Shrimp and Grits
Shrimp and Grits cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Shrimp and Grits needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
Ingredients
- ✓2 cups reduced-sodium chicken broth
- ✓2 cups 2% milk
- ✓1/3 cup butter, cubed
- ✓3/4 teaspoon salt
- ✓1/2 teaspoon pepper
- ✓3/4 cup uncooked old-fashioned grits
- ✓1 cup shredded cheddar cheese
- ✓SHRIMP
- ✓8 thick-sliced bacon strips, chopped
- ✓1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- ✓3 garlic cloves, minced
- ✓1 teaspoon Cajun or blackened seasoning
- ✓4 green onions, chopped
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in the grits, reduce the heat, cover and cook for 15 to 20 minutes or until thickened, stirring occasionally. Stir in the cheese until melted, and then set aside and keep warm.
- 2
In a large skillet, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to move the bacon to paper towels to drain. Reserve 4 teaspoons of the drippings before draining and wiping down the skillet.
- 3
Return the reserved bacon drippings to the skillet and saute the shrimp, garlic and seasoning over medium heat until the shrimp turn pink. Stir in the reserved bacon until heated through. Serve with grits, and sprinkle with green onions.
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Shrimp and Grits
Serve Shrimp and Grits with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Shrimp and Grits ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 699 calories
- Carbohydrates: 36g carbohydrate (7g sugars
- Cholesterol: 240mg cholesterol
- Fiber: 2g fiber)
- Protein: 41g protein.
- Sodium: 1835mg sodium
- Fat: 44g fat (22g saturated fat)