Description
A classic Southern comfort dish featuring creamy, buttery grits topped with savory shrimp cooked in a flavorful bacon and garlic sauce. This easy 35-minute recipe combines tender shrimp, crispy bacon, and tangy hot sauce over rich, cheesy grits for a delicious and satisfying meal perfect for breakfast, brunch, or dinner.
Ingredients
Scale
Grits
- 4 cups water
- 1 cup old fashioned grits
- 1 teaspoon salt
- 2 ounces cream cheese
- 2 tablespoons unsalted butter
Shrimp and Sauce
- 4 slices bacon, chopped
- 5 green onions, thinly sliced
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 cup chicken or seafood broth
- Juice of 1 lemon
- Hot sauce, to taste
Instructions
- Make the Grits: In a large pot, bring 4 cups of water to a boil and add 1 teaspoon of salt. Slowly whisk in 1 cup of old fashioned grits, stirring constantly to prevent lumps. Reduce heat to low, cover loosely, and simmer, stirring frequently, for 20 to 25 minutes until the grits reach your desired tenderness and creamy consistency.
- Add Cream Cheese and Butter: Cut 2 ounces of cream cheese and 2 tablespoons of unsalted butter into chunks and stir them into the hot grits until melted and fully combined, resulting in a rich and creamy base.
- Cook Bacon: Heat a large skillet over medium heat and cook 4 slices of chopped bacon until crisp. Remove the bacon with a slotted spoon onto a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the skillet. Discard or save remaining bacon grease for another use. Increase heat to medium-high.
- Sauté Vegetables: Add the thinly sliced green onions to the skillet and cook for 3 to 4 minutes until softened. Add 4 cloves of minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook Shrimp: Season 1 pound of peeled and deveined large shrimp with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the shrimp to the skillet with the bacon grease and vegetables. If needed, add more bacon grease to prevent sticking. Cook shrimp for about 3 minutes until pink and just shy of fully cooked. Remove shrimp to the plate with the bacon.
- Create Sauce: In a small bowl, whisk 3 tablespoons of all-purpose flour into 1 cup of chicken or seafood broth until smooth. Pour this mixture into the skillet and whisk vigorously, scraping the browned bits from the bottom to incorporate the flavors. Reduce heat to a simmer and cook until the sauce thickens to a gravy-like consistency.
- Finish Sauce and Combine: Stir in the juice of 1 lemon and a few dashes of hot sauce to taste. Return the shrimp and bacon to the skillet and toss gently to coat with the sauce. Adjust seasoning with salt and pepper as needed.
- Serve: Spoon the creamy grits onto plates and top with the shrimp and sauce mixture. Garnish with additional crispy bacon pieces and sliced green onions if desired. Serve immediately while hot for the best flavor and texture.
Notes
- Use old fashioned grits for the best creamy texture; quick grits may cook faster but have a different consistency.
- Adjust hot sauce amount according to your preferred spice level.
- Peeling and deveining shrimp beforehand saves time and improves the eating experience.
- For a richer sauce, substitute half the broth with seafood broth.
- Leftover grits can be refrigerated and reheated with a splash of milk or water to restore creaminess.
