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Cheesy Shrimp and Grits Recipe

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4.3 from 7 reviews

Cheesy Shrimp and Grits is a comforting Southern classic featuring tender shrimp seasoned and cooked in a flavorful buttery garlic sauce, served atop creamy, cheesy grits. Crispy bacon and green onions add a delightful crunch and fresh finish to this hearty, easy-to-make dish perfect for a satisfying meal in just 30 minutes.

Ingredients

Grits

  • 2 cups reduced sodium chicken broth
  • 1 cup water
  • 1 cup quick grits (yellow or white)
  • ½ teaspoon garlic powder
  • ½ cup heavy cream
  • 1 cup shredded cheddar cheese

Shrimp and Sauce

  • 4 slices thick sliced bacon
  • 1 ½ lbs raw shrimp (peeled, deveined, tail-off)
  • 2 Tablespoons all-purpose flour (for shrimp coating)
  • 2 teaspoons smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (or to taste)
  • 1-2 Tablespoons lemon juice (freshly squeezed, for shrimp)
  • 4 Tablespoons butter
  • 4 garlic cloves (minced)
  • 4 green onions (chopped finely, reserve dark green part for garnish)
  • 1 Tablespoon all-purpose flour (for sauce)
  • 1 cup clam juice (8 oz bottle)
  • 2 teaspoons honey
  • 1 Tablespoon lemon juice (freshly squeezed, for sauce)
  • Hot sauce (to taste, optional)
  • Pinch salt

Instructions

  1. Cook the Grits: Add chicken broth and water to a medium pot and bring to a boil over high heat. Stir in the grits and garlic powder, then cover and reduce heat to medium. Cook for 5-6 minutes, stirring occasionally until the liquid is absorbed and the grits are soft.
  2. Finish the Grits: Remove the pot from heat and stir in the heavy cream and shredded cheddar cheese. Cover and keep warm. If the grits thicken too much as they cool, stir in a splash of cream to restore creaminess.
  3. Cook the Bacon: In a large skillet over medium-high heat, cook the bacon slices until crispy. Remove and crumble the bacon, reserving some bacon grease in the skillet to cook the shrimp.
  4. Prepare the Shrimp: Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with 2 tablespoons of flour, smoked paprika, dried oregano, and salt until evenly coated.
  5. Cook the Shrimp: Heat the reserved bacon grease in the skillet over medium heat until hot. Add the shrimp in a single layer (cook in batches if needed). Cook about 2 minutes per side, until shrimp are pink and opaque. Remove from skillet and drizzle with 1-2 tablespoons of freshly squeezed lemon juice. Set aside.
  6. Make the Sauce: In the same skillet, add the butter and melt over medium heat. Stir in minced garlic, chopped green onions, and 1 tablespoon of flour. Cook for 1-2 minutes to form a roux, then slowly add the clam juice, stirring constantly. Bring to a boil and allow to thicken slightly.
  7. Finish the Sauce and Combine: Turn off the heat and stir in honey, lemon juice, hot sauce (if using), and a pinch of salt. Return the cooked shrimp to the skillet and toss gently to coat with the buttery sauce.
  8. Serve: Spoon the cheesy grits onto plates, top with the shrimp and buttery sauce, then garnish with crumbled bacon and the reserved dark green parts of the chopped green onions. Serve immediately for a warm, comforting meal.

Notes

  • If your grits thicken too much after resting, add a splash of heavy cream and stir gently to loosen them.
  • You can use either yellow or white quick grits according to your preference.
  • Adjust salt and hot sauce to your taste preference.
  • To keep bacon grease clean, strain it before reserving and reusing for shrimp cooking.
  • Crisping bacon in the oven is an alternative to pan-frying for less mess.

Find it online: https://marthatasty.com/cheesy-shrimp-and-grits-recipe/