Shrimp and Grits with Bacon

Name: Shrimp and Grits with Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: For the grits: 4 cups water or half water, half milk; 1 cup stone-ground or old-fashioned grits (not instant); 1 tsp salt; 1 cup shredded sharp white cheddar; 2 tbsp butter; For the shrimp: 4 slices thick-cut bacon, diced; 1 lb large shrimp, peeled and deveined; 1 tsp Cajun or Creole seasoning; 3 cloves garlic, minced; 1 small green bell pepper, diced (optional); 1 tbsp flour; 3/4 cup chicken broth; 1/4 cup heavy cream; 1 tbsp lemon juice; dash of hot sauce; 3 green onions, sliced

Creamy cheddar grits topped with plump shrimp in a smoky bacon, garlic and lemon pan sauce with green onions. A Lowcountry favorite that's easy enough for a weeknight.

Prep15 min

Cook30 min

Total45 min

Serves4

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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Enameled cast-iron Dutch ovenFor soups, stews and braises

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8-inch chef's knifeFor all the chopping

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Ingredients

For the grits: 4 cups water or half water, half milk

1 cup stone-ground or old-fashioned grits (not instant)

1 tsp salt

1 cup shredded sharp white cheddar

2 tbsp butter

For the shrimp: 4 slices thick-cut bacon, diced

1 lb large shrimp, peeled and deveined

1 tsp Cajun or Creole seasoning

3 cloves garlic, minced

1 small green bell pepper, diced (optional)

1 tbsp flour

3/4 cup chicken broth

1/4 cup heavy cream

1 tbsp lemon juice

dash of hot sauce

3 green onions, sliced

Steps

Bring the water and salt to a boil in a pot. Whisk in the grits, lower the heat and simmer, stirring often, until thick and tender, 20 to 25 minutes (longer for stone-ground). Stir in the cheese and butter and keep warm.

Cook the bacon in a large skillet over medium heat until crisp. Lift out, leaving the fat in the pan.

Toss the shrimp with the seasoning and cook in the bacon fat over medium-high heat, 1 minute per side. Move to a plate.

Add the garlic and pepper to the skillet for 1 minute, sprinkle in the flour and stir, then whisk in the broth and cream and simmer until slightly thickened, 2 minutes.

Return the shrimp and bacon, add the lemon juice and hot sauce, and warm through.

Spoon the grits into bowls, top with the shrimp and sauce and scatter with green onions.

TipIf the grits stiffen while you cook the shrimp, whisk in a splash of hot water or milk right before serving.