This straightforward Shrimp and Grits recipe is loaded with daring Southern taste—smoky bacon, garlicky shrimp, and creamy, slow-cooked grits. It’s a comforting basic made easy sufficient for busy weeknights.
There are few dishes that scream Southern consolation fairly like shrimp and grits. It’s wealthy, creamy, smoky, a bit of tangy, and downright soulful. And whereas there are tons of variations on the market—some fancy, some not-so-much—this one proper right here is the one I preserve coming again to.
It’s impressed by the long-lasting Criminal’s Nook shrimp and grits from Chapel Hill, North Carolina. If , . That dish helped put shrimp and grits on the map past the Carolina coast. However as a lot as I really like the basic, I needed a model that didn’t require a culinary diploma or half a day within the kitchen. So I simplified it a bit, trimmed the ingredient record, and saved all the flavour.
And it seems, I’ll have gone too far—no less than in accordance with my pal Laura. She tried this recipe and mentioned, “Stacey, you’ve ruined shrimp and grits for me. No restaurant model will ever examine.” I feel that’s a praise?
What Makes This Shrimp and Grits So Good
Let’s break it down: crispy bacon, sautéed inexperienced onions, garlic, tender shrimp, and a wealthy sauce that will get its depth from rooster broth, lemon juice, and a touch of sizzling sauce for simply the appropriate kick. And all of it will get spooned over the dreamiest, creamiest grits—made proper in your individual kitchen.
The sauce is thickened with a contact of flour—nothing fussy—and comes collectively proper within the skillet. So that you’re not juggling a dozen pots and pans whereas attempting to make dinner. And that’s the purpose, proper? Large taste, little fuss.
Let’s Discuss Grits: Sorts, Cook dinner Occasions, and Why You’re Most likely Undercooking Them
Now earlier than we get into the recipe, we have to have a bit of chat about grits. As a result of if shrimp is the star, then the grits are the stage—and a foul stage can damage the entire present.
There are a couple of totally different sorts of grits you’ll run throughout on the grocery retailer:
Prompt Grits – These are the quickest however typically the least flavorful. They’re tremendous processed and prepare dinner in only a few minutes, however they don’t have that hearty, creamy texture all of us love.
Fast Grits – Now maintain on, earlier than the grits snobs begin hollerin’—let me say this: fast grits get quite a lot of hate, however in the event you prepare dinner them low and gradual with sufficient liquid and a bit of persistence, they will really prove fairly darn good. Are they as wealthy and deep-flavored as stone-ground? No. However for a busy weeknight? They’ll do exactly superb.
Common or Previous-Original Grits – These take a bit longer to prepare dinner, often round 20 to half-hour, however they’ve far more taste and a greater texture. Completely price it whenever you’ve received the time.
Stone-Floor Grits – These are the actual deal. Coarsely floor and stuffed with taste, they will take as much as an hour to prepare dinner low and gradual—however that’s what makes them particular. They want a bit extra babysitting, however the result’s a bowl of grits that’s creamy, wealthy, and stuffed with that deep corn taste.
Now right here’s the factor—most recipes don’t have you ever prepare dinner grits lengthy sufficient. I mentioned what I mentioned. Simply because the bundle says 20 minutes doesn’t imply they’re performed. Grits needs to be silky, not gritty. Creamy, not runny. I let mine simmer low and gradual, stirring typically and including extra liquid if wanted, till they’re good. And belief me, your persistence will likely be rewarded.
Ought to You Add Cheese to the Grits?
You certain can! A handful of sharp cheddar cheese or perhaps a little gouda or gruyere stirred in on the finish can add richness and depth to the grits. I’ve performed it loads of occasions, and it’s scrumptious.
However personally? Once I’m making shrimp and grits, I often skip the cheese. I prefer to preserve the grits easy and let the flavour of the shrimp and sauce actually shine. The stability between the creamy grits and that smoky, lemony shrimp combination is simply too good to mess with. Generally much less actually is extra.
The Recipe: Shrimp and Grits, Southern Chunk Fashion
You’ll begin by crisping up some bacon—due to course you do. Then we use that flavorful bacon grease to prepare dinner down some inexperienced onions and garlic. The shrimp get seasoned with salt and pepper and tossed proper into the skillet till they’re simply beginning to flip pink.
The magic occurs once we whisk a bit of flour into rooster broth and add it to the pan. Because it simmers, it thickens into this luscious, lemony sauce with only a kiss of warmth from the new sauce. It coats the shrimp completely and pulls the entire dish collectively.
Then it’s only a matter of spooning every little thing over these wealthy, buttery grits and topping all of it with the crumbled bacon. It’s heat, comforting, and simply appears like residence on a plate.
Suggestions for Making the Finest Shrimp and Grits
Use good-quality shrimp. Recent is nice if you will get it, however frozen and thawed shrimp works simply superb. Simply be certain that they’re peeled and deveined so that you’re not spending your night elbow-deep in shells.
And earlier than anyone comes for me—sure, I left the tails on the shrimp for the photographs. Was it sensible? Completely not. However let’s be sincere, they appear method fancier that method. It’s like shrimp of their Sunday finest. In case you’re making this at residence and don’t really feel like wrestling with tails mid-bite, by all means, pop ’em off. The one factor I care about is that you simply take pleasure in each final creamy, smoky, shrimp-loaded chunk.
Don’t overcook the shrimp. They go from tender to rubbery actual quick. You need to pull them as quickly as they begin to curl and switch pink—often only a few minutes.
Let your grits relaxation. After they’re cooked, flip off the warmth, put a lid on the pot, and allow them to sit for a couple of minutes. This helps them end thickening and makes them further creamy.
Play with the warmth. I really like only a sprint of sizzling sauce within the sauce, however in the event you like issues a bit of spicier, go forward and add extra. Or stir in a pinch of cayenne or smoked paprika.
What to Serve with Shrimp and Grits
Truthfully? This dish can stand by itself. However in the event you’re feeling fancy or feeding a crowd, I’ll generally add a easy inexperienced salad or some roasted veggies. A biscuit on the aspect by no means damage anyone both.
And in the event you’re making this for brunch, a mimosa or Bloody Mary wouldn’t be misplaced. Simply saying.
Shrimp and grits is a type of dishes that feels prefer it needs to be difficult, nevertheless it doesn’t must be. With a couple of easy components and a bit of love, you can also make a restaurant-worthy meal proper in your individual kitchen. And I promise—when you do that model, it’s possible you’ll simply end up in the identical boat as my pal Laura. Restaurant shrimp and grits? By no means heard of her.
Recipe Card
Shrimp and Grits
Notes
I exploit giant shrimp for this recipe—sometimes labeled 31/40, that means you’ll get about 31 to 40 shrimp per pound. The smaller the quantity, the larger the shrimp. It’s a type of uncommon occasions in life when much less actually is extra!
Vitamin
Energy: 454kcal | Carbohydrates: 41g | Protein: 24g | Fats: 21g | Saturated Fats: 10g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 0.3g | Ldl cholesterol: 188mg | Sodium: 1940mg | Potassium: 340mg | Fiber: 2g | Sugar: 2g | Vitamin A: 853IU | Vitamin C: 8mg | Calcium: 111mg | Iron: 1mg
* If dietary values are offered, they’re an estimate and can fluctuate relying on the manufacturers used. The values don’t embrace non-obligatory components or when components are added to style. If calorie rely and different dietary values are necessary to you, I like to recommend grabbing your favourite manufacturers and plugging these components into a web-based dietary calculator.
