This is a simple, classic, and perfect version of this fabulous southern dish. As a tradition in our house, we eat Shrimp and Grits over Easter weekend. It is absolutely delicious and can be served for any meal of the day. Great.
This recipe was adapted from Crook’s Corner of Chapel Hill, North Carolina, via Saveur. I used large shrimp and increased the amount of garlic and mushrooms. I also omitted the oil and used Sriracha instead of Tabasco. The shrimp tasted incredible after being sautéed in the bacon fat. Mmmmm. 🙂
Yield: Serves 4
- 1 cup white or yellow stone-ground grits
- 3⁄4 cup grated extra-sharp cheddar
- 1⁄4 cup parmesan
- 2 T unsalted butter, divided
- coarse salt
- 2 T olive or canola oil
- 4 slices bacon, chopped
- 1 lb. medium or large shrimp, peeled with tails intact
- freshly ground black pepper
- 8 button mushrooms, thinly sliced
- 3 cloves garlic, finely chopped
- 1⁄2 cup chicken broth
- 1 T fresh lemon juice, plus lemon wedges or slices
- 1⁄2 tsp. hot sauce, such as Sriracha or Tabasco
- 4 scallions, thinly sliced
- In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. (I incorporated 1 cup of chicken stock.)
- Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.)
- Whisk in cheddar, parmesan, and 1 tablespoon of butter and season with salt; cover and set aside.
- Heat a 12″ skillet over medium heat.
- Add bacon and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Reserve cooking fat in skillet.
- Season shrimp with salt and pepper.
- Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon.
- Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes.
- Add garlic and cook until golden, 1 minute.
- Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 2 to 3 minutes.
- Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute.
- Divide grits between 4 bowls; top each with shrimp and its sauce.
- Garnish each bowl with bacon, scallions, and lemon wedges. Serve immediately.
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