Shrimp and Grits
Creamy stone-ground grits topped with saucy shrimp, bacon, and scallions. A beloved Lowcountry Southern brunch dish.
Ingredients
4 servings
Instructions
-
Bring water and milk to a boil. Whisk in grits, reduce heat, and cook 20 minutes until thick, stirring often.
-
Stir cheddar into the grits; keep warm.
-
Cook bacon in a skillet until crisp; remove and leave the fat.
-
Add shrimp and garlic to the bacon fat; cook 2 to 3 minutes until pink.
-
Splash in lemon juice and toss with the bacon.
-
Spoon shrimp over the grits and top with scallions.
Nutrition
Per serving, estimated.
- Calories
- 470 kcal
- Protein
- 30g
- Carbs
- 38g
- Fat
- 21g
- Fiber
- 2g
Tips
- Use stone-ground grits for the best texture; instant grits are gummy.
- Stir the grits often so they do not stick or clump.
- Do not overcook the shrimp; they turn rubbery fast.
Variations
- Add a pinch of cayenne to the shrimp.
- Stir smoked gouda into the grits.
- Use andouille sausage instead of bacon.
Frequently Asked Questions
Stone-ground grits have the most flavor and a pleasant bite; avoid quick-cooking if you can.
Grits thicken as they sit; loosen with milk and the shrimp is best cooked fresh.
It is mild by default; add cayenne or hot sauce to taste.
