Description
A classic Southern comfort dish featuring creamy, cheesy grits topped with tender, succulent shrimp cooked in a flavorful bacon and garlic sauce. This shrimp and grits recipe is perfect for a hearty breakfast, brunch, or dinner, combining rich textures and zesty flavors with a touch of heat from hot sauce.
Ingredients
Scale
Grits
- 4 cups water
- 1 cup old fashioned grits
- 1 teaspoon salt
- 2 ounces cream cheese
- 2 tablespoons unsalted butter
Shrimp and Sauce
- 4 slices bacon, chopped
- 5 green onions, thinly sliced
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 cup chicken or seafood broth
- Juice of 1 lemon
- Hot sauce, to taste
Instructions
- Make the Grits: In a large pot, bring the water to a boil and add the salt. Slowly whisk in the grits to prevent lumps. Reduce heat to low, loosely cover, and simmer, stirring frequently for 20 to 25 minutes until the grits reach your desired tenderness and consistency.
- Add Cream Cheese and Butter: Cut cream cheese and butter into chunks and stir them into the hot grits until fully melted and combined, creating a creamy base.
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to transfer the bacon onto a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pan. Discard or save the remaining bacon grease for another use.
- Sauté Green Onions and Garlic: Increase the skillet heat to medium-high. Add the sliced green onions and cook for 3 to 4 minutes. Add the minced garlic and cook for about 1 minute until fragrant.
- Cook the Shrimp: Season the shrimp with kosher salt and black pepper. Add the shrimp to the skillet, adding additional bacon grease if needed. Cook for about 3 minutes until shrimp are pink and nearly cooked through. Remove shrimp to the plate with the bacon.
- Make the Sauce: In a small bowl, whisk together the flour and broth until smooth. Pour the mixture into the skillet, whisking and scraping the bottom to combine with the onion and garlic bits. Reduce heat to a simmer and cook until the sauce thickens slightly.
- Finish the Shrimp: Stir lemon juice and hot sauce into the sauce. Add the shrimp back to the skillet and combine well. Season with additional salt and pepper to taste.
- Serve: Spoon the hot, creamy grits onto plates. Top with the shrimp and sauce, then sprinkle with the crispy bacon pieces and extra sliced green onions if desired. Serve immediately.
Notes
- Use old fashioned grits for the best creamy texture; quick grits may not cook the same.
- If you prefer a spicier dish, increase the amount of hot sauce to your liking.
- You can substitute chicken broth with seafood broth or stock for more flavor.
- Keep stirring the grits during cooking to prevent them from sticking and clumping.
- For a dairy-free option, replace cream cheese and butter with plant-based alternatives.
- Make sure shrimp are peeled and deveined for best texture and taste.
