Lowcountry
Weeknight Shrimp and Grits
A Lowcountry classic made fast with quick-cooking grits. Cook the bacon first and use the drippings for the shrimp — that's where the flavor lives.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 servings
My Sassy Southern Recipes
Weeknight Shrimp and Grits
Prep 10 min · Cook 25 min · Total 35 min · Makes 4 servings
Ingredients
- 4 cupswater or low-sodium chicken broth
- 1 cupquick-cooking grits (not instant)
- 1 tspkosher salt
- 1 cupsharp cheddar, shredded
- 2 tbspunsalted butter
- 4 slicesbacon, chopped
- 1 lblarge shrimp, peeled and deveined
- 1 tspCajun or Creole seasoning
- 3 clovesgarlic, minced
- 1 tbsplemon juice
- 3green onions, sliced
Instructions
- 1
Bring water and salt to a boil. Slowly whisk in grits, reduce heat to low and cook 5–7 minutes, stirring often, until thick. Stir in cheese and butter; cover to keep warm.
- 2
Cook bacon in a skillet over medium until crisp; remove, leaving drippings.
- 3
Toss shrimp with seasoning. Cook in drippings over medium-high 2 minutes per side. Add garlic for 30 seconds and lemon juice.
- 4
Spoon grits into bowls and top with shrimp, bacon and green onions.
Cooking notes
- Stone-ground grits are wonderful but take 45+ minutes.
Serving suggestions
Serve right away with hot sauce.
Storage
Refrigerate grits and shrimp separately up to 2 days.
Reheating
Reheat grits with a splash of milk, whisking; warm shrimp briefly in a skillet.
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