Chef John's Shrimp and Grits Recipe - Allrecipes.com
Chef John's Shrimp and Grits  Recipe
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How to Make Shrimp and Grits
See how to make some classic Southern comfort food. See more
  • READY IN 55 mins

Chef John's Shrimp and Grits

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    55 mins

Directions

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
  2. Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
  3. Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
  4. Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
  5. Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
  6. Ladle grits into a bowl and top with shrimp and sauce.
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Reviews More Reviews

Apr 01, 2014

I used 4 lbs of shrimps,added more bacon lots of peppers, everyone thought I was a genius and great chef

 
Sep 10, 2014

This was so simple and easy to make!!! My 10 yo loved this dish! VERY GOOD

 
Oct 04, 2014

This was great! Made it at her place for a date and it made me look like a super star. I used more and smaller shrimp and added about 1/4 cup each diced orange pepper and roma tomato in with the shrimp. Also went with polenta instead of grits and used goat cheese with it instead of cheddar.

 
Sep 20, 2014

One of my son's all time favorite dishes. He loved it!

 
Sep 13, 2014

Delicious! I followed other suggestions to remove the shrimp after searing, and I added it back just before serving. I increased the amount of sauce (I'm all about the "gravy!), and I suggest leaving out the water. My sauce was thin, and I had to cook it down to a more gravy-like consistency. The flavor was outstanding, and my guys

 
Aug 03, 2014

Very good recipe for shrimp and grits. This is one of my favorite dishes and I really enjoyed this version. I used a pound-and-a-half of shrimp and doubled the wet ingredients. Awesome.

 
Jul 18, 2014

Love love love!!! Never been a fan of grits so I was a bit skeptical, but the white cheddar cheese is what sold me on this recipe!! Made no changes except to lower the amount of salt and it turned out perfect, creamy, and oh so yummy!! Thank you chef John, you are a culinary genius!! ??

 
Jun 23, 2014

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!

 

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Nutrition

  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 226 mg
  • 75%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 30.1 g
  • 60%
  • Sodium
  • 1498 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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