Cheesy Shrimp and Grits: Southern Comfort Ready in 35 Minutes

Cheesy Shrimp and Grits is a soul-soothing Southern dish that combines creamy grits with succulent shrimp, perfect for any occasion.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Southern

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Grits

2 cups low fat milk Substitute with any plant-based milk for a lighter version.
2 cups water
1 teaspoon kosher salt Sea salt can be an alternative.
1 cup yellow cornmeal grits White cornmeal can be used as a substitute.
2 tablespoons salted butter Use unsalted butter and adjust salt levels if preferred.
1 cup shredded white cheddar cheese Try Gruyere for a different taste.

For the Sauce

4 slices bacon Turkey bacon or a plant-based alternative work well.
1 pound shrimp (peeled & deveined) Any firm white fish can replace shrimp if desired.
1 chopped onion Shallots can be used for a sweeter alternative.
2 cloves minced garlic Fresh is preferred; garlic powder is a substitute.
1 tablespoon cornstarch Arrowroot powder is a gluten-free alternative.
2 cups low sodium chicken broth Vegetable broth can be used for a vegetarian option.
1 cup heavy cream Half-and-half or coconut cream are lighter substitutes.
2 tablespoons butter Olive oil can be a healthier choice.
1 teaspoon cayenne pepper Adjust to your heat preference or omit for a milder flavor.
to taste hot sauce Choose your favorite brand to personalize the spice level.
to taste kosher salt Adjust based on personal preference.
to taste black pepper Adjust based on personal preference.

For Garnish

to taste chopped green onions Chives or cilantro can be great substitutes.
to taste parsley Chives or cilantro can be great substitutes.

Equipment

large pot
large skillet

Method

Step-by-Step Instructions

In a large pot, combine 2 cups of low-fat milk, 2 cups of water, and 1 teaspoon of kosher salt. Bring this mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Once simmering, gradually whisk in 1 cup of yellow cornmeal grits, ensuring there are no lumps. Continue cooking for 10-15 minutes until the grits are thick and creamy, stirring occasionally.
After the grits have thickened, remove the pot from heat and stir in 2 tablespoons of salted butter and 1 cup of shredded white cheddar cheese. Mix until the cheese is fully melted and the grits are extra creamy. Cover the pot and set the grits aside.
In a large skillet over medium heat, cook 4 slices of bacon until crispy and browned, about 5-7 minutes. Transfer bacon to a paper towel-lined plate. Keep about 1 tablespoon of the rendered bacon fat in the skillet.
Add 1 pound of peeled and deveined shrimp to the remaining bacon fat in the skillet. Sauté the shrimp for 2-3 minutes on each side until they turn pink and opaque. Transfer the shrimp to a warm plate and cover with foil.
Add 1 chopped onion to the skillet and sauté for about 3-4 minutes until softened. Then add 2 cloves of minced garlic and cook for an additional minute, stirring frequently.
Sprinkle 1 tablespoon of cornstarch evenly over the cooked onion and garlic. Stir and cook for about 1 minute. Then whisk in 2 cups of low-sodium chicken broth, bringing the mixture to a boil until it thickens, about 3-5 minutes.
Once thickened, reduce heat to low and stir in 1 cup of heavy cream, 2 tablespoons of butter, 1 teaspoon of cayenne pepper, and hot sauce to taste. Season with kosher salt and black pepper. Return the shrimp to the skillet, warming them through for an additional 3-4 minutes.
Crumble the cooked bacon into the skillet with the shrimp and sauce. Add chopped green onions and parsley, stirring until well combined.
To serve, spoon a portion of creamy grits onto each plate, then top with shrimp and sauce. Garnish with additional green onions or parsley if desired, and serve warm.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 55gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Whisk constantly while cooking grits for a creamy texture. Adjust cayenne pepper to taste. Store leftovers in an airtight container for up to 2 days.

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