Cajun Shrimp and Grits
Shrimp and grits started as a humble fisherman's breakfast in the coastal Lowcountry of South Carolina, but it has evolved into one of the most celebrated dishes in Southern cooking. Plump, seasoned shrimp rest on a bed of creamy, cheese-enriched stone-ground grits, all tied together by a smoky, savory pan sauce built from rendered bacon, onions, and a splash of chicken stock.
The secret to great grits is patience. Stone-ground grits need a slow, gentle simmer with frequent stirring to coax out their natural creaminess. Rushing them with high heat gives you lumpy, gritty results. Take your time, stir often, and finish them with a generous handful of sharp cheddar and a knob of butter. They should pour like lava, thick but flowing. The shrimp come together quickly in the same skillet where you've already rendered the bacon, so every bite carries that smoky pork flavor. A hit of Cajun seasoning, a squeeze of lemon, and a shower of green onions finish the bowl. This is comfort food at its absolute peak.
Ingredients
- ● 1 cup stone-ground grits
- ● 4 cups water or chicken stock
- ● 1 cup sharp cheddar cheese
- ● 2 tbsp unsalted butter
- ● 1.25 lbs large shrimp
- ● 1 tbsp Cajun seasoning
- ● 4 slices thick-cut bacon
- ● 1/2 yellow onion
- ● 3 garlic cloves
- ● 1/2 cup chicken stock
- ● 1 tbsp lemon juice
- ● 3 green onions
- ● salt and black pepper
- ● hot sauce
Instructions
- 1Bring 4 cups of water (or stock) to a boil in a medium saucepan. Slowly whisk in grits. Reduce heat to low, cover, and cook for 25 to 30 minutes, stirring every 5 minutes, until thick and creamy.
- 2When grits are done, stir in cheddar cheese and butter until melted and smooth. Season with salt and pepper. Keep warm on the lowest heat setting, covered.
- 3While grits cook, toss shrimp with Cajun seasoning in a bowl. Set aside.
- 4Cook chopped bacon in a large skillet over medium heat until crispy, about 5 minutes. Transfer bacon to a plate with a slotted spoon, leaving the rendered fat in the pan.
- 5Add diced onion to the bacon fat. Cook for 3 minutes until softened. Add garlic and cook 30 seconds more.
- 6Increase heat to medium-high. Add seasoned shrimp to the skillet. Cook for 2 minutes per side until pink and just cooked through. Remove shrimp to a plate.
- 7Pour chicken stock into the skillet, scraping up any browned bits. Let it reduce by half, about 2 minutes. Stir in lemon juice.
- 8Spoon grits into bowls. Top with shrimp, pan sauce, crispy bacon, and sliced green onions. Serve with hot sauce on the side.
Nutrition Facts
| Calories | 510 |
|---|---|
| Protein | 38g |
| Carbohydrates | 35g |
| Fat | 24g |
