Shrimp and Grits Recipe
Juicy Cajun-seasoned shrimp, crispy bacon, and sautéed vegetables in a buttery, savory pan sauce, served over creamy cheddar cheese grits.
Servings: 6
Calories: 518kcal
Equipment
- Skillet
- Large Saucepan
Ingredients
For the Cheese Grits
- 1 cup Stone-ground grits uncooked (white or yellow)
- 4 cups Chicken Broth made with 4 cups water and 4 teaspoons Better Than Bouillon Roasted Chicken Base
- ½ cup whole milk
- ¼ cup heavy cream
- 2 tablespoons butter unsalted
- 1 cup sharp cheddar cheese freshly shredded (4 oz)
- ½ teaspoon black pepper freshly cracked
For the Shrimp and Sauce
- 6 slices Bacon regular-cut (see notes for thick-cut)
- 1½ pounds Shrimp raw, peeled and deveined (16/20 or 13/15 count)
- 4 teaspoons Cajun seasoning divided, click for my recipe
- ¼ teaspoon Black Pepper
- 2 tablespoons Butter unsalted, divided
- ¾ cup Yellow Onion finely diced (about 1 small onion)
- ½ cup Bell Peppers finely diced (about ½ medium pepper)
- 6 cloves Garlic minced
- 1¼ cups Chicken Broth made with 1¼ cups water and 1¼ teaspoons Better Than Bouillon Roasted Chicken Base
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon Water
- 1 tablespoon lemon juice fresh
- Green onions sliced, for garnish
Instructions
Prepare the Cheese Grits
- Start the grits: Add the chicken broth and milk to a medium saucepan and bring to a gentle simmer. You should see small bubbles around the edges and a few occasionally breaking the surface, not a rolling boil. Slowly whisk in the grits to prevent lumps.
- Cook until tender: Reduce the heat to low and cover. Keep the heat on low throughout cooking, checking and stirring once or twice to make sure the grits aren't sticking excessively. Cook for 20–25 minutes, or until tender with no hard or gritty center. If using a different brand of stone-ground grits, follow its recommended cooking time, which may be up to 40 minutes.
Prepare the Shrimp and Sauce
- Season the shrimp: While the grits cook, pat the shrimp dry with paper towels. Season with 3 teaspoons of Cajun seasoning and ¼ teaspoon black pepper.
- Cook the bacon: Add the bacon to a cold, large skillet. Cook over medium heat for 7–10 minutes, or until crispy. Transfer to a plate and set aside to cool before crumbling. If using regular-cut bacon, leave all the rendered drippings in the skillet. If using thick-cut bacon, reserve up to 3 tablespoons of drippings and remove any excess.
- Sear the shrimp: Increase the heat to medium-high. Add the seasoned shrimp to the skillet in a single layer. Sear on one side for 1–1½ minutes, then transfer to a plate while still undercooked. Work in batches if needed. The shrimp will finish cooking in the sauce.
- Sauté the vegetables: Reduce the heat to medium. Add 1 tablespoon of butter to the skillet, followed by the diced onion and bell pepper. Cook for 4–5 minutes, or until softened. Add the garlic and remaining 1 teaspoon of Cajun seasoning. Stir for 30–60 seconds, until fragrant.
- Make the pan sauce: Pour in the chicken broth and Worcestershire sauce, scraping the bottom of the skillet to loosen the browned bits. Bring to a gentle simmer and cook for 2–3 minutes.
- Thicken the sauce: Mix the cornstarch and water in a small bowl until smooth. Stir the slurry into the simmering sauce. Cook for 1–2 minutes, until lightly thickened. The sauce should still be thinner than gravy.
- Finish the shrimp: Return the shrimp to the skillet and cook for 1–3 minutes, or until opaque and just cooked through. Stir in the remaining 1 tablespoon of butter, fresh lemon juice, and half of the crumbled bacon. Taste and add sea salt if needed.
Finish the Grits and Serve
- Make the grits creamy: Once the grits are tender, remove the saucepan from the heat. Add the heavy cream and 2 tablespoons of butter, stirring and gently scraping the bottom of the saucepan to loosen any grits that have stuck. Fold in the shredded cheddar cheese until melted and smooth. Season with black pepper and sea salt to taste.
- Assemble and serve: Spoon the cheese grits into serving bowls. Top with the shrimp and vegetables, then drizzle the pan sauce over everything. Garnish with the remaining crumbled bacon and sliced green onions. Serve immediately.
Notes
- Bacon: I use regular-cut bacon and keep all the rendered drippings in the skillet. If using thick-cut bacon, reserve up to 3 tablespoons of drippings and remove any excess.
- Grits: Stone-ground grits vary by brand and may need more cooking time. Cook until fully tender rather than relying only on the suggested time.
- Shrimp: The first sear is intentionally brief. The shrimp should still be undercooked when removed from the skillet because they'll finish cooking in the sauce.
- Chicken broth: I use Better Than Bouillon Roasted Chicken Base, which is a concentrated paste, mixed with water at a ratio of 1 teaspoon per cup. You can also use your favorite prepared chicken broth.
- Serving: If the grits thicken before serving, stir in a splash of warm chicken broth or milk to loosen them.
Nutrition
Calories: 518kcal | Carbohydrates: 32g | Protein: 31g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 210mg | Sodium: 1059mg | Potassium: 553mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1917IU | Vitamin C: 19mg | Calcium: 254mg | Iron: 2mg
