Photo: Becky Luigart-Stayner; Styling: Jan Gautro, Laura Martin
2 cups water
1 (14-ounce) can chicken broth
3/4 cup half-and-half
3/4 teaspoon salt
1 cup regular grits
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon hot sauce
1/4 teaspoon white pepper
3 bacon slices
1 pound medium-size shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup all-purpose flour
1 cup sliced mushrooms
1/2 cup chopped green onions
2 garlic cloves, minced
1/2 cup low-sodium, fat-free chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce
How to Make It
Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour.
Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.
Most definitely my favorite shrimp and grits recipe! I've tried a number of different ones, but this one is the one I always use now. Undoubtably the best cheese grits as they are extra creamy - a perfect accompaniment to the shrimp. For the best flavor, use stone ground grits or speckled heart grits as they are by far superior to other grits. This may take longer to prepare, but the results are worth it!
I made this today for breakfast and it was unbelievably delicious!!! I halved the recipe and pretty much made it as written. I used my own homemade chicken broth and used heavy cream instead of half and half. Definitely use stone ground grits. These grits are so creamy!! I highly recommend using freshly grated parmigiano reggiano and a freshly shredded cheddar. Everything about this dish screamed GOODNESS!!
Hands down, the absolute best recipe for Shrimp and Grits - ever. I have used this recipe for years to convert non-grit eating people I've met while moving around the country and it has never failed. I had Oklahomans asking for it monthly! Its pretty quick and easy, too. I wouldn't change a thing. Stone-ground grits are a must. No comparison to "quick" grits.
I can see why this recipe is rated so highly - it is excellent!! I had been craving shrimp 'n grits for a while and this really hit the spot. So rich and creamy with a savory flavor from the mushrooms and sauce. The meal took less than 30 minutes to prepare, which made it a great weekday choice. We will make this again soon.