Description
This classic Southern Shrimp and Grits recipe is creamy, buttery, and full of rich, comforting flavors. Featuring cheesy stone-ground grits topped with sautéed shrimp cooked in crispy bacon drippings and a touch of spice, this dish is perfect for breakfast, brunch, or dinner. The combination of sharp cheddar, Parmesan, and smoky bacon with tender shrimp makes every bite irresistibly delicious.
Ingredients
Scale
Cheesy Grits
- 2 ½ cups chicken broth or water
- 2 cups whole milk
- 1 cup white stone ground grits (not instant)
- 1 teaspoon kosher salt
- ¾ cup grated sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- 3 Tablespoons salted butter
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Tabasco sauce
Shrimp
- 3–6 slices bacon, chopped
- 1 pound shrimp, peeled and deveined
- 2 Tablespoons all-purpose flour
- 1 ¼ cups sliced mushrooms
- 1 clove garlic, minced
- 2 teaspoons lemon juice
- ½ teaspoon Tabasco sauce
- ¼ cup chopped green onions
Instructions
- Prepare the Grits: Bring the chicken broth and milk to a boil in a medium saucepan over high heat. Whisk in the white stone ground grits and kosher salt. Reduce the heat to low and cook the grits for 35 to 40 minutes, stirring occasionally until they thicken to a creamy consistency.
- Finish the Grits: Remove the grits from the heat and stir in the grated sharp cheddar cheese, grated Parmesan cheese, salted butter, freshly ground black pepper, and Tabasco sauce. Taste and adjust seasoning as needed to achieve desired flavor and creaminess.
- Cook the Bacon: In a large skillet over medium-low heat, cook the chopped bacon pieces, stirring occasionally until they are crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate. Reserve the bacon drippings in the skillet. If you have less than 1½ tablespoons of drippings, add some peanut oil to make up the difference.
- Prepare the Shrimp: Toss the peeled and deveined shrimp with the all-purpose flour, coating them lightly and shaking off the excess flour to prevent clumping. Add the shrimp to the hot bacon grease in the skillet and cook until the shrimp turn pink, about 1 minute, stirring to ensure even cooking.
- Sauté Mushrooms and Combine: Add the sliced mushrooms and the reserved crispy bacon to the skillet with the shrimp. Cook together for about 1 minute. Then add the minced garlic, lemon juice, Tabasco sauce, and half of the chopped green onions. Stir well to combine all flavors and heat through.
- Serve: Spoon approximately 1 cup of cheesy grits onto each plate or shallow bowl. Top the grits with the shrimp mixture. Garnish by sprinkling the remaining green onions over the dish. Optionally, garnish with chopped parsley for added freshness and color.
Notes
- For cheesier grits, increase the amount of cheese up to 2 cups total, or substitute with white cheddar or gouda for different flavor profiles.
- Store shrimp and cheesy grits separately in airtight containers in the refrigerator. Shrimp will stay fresh up to 3 days; grits up to 2 days.
- The shrimp mixture freezes well for up to 2 months, but freezing grits can cause undesirable graininess. Prepare fresh grits when ready to serve for best texture.
- To reheat, warm shrimp gently in a sauté pan over medium-low heat with a splash of chicken stock. Reheat grits in a saucepan with a little whole milk, stirring frequently until creamy.
- For make-ahead convenience, cook grits and shrimp separately, then store in airtight containers. Reheat with added liquid to restore creaminess before serving.
