Southern Shrimp and Grits
User Reviews
5
6 reviews
Excellent
Southern Shrimp and Grits
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The best shrimp and grits recipe is smoky, rich, cheesy, and full of flavor!
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Ingredients
FOR THE GRITS
- 4 cups water
- 1 ¼ teaspoons kosher salt
- 1 cup grits not instant grits, quick-cooking
- 1 cup cheddar cheese about 4 ounces, grated, sharp
- 2 tablespoons butter cubed
FOR THE SHRIMP
- 6 lices Bacon cut into small pieces
- 1 large garlic minced, clove
- ½ cup green onion plus extra for garnish, sliced
- 1 tablespoon lemon juice
- 1 lb. Shrimp peeled and deveined
- 2 teaspoons Cajun seasoning or Creole seasoning
- kosher salt to taste
- ground black pepper to taste
- hot sauce to taste
- green onions optional garnish; green onions sliced; parsley, rosemary chopped; fresh thyme leaves
- parsley
- rosemary
- thyme
Instructions
COOK THE GRITS
- In a small saucepan, bring the water to a boil over medium-high heat. Slowly whisk in the grits and salt. Return to a boil, then reduce the heat to medium-low. Cover and cook for about 5-7 minutes (or until thick and smooth), stirring occasionally.
- Remove from the heat. Add the cheese and butter; whisk or stir until melted and smooth.
COOK THE SHRIMP
- While you cook the grits, fry the bacon in a large skillet over medium heat until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the skillet.
- Increase the heat to medium-high. Add the garlic, green onions, lemon juice, and shrimp to the skillet. Sprinkle with Cajun seasoning. Cook just until the shrimp are pink and opaque, about 2-4 minutes.
- Return the bacon to the skillet. Taste and season the dish with salt, pepper, and hot sauce, if desired.
SERVE
- Divide the grits among serving bowls. Top with the shrimp mixture, garnish with green onions or herbs, and serve immediately.
Notes
- We prefer extra large or jumbo shrimp in this recipe (16-20 count per pound), but any size shrimp will work. Leave the tail on the peeled shrimp for a "fancy" touch!
- The total cooking time will vary depending on the size of your shrimp. You know the shrimp are done when they turn pink and opaque.
- You can purchase instant grits, quick grits, or stone-ground grits. I use quick grits in this recipe, but any variety will work -- you'll just need to adjust the cooking time accordingly.
Nutrition Information
Show Details
Serving
1/4 of the recipe
Calories
438kcal
(22%)
Carbohydrates
32g
(11%)
Protein
15g
(30%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
66mg
(22%)
Sodium
1185mg
(49%)
Potassium
207mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1011IU
(20%)
Vitamin C
5mg
(6%)
Calcium
227mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 438kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 1185mg | 49% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1011IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 227mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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