Shrimp and Grits is an iconic southern delicacy. Creamy, cheesy grits are topped with the most delicious shrimp, and can be served up for breakfast, lunch, or dinner!
Course: Brunch, Dinner, Main Course, Seafood
Cuisine: New Orleans
Keyword: Shrimp and Grits
Author: Caytlin McCleery
2cupslow sodium chicken broth
1cupsharp cheddar cheeseshredded
2tablespoonsgarlicminced, about 2-3 cloves
1poundshrimppeeled and deveined
1bunchgreen onionschopped, divided
2tablespoonslemon juicejuice from 1 small lemon
Hot sauceto taste
Salt and pepperto taste
TO COOK THE GRITS:
Bring water and chicken broth to a boil. Add in uncooked grits and kosher salt. Stir immediately to ensure grits do not lump and are evenly dispersed in the water. Turn the heat to low and simmer grits, stirring occasionally, for 30-35 minutes.
Once the grits are cooked, remove from heat and add in butter and shredded cheese. Salt to taste.
TO COOK THE SHRIMP:
When there is about 15 minutes left for the grits to cook, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove bacon from the pan, and leave about 2 tablespoons of bacon grease.
Sauté garlic, green onions, and shrimp in bacon grease until shrimp is pink and fully cooked, about 5-6 minutes depending on the size of shrimp.
Drizzle with lemon juice and hot sauce to your liking. Stir to ensure all is coated.
Plate shrimp ontop of the cheesy grits and sprinkle bacon crumbles and other half of the green onions on top. Enjoy!