Shrimp & Grits
Creamy stone-ground grits, seared shrimp, and a bright lemon-butter sauce that tastes like the coast. This is Southern comfort that comes together in one skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- ¾ cup stone-ground grits or polenta
- 1 lb shrimp, peeled and deveined (large)
- ½ cup sharp cheddar cheese, shredded
- 4 slices bacon, sliced
- 1 whole lemon
- 2.5 cups chicken or seafood broth
- ½ tsp hot sauce (Frank's RedHot or Tabasco)
Instructions
- 1
Cook bacon in a large skillet over medium-high until crispy, ~5 min. Transfer to paper towels; chop once cooled. Leave 1 tbsp bacon fat in pan.
- 2
Add broth to the same skillet and bring to a boil. Whisk in grits in a thin stream, stirring constantly to avoid lumps, ~1 min.
- 3
Reduce heat to low and simmer, stirring often, until grits are creamy and tender, ~8 min. Stir in cheese, bacon, and a pinch of salt and pepper.
- 4
Increase heat to medium-high. Pat shrimp dry, season with salt and pepper, then sear in the bacon fat ~2 min per side until opaque and edges curl.
- 5
Squeeze lemon juice over the shrimp, add hot sauce, and toss to coat, ~30 seconds. Taste and adjust seasoning.
- 6
Divide grits between bowls, top with shrimp and pan sauce. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- whisk
- wooden spoon
- paper towels
- serving bowls
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