Carolina Shrimp & Grits (Printable Page)
# What You Need:
→ Grits
01 -
180 g stone-ground grits
02 -
720 ml water
03 -
240 ml whole milk
04 -
1 tsp salt
05 -
60 g sharp cheddar cheese, grated
06 -
2 tbsp unsalted butter
07 -
Black pepper, to taste
→ Shrimp & Sauce
08 -
450 g large shrimp, peeled and deveined
09 -
Salt and pepper, to taste
10 -
1 tsp Cajun seasoning (optional)
11 -
4 slices thick-cut bacon, diced
12 -
1 small onion, finely chopped
13 -
1 small bell pepper, diced
14 -
2 cloves garlic, minced
15 -
60 ml chicken broth or seafood stock
16 -
1 tbsp lemon juice
17 -
2 tbsp chopped green onions (for garnish)
18 -
1 tbsp chopped fresh parsley (for garnish)
# How to Make It:
01 -
In a saucepan, bring water, milk, and salt to a boil. Gradually whisk in grits. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring frequently, until thick and creamy. Stir in butter, cheese, and black pepper. Keep warm.
02 -
Meanwhile, season shrimp with salt, pepper, and Cajun seasoning if using.
03 -
In a large skillet over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and set aside, leaving drippings in the pan.
04 -
Sauté onion and bell pepper in bacon fat until soft, about 4–5 minutes. Add garlic and cook for 1 more minute.
05 -
Add shrimp to the skillet and cook 1–2 minutes per side until pink and opaque.
06 -
Deglaze pan with broth and lemon juice, scraping up browned bits. Return bacon to skillet and stir to combine. Simmer briefly.
07 -
Spoon grits into bowls, top with shrimp mixture, and garnish with green onions and parsley.
# Helpful Tips:
01 -
For extra richness, stir cream or mascarpone into the grits.
02 -
Use smoked sausage instead of bacon for variation.
03 -
Pairs beautifully with a glass of chilled Chardonnay or Riesling.