breakfast
Cuisine
African-American Fusion

Shrimp and Grits with Bacon White Gravy

Marcus Rose

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Creamy, cheesy southern grits are topped with shrimp that are sautéed in bacon fat and covered in a rich, smoky white gravy. This easy shrimp and grits recipe is perfect for breakfast, brunch, or dinner!

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Ingredients

Servings

Grits

4 cups 946 mL whole milk or chicken stock
2 tsp chicken bouillon base
1 cup 197 g stone-ground grits
3 tbsp 42 g unsalted butter
2 cups 226 g sharp white cheddar, freshly grated

Sauteed Garlic Shrimp

½ lb thick-cut bacon chopped into bite-sized pieces
2 lbs jumbo shrimp 11-15 count, peeled and de-veined
½ tsp red pepper flakes
2 large garlic cloves minced
zest of ½ lemon
Kosher salt and freshly cracked black pepper

White Gravy

1/4 cup 68 g all-purpose flour
2 cup 473 mL whole milk
Kosher salt and freshly cracked pepper

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Instructions

Cheddar Grits
In a medium Dutch Oven or soup pot, whisk together chicken bouillon base and milk, then bring the milk to a boil. Add the grits, 1-2 tsp kosher salt, and 1 tsp freshly cracked black pepper, whisking well.
Reduce the heat to low and cook until the liquid is absorbed, 10-15 minutes. Remove from heat and stir in the butter, cheese, and more salt and pepper to taste. Cover until ready to serve.
Sauteed Garlic Shrimp
In a large cast-iron skillet, fry the bacon over medium-high heat. When crisp, remove the bacon and place on a paper towel-lined plate to remove the excess grease and oil.
Add the shrimp and red pepper flakes to the bacon grease in the cast iron skillet, turn the heat down to medium, and saute the shrimp, flipping them over after just over a minute, and letting the other side cook, cooking for about 3 minutes, but no more than 3 minutes total.
Turn off the heat and add the minced garlic, stirring for about 30 seconds; the residual heat will cook the garlic through. The shrimp should be opaque entirely, and gently curl in. Stir in lemon juice and season to taste. Remove the shrimp from the pan onto a plate and set aside.
White Gravy
In the same pan, add the 1/4 cup all-purpose flour over medium heat to the bacon fat and whisk to fully combine the fat and flour.
Slowly whisk in the milk. Remember hot roux + cold milk = no lumps. Gradually splash in the milk (it will be thick and seize up at first while adding the first half cup or so, that is normal. Keep going.) and add the chicken bouillon base once all the milk is whisked in and smooth.
Let the gravy simmer and thicken for about 5 minutes, stirring frequently until it reaches the desired consistency.
Serve
Plate the grits hot with shrimp and chopped bacon, then generously pour the bacon white gravy over top.

Notes

Freeze the shrimp in a container or freezer-safe zip-top bag separately from the grits. Grab a cooking pan, spray a shallow disposable aluminum pan with non-stick cooking spray, and spread the cooked grits into the pan, then top it with more cheese. Cover the dish with foil after you've allowed it to fully cool. Freeze for up to one month.
To thaw the grits, splash in a bit of milk before warming the dish in a 350 degree F (180 degrees C) oven for 7-10 minutes, stirring and adding more liquid as needed. Do not let it dry out.
Warm the frozen shrimp in the oven in an oven-safe dish for 3-5 minutes or until warmed through.

Nutrition Information

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Serving 1g Calories 656kcal (33%) Carbohydrates 42g (14%) Protein 91g (182%) Fat 45g (69%) Saturated Fat 21g (105%) Polyunsaturated Fat 22g Fiber 1g (4%) Sugar 2g (4%)