Shrimp and Grits is a quick and flavorful dish to make for a weeknight meal with a Southern spirit!
Ingredients
For the grits:
1cupyellow grits
4cupswater
1/2tspkosher salt
3tbspbutter(salted or unsalted)
1/3cupheavy cream
1cupshredded cheddar cheese(or asiago)
For the shrimp:
4ounceshigh-quality baconsliced or chopped into small pieces (about 5-6 strips)
1lb16/20 size wild shrimppeeled and deveined
4scallionssliced
1tbspminced garlic
2tspfreshly squeezed lemon juice
2dashesTabasco sauceoptional
Instructions
How to Make the Grits:
I have great success cooking the grits in the rice cooker, though this may depend on the model used. If you want to give it a try, simply combine the grits, water, and salt in the rice cooker, and run a normal white rice cycle. When the cycle is over, stir in the butter and cream, then stir in the cheese. Season to taste and make any necessary adjustments.
To make the grits on the stovetop, bring the water to a boil in a nonstick saucepan and add the grits and salt. Cover the pot with a lid, reduce the heat to low, and simmer for about 20 minutes, until the water is absorbed. Then stir in the butter and cream, then the cheese. Taste and make any necessary seasoning adjustments.
How to Make the Shrimp:
Place the bacon in a cold skillet, and turn the heat to medium. Render out the fat and cook the bacon until crisp, about 10 minutes.
Use a slotted spoon to scoop out the bacon bits, leaving the bacon grease and brown bits in the pan. Add the shrimp in a single layer, season with salt and pepper, and cook for 60 seconds.
Flip the shrimp over, season with salt and pepper, then add the scallions, garlic, lemon juice, Tabasco (if using), and the reserved crisped bacon.
Let the shrimp cook for another minute or two until cooked through, tossing the ingredients gently to meld the flavors. Take care not to overcook the shrimp, and keep in mind there will be a little bit of carryover cooking, so I undercook them slightly.
To serve, place the grits on the bottom of a bowl and scoop the shrimp on top. They taste best eaten together. Enjoy!
Notes
Storing leftovers: Keep in an airtight container for up to 5 days in the fridge. Freezing: Store for up to 2 months in an airtight container. However, it’s not my favorite dish to freeze because I find the grits are not as creamy after the dairy has been frozen.Reheating: The microwave works best, but you have to be careful not to overdo it. Heat in 30 second intervals at 60% power until warmed through, making sure that if you start to hear lots of popping, that you check to make sure the ingredients aren’t overcooking. You may want to stir often to redistribute, as well. Microwaves tend to reheat unevenly.Compatible pairings: This dish can certainly be a meal in and of itself, but Drop Biscuits, Creamed Corn, and Coleslaw, are nice sides to add to the table.