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My review
Chef John's Shrimp and Grits
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
55 m servings 434 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
- 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.
- Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
- 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.
- Ladle grits into a bowl and top with shrimp and sauce.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 434 calories; 19.5 g fat; 33.2 g carbohydrates; 30.1 g protein; 226 mg cholesterol; 1498 mg sodium. Full nutrition
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Reviews
Read all reviews 122160 Ratings
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Most helpful positive review
4/1/2014
I used 4 lbs of shrimps,added more bacon lots of peppers, everyone thought I was a genius and great chef
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4/1/2014
I used 4 lbs of shrimps,added more bacon lots of peppers, everyone thought I was a genius and great chef
6/23/2014
Another great job, Chef John! This was exactly what I wanted for Shrimp and Grits! I make a Cheese Grits Casserole often and it worked well for this dish, and added the make-ahead benefit! Th...
2/12/2015
I have eaten shrimp and grits New Orleans and S Carolina. This was perfertly devine. Easy and delicious. I added mushrooms. CHEF JOHN YOUR RECIPES MAKE ME FEEL LIKE A PRO!!!!!! THANK YOU
6/29/2016
I would definitely make this again. The sauce is delicious and I made 1 1/2 times the amount the recipe called for since we like a lot of sauce. I would not change a thing except to thicken th...
2/6/2015
This was the best shrimp and grits we have ever tasted! Thank you so very much for sharing this recipe. I do cook my grits using a couple of teaspoons of powdered chicken stock in the water, w...
12/17/2014
This was yumbolicious. You really can't go wrong with cream and lemon but the Cajun flavoring took it to another level. I had to use 2 lbs of smaller shrimp and so I doubled the sauce. There end...
2/25/2015
This is by far the best recipe for shrimp and grits. My family and friends love it.