Shrimp and Grits

Spicy shrimp are served over cheesy grits in this classic Shrimp and Grits recipe. It’s easy and comforting and has the perfect amount of spice.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 658kcal

Author Deborah Harroun

Ingredients

Grits

1 1/2 cups chicken broth
1 1/2 cups milk
3 tablespoons butter
Pinch of salt
3/4 cup grits (not quick cooking)
1/2 cup shredded cheddar cheese
1/2 cup shredded smoked gouda

Shrimp

1 pound shrimp peeled and deveined
2 teaspoons cajun seasoning
4 slices bacon chopped
1/2 small onion diced
2 cloves garlic minced
1/2 cup chicken broth
Juice of 1 lemon
1/4 cup heavy cream

Instructions

Make the Grits

In a medium saucepan, combine the broth, milk, and butter. Bring to a boil, then whisk in the grits and the salt. Lower the temperature to low, put the lid on the pot, and cook until the grits are tender, 20-25 minutes, stirring several times to make sure they don’t stick.
1 1/2 cups chicken broth, 1 1/2 cups milk, 3 tablespoons butter, Pinch of salt, 3/4 cup grits
When the grits are done, stir in the cheddar cheese and the gouda. Keep warm.
1/2 cup shredded cheddar cheese, 1/2 cup shredded smoked gouda

Make the Shrimp

Sprinkle the cajun seasoning over the shrimp and turn to coat. Set aside.
1 pound shrimp, 2 teaspoons cajun seasoning
Heat a large skillet over medium-high heat and add the bacon. Cook until crisp. Remove with a slotted. Spoon to a paper towel lined plate.
4 slices bacon
To the hot bacon grease, add the onion. Cook until soft, then stir in the garlic and cook an additional 30 seconds.
1/2 small onion, 2 cloves garlic
Stir the chicken broth into the skillet. Let it cook for a couple of minutes, scraping any browned bits from the bottom of the pan.
1/2 cup chicken broth
Add the shrimp in a single layer to the skillet. Cook until the shrimp is pink on the bottom, about 2-3 minutes, then flip and cook the second side.
When the shrimp is cooked, add the lemon juice, then the cream. Stir the bacon back into the shrimp mixture.
Juice of 1 lemon, 1/4 cup heavy cream
To serve, add some of the grits to a a plate or shallow bowl. Top with some of the shrimp and some of the liquid from the shrimp. Top with parsley, if desired.

Notes

White grits are the most traditional. They are harder to find where I live, so I order these grits online.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition