5 from 10 votes
Shrimp and Grits
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 
When it comes to Southern cuisine, what could be more iconic than Shrimp and Grits? They have been thought of as the ultimate classic dish in the South for years. Shrimp and Grits can now be found lingering on menus spanning from The Bluegrass State clear to The Sunshine State.
Course: Main Course
Cuisine: Cajun, Southern
Keyword: Grits, shrimp, Shrimp and Grits
Servings: 4 people
Author: Heidy McCallum
Ingredients
  • 2 tablespoons Unsalted butter to cook shrimp
  • 1 tablespoon Olive oil
  • 2 pounds Extra Large or Jumbo shrimp peeled and deveined
  • 6 slices Thick sliced bacon cooked
  • 1/4 cup Chopped flat-leaf parsley
  • 2 tablespoons freshly minced garlic
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon Smoked paprika
  • 1/4 cup broth or stock
  • 1 tablespoon Worcestershire sauce
  • Kosher Salt to own taste
  • Freshly ground black pepper to own taste
  • 2 cups Quick Cook Grits
  • Water according to package less 1/2 cup to cook grits
  • 1/2 cup Heavy cream
  • 1 Bay leaf
  • 2 tablespoons unsalted butter
  • 1 cup White Sharp cheddar cheese
  • 10 Grape tomatoes sliced
  • 6 Green spring onions sliced
Instructions
  1. In a large castiron skillet over medium heat, fry the bacon until brown and very crisp. Remove the bacon and place on a paper-lined plate to drain. Drain all but about 1 tablespoon of bacon drippings from cast iron skillet. Reserve till needed
  2. Add about 2 tablespoons of butter to the Cast iron skillet used to cook the bacon, let the butter melt. Season the jumbo shrimp evenly with Cajun seasoning, fresh minced garlic, smoked paprika, Worcestershire sauce, kosher salt, and freshly ground black pepper. Add the jumbo shrimp to the cast iron skillet along with about 1/4 cup chicken stock + tablespoon olive oil.
  3. For the grits: Start by adding water, warmed cream, a bay leaf, and salt to a heavy saucepan. Bring to a low boil. Gradually whisk in the grits, a little at a time. Keep stirring the grits with a whisk to prevent any lumps from forming in them. Reduce the heat and cook grits at a very low simmer, covered, stirring frequently, until water is fully absorbed and grits thickened, about 15 minutes or so.
  4. Remove the grits from heat; add unsalted butter and white cheddar cheese, stirring continuously with a whisk until the white cheese melts.
  5. Assemble the dish by placing the grits at the bottom of a shallow bowl, top with Cajun shrimp, some of the cooking liquids, crisp bacon, grape tomato slices, and sliced spring onions.