Shrimp and Grits is a treasured Southern dish of deliciousness. I was introduced to it when I lived in coastal North Carolina. A chef friend of ours made it for me and I feel in love. The funny thing is, I used to HATE grits. But combine them with chicken stock, milk, and copious amounts of smoked gouda cheese and I’ll devour my plate and ask for seconds.
To those unfamiliar with grits, it is also known as polenta. Both are coarsely ground corn meal that are typically cooked to resemble a porridge or a firm cake. My husband loves his grits cooked porridge style with milk for breakfast. Many Italian dishes with firm polenta cakes cut into slices for the base of dishes like a Mushroom Ragu. There are many uses for the grits and polenta. If you haven’t tried them, you should. Plus it’s a whole grain product that is great to keep on hand when cooking and eating real food.
This recipe is a combination of my two favorite shrimp dishes; Shrimp Scampi and Shrimp and Grits. I’ve taken then garlic, parsley, and butter of Shrimp Scampi and added them to my recipe of Shrimp and Grits. The result is flavor explosion you are going to LOVE.
Yields 4-5 servings
10 minPrep Time
25 minCook Time
35 minTotal Time
- 2 cups chicken broth
- 2 cups milk
- Salt and pepper
- 1 cup corn grits
- 3 tablespoons butter
- 2 cups shredded smoked gouda cheese
- 1 pound shrimp, peeled and deveined
- 6 slices bacon, chopped
- 2 bell peppers, chopped
- 3 large clove garlic, minced
- 4 teaspoons lemon juice, about 1/2 a lemon
- 2 tablespoons chopped parsley
- Bring chicken stock and milk to a boil. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Season with salt and pepper.
- While grits are cooking, rinse shrimp and pat dry.
- Cook bacon in a large skillet until browned and crispy. Crumble bacon when cooled and set aside.
- Add the bell pepper and garlic in the skillet to the bacon drippings. Cook over medium heat for 3-4 minutes or until the bell peppers start to soften.
- Add the shrimp to the skillet. Cook until shrimp turn pink. Add lemon juice, chopped bacon, and parsley. Cook for 3 minutes or until shrimp and pink and fully cooked.
- To serve: Spoon grits into a serving bowl. Add shrimp mixture on top and serve immediately.