Restaurant-Style Shrimp and Grits
A popular restaurant dish with deep Gullah Geechee roots, this recipe features creamy grits topped with succulent shrimp.
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Instructions
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Start boiling 2.5 cups water and 3.5 cups low-sodium chicken stock in a large saucepan.
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Whisk in 1 cup stone-ground grits and 0.5 tsp salt; simmer uncovered for 1 hour, whisking often, until thickened and tender.
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Remove grits from heat; stir in 1 cup sharp white cheddar cheese and 2 tbsp unsalted butter.
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Thinly slice white and light green parts of 1 bunch green onions for cooking; set aside dark green tops for garnish.
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Cook 4 bacon slices in a large nonstick skillet until crispy (8-10 minutes); transfer bacon to paper towels, leaving grease in the skillet.
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Sauté 1 cup chopped green bell pepper, 6 cloves chopped garlic, and the light green onion parts in bacon grease over medium heat for 5 minutes until softened.
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Stir in 1 lb raw peeled shrimp, 1-2 tsp Creole seasoning, and 0.5 cup chicken stock; cook 3 minutes until shrimp are just done.
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Transfer shrimp to a bowl. Reduce skillet stock mixture by half (1-2 minutes). Whisk in 2 tbsp unsalted butter, 1 tsp lemon zest, 1 tbsp fresh lemon juice, and 2 tbsp chopped parsley.
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Return shrimp to the skillet and toss to coat in the sauce.
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Chop cooked bacon. Divide grits among 4 bowls; top with shrimp, bacon, and reserved green onion tops.