-
-
My review
Chef John's Shrimp and Grits
64k
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."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 434Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 169233 Ratings
-
-
-
-
-
Most helpful positive review
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...
Most helpful
Most positive
Least positive
Newest
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...
4/1/2014
I used 4 lbs of shrimps,added more bacon lots of peppers, everyone thought I was a genius and great chef
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...
10/23/2018
Delicious! The flavors melt together perfectly. My hubby loved it, being the first time he has eaten this dish. Also, the grits were the “instant” grits. (Sent my hubby to the grocery store) But...
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...
9/9/2014
This was so simple and easy to make!!! My 10 yo loved this dish! VERY GOOD
8/10/2016
made no changes to the recipe...everyone loved it as is....a definite keeper