Go Back

Cheesy Shrimp and Grits

Cheesy shrimp and grits pair creamy, cheddar-enriched grits with shrimp simmered in a bacon, onion, and garlic sauce. The shrimp cook until pink, opaque, and 145°F in the thickest part, then get topped with crisp bacon and scallions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 39 minutes
Total Time 49 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the grits
  • 2 cup low-sodium chicken broth
  • 2 cup water
  • 0.5 tsp kosher salt
  • 1 cup old-fashioned grits not instant
  • 2 tbsp unsalted butter
  • 1 cup sharp cheddar cheese shredded
For the shrimp
  • 4 bacon slices, chopped
  • 0.5 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 0.25 tsp black pepper
  • 1 lb shrimp large (21–25 count), peeled and deveined
  • 2 tbsp scallions thinly sliced

Equipment

  • 1 3-quart saucepan
  • 1 12-inch skillet

Method
 

Cook the grits
  1. In a 3-quart saucepan, bring the chicken broth, water, and salt to a boil over medium-high heat.
  2. Slowly whisk in the grits, reduce the heat to low, and cover.
  3. Simmer for 20–25 minutes, whisking every 5 minutes, until thick and tender.
  4. Remove the pan from the heat and stir in the butter and cheddar until melted; cover to keep warm.
Make the shrimp
  1. Cook the bacon in a 12-inch skillet over medium heat for 6–8 minutes, stirring occasionally, until crisp.
  2. Leave about 1 tablespoon of drippings in the skillet and discard the rest.
  3. Add the onion and cook for 3–4 minutes until softened.
  4. Stir in the garlic and flour and cook for 1 minute.
  5. Gradually stir in the chicken broth, Worcestershire sauce, lemon juice, and black pepper.
  6. Bring to a simmer and cook for 2 minutes, stirring, until slightly thickened.
  7. Add the shrimp and cook for 2–4 minutes, stirring once, until pink, opaque, and 145°F in the thickest part.
  8. Stir in the bacon and scallions.
  9. Spoon the cheesy grits into bowls and top with the shrimp and sauce.

Notes

Whisk the grits every 5 minutes so they cook evenly and turn thick and tender. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free variation, replace the all-purpose flour with a gluten-free flour blend.