Shrimp And Grits Recipe

Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl’s Café, a restaurant in landlocked Sewanee, Tenn., that evokes shrimp cardinale, a dish found in New Orleans. It is “a superb version, a highly seasoned, creamy concoction with chunks of tomatoes” that is served over a pile of grits enriched with plenty of butter, salt and Cheddar. —Julia Reed

1. Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. …
2. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. …
3. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Southern Shrimp and Grits

A southern specialty, sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or anytime company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina

Prep: 15min

Total: 35min

Yield: 4 servings.

Nutrition Facts: calories 674 calories, Fat 42g fat (22g saturated fat), Cholesterol 241mg cholesterol, Sodium 1845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.

Ingredients:

• 2 cups reduced-sodium chicken broth
• 2 cups 2% milk
• 1/3 cup butter, cubed
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup uncooked old-fashioned grits
• 1 cup shredded cheddar cheese
• SHRIMP:
• 8 thick-sliced bacon strips, chopped
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 3 garlic cloves, minced
• 1 teaspoon Cajun or blackened seasoning
• 4 green onions, chopped

Instruction:

In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 15-20 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Stir in reserved bacon; heat through. Serve with grits and sprinkle with onions.

Shrimp & Grits

Shrimp and grits is a Southern dish that everyone should know how to make. Follow our easy recipe (with bacon and cheese!), for an extra-flavorful version.

Prep: 15min

Total: 30min

Yield: 6 serving(s)

Nutrition Facts: calories 448 Calories, Fat 27 g, Saturated Fat 13 g, Trans Fat 1 g, Cholesterol 180 mg, Sodium 777 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 1 g, Protein 27 g

Ingredients:

• 2 c. low-sodium chicken broth
• 2 c. water
• kosher salt
• 1 c. corn grits
• 4 tbsp. butter
• 1 c. shredded cheddar
• freshly ground black pepper
• 6 slices bacon
• 1 lb. large shrimp, peeled and deveined
• 1 tsp. dried oregano
• 1/4 tsp. paprika
• 4 scallions, thinly sliced, plus more for garnish
• 2 cloves garlic, minced
• Juice of 1/2 lemon

Instruction:

1. In a medium saucepan, bring chicken broth and water to a boil and season generously with salt. Reduce heat so mixture is at a simmer then whisk in grits. Simmer, stirring often, until grits have absorbed liquid and are very tender, 10 minutes. Stir in butter and cheese, then season with salt and pepper.
2. Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Leave about 2 tablespoons bacon fat in skillet and drain bacon on a paper towel-lined plate before chopping into small pieces.
3. Season shrimp with oregano and paprika then add shrimp, green onions, and garlic to skillet. Cook, stirring occasionally, until shrimp is pink and cooked through, about 4 minutes. Stir in lemon juice.
4. Serve shrimp over grits and top with chopped bacon.

Shrimp and Grits | Shrimp and Grits Recipe

FAQ

What goes well in shrimp and grits?

• Skillet Cornbread, Honey Cornbread, Jalapeno Cheddar Mexican Cornbread, Old-Fashioned Southern Corn Sticks, Sweet Cornbread Muffins with Brown Sugar, or Corn Muffins.
• 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Sweet Potato Biscuits, or Cheese Biscuits.

What is the secret to great grits?

Is shrimp and grits healthy to eat?

Should I use milk or water for grits?