Description
A classic Southern comfort dish featuring creamy, cheesy grits topped with flavorful sautéed shrimp in a tangy, spicy sauce, garnished with crispy bacon and fresh green onions. Perfect for a hearty breakfast, brunch, or dinner.
Ingredients
Scale
Grits
- 4 cups water
- 1 cup old fashioned grits
- 1 teaspoon salt
- 2 ounces cream cheese
- 2 tablespoons unsalted butter
Shrimp and Sauce
- 4 slices bacon, chopped
- 5 green onions, thinly sliced
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 cup chicken or seafood broth
- Juice of 1 lemon
- Hot sauce, to taste
Instructions
- Make the Grits: In a large pot, bring 4 cups of water and 1 teaspoon of salt to a boil. Slowly whisk in 1 cup of old fashioned grits to prevent lumps. Reduce heat to low and cover loosely. Simmer, stirring frequently, for 20 to 25 minutes until the grits reach your desired tenderness and consistency.
- Add Cream Cheese and Butter: Cut 2 ounces cream cheese and 2 tablespoons unsalted butter into chunks and stir them into the hot grits until fully melted and combined for a rich, creamy texture.
- Cook the Bacon: In a large skillet over medium heat, cook 4 slices of chopped bacon until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the skillet and discard any excess.
- Sauté the Aromatics: Increase heat to medium-high and add 5 thinly sliced green onions to the skillet. Cook for 3 to 4 minutes until softened. Add 4 minced garlic cloves and cook for about 1 minute until fragrant.
- Cook the Shrimp: Season 1 pound of peeled and deveined large shrimp with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Add shrimp to the skillet with the aromatics. Add extra bacon grease if needed. Cook shrimp for about 3 minutes until pink and almost cooked through. Remove shrimp to the plate with bacon.
- Make the Sauce: In a small bowl, whisk 3 tablespoons all-purpose flour into 1 cup chicken or seafood broth until smooth. Pour this mixture into the skillet and whisk, scraping the bottom of the pan to loosen browned bits. Reduce heat to a simmer and cook until the sauce thickens.
- Finish the Sauce: Stir in the juice of 1 lemon and a few generous dashes of hot sauce into the thickened sauce. Return shrimp to the skillet and stir to coat. Adjust seasoning with salt and pepper to taste.
- Serve: Spoon the hot creamy grits onto plates. Top generously with the shrimp and sauce. Garnish with the crispy bacon pieces and additional sliced green onions if desired. Serve immediately for best flavor and texture.
Notes
- Old fashioned grits provide the best texture; quick or instant grits will alter cooking time and creaminess.
- Use seafood broth for a more intense shrimp flavor or chicken broth as a substitute.
- Adjust hot sauce quantity based on your preferred spice level.
- For a dairy-free version, omit cream cheese and butter or substitute with vegan alternatives.
- Cook shrimp just until pink to avoid toughness.
