Regional U.S.

Shrimp & Grits

Name: Shrimp & Grits
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 cup Stone-ground grits; 4 cups Water; 1 teaspoon Kosher salt; 2 tablespoons Unsalted butter; 1 cup Shredded sharp cheddar cheese; 4 slices Thick-cut bacon, chopped; 1 pound Raw shrimp (16-20 count), peeled and deveined; 3 Garlic cloves, minced; 1 tablespoon Fresh lemon juice; 3 Green onions, sliced; ½ teaspoon Ground black pepper

Creamy grits, bacon-y shrimp, and zero regrets.

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Prep15 min

Cook30 min

Serves4

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Lowcountry comfort in one skillet: stone-ground grits cooked low and slow, topped with shrimp sauteed in bacon drippings. It is the South's answer to dinner, and a strong one.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

4 servings or type

1 cup Stone-ground grits

4 cups Water

1 teaspoon Kosher salt

2 tablespoons Unsalted butter

1 cup Shredded sharp cheddar cheese

4 slices Thick-cut bacon, chopped

1 pound Raw shrimp (16-20 count), peeled and deveined

3 Garlic cloves, minced

1 tablespoon Fresh lemon juice

3 Green onions, sliced

½ teaspoon Ground black pepper

Steps

Bring the water and salt to a boil; whisk in the grits. Reduce to low and cook 25 to 30 minutes, stirring often, until thick and creamy. Stir in the butter and cheddar.
Meanwhile, cook the bacon in a large skillet over medium-high until crisp, about 6 minutes. Remove with a slotted spoon, leaving the drippings.
Sear the shrimp in the drippings 2 minutes per side until pink; add the garlic for the last minute. Toss with the lemon juice and bacon.
Spoon the shrimp over the grits, top with green onions and pepper, and serve.

Tip: Whisk the grits for the first five minutes, then stir every few. Constant attention early means no lumps ever.

Shrimp & Grits

Ingredients

Steps

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