There might not be any other dish as immediately identifiable as “Southern” as grits. Until the ’80s, the dish was virtually unknown above the Mason-Dixon Line, unless you were in Italy and called it “polenta.” And while their traditional role may be as a side dish at breakfast, grits shine as the co-star of Shrimp and Grits, the warm base for a saucy stew of shrimp. Splurge for American-grown Gulf shrimp if you can. It’s good for the country.

Source: Big American Cookbook

Still searching for what to cook ?

Name: Shrimp and Grits
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 cups Brown Chicken Stock; 2 cups milk; 1 cup stone-ground white grits; 1 teaspoon kosher salt; 2 cups finely shredded sharp white Cheddar cheese; 2 slices thick-cut bacon cut into small strips; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon cayenne; 1 1/2 pounds medium shrimp peeled and deveined; 6 green onions thinly sliced, white and green parts separated; 2 cloves Garlic thinly sliced; 1 cup Brown Chicken Stock; 1 teaspoon hot sauce or more to taste; 4 tablespoons unsalted butter softened; 2 tablespoons all-purpose flour; 2 tablespoons fresh lemon juice

Find the most delicious recipes here

INGREDIENTS

2 cups Brown Chicken Stock
2 cups milk
1 cup stone-ground white grits
1 teaspoon kosher salt
2 cups finely shredded sharp white Cheddar cheese
2 slices thick-cut bacon ; cut into small strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 1/2 pounds medium shrimp ; peeled and deveined
6 green onions ; thinly sliced, white and green parts separated
2 cloves Garlic ; thinly sliced
1 cup Brown Chicken Stock
1 teaspoon hot sauce ; or more to taste
4 tablespoons unsalted butter ; softened
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice

INSTRUCTIONS

For the grits: In a large saucepan, combine the stock and milk and bring to a boil. In a steady, gradual stream, add the grits, stirring constantly. Add the salt and continue stirring until the liquid returns to a boil. Reduce the heat to low and cook, stirring regularly but not constantly, for 20 to 25 minutes. When the grits start to thicken, they’ll gurgle, and they’ll be molten hot, so make sure you’re using a long-handled spoon. Remove from the heat and cool a spoonful to take a taste. If the grit is gone, you’re ready to gradually stir in the cheese, then cover and set aside in a warm place.

For the shrimp: Cook the bacon in a large skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel–lined plate, leaving the grease in the pan.

Mix together the salt, pepper, and cayenne and use to season the shrimp. Add the shrimp to the pan and sauté for about 1 minute, then flip and sauté for another minute, until opaque. Remove to a plate. Add the green onion whites and the garlic to the pan and cook for a minute. Add the stock and hot sauce and bring to a boil.

Meanwhile, in a small bowl, mix together the butter and flour. When the stock comes to a boil, take the pan off the heat, add the butter/flour mixture, and whisk to incorporate. Put pan back over the heat and stir until the sauce thickens. Add the shrimp to pan and simmer 2 minutes, then add the lemon juice. Stir through and remove from heat.

Serve the shrimp over the grits, garnishing with the crisped bacon and onion greens.

NOTES

Alert editor

Shrimp and Grits

2 cups Brown Chicken Stock
2 cups milk
1 cup stone-ground white grits
1 teaspoon kosher salt
2 cups finely shredded sharp white Cheddar cheese
2 slices thick-cut bacon cut into small strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 1/2 pounds medium shrimp peeled and deveined
6 green onions thinly sliced, white and green parts separated
2 cloves Garlic thinly sliced
1 cup Brown Chicken Stock
1 teaspoon hot sauce or more to taste
4 tablespoons unsalted butter softened
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice

For the shrimp: Cook the bacon in a large skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel–lined plate, leaving the grease in the pan.

Serve the shrimp over the grits, garnishing with the crisped bacon and onion greens.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (363g)
Recipe Makes: 6 Servings

Calories: 307
Calories from Fat: 152 (50%)

Amt Per Serving		% DV

	Total Fat 16.8g	22 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.8g
Cholesterol 207.1mg		64 %
Sodium 1033.9mg		36 %
Potassium 443.3mg		12 %
Total Carbohydrate 10.4g		3 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 9.6g
Protein 28.1g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 307

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe