Southern Shrimp and Grits
Stone-ground grits soaked and simmered in milk, topped with pan-seared shrimp finished in a bacon, onion, and melted pepper skillet sauce.
Equipment
- Equipment
- Cast iron skillet
- Medium heavy-bottom saucepan
- Whisk
- Chef’s knife
- Measuring cups and spoons
Ingredients
Ingredients
For the Grits
- 1 cup stone-ground grits
- 3 cups whole milk
- 1 cup water
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt plus more to taste
For the Shrimp
- 1 pound large shrimp peeled and deveined
- 4 slices thick-cut bacon diced
- 1 small yellow onion finely diced
- 1 red bell pepper finely diced
- 1 green bell pepper finely diced
- 2 cloves garlic minced
- ½ cup chicken stock or grit cooking liquid
- 1 tablespoon fresh lemon juice
- ½ teaspoon black pepper
- Kosher salt to taste
Instructions
Instructions
Prepare the Grits
- Rinse 1 cup stone-ground grits under cold water. Soak in fresh water for 10–15 minutes, then drain.
- In a saucepan, bring 3 cups milk and 1 cup water to a gentle simmer.
- Whisk in the drained grits and add 1 teaspoon kosher salt.
- Reduce heat to low and simmer, stirring frequently, for 25–30 minutes until creamy and tender.
- Stir in 3 tablespoons butter and adjust salt. Keep warm on very low heat.
Build the Shrimp and Sauce
- In a cast iron skillet over medium heat, cook 4 slices diced bacon until crisp. Remove and set aside, leaving the fat in the pan.
- Lower heat slightly and add diced onion and bell peppers. Cook slowly for 8–10 minutes until very soft and beginning to collapse.
- Add 2 cloves minced garlic and cook 30 seconds until fragrant.
- Increase heat to medium-high. Add shrimp in a single layer. Sear 1–2 minutes per side until just opaque and lightly caramelized. Remove shrimp briefly if pan becomes crowded.
- Deglaze the skillet with ½ cup chicken stock (or grit cooking liquid). Simmer 2–3 minutes until slightly reduced.
- Return shrimp and bacon to the pan. Add 1 tablespoon lemon juice and ½ teaspoon black pepper. Adjust salt.
To Serve
- Spoon creamy grits into shallow bowls. Top with shrimp and pepper pan sauce. Serve immediately.
Notes
Notes
• Soaking stone-ground grits improves texture and shortens cooking time.
• Do not overcook shrimp — remove as soon as opaque.
• The peppers should soften and melt, not remain crisp. Storage Refrigerate separately for up to 3 days.
Reheat grits gently with a splash of milk to loosen.
• Do not overcook shrimp — remove as soon as opaque.
• The peppers should soften and melt, not remain crisp. Storage Refrigerate separately for up to 3 days.
Reheat grits gently with a splash of milk to loosen.
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