americansouthernshrimpgritspescatarianbaconstovetopdinner

Shrimp and Grits

Name: Shrimp and Grits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 100 g stone-ground grits; 300 ml chicken broth; 200 ml water; 60 ml double cream; 20 g unsalted butter; 4 g fine salt; 1 g black pepper; 300 g raw shrimp, peeled and deveined; 80 g bacon, diced; 40 g scallions, thinly sliced, whites and greens separated; 8 g garlic, finely chopped; 2 g smoked paprika; 0.5 g cayenne pepper; 15 g unsalted butter; 10 ml lemon juice; 1 g black pepper

Creamy, buttery grits form the base for juicy shrimp sautéed with smoky bacon, garlic, and scallions. The dish is rich and comforting, with a bright finish of lemon and gentle heat from paprika and cayenne.

30 min

2 servings

737 kcal

American

Ingredients

For the grits

100 gstone-ground grits
300 mlchicken broth
200 mlwater
60 mldouble cream
20 gunsalted butter
4 gfine salt
1 gblack pepper

For the shrimp and bacon

300 graw shrimp, peeled and deveined
80 gbacon, diced
40 gscallions, thinly sliced, whites and greens separated
8 ggarlic, finely chopped
2 gsmoked paprika
0.5 gcayenne pepper
15 gunsalted butter
10 mllemon juice
1 gblack pepper

Instructions

1
Bring the chicken broth and water to a boil in a medium saucepan. Whisk in the stone-ground grits in a steady stream to prevent lumps, then lower to a gentle simmer. Stir in the salt and black pepper.
2
Cook the grits for 18-20 minutes, stirring often and scraping the base of the pan so they do not catch. When the grains are tender and the mixture is thick but still loose, stir in the double cream and unsalted butter. Keep on very low heat and add a splash of water if they tighten too much.
3
While the grits cook, pat the shrimp dry. Slice the scallions, keeping the white and green parts separate, and finely chop the garlic. Season the shrimp with the smoked paprika, cayenne pepper, and black pepper.
4
Heat a large frying pan over medium heat and cook the diced bacon for 4-5 minutes until browned and the fat has rendered. If needed, lower the heat so it crisps without burning.
5
Add the scallion whites and garlic to the bacon and cook for 30-60 seconds until fragrant. Add the seasoned shrimp and cook for 1-2 minutes per side, just until pink, curled, and opaque. Stir in the butter, lemon juice, and scallion greens, tossing to glaze the shrimp in the pan juices.
6
Spoon the creamy grits into warm bowls and top with the shrimp, bacon, and pan sauce. Serve immediately while the grits are soft and the shrimp are hot.

Nutrition per serving

737 kcal

Calories

43g

Protein

35g

Carbs

46g

Fat

Fiber

Notes

•Stone-ground grits give the best texture; if using quick grits, reduce the simmering time according to the packet and adjust the liquid as needed.
•Do not overcook the shrimp; remove them from the heat as soon as they turn opaque to keep them juicy.
•For a richer finish, you can fold a small handful of grated cheddar into the grits, though it is not essential for the classic bacon-and-shrimp balance.
•Serve with hot sauce, sautéed greens, or a simple tomato salad if desired.

Background

Shrimp and grits developed in the American South, especially in the coastal Lowcountry of South Carolina and Georgia, where fresh shrimp and ground corn were everyday staples. What began as a simple fisherman's breakfast evolved into a celebrated Southern restaurant dish, often enriched with bacon, butter, and cream.

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