This post may contain affiliate links. Read my full disclosure here.
As an Amazon Associate I earn from qualifying purchases.
There are a few varieties of shrimp and grits and if you’re looking for something with a Cajun leaning, this is not it. This Creamy Shrimp and Grits recipe has been my favorite for years. And ever since I’ve started making my own home ground grits, I can feel good about each ingredient.
Get Those Home Ground Grits Boiling
I have a whole post dedicated to making amazing grits, completely from scratch. When I say “completely from scratch” what I mean is, you start with dried corn and transform it into grits. It’s much easier than you may think and the result is not only a strikingly deeper flavor, but also a nutrient dense base for this southern classic meal.
For this recipe, coarsely grind white or yellow dent corn (or popcorn) into grits. (Check out the above linked article to get started milling your own grits.)
In a heavy bottomed sauce pan, bring 4 cups of water to a boil. All ingredient measurements are listed in the recipe below.
Reduce the heat to medium and then slowly whisk in the grits. It’s important to break up chunks as you pour the grits. Add the salt and butter and stir until thickened, roughly 3 minutes.
Cover with a tight fitting lid and reduce the heat to a simmer. Cook for 20 minutes. While the grits are cooking, move on to the rest of the recipe.
Before you start these next steps, make sure your shrimp are peeled and deveined. Then cube that bacon.
Do I have to use bacon?
I like bacon for shrimp and grits. I mean, when you need to choose a meat to flavor a meal… why wouldn’t you choose BACON? But, many shrimp and grits recipes will call for andouille sausage or perhaps tasso ham. Any of these will work great, so feel free to mix it up.
In a large heavy bottomed skillet or braising pan, cook the cubed bacon until crispy. Using a slotted spoon, remove the bacon from the pan and set aside.
Shrimp and that oh so creamy sauce…
In that lovely bacon grease that’s left in the pan, stir in the diced onion and cook until tender, 3-5 minutes.
Stir in the butter and place the shrimp on their sides in the pan on top of onion. (You may need to adjust the heat down to keep the onion from burning.) Cook the shrimp on either side until they’re done, about 45 seconds per side, or until they’re pink. Using tongs, remove the shrimp and set aside.
Deglaze the pan with white wine. (You can also use sherry but don’t use cooking wine, it’s terrible for you. Use the good stuff, and pour a little for the cook.) Slowly add the heavy cream, stirring the whole time. Allow the sauce to reduce until thickened while adding in the cream (this process should only take a few minutes).
Return the bacon to the pan and warm throughout. Salt and pepper to taste and then remove from heat.
To serve: portion the grits into bowls, top with the shrimp, ladle the sauce overtop. So delicious!
Leave a comment below letting me know if you tried this recipe and what you thought! If there was anything you did differently, I’d love to know!
Shrimp and Grits
Ingredients
Home Ground Grits
- 4 cups Water
- 1½ cups Coarsely ground corn (ie. cornmeal)
- 1 tsp Salt
- 3 tbsp Unsalted Butter
Shrimp Sauce
- 4-6 Bacon strips, cut into cubes
- ¼ cup Onion, diced
- 2 tbsp Unsalted Butter
- 1 lb Shrimp, peeled and deveined
- 1 tbsp White Wine or Sherry*
- 1 cup Heavy cream
- ¼ cup Parmesan, shredded
- Salt & Pepper to taste
Instructions
- Using your home mill, coarsely grind white or yellow corn into grits. In a heavy bottomed sauce pan, bring 4 cups of water to a boil.4 cups Water
- Reduce heat to medium and slowly whisk in grits, breaking up any chunks as you pour. Add salt and butter and stir until thickened, roughly 3 minutes.1½ cups Coarsely ground corn (ie. cornmeal), 1 tsp Salt, 3 tbsp Unsalted Butter
- Cover and reduce heat to a simmer. Cook for 20 minutes. While grits are cooking, make your sauce.
- In large heavy bottomed skillet or braising pan, cook cubed bacon until crispy. Using a slotted spoon, remove bacon from pan and set aside.4-6 Bacon strips, cut into cubes
- To the bacon grease, stir in onion and cook until tender, 3-5 minutes.¼ cup Onion, diced
- Stir in butter and place shrimp on their sides in pan on top of onion. Cook on either side until done, about 45 seconds per side or until pink. Using tongs, remove shrimp and set aside.2 tbsp Unsalted Butter, 1 lb Shrimp, peeled and deveined
- Deglaze pan with white wine. Slowly add heavy cream stirring the whole time. Allow sauce to reduce until thickened while adding cream (process should only take a few minutes). Then add the parmesan cheese, stirring until melted.1 tbsp White Wine or Sherry*, 1 cup Heavy cream, ¼ cup Parmesan, shredded
- Return bacon to pan and warm throughout. Salt and pepper to taste and then remove from heat.Salt & Pepper
- To serve: portion grits into a bowl, top with half of the shrimp, ladle sauce overtop. So delicious!
Notes
Nutrition
