American
Shrimp and Grits
Creamy stone-ground grits are spooned into bowls and topped with smoky bacon, tender shrimp, and a savory pan sauce. This Southern classic is rich, peppery, and comforting without being fussy.
Ingredients
- Stone-ground grits1/2 cup
- Water1 cup
- Whole milk1 cup
- Kosher salt3/4 tsp, divided
- Unsalted butter2 tbsp, divided
- Sharp cheddar cheese, grated1/2 cup
- Large shrimp, peeled and deveined10 oz
- Black pepper1/2 tsp
- Cayenne pepper1/8 tsp
- Smoked paprika1/2 tsp
- Thick-cut bacon2 slices
- Small shallot, finely chopped1
- Garlic, minced2 cloves
- Chicken stock1/2 cup
- Worcestershire sauce1 tsp
- Fresh lemon juice1 tsp
- Scallions, thinly sliced2
- Hot sauceto serve
Method
- Bring the water, milk, and 1/4 tsp kosher salt to a gentle boil in a small heavy saucepan.
- Whisk in the stone-ground grits, reduce the heat to low, and cook, stirring often, until thick and tender, about 25 to 30 minutes.
- Stir 1 tbsp butter and the grated cheddar into the grits, then cover and keep warm over the lowest heat, loosening with a splash of milk if needed.
- Pat the shrimp dry and season with the remaining 1/2 tsp kosher salt, black pepper, cayenne, and smoked paprika.
- Cook the bacon in a skillet over medium heat until crisp, then transfer it to a paper towel and leave about 1 tbsp drippings in the pan.
- Add the shrimp to the bacon drippings and sear until just pink at the edges, about 1 minute per side, then transfer to a plate.
- Add the shallot to the skillet and cook for 1 to 2 minutes until softened, then stir in the garlic for 30 seconds.
- Pour in the chicken stock and Worcestershire sauce, scraping up the browned bits from the bottom of the skillet.
- Simmer the sauce for 2 to 3 minutes until slightly reduced, then stir in the lemon juice and remaining 1 tbsp butter.
- Return the shrimp to the skillet and cook just until opaque and coated in the sauce, about 1 minute.
- Spoon the warm cheese grits into two shallow bowls, top with the shrimp and pan sauce, then crumble the bacon over the top.
- Finish with sliced scallions and serve with hot sauce at the table.
Common questions
Can I substitute quick grits or instant grits for stone-ground grits in shrimp and grits?
Yes, but the texture will be softer and less nutty. Reduce cooking time according to the package and watch closely, since instant grits can turn pasty. Stone-ground gives the best creamy, hearty result.
How do I time shrimp and grits so nothing gets cold or overcooked?
Start the grits first, since they take the longest. Cook the bacon and shrimp near the end, then finish the sauce while the grits stay covered on very low heat. Shrimp only need a minute or two per side.
What are the most common mistakes when making shrimp and grits?
The biggest mistakes are under-seasoning, overcooking the shrimp, and rushing the grits. Don’t let the grits boil hard, stir often to prevent sticking, and add cheese off the heat so it stays smooth.
How should I store leftover shrimp and grits, and how long do they keep?
Store the grits and shrimp separately in airtight containers if possible. Refrigerate within 2 hours and use within 3 days. Reheat grits slowly with a splash of milk or stock; reheat shrimp gently to avoid toughness.
What should I serve with shrimp and grits?
This dish is rich on its own, so keep sides simple: a green salad, sautéed greens, biscuits, or roasted asparagus. A squeeze of lemon and extra bacon on top also work well for serving.