Name: Shrimp and Grits
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cup whole milk; 1 cup chicken broth; 1 cup grits; 4 tbsp butter; 1 cup sharp cheddar cheese; 6 oz bacon; 1 medium yellow onion; 3 clove garlic; 1.5 lb large shrimp; 1.5 cup cherry tomatoes; 2 tbsp fresh lemon juice; 2 sprig fresh thyme; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp cayenne pepper

← Recipes · Southern · Shrimp and Grits

620 cal42g protein38g carbs32g fat980mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Shrimp and Grits

Nº 72 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Southern35 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

whole milk3 cups

chicken broth1 cup

grits1 cup

butter4 tbsp

sharp cheddar cheeseshredded1 cup

baconchopped6 oz

yellow oniondiced1 medium

garlicminced3 cloves

large shrimppeeled and deveined1.5 lb

cherry tomatoeshalved1.5 cups

fresh lemon juice2 tbsp

fresh thyme2 sprigs

salt1 tsp

black pepper0.5 tsp

cayenne pepper0.25 tsp

Cook it to

Shrimp145°F / 63°C

Shrimp: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Bring milk and chicken broth to a simmer in a saucepan over medium-low heat. Slowly whisk in grits, stirring constantly to avoid lumps. Reduce heat to low and cook for 20 minutes, stirring frequently, until grits are creamy and thickened.

2While grits cook, fry bacon in a large skillet over medium-high heat until crispy, about 6 minutes. Transfer to a paper towel and chop when cool. Reserve 2 tbsp bacon fat in the skillet.

3Add diced onion to the bacon fat and cook 3 minutes until softened. Stir in garlic and cook 1 minute until fragrant.

4Add shrimp to the skillet, season with salt, pepper, and cayenne, and cook 2 minutes per side until just starting to turn pink. Remove shrimp to a plate.

5Add cherry tomatoes to the skillet and cook 2 minutes. Return shrimp to the skillet, add fresh thyme, bacon, and lemon juice. Toss to combine and warm through, about 1 minute. Taste and adjust seasoning.

6Finish grits with butter and shredded cheddar, stirring until melted and smooth. Season with salt and pepper to taste.

7Divide grits among bowls and top with shrimp and sauce. Serve immediately.