Southern-Style Shrimp and Grits Recipe
Southern-Style Shrimp and Grits
What is used to be a simple fisherman’s breakfast in the coastal regions of the South, where shrimp are plentiful, has become an all-day favorite around the country. It’s a really easy dish to make at home, especially if you take advantage of a rice cooker to prepare the grits (they can easily be done on the stovetop, too).
- Cheesy Grits:
- 1 cup yellow grits
- 3 1/2 cups water
- 1 tsp kosher salt
- 3 Tbsp butter
- 1/3 cup heavy cream
- 4 oz shredded sharp cheddar cheese, yellow, or white
- Shrimp and Bacon:
- 5 oz (1/2 package) Metropolitan Market Applewood Smoked Bacon, diced
- 1 lb shrimp (16/20), peeled and deveined
- Salt and pepper, to taste
- 4 green onions, sliced
- 3 cloves garlic, minced
- 1 Tbsp lemon juice, more to taste
- 1/4 tsp Tabasco or other hot sauce, more to taste
- To cook grits in a rice cooker (see Cook’s Tip below for stovetop directions), combine grits, water, and salt in the cooker. Cook as for white rice. When done, stir in cream and butter, then stir in cheese. Keep warm.
- Heat a skillet over medium heat. Add bacon and fry, stirring often, until bacon is crisp. Remove bacon to a plate, reserving fat in the skillet.
- Add shrimp to skillet with fat over medium heat. Cook for about 1 minute, then turn shrimp and add green onions, garlic, and a pinch of salt and pepper. Cook, for another minute or two, until shrimp are firm and pink. Remove from heat; stir in lemon juice, Tabasco, and bacon.
- To serve, spoon warm grits into a bowl. Top with shrimp mixture. Serve immediately.
- Cook's Tip:
- To prepare the grits on the stovetop, combine water and salt in a saucepan (non-stick is preferred). Bring to a gentle boil. Stir in grits, reduce heat, and simmer gently for about 5 minutes, stirring occasionally, until soft and thick. Remove from heat. Stir in butter and cream; stir in cheese. Cover and let stand for a few minutes before serving.
Nutrition:Amount Per Serving (based on 4 servings)
Fat: 36 g
SaturatedFat: 20 g
Cholesterol: 220 mg
Sodium: 1790 mg
Carbohydrates: 37 g
Fiber: 2 g
Sugar: 2 g
Protein: 41 g
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