Shrimp and grits are famous Southern recipes that stir something profound among people who grew up eating them. This cozy bowl of awesomeness was historically a modest fisherman’s breakfast in the maritime South.
If you have ever had shrimp and grits, you can understand why it has exploded from beachside shrimp shacks. This delectable dish combines creamy grits with spicy shrimp, onions, peppers, and bacon.
Let’s jump right into the Shrimp and Grits Recipe.
Shrimp and Grits Recipe
This shrimp and grits recipe, a southern staple often known as breakfast shrimp, is perfect for brunch, dinner, or whenever you have guests. It’s the epitome of down-home comfort food.
Let’s know the whole recipe so that you can enjoy it too!
Time:
- Preparation – 15 Mins
- Cook: 25 mins
- Total: 40 mins
Ingredients:
- 1 cup stone-ground grit
- 6 slices bacon, chopped
- 1 pound shrimp, peeled and deveined
- 1 cup thinly sliced scallions
- 1 large clove of garlic, minced
- 4 cups water
- 3 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 4 teaspoons lemon juice
- Salt and pepper
- 2 tablespoons chopped parsley
- 1 cup chicken stock
Directions:
- Cook the bacon slowly over medium heat in a large sauté skillet until crisp. Remove and cut the bacon. Pour out all but three tablespoons of the remaining fat. Turn the heat off.
- In a medium pot, make the water to a rolling boil. Include salt. Pour the grits into the boiling water slowly while stirring with a wooden spoon.
- Stir and pour gradually to avoid creating lumps. When all the grits are mixed, reduce the heat to a moderate simmer and cook the grits for 35 minutes, stirring frequently.
- Save about one-third of the shrimp whole and chop the remainder into three to four pieces each. Set aside.
- After thirty minutes, preheat the sauté pan over medium-high heat. When the bacon oil is hot, sauté the onion & the green pepper for four minutes over medium heat or until tender.
- Toss in the bacon, garlic cloves, and shrimp to combine. Allow this to cook for another minute.
- Allow the chicken stock to come to a boil for 5 minutes.
- Meanwhile, toss the grits with the cheddar cheese and butter. The dish may not require any additional salt, but feel free to add some if desired.
- To serve, scoop grits into separate bowls. To taste, add the green onions, parsley, and lemon juice to the shrimp. If necessary, season with salt. Spoon some shrimp over the grits & make sure everyone gets at least one whole shrimp. Serve immediately.
How to Store Leftover Shrimp and Grits:
When shrimp are cooked, they taste the best. If there are leftovers, seal them airtight and consume them within a few days. To reheat, do so with care. You will only need to reheat the shrimp, not cook it, so 1-minute intervals at low power in the microwave should suffice.
Tips For Shrimp and Grits:
- Utilize high-quality smoked bacon and save the bacon grease. Or, if you prefer, add a bit of andouille sausage.
- Utilize peeled, deveined, wild-caught shrimp. Place them in bacon fat over medium heat. Avoid overcooking them. They only require approximately one minute per side.
- While the shrimp is in the pan, sprinkle it with the spice. It is simple and effective for searing shrimp.
- This recipe calls for quick grits. Bring the water to a boil, then add the salt and grits. Return to low heat and swirl to mix.
- Cook, covered until the vegetables are soft and creamy. Incorporate the cream, butter, and sharp cheddar. It’s really that simple.
Bottom Line
This was all about Shrimp and Grits recipe. This traditional Southern dish is a simple & delicious way to get dinner on the table. Not only is this a hearty, comforting meal, but when coupled with a fresh green salad, it makes for an effortless seafood-loving family evening.
We hope you like the recipe. Let us know your thoughts & suggestions in the comments below!
Thank you for reading!