Shrimp & Grits Variations
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Rich and cheesy, shrimp and grits is the comfort food staple I'll welcome all year long. If you've never made grits before, it can be difficult to get them just right. Luckily, I've tested this recipe again and again to make sure it's sheer perfection. My recipe is extra-creamy due to a generous amount of cheese (in my book, no grits are complete without it) and butter. I also took this recipe to the next-level by adding in crispy bacon. Not only does this amp up the texture of our dish, but cooking the shrimp in bacon fat adds heaps of flavor. The result is a rich and decadent weeknight dinner (or filling brunch!) I'll happily dig into any time of year. Keep reading on for all of my top tips on how to perfect every step of this Southern staple:
What People Are Saying:
“Wow, this recipe is so yummy! I love how creamy the grits come out! The bacon on top is like icing on a cake ✅ Such an excellent, tasty way to accompany the seasoned shrimp with the creamy grits for a perfect marriage. A must try!” -OliveLobster
To start, combine chicken broth and water into a medium saucepan and bring to a boil, then season generously with salt. Once the mixture comes to a boil, drop the heat down to medium-low and allow the liquid to simmer. Add in the grits and cook, whisking constantly while cooking, for about 15 minutes until the grits have absorbed the liquid and have become very tender. Add in the cheddar cheese and butter and stir the mixture until both are melted and distributed throughout the grits. Season with salt and pepper to taste.
In a large skillet, cook the bacon, stirring occasionally, until crispy, then transfer the bacon to a cutting board and chop the bacon into small pieces. Pour off all but 2 tablespoons of bacon fat, then return to stovetop.
Prepare the shrimp by tossing them with garlic, oregano, paprika, and salt. Then add the shrimp into the hot bacon fat and cook over medium heat for 4 to 6 minutes until the shrimp is pink and cooked through. Transfer the cooked shrimp to a plate and set aside.
In the same skillet, cook tomato paste for 1 to 2 minutes until it has darkened in color to a deep brick red, then whisk in vegetable broth and bring the mixture to a simmer, cooking for 4 to 5 minutes. You will know the sauce is ready when it has thickened and reduced to roughly half of the original size. Season the sauce with salt to taste, then add back in the shrimp and toss to combine. Add in the scallions and lemon juice and stir to combine, then remove from heat.
Divide the cooked grits among plates and top with shrimp and sauce, bacon, and fresh scallions.
The full list of ingredients and instructions can be found in the recipe below.
When it comes to sides, you’ve got plenty of options here. Although this cheesy, filling dish is hearty all on its own, if you’re looking for a perfect pairing, our hush puppies, collard greens, roasted green beans, or fried okra would all be delicious with this recipe.
Though the texture of the grits will be best fresh, any cooked leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days or stored and frozen in the freezer for up to 6 months.
Similarly, cooked shrimp can also be stored in the fridge for 3 to 4 days. When reheating, be sure to cook at a low-heat to try and avoid that rubbery, overcooked, texture that reheated shrimp can get.
low-sodium chicken broth
Kosher salt
corn grits
yellow cheddar, shredded (about 1 c.)
unsalted butter, cubed
Freshly ground black pepper
thick-cut bacon, cut into 1/2" slices
large tail-on shrimp, peeled, deveined
cloves garlic, finely chopped
dried oregano
paprika
tomato paste
vegetable broth
scallions, thinly sliced, plus more for serving
Juice of 1/2 lemon
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