Southern Style Shrimp and Grits
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
496 kcal
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Course
Main Course, Brunch
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Cuisine
American
Southern Style Shrimp and Grits
Description
This recipe begins by cooking white grits in a mixture of water and chicken broth seasoned with kosher salt. The grits are simmered uncovered for 30-35 minutes until tender, then enriched with salted butter and sharp cheddar cheese melted in to a creamy consistency. The shrimp portion cooks while the grits finish, starting with crisping diced bacon and reserving some rendered bacon grease.
The shrimp are sautéed along with minced garlic and half the sliced green onions in the bacon grease until they turn just pink, then finished with lemon juice and hot sauce to add brightness and spice. The remaining green onions can be used as a garnish. Combining these components results in a rich, savory meal with smoky, sharp, and tangy notes.
Shrimp size can vary based on preference, and tails may be removed for easier eating. Louisiana-style hot sauces are recommended for their vinegar base and moderate heat. Whisking the grits if they become lumpy and adding hot water as needed keeps them smooth. The dish can be served as classic Southern comfort food at lunch or dinner.
Ingredients
Grits
- 2 cups water
- 2 cups chicken broth
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1 cup white grits
- 2 tablespoons butter salted
- 1 cup cheddar cheese shredded sharp
Shrimp
- 4 Bacon diced, slices
- 1 pound Shrimp peeled and deveined, raw
- 2 tablespoons garlic minced
- 1/2 cup green onion divided, sliced
- 2 tablespoons lemon juice
- 2 dashes hot sauce to taste
Instructions
GRITS
- Bring 2 cups water and 2 cups chicken broth to a boil in a 3 to 4-quart saucepan over high heat. Season the liquid with 1 teaspoon kosher salt. Slowly add in 1 cup white grits while stirring constantly until the grits are evenly distributed in the liquid. Reduce the heat to low and simmer grits uncovered, stirring occasionally, for 30-35 minutes.
- Once the grits are cooked, remove from heat and add in 2 tablespoons salted butter and 1 cup shredded sharp cheddar cheese. Stir until fully melted. Taste and add additional salt, if desired.
SHRIMP
- When there are about 15 minutes left for the grits to cook, dice 4 bacon slices. Cook in a 12-inch skillet over medium heat until crispy, about 6-8 minutes. Remove bacon from the pan, and reserve about 2 tablespoons of bacon grease in the skillet.
- Add 1 pound raw shrimp, 2 tablespoons minced garlic, and 1/2 cup sliced green onionalf of the green onions to the bacon grease. Cook over medium heat until the shrimp just turns pink, about 5-6 minutes depending on the size of shrimp.
- Drizzle with shrimp with 2 tablespoons lemon juice and 2 dashes hot sauce, or to your liking. Stir to ensure the shrimp are well coated.
- Serve shrimp on top of the cheesy grits and sprinkle bacon and the other half of the green onions on top.
Notes
- Select shrimp size (small to jumbo) depending on personal preference; remove tails before cooking if desired for easier eating.
- Use a vinegar-based Louisiana-style hot sauce like Crystal, Tabasco, or Frank's RedHot to balance heat and acidity.
- If grits develop lumps while cooking, whisk vigorously and add a splash of hot water if they remain lumpy for a smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 496kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 202mg | 67% |
| Sodium | 2032mg | 85% |
| Potassium | 389mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 817IU | 16% |
| Vitamin C | 14mg | 16% |
| Calcium | 291mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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