Shrimp and Grits

Classic Shrimp and Grits: Cajun-seasoned juicy shrimp and bacon top cheesy and creamy grits. A family-friendly dinner recipe that’s ready in under 30 minutes and will leave everyone asking for seconds!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 708kcal

Author John Kanell

Equipment

Medium pot
Large skillet

Ingredients

For the Grits:

4½ cups water (1080mL)
1 teaspoon salt
1 cup stone-ground grits (140g)
2 cups shredded cheddar cheese (168g)
3 tablespoons butter

For the Shrimp:

6 slices bacon chopped (168g)
1 bell pepper chopped (250g)
1 pound shrimp peeled and deveined (454g)
3 green onions chopped
3 garlic cloves minced
1 teaspoon cajun seasoning
¼ teaspoon salt
¾ cup low-sodium chicken broth (180mL)
1 tablespoon lemon juice
2 tablespoons chopped parsley

Instructions

For the Grits:

Bring the water and salt to a boil in a medium pot. Slowly whisk in the grits. Reduce the heat to low and simmer, stirring often, until the grits are cooked for about 20 to 25 minutes. Remove from the heat and stir in cheese and butter until melted. Cover and keep warm.

For the Shrimp:

While the grits are cooking, in a large skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels.
Add the bell pepper to bacon drippings and sauté over medium heat until tender, about 4 minutes. Add the shrimp, green onions, garlic, cajun seasoning, and salt. Cook for 1 minute. Stir in the chicken broth and simmer for 5 minutes.
Right before serving, stir in the cooked bacon and lemon juice. Spoon the shrimp mixture over the grits and garnish with parsley, if desired.

Notes

Stir the grits frequently while cooking. This will prevent the grits from burning on the bottom of the pan. Stirring is especially important during the end of the cooking time, as the grits are more prone to scorching as they get thicker.
Make the Grits Extra Creamy and Rich. If desired, you can add an extra luscious and indulgent finish to the grits by stirring in ¼ cup heavy cream along with the cheddar cheese and butter, or replace half of the broth with whole milk during cooking.
Don’t Throw Out the Bacon Grease. Not only does bacon fat add rich depth to the shrimp and sauce, but it also helps prevent the bell pepper and shrimp from sticking to the skillet.
Don’t Overcook the Shrimp. Prep the sauce ingredients ahead of time so you can add them as soon as the recipe calls for, preventing overcooking the shrimp. Additionally, cook the shrimp and seasonings for only 1 minute before pouring in the chicken broth. They will hardly turn pink by this point but will cook the rest of the way in the simmering broth.

Nutrition