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

Most Helpful Positive Review
Apr 01, 2014

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

 
Most Helpful Critical Review
Mar 22, 2015

meh.... The consensus at my house was: not bad, but there are SOOO many better ways to make shrimp. if you're looking for a really good one, try Chef John's shrimp etouffee. now,THAT'S a great recipe!

 
Sep 10, 2014

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

 
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!

 
Dec 17, 2014

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.

 
Feb 25, 2015

This is by far the best recipe for shrimp and grits. My family and friends love it.

 
Feb 12, 2015

I have eaten shrimp and grits New Orleans and S Carolina. This was perfertly devine. Easy and delicious. I added mushrooms. CHEF JOHN YOUR RECIPES MAKE ME FEEL LIKE A PRO!!!!!! THANK YOU

 
Feb 07, 2015

Simple and luxurious!!!!

 

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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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About the Cook

 
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