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Chef John's Shrimp and Grits

Chef John's Shrimp and Grits

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Chef John

Chef John

Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon. Once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 226 mg
  • 75%
  • Sodium:
  • 1498 mg
  • 60%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
  2. Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
  3. Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
  4. Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
  5. Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
  6. Ladle grits into a bowl and top with shrimp and sauce.
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Reviews

Al Ricketts
4

Al Ricketts

4/1/2014

I used 4 lbs of shrimps,added more bacon lots of peppers, everyone thought I was a genius and great chef

jb1036
0

jb1036

9/20/2014

One of my son's all time favorite dishes. He loved it!

meggie
0

meggie

9/13/2014

Delicious! I followed other suggestions to remove the shrimp after searing, and I added it back just before serving. I increased the amount of sauce (I'm all about the "gravy!), and I suggest leaving out the water. My sauce was thin, and I had to cook it down to a more gravy-like consistency. The flavor was outstanding, and my guys

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