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Imprimer la recette Pin Recipe

Ingrédients
  

  • 4 to 5 cups water
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 2 large clove garlic, minced
  • ⅓ teaspoon salt
  • ⅓ teaspoon fresh blak pepper

Instructions
 

  • Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
  • Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
  • Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Notes

Storage and Preparation Tips:

  • This dish is best when served fresh. While you can certainly reheat the grits and the shrimp separately just before serving, the texture of both of these components is not ideal when prepared ahead of time and then re-warmed.
  • Leftovers will keep in the refrigerator for 2-3 days. I recommend storing the grits and the shrimp in separate containers, because they will need different amounts of time to properly reheat.
  • Store cooked grits in one container and cooked shrimp in a separate airtight container in the freezer for up to 2 months.
  • To reheat Shrimp and Grits: Again, it's not my preference to prepare shrimp and grits in advance. However, if you don't want your leftovers to go to waste, you can place cold grits in a bowl and add a splash of water or milk. Reheat in the microwave a minute at a time, stirring frequently, until it warms and becomes creamy again. When nearly ready, add the shrimp to the bowl and microwave about another minute or so until ho

Cook's Tips and Recipe Variations:

  • I love Jumbo shrimp in this recipe (16-20 count per pound), but any size shrimp will work. Leave the tail on the peeled shrimp for a "fancy" touch!
  • Make creamy Shrimp and Grits by adding a splash of heavy cream to the skillet with the shrimp at the very end. Allow the cream to bubble and thicken slightly before serving.
  • Add 1 cup of grated white cheddar cheese to the grits at the very end (when you add the butter) for cheesy grits.
  • Add about 2 cups of sliced mushrooms to the skillet with the garlic and green onions; sauté until tender, and then add the shrimp as instructed.
  • Add ½ package of thinly sliced kielbasa sausage to the skillet with the garlic and green onions; sauté until browned, and then add the shrimp as instructed.
  • This Shrimp and Grits recipe has just 360 calories per serving and it's packed with filling protein for a nutritious and satisfying meal. The dish is not low-carb or Keto-friendly. The ingredients in this recipe are naturally gluten-free -- just make sure that you check your specific ingredients to make sure that they are not contaminated with gluten.