Shrimp and Grits Recipe
Ingredients
- 2 cups low-sodium chicken broth
- 2 cups water
- ½ teaspoon kosher salt
- 1 cup corn grits
- 4 tablespoons unsalted butter (½ stick, cut into 4 pieces)
- 1 cup shredded cheddar cheese
- ½ teaspoon ground black pepper
- 6 slices bacon (cut into lardons)
- 1 pound large shrimp (peeled and deveined)
- 2 teaspoons Cajun seasoning
- 2 cloves garlic (minced)
- 2 tablespoons sliced scallion greens (plus more for garnish)
- Lemon wedges (for serving)
Instructions
- 1
Cook
- 2
In a large pot, bring the chicken broth, water, and salt to a boil. Whisk in the grits, reduce the heat to a simmer, and cook, stirring often, until the grits have absorbed the liquid and are tender, about 10-12 minutes.
12 min - 3
Stir in the butter, cheddar, and black pepper. Set aside.
- 4
Cook
- 5
In a large cast iron skillet, cook the bacon over medium-high heat until crisp. Turn off the heat, remove with a slotted spoon and set aside. Reserve 2 tablespoons of the bacon grease in the pan and discard the rest.
- 6
Pat the shrimp dry with a paper towel. Toss with the cajun seasoning.
- 7
Add
- 8
Return the pan to medium-high heat, add in the shrimp, and garlic. Cook, about 1-2 minutes per side until the shrimp is pink.
2 min - 9
Serve
- 10
Remove from the heat, stir in the bacon, scallions, and a squeeze of lemon. Serve over the grits and enjoy!
Nutrition
Per serving (based on 4 servings)
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