May 19, 2021

Let’s Make Scrumptious AND Easy Shrimp & Grits

Name: Scrumptious Quick and Easy Shrimp & Grits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups milk, full fat; 2 cups chicken stock (use homemade if you have it handy! ); 2 Tbsp unsalted butter; pinch of salt (to taste); 3/4 cup yellow corn grits (I used Bob's Red Mill); 1 cup cheddar cheese, shredded; 3 to 4 slices bacon, thick cut (cooked and chopped into small pieces); 1 pound jumbo shrimp, peeled and deveined (about 21 to 24 shrimp); salt and pepper to taste; cayenne pepper to taste (optional); 2 Tbsp unsalted butter; 1/2 cup chicken or seafood stock; 1 Tbsp flour; 2 stalks scallions, sliced

Let’s Make Scrumptious AND Easy Shrimp & Grits

May 19, 2021. Sunny Spring Day. Scrumptious AND Easy Shrimp & Grits,

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Having lived here in the southern part of the US for over a dozen years now, I have really grown to love delicious classic Southern cooking. The food tends to be unapologetically authentic and sometimes full of ingredients that are not for the calorie conscious. Butter? Yes, gobs, please! Bacon? Of course! Cream? Lashing of it! And recipes and dishes that are just loaded with fabulous flavor! I think of it as comfort food at its best!

The first time I tasted this dish was wayy back when I was a student at UVA in Charlottesville, Virginia. A friend took me to a local place and I have been hooked ever since. There are many variations on this recipe, but ultimately the composition is similar – cook some awesome, delicious shrimp (large prawns) in some tasty sauce (bacon fat, butter combo anyone?) and then lavish it on top of a perfectly cooked creamy grits (boiled ground maize porridge). The spice and seasoning might differ slightly, but generally this is how it’s made.

This make-at-home version is pretty straightforward and takes LESS than an hour from start to finish. Overall, I start by making the grits since it takes the longest to cook; then onto cooking the shrimp; and finally plating and putting the 2 delish components together to make a dreamy dish! I think shrimp and grits are good eats for anytime of the day – breakfast, lunch, dinner or even for a hearty snack. Haha. Just saying.

Without further delay, let’s get cooking!

Ingredients for Scrumptious and Easy Shrimp & Grits

You’ll need a medium size saucepan to cook the grits, a whisk to combine the liquids for the grits and a large sauté pan to cook the shrimp.

Creamy Grits
2 cups milk, full fat – don’t use skim or low fat milk
2 cups chicken stock – use homemade if you have it handy!
pinch of salt to taste
2 Tbsp unsalted butter
3/4 cup yellow corn grits – I used Bob’s Red Mill
1 cup cheddar cheese, shredded

Buttery Shrimp
3 to 4 slices bacon, thick cut, cooked and chopped into small pieces
1 pound jumbo shrimp, peeled and deveined – use the biggest and freshest ones available to you
salt and fresh cracked pepper to taste
cayenne pepper to taste – optional
2 Tbsp unsalted butter
1/2 cup chicken or seafood stock
1 Tbsp flour – to thicken the sauce
2 stalks scallions, sliced thinly

Preparing to Cook

Since this dish comes together quickly, gather all the ingredients before starting to cook. You don’t want to be scrambling to find an ingredient when putting this together. We’ll start by preparing the shrimp. Place peeled and deveined shrimp in colander and gently rinse with cold water. Pat dry with paper towels and generously season with salt and pepper (and cayenne, if using).

Note: I used frozen Jumbo Shrimp that I thawed in the fridge overnight. It has tails on, but deveined and peeled, which makes prepping a breeze.

Preparing the shrimp for Scrumptious and Easy Shrimp and Grits — Weigh the shrimp or approx. 21 to 24 jumbo shrimp

Weigh the shrimp or approx. 21 to 24 jumbo shrimp

Making the Cheesey Grits

In a medium sized saucepan, combine and heat on medium 2 cups of chicken stock with 2 cups of milk, 2 tablespoons of butter and salt. When the liquid starts to boil, stir in the grits and whisk to combine thoroughly. Then, lower the heat, cover and simmer for about 15 minutes. Whisk occasionally to prevent sticking. The grits are fully cooked when creamy.

Note: there is a whole range of corn grits (and style) to choose from but I like the taste of this type of coarse ground golden corn.

Preparing the Buttery Shrimp

As the grits are cooking, let’s prepare the bacon. In a large sauté fry pan (cool and unheated), place the 3 to 4 strips of bacon. Put about 1 tablespoon of water over the bacon and turn on the heat to medium and gently let the bacon cook until crispy, turning once to make sure both sides are browned and crispy. Then, remove cooked bacon from pan and set aside to cool. Drain all the bacon grease from pan.

Note: There will be some bits of bacon stuck to the bottom of the pan. It’s ok to leave it in the pan and it’ll add a delish flavor to the shrimp and sauce!

Add about 1 tablespoon of bacon grease back to the pan. On medium-high heat, cook the prepared shrimp and stir the shrimp in the heated bacon grease until they start to turn pink, about 2 to 3 minutes. As the shrimp start to turn pink, add in 2 tablespoon of butter and 1/2 cup of stock until the sauce starts to bubble. To thicken the sauce, add in 1 tablespoon of all purposed flour and stir into the liquid until it is well incorporated, about 1 minute. Remove from heat.

Note: Do NOT overcook the shrimp! It’ll get rubbery and chewy if overdone. A properly cooked shrimp usually looks pink and should be tender and moist.

Assembling the Shrimp & Grits

Check on the grits. When the grits are cooked, stir in 1 cup of shredded cheddar cheese until well blended. Next, scoop the cheesy creamy grits into bowls.

Stir in the shredded cheddar cheese for Scrumptious and Easy Shrimp and Grits — Add in the shredded cheddar cheese

Top grits with the shrimp and ladle some of the bacon buttery sauce over the entire thing. Finally, top the shrimp and grits with chopped bacon bits and garnish with thinly sliced scallions. Optional, add a sprinkle of cayenne for a bit of heat. Your scrumptious quick and easy shrimp and grits are ready!

This dish is best served hot, eaten immediately, accompanied by a crunchy green salad, maybe with something pickled and tart, and to sop up all the deliciousness, some southern cornbread or maybe some light, pouffy popovers would do the trick. Happy Eating!

Notes:

I was reading up on some of the most iconic and famous dishes that are typically associated with Southern US cooking. This Southern Living magazine article listed 25, some of which I have yet to try!

https://www.southernliving.com/dish/famous-southern-food-recipes

I love jambalaya, chicken and dumpling, po’boys, and banana pudding! I’m intrigued by Burgoo, a Kentucky version of Brunswick Stew, and Chess Pie, which uses cornmeal and vinegar(!). Not sure about Congealed Salad, which looks a bit intimidating and wobbly! Haha! As always, my bucket list of things to try and make continues to grow.

*If you love this recipe, please share, rate and drop me a comment on the box below. Appreciate your feedback and support!

Scrumptious Quick and Easy Shrimp & Grits

Jessica Lai Perez

A decadent and satisfying iconic Southern comfort food, using a handful of excellent ingredients that come together in under an hour! Yummy!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Brunch, dinner, Lunch, Main Course

Cuisine American, Southern

Servings 4 generous servings

Equipment

Medium size saucepan
Whisk
Large fry saute pan

Ingredients

Creamy Grits

2 cups milk, full fat
2 cups chicken stock use homemade if you have it handy!
2 Tbsp unsalted butter
pinch of salt to taste
3/4 cup yellow corn grits I used Bob's Red Mill
1 cup cheddar cheese, shredded

Buttery Shrimp

3 to 4 slices bacon, thick cut cooked and chopped into small pieces
1 pound jumbo shrimp, peeled and deveined about 21 to 24 shrimp
salt and pepper to taste
cayenne pepper to taste optional
2 Tbsp unsalted butter
1/2 cup chicken or seafood stock
1 Tbsp flour
2 stalks scallions, sliced

Instructions

Gather all the ingredients. To prepare the shrimp, place shrimp in colander and gently rinse with cold water. Pat dry and generously season with salt and pepper (and cayenne, if using).
Let’s start by making the grits. In a medium sized saucepan combine and heat on medium 2 cups of chicken stock, 2 cups of milk, 2 tablespoon of butter and salt. When the liquid starts to boil, stir in the grits and whisk to combine thoroughly. Lower the heat, cover and let the mixture simmer for about 15 minutes. Whisk occasionally to prevent sticking. The grits are fully cooked when creamy.
As the grits are cooking, let's prepare the bacon. In a large sauté fry pan (cool and unheated), place the 3 to 4 strips of bacon. Put about 1 tablespoon of water over the bacon and turn on the heat to medium and gently let the bacon cook until crispy, turning once to make sure both sides are browned and crispy. Removed cooked bacon from pan and set aside to cool. Drain all the bacon grease from pan.
Add 1 tablespoon bacon grease back to the pan. On medium-high heat, cook the prepared shrimp. Stir the shrimp in the heated bacon grease until they start to turn pink, about 2 to 3 minutes. As the shrimp start to turn pink, add in 2 tablespoon of butter and 1/2 cup of stock until the sauce starts to bubble. To thicken the sauce, add in 1 tablespoon of all purposed flour and stir into the liquid until it is well incorporated, about 1 minute. Remove from heat.
Check on the grits. When the grits are cooked, stir in the 1 cup of shredded cheddar cheese until well blended. Scoop the cheesy creamy grits into bowls.
Top grits with the shrimp and ladle some of the buttery sauce over the entire thing. Top with chopped bacon bits and garnish with thinly sliced scallions. Optional, add a sprinkle of cayenne for a bit of zing! Your scrumptious quick and easy shrimp and grits are ready!