Shrimp and Grits
Plump, garlicky shrimp in a smoky bacon and tomato sauce served over creamy, buttery stone-ground grits.
Details
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, diced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup cherry tomatoes, halved
- 2 tbsp butter
- 1 cup stone-ground grits
- 3 cups water
- 1 cup whole milk
- 1 cup shredded sharp cheddar
- 2 green onions, sliced
- Hot sauce, to taste
- Salt and pepper to taste
Instructions
- 1
Cook grits: bring water and milk to a boil. Whisk in grits, reduce to low, and cook 20-25 minutes, stirring often, until thick and creamy. Stir in cheddar and 1 tbsp butter. Season with salt.
- 2
While grits cook, render bacon in a skillet until crispy. Remove bacon, keep the fat.
- 3
Season shrimp with salt and pepper. Sear in bacon fat 1-2 minutes per side until pink. Remove.
- 4
Add garlic to the skillet, cook 30 seconds. Pour in white wine, scraping up browned bits. Add cherry tomatoes and cook 2 minutes.
- 5
Return shrimp and bacon to the skillet. Add 1 tbsp butter and toss.
- 6
Spoon shrimp and sauce over grits. Garnish with green onions and a dash of hot sauce.
About This Recipe
A quintessential Southern comfort food, Shrimp and Grits offers a symphony of textures and flavors rooted deeply in the culinary traditions of the American South, particularly the Lowcountry. Originally a humble fisherman's breakfast from the Gullah Geechee communities, it has evolved into a celebrated dish found on menus from casual diners to upscale restaurants. What makes this rendition special is the interplay between the plump, succulent shrimp infused with garlic and a smoky, vibrant sauce built on rendered bacon fat, deglazed with dry white wine, and brightened by sweet cherry tomatoes. This savory medley perfectly complements a bed of creamy, stone-ground grits, cooked slowly to unlock their full corn flavor and enriched with whole milk and sharp cheddar for an unparalleled velvety texture. Key techniques involve carefully rendering bacon to a crisp, building layers of flavor in the pan, and cooking grits low and slow to prevent lumps. For an authentic experience, always opt for stone-ground grits over instant varieties. Variations often include adding bell peppers, using different cheeses like smoked gouda, or incorporating regional ingredients like tasso ham for an even deeper smoky note. Serve hot, garnished generously with fresh green onions and a dash of your favorite hot sauce to taste.
Tips & Tricks
- • To achieve truly lump-free, creamy grits, whisk constantly as you slowly pour the grits into the boiling water and milk, then reduce heat to low and stir frequently during the slow cooking process.
- • For a delightful variation, substitute the sharp cheddar with smoked Gouda or Gruyère to add a different nutty, complex layer of flavor to the creamy grits.
- • Leftover grits and shrimp are best stored separately. When reheating grits, gently warm them in a saucepan with a splash of milk or water over low heat, stirring until creamy again.
- • Pair this rich dish with a crisp, dry white wine like a Sauvignon Blanc or a light-bodied pilsner. A simple green salad with a vinaigrette also makes a refreshing counterpoint.
Nutrition Facts
Per serving (approximate)