Southern Shrimp and Cheesy Grits

Name: Southern Shrimp and Cheesy Grits
Prep time: 20 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 3 cups chicken stock; Pinch of kosher salt; 1 cup corn grits; 3 tablespoon heavy cream; 3 tablespoon unsalted butter; 2 cups sharp cheddar cheese; 8 lices slab bacon; 1 lb shelled and deveined large shrimp; black pepper; 2 - 3 garlic cloves; 3 tablespoon flat-leaf parsley; 4 scallions; 1 teaspoon smoked paprika; 1 tablespoon Worcestershire sauce; 2 or 3 good shakes of hot sauce; 4 teaspoon fresh lemon juice

User Reviews

5.0

204 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 people
Calories
465 kcal
Cuisine
American

Southern Shrimp and Cheesy Grits

Kaitlin Leblanc

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Shrimp & Cheesy Grits is decadent...pure Southern decadence. But every now and then, it's sinfully good to be a little decadent. This dish is a flavor explosion you just have to taste to believe. Incredible!

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Ingredients

Servings

3 cups chicken stock
Pinch of kosher salt
1 cup corn grits quick or regular...not instant
3 tablespoon heavy cream
3 tablespoon unsalted butter
2 cups sharp cheddar cheese shredded
8 lices slab bacon cut into 1 to 2-inch pieces
1 lb shelled and deveined large shrimp
black pepper
2 - 3 garlic cloves minced (should be a heaping teaspoon)
3 tablespoon flat-leaf parsley chopped
4 scallions white and green parts, chopped (3 for cooking, 1 for garnish)
1 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
2 or 3 good shakes of hot sauce ie, Tabasco
4 teaspoon fresh lemon juice usually the juice of 1 whole lemon

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Instructions

In a medium saucepan, bring the stock to a boil.
Whisk in the grits and cook over moderately high heat, stirring vigorously at first to eliminate lumps (Continue to stir periodically until thickened and the grains are tender- about 4 - 5 minutes total. If using regular grits, they will take up to 45 minutes)
Add the cream, butter and cheese and gently stir. Cover and remove from heat.
Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy.
Transfer cooked bacon to paper towel-lined plate.
Pour out all but about 4 tablespoons of bacon fat in the skillet and re-heat.
Sprinkle black pepper all over the shrimp and then add to the hot skillet and cook until curled and pink, about 3 minutes.
Stir in the garlic, parsley, scallions, paprika, Worcestershire, Tabasco and lemon juice.
Meanwhile, crumble the bacon into slightly smaller pieces, set aside.
Spoon the warm, cheesy grits into 4 shallow serving bowls and top each with a quarter of the shrimp mixture.
Garnish with bacon and reserved scallions. Serve at once!