Super Easy Cheesy Shrimp and Grits
Try this super easy and ready in minutes, this easy cheesy shrimp and grits recipe.
Try this super easy and ready in minutes, this easy cheesy shrimp and grits recipe.
- 1/2 cup chopped green onions
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon hot sauce
- 2 cups water
- 1 tablespoon butter
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 3 tablespoons cornstarch
- 1 1/2 cups chopped onion
- 1/2 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- 1/4 cup chopped fresh parsley
- 1 1/2 cups low sodium chicken broth
- 2 tablespoons salted butter
- 2 cups low fat milk
- 1 cup yellow cornmeal grits
- 1 cup shredded white cheddar cheese
- shrimp & sauce:
- 4 slices bacon chopped
- 1 1/2 pounds shrimp peeled & de-veined
- Carbohydrate 47.510892528701 g
- Cholesterol 333.093375246975 mg
- Fat 132.305563821214 g
- Fiber 7.23555011396147 g
- Protein 31.2349262558903 g
- Saturated Fat 67.0144530444017 g
- Serving Size 1 1 (2449g)
- Sodium 4702.56340019456 mg
- Sugar 40.2753424147395 g
- Trans Fat 10.534230754017 g
- Calories 1484 calories
Step-by-step
- In a large pot over medium heat, add the milk, water and salt. Bring to a simmer.
- Whisk in the grits and continue whisking until they begin to thicken. (This will help eliminate lumps.)
- Continue to cook the grits for 10 to 15 minutes, stirring occasionally, until thickened.
- Stir in the butter and cheese. Cover and set aside.
- In a large skillet, cook the bacon over medium-high heat until crisp. Transfer to a paper towel lined platter using a slotted spoon to drain.
- Return the skillet to the heat and add the shrimp to the pan. Cook for 1 to 2 minutes on each side.
- Transfer the shrimp to a platter and keep warm.
- Add the onions to the skillet and cook until softened.
- Stir in the garlic and cook for 1 minute.
- Sprinkle the cornstarch over the onions/garlic and cook for an additional minute.
- Whisk in the chicken stock and cook until the sauce begins to thicken.
- Whisk in the cream, butter, cayenne pepper, hot sauce, salt and pepper. Continue cooking until the sauce starts to thicken more.
- Return the shrimp to the pan and cook for 3 to 4 minutes- making sure not to overcook the shrimp.
- Stir in the bacon, green onions and parsley.
- Spoon about 1 cup grits onto a plate and top with 4 to 5 shrimp.
- Pour about 1 cup gravy over the shrimp.
- Repeat with remaining grits and shrimp.
- Serve immediately.
Bacon provides the foundational fat for this entire dish, rendering slowly in the skillet to leave behind enough residue to sear the seafood and soften the aromatics without requiring additional oil. Cornmeal demands aggressive initial whisking when hitting boiling liquid to prevent dense, floury lumps from forming inside the pot. Maintaining a steady simmer for 10 to 15 minutes allows the starch granules to fully hydrate before the dairy is folded in.
Managing Timing in a Dual-Element Kitchen
Seafood turns rubbery within seconds of excess heat exposure, meaning the sauce must reach its final thickness before the shellfish returns to the pan. Cook the shrimp for precisely 1 to 2 minutes per side initially, then reserve them on a separate plate while building the base with chicken broth, heavy cream, and cornstarch. Whisking cornstarch directly into softened onions and garlic creates a roux-like suspension that thickens the dairy components without breaking the emulsion. Reintroduce the protein only during the final 3 to 4 minutes of simmering to carry them through to safe consumption temperatures without tightening their muscle fibers into dense curls.
- Use low-sodium chicken broth to control the final salinity, given that bacon and white cheddar contribute significant sodium.
- Shred block white cheddar rather than using pre-bagged varieties, which contain anti-caking cellulose that prevents smooth melting into hot grits.
- Keep the finished grits covered off-heat to trap steam and prevent a dry skin from forming on the surface while the sauce finishes.
