Ah, shrimp and grits—what a comforting duo! This Southern classic is like a warm hug on a chilly day, with creamy grits cradling perfectly seasoned shrimp. Reminds me of that time I had it at a tiny roadside cafe in Charleston, where the waiter swore his grandma’s recipe was the secret to happiness.
Steps
- In a medium pot, bring 2 cups of chicken broth, 2 cups of milk, 3 tablespoons of butter, and a pinch of salt to a gentle boil. Add the stone-ground grits and whisk together, then simmer for 10-15 minutes while whisking every few minutes. Once creamy, cover and set aside off the heat.
- Cook 4 strips of bacon in a skillet until crispy, then transfer them to a paper towel-lined plate. Once cooled, chop the bacon into small pieces and drain all but 2 tablespoons of bacon grease from the skillet.
- Rinse and pat dry the shrimp, then season with salt and pepper. Sauté the shrimp in the reserved bacon grease for about 2 minutes per side until just cooked.
- Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp, stirring until the butter melts and the broth is heated. Taste the sauce and adjust salt if needed.
- Stir 1 cup of shredded cheddar cheese into the grits until melted. Taste and add more salt if necessary.
- To serve, spoon the grits into bowls and top with shrimp and sauce. Sprinkle the chopped bacon and sliced green onions over the dish. Serve immediately for the best experience.
Ingredients
- 2 1/2 cups chicken broth, preferably low sodium, divided
- 2 cups whole milk
- 4 tablespoons butter, divided
- 3/4 cup stone-ground grits
- 1 cup sharp cheddar cheese, shredded
- 4 strips bacon (or 2-3 thick-cut slices)
- 1 lb. jumbo shrimp, peeled and deveined
- Kosher salt, to taste
- Black pepper, to taste
- Thinly sliced green onions, for garnish (optional)
Nutritional Values
Calories: 2440kcal | Carbohydrates: 120g | Protein: 160g | Fat: 144g | Saturated Fat: 76g | Cholesterol: 1488mg | Sodium: 7568mg | Potassium: 1924mg | Fiber: 4g | Sugar: 28g | Vitamin A: 3580IU | Vitamin C: 59.6mg | Calcium: 2072mg | Iron: 13.2mg
FAQ
- Can Shrimp and Grits be reheated?
- While this dish is best enjoyed immediately, leftovers can be salvaged. The grits might thicken, so it’s recommended to reheat them on the stove with a bit of water or chicken broth to loosen up. Shrimp should be reheated in the microwave for only a few seconds to avoid making them rubbery.
- Is it possible to make Shrimp and Grits without using bacon?
- Yes, it’s entirely possible to make a bacon-free version of Shrimp and Grits. Substitute bacon with olive oil or butter to sauté the shrimp. You might need to add a bit more salt to compensate for the absence of bacon’s natural saltiness. Alternatively, try adding other meats like andouille sausage or chorizo.
- Can I add vegetables to Shrimp and Grits?
- Absolutely! Vegetables like sautéed mushrooms, peppers, or onions would complement this dish well. It’s advisable to cook them in bacon fat for added flavor before incorporating the shrimp.
- How can I make Shrimp and Grits dairy-free?
- To make a dairy-free version, use chicken stock in place of milk for cooking the grits and skip the cheese. This maintains the dish’s creamy texture while accommodating dietary restrictions.
- What can I do to make the sauce extra saucy?
- To create a richer sauce, consider making a simple gravy. After removing the shrimp from the skillet, add 2 tablespoons of flour to the remaining bacon fat and a tablespoon of melted butter, whisking for a minute to form a roux. Then, gradually whisk in one cup of chicken stock and cook until the mixture thickens to your desired consistency.
Tips
- Choose Stone-Ground Grits: For a more authentic texture and flavor, opt for stone-ground grits. They may take longer to cook than quick or instant varieties, but the rich, “corny” taste is worth it.
- Simplify the Cooking Process: Save time by whisking the grits every few minutes instead of constantly. Once they’re creamy but not fully cooked, cover and let them steam off the heat to finish.
- Opt for Pre-Peeled Shrimp: To save time and effort, buy shrimp that are already peeled and deveined. This allows you to focus on cooking rather than prepping.
- Enhance the Flavor: If you want a bit more spice, consider adding chili powder or cayenne pepper to the shrimp seasoning. Alternatively, you can serve with hot sauce for an extra kick.
Equipment
- Stone-Ground Grits: Specifically Bob’s Red Mill Yellow Corn Grits/Polenta.
- Cast Iron Skillet: For cooking the bacon and shrimp.
- Nonstick Skillet: As an alternative to the cast iron skillet if preferred.
- Medium-Sized Pot: For cooking the grits.
- Whisk: For stirring the grits.
- Paper Towels: For draining bacon (though these are often found at home, you might consider buying in bulk online for convenience).