Recipe by Chef John
"Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon. Once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time."
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bacon, cut into 1/4-inch pieces
heavy whipping cream
shredded white Cheddar cheese
shrimp, peeled and deveined
salt, or to taste
ground black pepper
minced jalapeno pepper
minced green onion
chopped fresh parsley
I used 4 lbs of shrimps,added more bacon lots of peppers, everyone thought I was a genius and great chef
This was so simple and easy to make!!! My 10 yo loved this dish! VERY GOOD
Another great job, Chef John! This was exactly what I wanted for Shrimp and Grits! I make a Cheese Grits Casserole often and it worked well for this dish, and added the make-ahead benefit! The shrimp and sauce mixture was very tasty, and so good that I will make more sauce next time! Recommend passing the shrimp thru the hot pan quickly, add the veg's, then sauce, then shrimp back to finish. So easy to overcook shrimp! This will be a great brunch dish!
This was yumbolicious. You really can't go wrong with cream and lemon but the Cajun flavoring took it to another level. I had to use 2 lbs of smaller shrimp and so I doubled the sauce. There ended up being too much sauce so I will adjust that next time. I used the Cajun seasoning recipe from this site. I also had some leftover Andouille sausage that I put in with the bacon. I just realized I never added the fresh garlic, whoopsie. Didn't notice it at all, don't think it's necessary.
Right up there with what we're used to--New Orleans Shrimp and Grits. I don't keep whipping cream on hand, so I replaced it with 1/2 nonfat plain yogurt and 1/2 unsweetened soy milk. We didn't miss the whipping cream, but it probably would have put this over the top. Definitely a keeper!
Great recipe, always wanted to try shrimp and grits, family loved it--left out the cayenne pepper and jalepeno since my family doesn't care for spicy, I on the otherhand love spicy.
Very nice indeed, I just left the Worstershire sauce out and added chillies, very finely chopped.
Delicious! I made a double recipe, and I had a lot of grits left over. Next time I make it, I'll probably double the grits ingredients and triple the shrimp/sauce ingredients so that I have the right ratio of shrimp/sauce to grits. I had never made grits before, and the recipe didn't say to cover the pot, but the box of grits said to cook them covered, so I did. Other than that, I followed the recipe to a T.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Shrimp and Grits
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 175
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