Shrimp and Grits
Creamy stone-ground grits topped with spicy sautéed shrimp and smoky bacon in a rich pan sauce. A classic Low Country dish that's elegant enough for dinner parties.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 cups whole milk
- 2 cups chicken stock
- 1 cup stone-ground cornmeal
- 4 tablespoons butter
- ½ cup sharp cheddar cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 slices bacon, diced
- 1.5 pounds large shrimp, peeled and deveined
- ½ medium yellow onion, diced
- 3 cloves garlic cloves, minced
- ½ cup chicken stock
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring milk and chicken stock to a boil in a large saucepan over medium-high heat.
- 2
Slowly whisk in cornmeal, stirring constantly to avoid lumps.
- 3
Reduce heat to low and cook, stirring frequently, for 20-25 minutes until thick and creamy.
- 4
Stir in butter and cheddar cheese until melted. Season with salt and pepper. Keep warm.
- 5
Cook diced bacon in a 12-inch skillet over medium heat until crispy, about 5 minutes. Transfer to a plate, leaving 2 tablespoons of fat in the pan.
- 6
Season shrimp with salt and cayenne pepper. Add to the hot skillet and cook 1-2 minutes per side until pink. Transfer to a plate.
- 7
Add diced onion to the skillet and sauté for 2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- 8
Pour in chicken stock and lemon juice, scraping up any browned bits. Simmer for 2 minutes.
- 9
Return shrimp and bacon to the skillet. Stir in butter and remove from heat. Taste and adjust seasoning.
- 10
Divide creamy grits among bowls and top with shrimp mixture and pan sauce. Garnish with fresh parsley.
Tools you’ll need
- large saucepan
- whisk
- 12-inch cast iron or stainless steel skillet
- wooden spoon
- serving bowls
- cutting board
- chef's knife
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