Shrimp and Grits

Name: Shrimp and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 1.5 lbs shrimp (large, peeled and deveined); 8 slices bacon, chopped; 1 cup stone-ground corn grits; 4 cups chicken stock; 4 tbsp butter; 1 cup sharp cheddar cheese (shredded); 1/2 cup heavy cream; 1/2 onion, diced; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp paprika; 1/4 cup green onions, chopped

A Lowcountry delicacy featuring tender shrimp and crispy bacon over creamy, buttery cheese grits. Elegant yet comforting.

45 minMediumServes 4480 cal/serving

Southern AmericanDinnerStovetopStandard

Ingredients

1.5 lbs shrimp (large, peeled and deveined)
8 slices bacon, chopped
1 cup stone-ground corn grits
4 cups chicken stock
4 tbsp butter
1 cup sharp cheddar cheese (shredded)
1/2 cup heavy cream
1/2 onion, diced
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1/4 cup green onions, chopped

Instructions

1

Bring 4 cups chicken stock to a boil in a large pot. Slowly whisk in 1 cup stone-ground corn grits, stirring constantly to avoid lumps.
2

Reduce heat to low and cook for 20-25 minutes, stirring frequently, until grits are creamy and tender.
3

While grits cook, cook 8 slices chopped bacon in a large skillet over medium-high heat until crispy, about 8 minutes. Remove and set aside.
4

In the same skillet, cook 1/2 diced onion and 2 cloves minced garlic in the bacon drippings until fragrant, about 2 minutes.
5

Add 1.5 lbs shrimp (large, peeled and deveined) and cook for 2-3 minutes per side until pink. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika.
6

Stir 4 tbsp butter, 1 cup sharp cheddar cheese (shredded), and 1/2 cup heavy cream into the grits. Fold in cooked bacon.
7

Divide grits among bowls and top with 1.5 lbs shrimp (large, peeled and deveined). Garnish with 1/4 cup chopped green onions.

Questions

Can I make Shrimp and Grits dairy-free?

Yes. The dairy in this entry is 4 tbsp butter, 1 cup sharp cheddar cheese (shredded), 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor); the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Shrimp and Grits keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Shrimp and Grits?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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