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Shrimp and Grits


Shrimp and Grits

These delicious Southern-style shrimp and grits are made with Creole seasoning, red pepper, green onions, crispy bacon and garlic on a bed of creamy cheddar grits.





• 1 cup quick-cooking grits


• 4 cups water

• 1/4 teaspoon salt

• 3 tablespoons butter

• 2 tablespoons cream

• 1 1/2 cups grated cheddar cheese



• 6 slices smoked bacon

• 1 pound large shrimp, peeled and deveined

• 2 teaspoons Cajun seasoning

• 1/8 teaspoon ground cayenne pepper


• 1 tablespoon vegetable oil

• 1 red bell pepper, finely chopped

• 3 green onions, chopped

• 3 cloves garlic, minced

• 1/4 cup low-sodium chicken or vegetable broth


• 1 teaspoon Worcestershire sauce

• 2 teaspoons lemon juice

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Shrimp and Grits new york times recipes



1. Allow the water to boil; Add salt and slowly add semolina. Cover and simmer for 5-7 minutes until smooth and creamy. Remove from heat and add butter, cream and cheddar cheese.2. In a large

skillet over medium heat, fry the bacon until crispy. Place on paper towels to drain; Reserve the bacon grease. Once the bacon has cooled, chop it coarsely. Over medium heat, add shrimp to bacon

fat.Sprinkle with Cajun seasoning and cayenne pepper. After a minute, flip the shrimp over and cook for another minute. Transfer to a plate.

3. Add vegetable oil to a frying pan over medium heat.Add red pepper and cook until slightly tender. 2-3 minutes. Reduce heat to medium-low. Add the scallions and garlic and cook for 1 minute.


Add chicken broth, Worcestershire sauce, and lemon juice to the pan and stir. Add shrimp and bacon back to pan and heat for 1 minute.4. Place grits in a bowl and add shrimp mixture. Serve





• Quick grits work best for this recipe. Boil the water, then add salt and semolina.Bring to a boil and stir. Cover, bring to a simmer and cook until tender and creamy. Add cream, butter and sharp

cheddar cheese. It’s that simple.

• Use good quality smoked bacon and don’t throw away the bacon fat.Or, if you’d like, add some andouille sausage.

• Use wild-caught, peeled and deveined shrimp. Place them in the bacon fat over medium heat. Don’t overcook them. You only need about a minute per side.In the second part of the recipe they

are added back to the pan.

• Sprinkle the seasonings over the shrimp while they are in the pan. It’s easy to make and ensures the shrimps brown.

• Serve this recipe as quickly as possible. Shrimp do not reheat well.It can easily overcook and become rubbery.

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Microwave at 50% power in 30 second intervals until warm.

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