Shrimp and Grits with Bacon and Cheddar
Creamy cheddar grits topped with garlicky shrimp in a bacon and lemon pan sauce. A Southern classic made for weeknights in 35 minutes.
29% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 25 min
- Serves
- 4
- Calories
- 455
- Protein
- 37 g
- Per serving
- $3.48
Why this recipe works
Shrimp and grits began as a Lowcountry breakfast and has become one of the great Southern dinners. Old-fashioned grits need about 20 minutes of gentle simmering, which is just enough time to cook everything else.
- Cooking the grits in part broth and finishing them with butter and cheddar makes them savory and creamy rather than bland.
- Searing the shrimp in rendered bacon fat seasons them before any sauce goes in.
- A splash of broth and lemon lifts the browned bits from the shrimp pan into a quick sauce to spoon over the top.
Ingredients
For the grits
For the shrimp
To serve
You will need
- Medium saucepan with lid
- 12-inch skillet
- Whisk
Method
Tap a step number to mark it done.
Start the grits
Bring the broth, water and salt to a boil in the saucepan. Slowly whisk in the grits, then turn the heat to low, cover and simmer, whisking every few minutes, until thick and tender, 20 to 25 minutes.
Crisp the bacon
Meanwhile, cook the bacon in the skillet over medium heat until crisp, about 6 minutes. Scoop it out, leaving the fat in the pan.
Sear the shrimp
Toss the shrimp with the Cajun seasoning. Cook in the bacon fat over medium-high heat until pink and just opaque, about 1½ minutes per side, adding the garlic for the last 30 seconds.
Make the pan sauce
Pour in the ¼ cup of broth and the lemon juice, scraping up the browned bits, and let it bubble for 30 seconds. Stir the bacon back in.
Finish and serve
Stir the butter and cheddar into the grits until smooth, adding a splash of hot water if they're too thick. Spoon into bowls, top with the shrimp and sauce and scatter with scallions.
Techniques in this recipe
Raw Done: loose C Over: tight O When is shrimp done?
Shrimp are done when they turn pink and opaque and curl into a loose C. A tight O means overcooked and rubbery.
Read the full guide
Cook's notes
- Whisk the grits into the liquid slowly and keep whisking for the first minute; that's what prevents lumps.
- Grits thicken as they stand. Loosen them with hot water or broth just before serving.
- Cajun seasoning blends vary a lot in salt. Taste the sauce before adding any more.
Nutrition per serving
455 calories
$3.48 estimated cost per serving
Where the calories come from
| Protein | 32% of calories | 37 g |
|---|---|---|
| Carbs | 29% of calories | 34 g |
| Fat | 39% of calories | 20 g |
| Fiber | 1 g | |
| Sodium | 1290 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What kind of grits are best for shrimp and grits?
Old-fashioned or stone-ground grits have the best texture and flavor. Quick grits work in a pinch and cook in about 5 minutes; avoid instant.
What sauce goes on shrimp and grits?
Usually a quick pan sauce: bacon fat, garlic, a little broth and lemon juice, scraped up with the browned bits from the shrimp. Some versions add cream or tomatoes.
Is shrimp and grits gluten-free?
Corn grits are naturally gluten-free, so yes, as long as your grits, broth, bacon and Cajun seasoning are labeled gluten-free.
