Description
Experience the authentic flavors of the South with this classic Shrimp and Grits recipe. Featuring spicy, tender shrimp sautéed in bacon fat and a creamy, cheesy grits base, this dish combines smoky, spicy, and savory elements to create a comforting and delicious meal perfect for brunch or dinner.
Ingredients
Scale
For the Bacon and Grits:
- 5 strips bacon, diced
- 3 cups chicken stock
- 1 cup quick grits
- 3 tablespoons butter
- 1/2 cup heavy cream
- 2 ounces cream cheese, softened
- 3/4 cup sharp cheddar, shredded
- 3/4 cup pepper jack or monterey jack, shredded
- Salt, seasoned salt, and pepper to taste
For the Shrimp and Sauce:
- 1.5 lb. large shrimp, peeled and deveined
- 5 strips bacon, diced (used earlier also)
- Olive oil, for tossing shrimp
- 3 tablespoons Cajun seasoning, divided (store-bought or homemade)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3 scallions, thinly sliced (white and green parts)
- 2 tablespoons Calabrian peppers crushed/paste plus a spoonful of its oil
- 1/2 tsp red pepper flakes
- 1/3 cup chicken stock
- 1 tablespoon lemon juice, fresh squeezed
- 1 tsp Worcestershire sauce
- 2 tablespoons heavy cream
- 2 tablespoons freshly chopped parsley
Spices for Cajun Seasoning:
- 3 tablespoons paprika
- 1.5 tsp salt
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 3/4 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp brown sugar
- 1/2 tsp cayenne powder
- 1/4 tsp freshly cracked pepper
Instructions
- Cook Grits & Bacon: In a pot over medium-high heat, bring the chicken stock to a boil. Slowly whisk in the grits to prevent clumping. Reduce heat to medium-low and cook until tender, about 5 minutes. Meanwhile, cook diced bacon in a large pan until crispy; transfer to paper towels to absorb grease. Reserve half the bacon grease in a bowl and leave the remaining in the pan for cooking shrimp.
- Make Creamy Grits: To the cooked grits, add heavy cream, cream cheese, and butter. Stir in shredded cheddar and pepper jack until melted and smooth. Season with seasoned salt and pepper to taste. Adjust consistency with more cream or stock if desired. Cover and keep warm.
- Prepare Shrimp: Toss shrimp with a few dashes of olive oil and coat liberally with Cajun seasoning, reserving 1/2 teaspoon for the pan sauce.
- Cook Shrimp: Heat about 2 tablespoons of reserved bacon fat in the pan over medium-high. Cook shrimp in batches if needed to avoid overcrowding, flipping once, until opaque and cooked through, about 4 minutes total. Remove shrimp and tent with foil to keep warm.
- Make Pan Sauce: In the same pan, add butter, garlic, and scallions. Cook until the butter melts and garlic is fragrant, about 2 minutes. Add reserved Cajun seasoning, red pepper flakes, and Calabrian peppers with their oil. Cook for an additional minute.
- Finish Sauce: Pour in chicken stock and scrape brown bits from the pan. Add lemon juice, Worcestershire sauce, and heavy cream. Whisk to combine and create a creamy sauce. Adjust seasoning with salt and pepper as needed.
- Toss Shrimp in Sauce: Return shrimp to the pan, add chopped parsley, and toss gently to coat. Drizzle with another dash of lemon juice for brightness.
- Serve: Spoon creamy grits into bowls, top with sauced shrimp, spoon over additional pan sauce, and finish with crispy bacon pieces. Serve immediately and enjoy the warm, spicy flavors.
Notes
- Use quick grits for a faster cooking process, but regular stone-ground grits also work if you allow more cooking time.
- Reserve some bacon grease to cook shrimp for authentic smoky flavor; do not discard all drippings.
- If you prefer less heat, reduce the amount of red pepper flakes and Calabrian peppers.
- Make sure to stir grits regularly to prevent lumps and sticking.
- This dish is best enjoyed fresh but can be kept warm on low heat if necessary.
