Shrimp and Grits Recipe

Course: Dinner

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: bowls

Calories: 692kcal

Author: Becky Hardin

Shrimp and Grits is the ultimate comfort meal! Buttery, cheesy grits are served with pan seared Cajun shrimp. This easy weeknight dinner takes just 30 minutes or less from start to finish and always yields filling, flavorful, and downright delicious results that you can really count on.

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Equipment

Cast Iron Skillet

Ingredients

2 cups low-sodium chicken broth
2 cups water
½ teaspoon kosher salt
1 cup corn grits
4 tablespoons unsalted butter ½ stick, cut into 4 pieces
1 cup shredded cheddar cheese
½ teaspoon ground black pepper
6 slices bacon cut into lardons
1 pound large shrimp peeled and deveined
2 teaspoons Cajun seasoning
2 cloves garlic minced
2 tablespoons sliced scallion greens plus more for garnish
Lemon wedges for serving

Instructions

In a large pot, bring the chicken broth, water, and salt to a boil. Whisk in the grits, reduce the heat to a simmer, and cook, stirring often, until the grits have absorbed the liquid and are tender, about 10-12 minutes.
2 cups low-sodium chicken broth, 2 cups water, ½ teaspoon kosher salt, 1 cup corn grits
Stir in the butter, cheddar, and black pepper. Set aside.
4 tablespoons unsalted butter, 1 cup shredded cheddar cheese, ½ teaspoon ground black pepper
In a large cast iron skillet, cook the bacon over medium-high heat until crisp. Turn off the heat, remove with a slotted spoon and set aside. Reserve 2 tablespoons of the bacon grease in the pan and discard the rest.
6 slices bacon
Pat the shrimp dry with a paper towel. Toss with the cajun seasoning.
1 pound large shrimp, 2 teaspoons Cajun seasoning
Return the pan to medium-high heat, add in the shrimp, and garlic. Cook, about 1-2 minutes per side until the shrimp is pink.
2 cloves garlic
Remove from the heat, stir in the bacon, scallions, and a squeeze of lemon. Serve over the grits and enjoy!
2 tablespoons sliced scallion greens, Lemon wedges

Video

Notes

For creamier grits, replace 1 cup of the water with 1 cup of heavy cream.
You can use cream cheese or Parmesan in place of the cheddar cheese.
While I recommend using large peeled and deveined shrimp, you can really use any shrimp you like in this recipe! Whether or not you remove the tails is up to you.
Instead of Cajun seasoning, try the same amount of blackened seasoning or Old Bay.
For spicier shrimp and grits, add ⅛-¼ teaspoon of cayenne pepper.
Always start by making the grits first. You can easily keep the grits warm while you cook the shrimp.
Be sure to salt the cooking water for the grits. This imparts a lot of flavor.
Feel free to add more butter to the grits if you desire. The butterier, the better!
If using frozen shrimp, let them thaw overnight in the refrigerator before cooking.
Cooked shrimp should be 120°F internally.

Storage: Store shrimp and grits in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition