This comforting Southern classic combines rich, cheesy grits with savory seasoned shrimp and smoky turkey bacon. It is a hearty meal perfect for brunch or a decadent weeknight dinner.
List of ingredients
- 2 cups low-sodium chicken broth – provides a savory base for the grits.
- 2 cups water – used in combination with broth for the perfect grit consistency.
- Kosher salt – to season all components of the dish.
- 1 cup corn grits – the primary starch; yellow or white varieties work well.
- 4 oz. yellow cheddar, shredded (about 1 cup) – use microbial-rennet cheese for richness.
- 4 tbsp. unsalted butter, cubed – adds creaminess to the finished grits.
- Freshly ground black pepper – for a subtle spicy kick.
- 10 oz. thick-cut smoked turkey bacon, cut into 1/2″ slices – a savory, pork-free alternative.
- 1 lb. large tail-on shrimp, peeled and deveined – the main protein of the dish.
- 2 cloves garlic, finely chopped – adds aromatic depth to the shrimp.
- 1 tsp. dried oregano – provides an earthy herbal note.
- 1/4 tsp. paprika – adds color and a mild sweetness.
- 1 tbsp. tomato paste – thickens the sauce and adds concentrated tomato flavor.
- 3/4 cup vegetable broth – used to create the savory shrimp sauce.
- 4 scallions, thinly sliced – used for both flavor and garnish.
- 1/2 lemon, juiced – cuts through the richness of the butter and cheese.
step-by-step instructions
- Prepare the grits: Bring the chicken broth and 2 cups of water to a boil in a medium saucepan, seasoning generously with salt. Reduce the heat to medium-low to maintain a steady simmer. Whisk in the corn grits and continue cooking, whisking constantly, for about 15 minutes until the grits are tender and have absorbed the liquid. Stir in the shredded cheddar and cubed butter until completely melted, then season with salt and pepper.
- Crisp the turkey bacon: While the grits simmer, place the smoked turkey bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, which takes about 8 minutes. Transfer the bacon to a cutting board, chop into small pieces, and pour off all but 2 tablespoons of the rendered fat from the skillet.
- Sauté the shrimp: In a large bowl, toss the shrimp with chopped garlic, dried oregano, paprika, and salt. Add the shrimp to the skillet with the remaining turkey bacon fat and cook over medium heat, turning occasionally, for 4 to 6 minutes until they are pink and cooked through. Remove the shrimp from the pan and set them aside on a plate.
- Create the sauce: In the same skillet, cook the tomato paste over medium heat for 1 to 2 minutes until it turns a deep brick red. Whisk in the vegetable broth and bring to a simmer, cooking for 4 to 5 minutes until the liquid is reduced by half and thickened. Season with salt, then return the shrimp to the skillet and toss to coat. Stir in the sliced scallions and lemon juice, then remove from heat.
- Assemble and serve: Divide the creamy grits evenly among plates or bowls. Top each portion with the shrimp and sauce, then sprinkle with the chopped turkey bacon and extra sliced scallions.
Selecting the Best Seafood
Comparing Frozen and Fresh Shrimp
Fresh shrimp are ideal for their firm texture and clean ocean taste. However, high-quality frozen shrimp are often flash-frozen immediately after harvest, preserving the flavor and ensuring a consistent product year-round.
Properly Deveining Large Shrimp
Deveining involves removing the digestive tract along the back of the shrimp. Use a small paring knife to make a shallow incision along the back and lift out the vein to ensure a clean, professional result.
Choosing the Ideal Shrimp Size
Large shrimp are preferred for this dish as they hold up well against the heavy texture of the grits. Extra-large shrimp also work, though they may require an extra minute of cooking time to ensure the center is opaque.
Mastering the Grits
Understanding Different Grits Types
Stone-ground grits offer a coarser, more traditional texture and require a longer cooking time. Instant or quick grits cook much faster but lack the depth of flavor and toothsome bite found in stone-ground versions.
Maintaining Correct Liquid Proportions
The ratio of liquid to grits is critical for avoiding a watery or overly thick result. Using a combination of broth and water ensures the grits are flavorful without becoming overly salty from the concentrated broth.
Preventing Grits from Clumping
Constant whisking during the first few minutes of cooking is essential. This action breaks up the cornmeal particles as they hydrate, ensuring a smooth, creamy consistency without any lumps.
Enhancing the Flavor Profile
The Role of Smoked Turkey Bacon
Smoked turkey bacon provides the necessary saltiness and smoky depth traditionally found in this dish. Using the rendered fat to sauté the shrimp allows the smoky flavor to penetrate the seafood.
Adjusting Cheese Varieties
While yellow cheddar is traditional, you can use Colby or Gouda for a milder, creamier taste. Ensure the cheese is finely shredded to allow it to melt quickly and evenly into the hot grits.
Balancing Richness with Acid
The addition of fresh lemon juice at the end is a crucial step. The citric acid cuts through the heavy fats from the butter, cheese, and turkey bacon, brightening the overall flavor of the bowl.
Cooking Technique Details
Proper Sauce Reduction
Cooking the tomato paste until it reaches a dark brick red color caramelizes the natural sugars. Reducing the vegetable broth by half concentrates the flavor, creating a glaze that clings to the shrimp rather than pooling at the bottom.
Managing Shrimp Cooking Time
Shrimp cook very quickly and can become rubbery if overdone. Remove them from the heat the moment they turn pink and form a ‘C’ shape; avoid letting them curl into a tight ‘O’ shape.
Integrating the Aromatics
Adding garlic and dried herbs to the shrimp before sautéing ensures the flavors are evenly distributed. This method prevents the garlic from burning in the hot fat before the shrimp are added.
Suggested Accompaniments
Side Vegetable Pairings
Since this dish is rich and creamy, pair it with something acidic or bitter. Sautéed collard greens, roasted green beans, or fried okra provide a great textural and flavor contrast.
Plating for Professional Presentation
Spoon the grits into a wide, shallow bowl and create a small well in the center for the shrimp. Garnish with a concentrated pile of scallions and bacon bits for a pop of color and visual appeal.
Recommended Beverage Options
A chilled glass of sparkling water with a twist of lime complements the seafood and cuts through the cheese. Unsweetened iced tea is also a traditional and refreshing pairing for Southern meals.
Storage and Longevity
Refrigeration Guidelines
Store leftover grits and shrimp in separate airtight containers in the refrigerator. This prevents the grits from absorbing too much of the shrimp sauce and helps maintain the integrity of the seafood.
Freezing Possibilities
Cooked grits can be frozen for up to six months, though the texture may change slightly. Shrimp are best enjoyed fresh, but they can be frozen for a short period if they are fully coated in the sauce.
Effective Reheating Methods
Reheat grits slowly on the stovetop with a splash of water or broth to restore creaminess. Warm the shrimp gently over low heat to avoid overcooking them into a rubbery texture.
Troubleshooting Your Dish
Fixing Lumpy Grits
If your grits develop lumps, you can use a whisk vigorously while the mixture is still hot. In extreme cases, a quick pass through a fine-mesh strainer can smooth out the texture before adding cheese.
Correcting Watery Grits
If the grits are too thin, continue simmering them on low heat for a few more minutes while stirring. Adding an extra handful of shredded cheese can also help thicken the consistency.
Preventing Bland Sauce
If the sauce lacks depth, check the reduction level of the vegetable broth. Ensure the tomato paste was cooked long enough to darken, as this is where the primary sweetness and richness originate.
Frequently Asked Questions
Can I make this dish vegan?
Yes, replace the chicken and vegetable broth with plant-based broths, use vegan butter, and substitute the cheddar with a plant-based cheese alternative. Use smoked tofu or vegan bacon bits for the smoky element.
Can I use a slow cooker for the grits?
Yes, you can cook grits in a slow cooker on the low setting for several hours. However, you must stir in the butter and cheese manually at the end to ensure they are properly incorporated.
What is the best replacement for turkey bacon?
If turkey bacon is unavailable, smoked paprika and a pinch of liquid smoke added to the shrimp can mimic the flavor. Alternatively, sun-dried tomatoes can provide a salty, savory punch.
How do I know when the shrimp are done?
Shrimp are cooked when they turn from translucent gray to an opaque pinkish-white color. They should feel firm to the touch but not hard.
Which type of cornmeal should I buy?
Look for packages specifically labeled as ‘corn grits’ or ‘polenta’. Avoid using fine cornmeal intended for cornbread, as it will not produce the same creamy, porridge-like texture.
Print
Creamy Southern-Style Shrimp and Grits
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Shrimp and grits is a Southern dish that everyone should know how to make. This extra-flavorful version features creamy cheesy grits and seasoned shrimp for a decadent meal.
Ingredients
- 2 cups low-sodium chicken broth
- 2 cups water
- Kosher salt
- 1 cup corn grits
- 4 oz. yellow cheddar, shredded
- 4 tbsp. unsalted butter, cubed
- Freshly ground black pepper
- 10 oz. smoked turkey bacon, cut into 1/2” slices
- 1 lb. large tail-on shrimp, peeled, deveined
- 2 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1/4 tsp. paprika
- 1 tbsp. tomato paste
- 3/4 cup vegetable broth
- 4 scallions, thinly sliced
- 1/2 lemon, juiced
Instructions
- Step 1: In a medium saucepan, bring chicken broth and 2 cups water to a boil; season with salt. Reduce heat to medium-low, whisk in grits, and cook until liquid is absorbed and grits are tender, about 15 minutes. Stir in cheese and butter until melted; season with salt and pepper.
- Step 2: In a large skillet over medium heat, cook smoked turkey bacon until crispy, about 8 minutes. Transfer bacon to a board and chop into pieces, reserving 2 tablespoons of fat in the skillet.
- Step 3: Toss shrimp with garlic, oregano, paprika, and salt. In the same skillet over medium heat, cook shrimp until pink and cooked through, 4 to 6 minutes. Transfer shrimp to a plate.
- Step 4: In the same skillet, cook tomato paste until it darkens, 1 to 2 minutes. Whisk in vegetable broth and simmer until sauce thickens and reduces by half, 4 to 5 minutes; season with salt. Return shrimp to skillet, then stir in scallions and lemon juice.
- Step 5: Divide grits among plates and top with shrimp, sauce, chopped bacon, and more scallions.
Notes
You can use vegetable broth instead of chicken broth for the grits if preferred. To keep the shrimp tender, avoid overcooking them in the skillet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 531 kcal
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg