Gulf Coast Shrimp and Grits
Sweet Gulf shrimp sautéed with bacon, garlic and a touch of hot sauce, served over rich buttery stone-ground grits.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Saucepan
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 22
- carbs
- 38
- protein
- 28
- calories
- 460
Instructions
- 1
Bring the water or stock to a boil. Whisk in the grits (ground corn porridge), lower the heat, and simmer 20–25 minutes, stirring often.
- 2
Stir 2 tablespoons butter and the cheddar into the finished grits. Season with salt and keep warm.
- 3
Cook the bacon in a skillet until crisp. Remove and drain the bacon, but leave the fat in the pan.
- 4
Add the remaining butter to the skillet. Saute the shrimp for 2–3 minutes per side until they turn just pink.
- 5
Stir in the garlic, hot sauce, and lemon juice, tossing the shrimp to coat. Remove the pan from the heat.
- 6
Spoon the grits into bowls. Top with the shrimp, pan sauce, and crisp bacon.
Chef's tips
Use stone-ground grits and cook them low and slow, stirring often, for the creamiest texture. Instant grits will not give the same rich body.
Storage
Refrigerate up to 2 days; grits will thicken and may need extra liquid when reheated.
Reheating
Reheat grits with a splash of milk over low heat, stirring; warm shrimp gently in a skillet.
Common mistakes to avoid
- •Cooking the shrimp too long until they become tough and rubbery.
- •Using instant grits, which lack the rich corn flavor and creamy texture of stone-ground grits.
- •Under-seasoning the grits, which need salt cooked into them rather than just sprinkled on at the end.
Serving suggestions
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