Every once in a while I need to get my shrimp and grits fix on.
You know the one.
Creamy, crunchy, salty, warm, fill-your-belly kind of fix.
Yeah, that one.
It’s been almost a year since I made shrimp and grits. Where does the time go? It’s not because I don’t like them, but in my last post for shrimp and grits, I think I explain it better.
But to paraphrase, it’s just a feeling I get.
Maybe you get that feeling too.
Anyway, since it’s Lent, and I eat Fish on Friday, I thought to make shrimp and grits. If you don’t like shrimp, or don’t have any in your freezer, use scallops. Yes, scallops seared in bacon fat. Swoon.
Whatever you decide to use, check out my notes before you dive in and cook.
Cook’s notes: Couple of things you need for sure-grits, bacon, butter, shrimp, garlic. Other options are cheese (any kind will do), pork (bacon-my favorite, Andouille sausage, crumbled sweet sausage-you get the idea). Peel and devein the shrimp before you cook the grits, or buy them peeled and deveined. Thaw shrimp in the fridge twenty-four hours ahead. Need to know how to buy shrimp? Check out my FAQ page for more info.
Shrimp and Grits
Serves 2
Ingredients
- ½ cup grits, prepared according to package directions
- 1 slice bacon, chopped
- 6 large (21-25 count) shrimp-I used Texas browns (please use domestic shrimp when possible)
- 1 garlic clove, minced
- 1 tablespoon butter
- 2 tablespoons herb goat cheese
- 2 tablespoons cream
- Green onion, chopped for garnish
- Kosher salt and black pepper, to taste
Directions
- In a small pan, prepare grits as directed. Whisk the grits as soon as you put them in the water to avoid lumps. If the grits get too thick, add a little hot water and stir.
- In a large skillet, fry the bacon on medium heat.
- When the bacon is crisp, push it to the side of the skillet and then cook the cleaned shrimp in the bacon fat for about three minutes.
- While the shrimp is cooking, add butter, goat cheese, and cream to the grits. Stir well.
- Remove the shrimp from the pan when they have turned pink. No more than four minutes please.
- Add the garlic and stir in with the bacon for about one minute to release the aroma.
- Add the bacon and garlic to the grits and stir. Taste and season with salt and pepper.
- Scoop the grits into a bowl, add the shrimp, and then garnish with the chopped green onions.
- Serve immediately.
- Add a tossed salad for a balanced meal, or top with a poached egg. Pair with a crisp pale ale, or if you like wine, try a buttery Chardonnay.
What do you add to your shrimp and grits?
Shrimp and Grits is totally one of my favorite dishes. I usually just wing it and don’t follow a recipe but next time I’m totally following yours. Oh, I know what you mean about getting that feeling. I get it too. It’s an “I need to fill my tummy full of warm buttery goodness.” Good thing I don’t get that feeling too often!!!
Hi Christine. Yes, I am glad that fill-your-belly feeling doesn’t come around too often, also! I’m honored you’d try mt recipe. Thanks.
I have yet to make shrimp and grits since my big move down to KY 3 years ago. Thanks for this simple recipe! I got to try it sometime!
You’re welcome Jennifer. I don’t make shrimp and grits nearly as much as I would like. What I really like about this dish is the versatility. This is a more traditional recipe, but the opportunities to change the flavor are endless.