Shrimp and Grits with Bacon White Gravy
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
656 kcal
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Course
Breakfast
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Cuisine
African-American Fusion
Shrimp and Grits with Bacon White Gravy
Description
This recipe begins by bringing milk and chicken bouillon base to a boil before whisking in stone-ground grits with seasoning. The grits cook slowly until the liquid is absorbed, yielding a creamy and slightly thickened porridge. Butter and sharp cheddar cheese are stirred in to flavor and soften the grits further, giving a rich, creamy base.
Crisp bacon bits are prepared separately in a cast-iron skillet, which lends smoky flavor and fat to cook the shrimp. The shrimp are sautéed briefly with red pepper flakes to impart a subtle heat, then finished with minced garlic and lemon zest for added brightness. The bacon is then returned to the pan to combine flavors.
A white gravy is made using all-purpose flour and whole milk, thickened and seasoned with kosher salt and freshly cracked black pepper. This gravy coats the shrimp and adds creaminess, tying together the savory components on a bed of cheesy grits.
The dish is distinct for its layered textures: soft, cheesy grits with a mild tang from the chicken bouillon, tender shrimp with a hint of spice and citrus, and salty, crispy bacon. This combination delivers a balanced Southern comfort meal that serves well for breakfast, brunch, or dinner.
For freezing, shrimp and grits should be cooled separately. The grits can be spread in a greased pan and frozen for up to one month, with reheating instructions to maintain moisture. Shrimp should be thawed and warmed gently to preserve texture.
Ingredients
Grits
- 4 cups whole milk or chicken stock, 946 mL
- 2 tsp chicken bouillon base
- 1 cup stone-ground grits 197 g
- 3 tbsp unsalted butter 42 g
- 2 cups cheddar cheese sharp white, freshly grated, 226 g
Sauteed Garlic Shrimp
- ½ lb Bacon chopped into bite-sized pieces, thick-cut
- 2 lbs Shrimp 11-15 count, peeled and de-veined, jumbo
- ½ tsp red pepper flakes
- 2 garlic minced, large cloves
- lemon zest of ½
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
White Gravy
- 1/4 cup all-purpose flour 68 g
- 2 cup milk whole, 473 mL
- salt Kosher salt and freshly cracked
- black pepper Kosher salt and freshly cracked
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 cooked grits separately in a greased container, topped with cheese, covered tightly, for up to one month.
- To reheat frozen grits, add a splash of milk and warm in a 350ºF oven for 7–10 minutes, stirring and adding liquid as needed to prevent drying.
- Freeze shrimp separately; reheat in an oven-safe dish for 3–5 minutes until warmed through to avoid texture loss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 656kcal | 33% |
| Carbohydrates | 42g | 14% |
| Protein | 91g | 182% |
| Fat | 45g | 69% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 22g | 129% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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