The BEST Shrimp And Grits Recipe

I am excited to share my Easy Shrimp And Grits recipe that features stone-ground grits simmered in water and whole milk with melted butter and cheddar cheese. I pair it with absolutely succulent shrimp, crisp bacon, and a hint of sun-dried tomatoes meeting garlic, lemon juice, and parsley for a truly mouthwatering dish.

I’ve always been on the hunt for that killer dish that brings a touch of Southern comfort with an unexpected twist. This recipe for The BEST Shrimp And Grits hits the spot every time with its buttery, cheesy grits made from 1 cup stone-ground grits simmered in 4 cups water and 1 cup whole milk.

I like to stir in 2 tablespoons butter and 1 cup shredded cheddar cheese until it’s smooth and satisfying. The star of the dish is the 1 lb large shrimp, quickly cooked with 4 slices chopped bacon, 1/2 cup sun-dried tomatoes, and 2 garlic cloves in olive oil.

A dash of salt and black pepper, plus a squeeze of lemon juice, gives it a punch that reminds me of those top recipes like Shrimp And Grits With White Wine Sauce or even Tasso Shrimp And Grits. Trust me, one bite and youll be hooked on this flavor bomb.

Enjoy experimentin’ with it!

Why I Like this Recipe

I like this recipe because:
1. I love how the grits turn out super creamy and cheesy, giving me that comfort food vibe.
2. I really enjoy the mix of crispy bacon and tender shrimp, which makes every bite exciting.
3. I appreciate the tang from the sun-dried tomatoes and a little kick from the red pepper flakes.
4. I dig how the lemon juice brightens the whole dish, making it feel fresh even on a gloomy day.

Shrimp and grits is an awesome southern classic. Its buttery, cheesy grits are topped with juicy shrimp cooked with bacon and sun-dried tomatoes. Honestly, the dish isn’t complicated, but it packs way more flavor than you’d expect. I love how every bite mixes saltiness, a little heat and a tangy kick all at once, making it a dinner that feels like a real treat.

Ingredients

• Stone-ground grits: hearty carbs that are filling and offer sustained energy.
• Shrimp: lean protein with a delicious ocean flavor and minimal fat.
• Cheddar cheese: adds creamy richness and extra calcium for healthy bones.
• Bacon: smoky, crispy flavor that really boosts taste but dont overdo it.
• Sun-dried tomatoes: tangy, slightly sweet and rich in antioxidants and fiber.
• Lemon juice: gives a bright, sour note and a vitamin C burst.
• Garlic: provides a punchy taste while helpin ward off colds and infections.
• Parsley: fresh herb that adds color, vitamins, and a mild herbal flavor.

Ingredient Quantities

• 1 cup stone-ground grits
• 4 cups water
• 1 cup whole milk
• 2 tablespoons butter
• 1 cup shredded cheddar cheese
• Salt and black pepper to taste
• 1 lb large shrimp, peeled and deveined
• 4 slices bacon, chopped
• 1/2 cup sun-dried tomatoes, roughly chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

How to Make this

1. In a medium saucepan, bring 4 cups of water and 1 cup whole milk to a boil. Slowly stir in 1 cup stone-ground grits and reduce the heat to a simmer, stirring often for about 20-25 minutes until the grits are thickened. Add 2 tablespoons butter, 1 cup shredded cheddar cheese, salt, and pepper to taste, then continue to stir until smooth.

2. While the grits are cooking, chop 4 slices of bacon and fry them in a large skillet over medium heat until they get nice and crispy. Once done, remove the bacon with a slotted spoon and set aside.

3. Pour off some of the excess bacon grease from the skillet, leaving just about 1 tablespoon along with 1 tablespoon olive oil to cook the remaining ingredients.

4. Add 2 minced garlic cloves and 1/2 cup roughly chopped sun-dried tomatoes to the skillet. If you like a bit of heat, toss in 1/2 teaspoon red pepper flakes. Stir these around for a minute or two.

5. Place 1 lb large shrimp (peeled and deveined) into the skillet. Cook them for about 2-3 minutes on each side until they turn pink and are cooked through, stirring occasionally.

6. Squeeze the juice of 1 lemon over the shrimp while they are cooking, which will give it that fresh zesty flavor. Stir it in well.

7. Once the shrimp are done, stir some of the crumbled bacon back into the pan along with 2 tablespoons chopped fresh parsley. Give it a quick mix and adjust the salt and pepper if needed.

8. Spoon a generous portion of the cheesy grits into each bowl.

9. Top the grits with the shrimp, tomato, and bacon mixture, and serve immediately. Enjoy your meal!

Equipment Needed

1. A medium saucepan – needed to bring water and milk to boil and then simmer the grits
2. A large skillet – for frying bacon and cooking shrimp with tomatoes, garlic and spices
3. A slotted spoon – to remove the crispy bacon from the skillet leaving behind the right amount of grease
4. A cutting board and a sharp knife – to chop bacon, sun-dried tomatoes and mince garlic
5. Measuring cups – to accurately measure 4 cups water, 1 cup milk and 1 cup grits
6. Measuring spoons – used for 2 tablespoons butter, 1/2 teaspoon red pepper flakes and any other small amounts
7. A stirring spoon (a wooden spoon works well) – for stirring the grits and mixing the shrimp mixture
8. A citrus juicer or reamer – to squeeze the juice of one lemon over the shrimp
9. Serving bowls – for spooning out the cheesy grits and topping them with the shrimp, tomato and bacon mixture

FAQ

The BEST Shrimp And Grits Recipe Substitutions and Variations

• Stone-ground grits: you can use quick-cook grits or a coarse cornmeal as a substitute, its not exactly the same but it works fine
• Whole milk: try half-and-half or diluted heavy cream mixed with water if you dont have whole milk
• Cheddar cheese: swap it with Monterey Jack or even a mild pepper jack for a slightly different twist
• Bacon: if bacon isnt available, pancetta or turkey bacon can do the trick pretty well
• Sun-dried tomatoes: roasted red peppers are a good alternative if you dont have sun-dried tomatoes handy

Pro Tips

1. When cooking the shrimp, try not to overload the pan so they sear properly and dont just end up stewing in their own juices. Giving them some space helps retain that nice texture.

2. Stir the grits constantly while they cook to keep them from sticking to the bottom of the pan. It might get a little messy but its totally worth it for a smooth, creamy finish.

3. Add the lemon juice towards the end of cooking the shrimp. If you add it too early, the acidity can make the shrimp turn a bit tough and the flavor might become too sharp.

4. When frying the bacon, crisp it up really well then remove it quickly so it doesn’t make the rest of the ingredients soggy. Its a small step that gives the whole dish a nice crunch.