Creamy Shrimp & Grits
Does homemade shrimp and grits sound intimidating? It shouldn't! This recipe is super simple and is ready in 30 minutes. It's the perfect brunch or dinner!
- 2 cups milk
- 2 cups chicken broth
- 1 cup quick cooking grits
- 1/2 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
- 2 tbsp unsalted butter
- 1 cup shredded sharp cheddar cheese
Shrimp and bacon sauce
- 4 slices bacon
- 1 tbsp unsalted butter
- 20 medium shrimp (12 ounces) deveined and shells removed except for the tail
- 1 tsp cajun seasoning
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/2 lemon, juiced
- green onions for garnish, if desired
- hot sauce for serving, if desired
Bring the milk and chicken broth to a boil. Slowly add in grits while whisking continuously. Over medium heat, cook grits for about 4 to 5 minutes until they thicken up.
Take off of the heat and add in salt, pepper, 2 tbsp butter and cheese. Whisk until smooth and lump free. Turn the heat to low until you are ready to serve. (Note: grits will thicken up the longer they cook. If you have them on low heat for a while you may need to add additional butter or milk to thin out the grits).
Meanwhile add bacon to a large skillet and cook until golden brown and crispy. Remove the bacon from the pan and transfer to a paper towel lined plate. When the bacon is cool crumble or chop it into smaller bite size pieces. Do not drain the bacon grease!
Add 1 tablespoon of butter to the same pan the bacon was cooked in. Heat over medium high heat and add in shrimp. Saute until fully cooked and no longer opaque, 3-4 minutes. Add in garlic and cook for an additional minute.
Remove the shrimp from the pan and set aside on a plate. Add in the wine and scrape the brown bites off the bottom of the pan.
Stir in the lemon juice and add the shrimp and crumbled bacon back to the pan.
To serve place grits in individual bowls and top with the shrimp mixture. Drizzle each bowl with extra sauce from the bottom of the pan. Serve with green onions and hot sauce, if desired.