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
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Open the appInstructions
Step 1
Bring milk and chicken stock to a boil in a large saucepan over medium-high heat.
Step 2
Slowly whisk in cornmeal, stirring constantly to avoid lumps.
Step 3
Reduce heat to low and cook, stirring frequently, for 20-25 minutes until thick and creamy.
Step 4
Stir in butter and cheddar cheese until melted. Season with salt and pepper. Keep warm.
Step 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.
Step 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.
Step 7
Add diced onion to the skillet and sauté for 2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Step 8
Pour in chicken stock and lemon juice, scraping up any browned bits. Simmer for 2 minutes.
Step 9
Return shrimp and bacon to the skillet. Stir in butter and remove from heat. Taste and adjust seasoning.
Step 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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