Dinner · Fish
Shrimp and Cheddar Grits
The Lowcountry favorite: creamy cheddar grits topped with garlicky shrimp, bacon and green onions.
⏱ 30 min (10 min prep, 20 min cooking)
🍽 Serves 4 · 1 cup grits with about 5 ounces shrimp
quick
gluten free
ContainsMilk, Crustacean shellfish. Check the labels on what you buy; brands differ.
Ingredients
Grits
- 2 cup Water
- 2 cup 2% milk
- ½ tsp Table salt
- 1 cup Quick grits, quick-cooking, not instant
- 1 cup Shredded cheddar
- 1 tbsp Butter, salted
Shrimp
- 4 strip Bacon, chopped
- 1¼ lb Shrimp, raw, peeled, peeled and deveined
- ½ tsp Paprika
- ¼ tsp Ground black pepper
- 3 clove Garlic, minced
- 1 tbsp Lemon juice (bottled)
- 6 Green onions, sliced
- ¼ tsp Hot sauce (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium saucepan, large skillet, whisk.
- Bring the water, milk and salt to a simmer in a saucepan. Slowly whisk in the grits. Cook on low 5 to 7 minutes, whisking often, until thick. Stir in the cheese and butter; cover to keep warm.
- Cook the bacon in a skillet over medium heat until crisp, 6 minutes. Lift out and leave 1 tablespoon fat in the pan.
- Toss the shrimp with the paprika and pepper. Cook in the hot pan over medium-high heat 2 minutes per side, until pink and opaque all the way through. Add the garlic for 30 seconds, then the lemon juice, most of the green onions, the bacon and hot sauce.
- Spoon the grits into bowls, top with the shrimp and sprinkle with the rest of the green onions.
Make aheadPeel the shrimp and chop the bacon up to 1 day ahead. The dish is best fresh.
↺ LeftoversGrits firm up in the fridge; reheat with a splash of milk, stirring, to 165°F. Eat leftover shrimp within 3 days.
🧒 With kidsServe the cheesy grits plain with the shrimp on the side.
Dairy-free swapCook the grits in water and broth and skip the cheese and butter.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.