Chef John's Shrimp and Grits

Chef John's Shrimp and Grits

from allrecipes.com
Breakfast
55 min
4 servings
434 kcal / serving

This shrimp and grits recipe cooks plump shrimp in a creamy Cajun sauce with bacon; serve on cheesy grits for a Southern classic that's great anytime!

Ingredients

  • 4slices bacon, cut into 1/4-inch pieces
  • ¼ cupwater
  • 2 tablespoonsheavy whipping cream
  • 2 teaspoonslemon juice
  • 1 dashworcestershire sauce
  • 4 cupswater
  • 2 tablespoonsbutter
  • 1 teaspoonsalt
  • 1 cupwhite grits
  • ½ cupshredded white cheddar cheese
  • 1 poundshrimp, peeled and deveined
  • ½ teaspooncajun seasoning
  • ½ teaspoonsalt, or to taste
  • ¼ teaspoonground black pepper
  • 1 pinchcayenne pepper
  • 1 tablespoonminced jalapeno pepper
  • 2 tablespoonsminced green onion
  • 3 clovesgarlic, minced
  • 1 tablespoonchopped fresh parsley

Directions

  1. 1

    Gather the ingredients.

  2. 2

    Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Transfer bacon to a dish; reserve drippings in the skillet.

  3. 3

    Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.

  4. 4

    Combine 4 cups water, butter, and 1 teaspoon salt in a pot; bring to a boil. Whisk in grits; bring to a simmer, reduce heat to low, and cook until creamy, 20 to 25 minutes. Off heat, stir in Cheddar cheese.

  5. 5

    Season shrimp with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper in a large bowl.

  6. 6

    Heat bacon drippings in the skillet over high heat. Add shrimp; cook 1 minute. Flip shrimp; add jalapeño and cook until fragrant, about 30 seconds.

  7. 7

    Stir cream mixture, bacon, green onion, and garlic into shrimp mixture; cook and stir until shrimp cooked through, 3 to 4 minutes, adding water as necessary to thin sauce. Off heat, stir in parsley.

  8. 8

    Ladle grits into a bowl; top with shrimp and sauce.