Chef John's Shrimp and Grits

Chef John's Shrimp and Grits

32
Chef John 22092

"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

55 m servings 434 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 226 mg
  • 75%
  • Sodium:
  • 1498 mg
  • 60%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

32
  1. 40 Ratings

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Most helpful positive review

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

not bad. Try Chef John's shrimp etouffee. now,THAT'S a great recipe!

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

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! Th...

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

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

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 end...

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

Simple and luxurious!!!!

This was the best shrimp and grits we have ever tasted! Thank you so very much for sharing this recipe. I do cook my grits using a couple of teaspoons of powdered chicken stock in the water, w...

I made this dish on Saturday. It was sooooo yummy. I didn't change a thing, besides cut it in half. So happy that I have what I need to make it again!