Shrimp and Grits

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Shrimp and grits layers creamy, cheese-enriched grits beneath sauteed shrimp cooked in rendered bacon fat.

The grits are whisked gradually into a mixture of boiling water and milk, then stirred frequently over low heat for about fifteen minutes until they reach a smooth, porridge-like consistency. Cheddar cheese and butter folded in at the end add richness and a slight tang. Bacon is rendered until crisp first, and its fat becomes the cooking medium for the shrimp, transferring smoky, salty depth into each piece. Paprika dusted over the shrimp before cooking contributes warm color and a mild earthy note. The shrimp should be pulled from the heat the moment they turn opaque - even a minute too long makes them rubbery.

Ingredients

servings

IngredientAmountUnit

shrimp220 gg

grits120 gg

milk250 mlml

water250 mlml

cheddar cheese70 gg

butter25 gg

bacon60 gg

paprika1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Pour 250 ml water and 250 ml milk into a saucepan and bring them to a boil over medium heat.

When the surface bubbles, slowly stream in 120 g grits while whisking constantly to prevent lumps.
2

Control

Lower the heat and simmer the grits for about 15 minutes, stirring often.

Scrape the bottom and corners of the pan so the mixture stays smooth and does not stick or scorch.
3

Step

When the grits are soft and thick like porridge, stir in 70 g cheddar and 25 g butter until both are fully melted.
4

Control

Heat a skillet over medium heat and cook 60 g bacon until crisp and its fat has rendered.

Lift out the bacon pieces, but leave the flavorful fat in the skillet for the shrimp.
5

Heat

Add 220 g shrimp and 1 teaspoon paprika to the same skillet and saute in the bacon fat.

Cook just until the shrimp turn opaque and pink, then turn off the heat immediately to keep them tender.
6

Finish

Spoon the warm grits into bowls, top with the shrimp and crisp bacon, and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Shrimp and grits layers sauteed shellfish over stone-ground cornmeal enriched with melted cheese.
Finish cue: Cook just until the shrimp turn opaque and pink, then turn off the heat immediately to keep them tender.
Avoid this: Stop cooking shrimp as soon as they turn opaque to avoid toughness.