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Classic Southern Shrimp and Grits
Shrimp and Grits
is a heavenly combination of shrimp and bacon with bell pepper and onion served over cheesy stone-ground grits.
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
servings
Ingredients
For the shrimp:
▢
1
pound
medium shrimp
peeled and halved lengthwise
▢
Juice of a lemon
▢
6
dashes
Tabasco sauce
▢
4
slices
bacon
chopped
▢
1
small onion
finely chopped
▢
¼
green bell pepper
finely chopped
▢
1
clove
garlic
minced
▢
3
tablespoons
chopped scallions
▢
2
tablespoons
all-purpose flour
▢
½
teaspoon
salt
▢
1
cup
chicken broth or stock
For the cheese grits:
▢
½
cup
quick-cooking grits
not instant
▢
2
cups
water
▢
2
tablespoons
butter
▢
½
teaspoon
salt
▢
¼
teaspoon
black pepper
▢
couple dashes garlic powder
▢
4
ounces
sharp cheddar cheese
grated
Instructions
Combine the shrimp with the lemon juice and Tabasco. Set aside while preparing the grits and sauce.
For the cheese grits:
Bring the water and salt to a boil in a smallish saucepan.
Add the grits to the boiling water using a whisk. Using the whisk ensures that you don’t get lumps in your grits.
Now cover the pot, lower the heat to a simmer and cook the grits according to the package directions.
When the grits are done, stir in the butter, black pepper and garlic powder.
Next, add the grated cheddar and stir until well blended.
Hold the finished grits over a very low heat until needed.
Finish making the shrimp and sauce:
In a large sauté pan over medium heat, cook the chopped bacon until brown but not yet crisp.
Add the onion, green pepper and garlic. Cook for about 5 minutes or until vegetables are tender.
Add the scallions, sprinkle the flour over the mixture and continue cooking for an additional 5 minutes.
Stir in the stock or broth and salt. Cook for a minute or two until sauce is thickened.
Add the shrimp to the sauce and cook until shrimp are opaque – no more than three minutes!
To serve – ladle a generous amount of grits into a shallow bowl and top with shrimp and sauce.
Notes
For a richer finished dish, add a dash of heavy cream to the grits.
Leftovers may be stored for about 3 days in the refrigerator. Reheat carefully at 50% power in the microwave.
Nutrition
Serving:
1
|
Calories:
333
kcal
|
Carbohydrates:
22
g
|
Protein:
33
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
316
mg
|
Sodium:
1868
mg
|
Potassium:
267
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
359
IU
|
Vitamin C:
18
mg
|
Calcium:
390
mg
|
Iron:
4
mg