This quick and easy shrimp and grits recipe will wow your family as a weeknight meal or impress guests at a dinner party. The vein of the shrimp runs along the back of the shrimp, just below the surface, and is actually the digestive tract. It won't cause you harm to eat, but can taste gritty (and you definitely don't want that), so it's best to remove it. To see how to do so, click here.
3 cups chicken broth
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
2 cups (8 ounces) shredded Cheddar cheese
6 slices bacon, chopped
2 pounds medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
6 green onions, chopped
2 garlic cloves, minced
How to Make It
Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.
Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.
My hubby is crazy for Shrimp and Grits and always orders it when offered wherever we eat out. So I knew when I saw this recipe I'd have to make it for him. It did not disappoint ! His eyes rolled back and I knew I had a winner! This will become one of those recipes I will keep forever and make often. Thank you for sharing!
my first attempt, I overcooked the shrimp and it turned out a little chewy. Next time I will start the garlic, onion, parsley mixture first, then add the shrimp and a half cup of white wine and simmer until done. Worcestershire and lime juice last. I agree with the smaller amount of smoked gouda suggestion. This is a real rib sticker already with all the bacon grease and butter. I will definitely try this again. It was really good in spite of my errors.
This recipe is amazing...BUT I think 2 cups of cheese is way too much. After making this a few times, I've cut the cheese down to 3/4 cup. I also prefer smoked Gouda (although cheddar is still tasty :). Finally, it's probably obvious from the recipe, but make sure you coarsely chop the bacon before you saute it! The first time I made this recipe, I cooked the bacon first and then crumbled it. The grits weren't nearly as tasty :)
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