20-Min Shrimp & Grits with Bacon Gravy
Creamy stone-ground grits topped with garlicky seared shrimp, crispy bacon, and a savory pan gravy. A weeknight take on the Lowcountry classic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 cup quick-cook grits (polenta)
- 4 strips bacon, chopped
- 1 lb shrimp, peeled and deveined
- ½ cup sharp cheddar cheese, shredded
- 2.5 cups chicken broth
- 3 tbsp scallions, sliced (white and green parts)
- 1 whole lemon (halved)
Instructions
- 1
Bring chicken broth to a boil in a large skillet over medium-high heat.
- 2
Whisk in grits slowly, stirring constantly to prevent lumps, then reduce heat to low.
- 3
While grits cook, sauté bacon in a small skillet over medium until crispy, about 5 minutes; set aside on a paper towel.
- 4
Pat shrimp dry with a paper towel, season with salt and pepper, then sear in the bacon fat over medium-high for 90 seconds per side until edges curl.
- 5
Stir cheese, bacon, and scallions into the grits off heat until melted and smooth.
- 6
Divide grits between bowls, top with shrimp, squeeze lemon over everything, and serve hot.
Tools you’ll need
- 12-inch skillet
- 8-inch skillet
- whisk
- wooden spoon
- paper towels
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