Shrimp & Cheesy Grits

Shrimp & Grits
Shrimp & Grits

Shrimp & Cheesy Grits is classic Southern U.S.  cuisine.  These grits are loaded with flavor…they are creamy, cheesy and buttery…and sinfully delicious.  Topped off with sauteed gulf shrimp in garlic, scallions, parsley lemon juice, smoked paprika and a dash of hot sauce.     Well, this is Southern decadence at it’s very best.   This dish is not low on calories, so you won’t want to make this every day…but on a special occasion, it is one of the tastiest dishes you’ll ever experience.  Incredible!

Watch Kris and Wesley make Shrimp & Grits!


5.0 from 1 reviews
Shrimp & Chessy Grits
 
Prep time
Cook time
Total time
 
Shrimp & Cheesy Grits is decadent...pure Southern decadence. But every now and then, it's sinfully good to be a little decadent. This dish is a flavor explosion you just have to taste to believe. Incredible!
Author:
Recipe type: Southern
Cuisine: Southern
Serves: 4
Ingredients
  • 3 cups chicken stock
  • Pinch of Kosher salt
  • 1 cup corn grits (quick or regular...not instant)
  • 3 tablespoons of heavy cream
  • 3 tablespoons unsalted butter
  • 2 cups sharp cheddar cheese, shredded
  • 8 slices slab bacon, cut into 1 to 2-inch pieces
  • 1 lb shelled and deveined large shrimp
  • Black pepper
  • 2 - 3 garlic cloves, minced (should be a heaping teaspoon)
  • 3 tablespoons flat-leaf parsley, chopped
  • 4 scallions, white and green parts, chopped (3 for cooking, 1 for garnish)
  • 1 teaspoon of smoked paprika
  • 1 tablespoon of Worcestershire sauce
  • 2 or 3 good shakes of hot sauce (ie, Tabasco)
  • 4 teaspoons fresh lemon juice (usually the juice of 1 whole lemon)
Instructions
  1. In a medium saucepan, bring the stock to a boil.
  2. Whisk in the grits and cook over moderately high heat, stirring vigorously at first to eliminate lumps (Continue to stir periodically until thickened and the grains are tender- about 4 - 5 minutes total. If using regular grits, they will take up to 45 minutes)
  3. Add the cream, butter and cheese and gently stir. Cover and remove from heat.
  4. Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy.
  5. Transfer cooked bacon to paper towel-lined plate.
  6. Pour out all but about 4 tablespoons of bacon fat in the skillet and re-heat.
  7. Add the shrimp and cook until curled and pink, about 3 minutes.
  8. Stir in the garlic, parsley, scallions, paprika, Worcestershire, Tabasco and lemon juice.
  9. Meanwhile, crumble the bacon into slightly smaller pieces, set aside.
  10. Spoon the warm, cheesy grits into 4 shallow serving bowls and top each with a quarter of the shrimp mixture.
  11. Garnish with bacon and reserved scallions.
  12. Serve at once!

 

5 Comments

  • Hi! This recipe looks divine! I’m going to use it for thanksgiving as an hors d’oeuvres! Can you please tell me if the heat is still on when you are stirring in step number 8? Or do I turn the heat off, then add step number 8? Thanks!!

  • I’m not a huge fan of shrimp and grits, but this recipe made me fall in love with it! The flavor was perfect just the right amount of heat and also loved the easy to follow grits recipe. Thank you for this awesome dish.

    • Yay!! We gotta say we love this dish, too! It’s not for the faint of heart, but boy, oh boy, is it yummy. We are SOOOO happy you like it! Stay in touch, Patricia!!! xoxoxo Kris & Wesley

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