Smokey Shrimp and Grits
My creamy shrimp and grits are seasoned with bacon, garlic, and fresh lemon juice. Enjoy buttery flavor in every bite, plus extra tang from cream cheese!
Ingredients
Grits
- 1 tablespoon butter
- 2 tablespoons onion finely diced
- 1 2/3 cup chicken stock
- 2 tablespoons half & half
- 1/2 cup stone-ground grits not quick cook
- 2 tablespoons low-fat cream cheese
- 1/2 cup shredded cheddar cheese optional
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese
- 1/4 cup green onions sliced
Shrimp
- 6 slices bacon
- 1 lb. shrimp peeled and deveined
- 1/2 teaspoon smoked paprika
- 1 large lemon
- 2 tablespoons parsley chopped
- 1 cup green onions thinly sliced
- 1 large garlic clove minced
- 2 tablespoons olive oil
Instructions
Grits
- In a medium saucepan, melt the butter over medium heat. Add the onion and sauté until translucent. Add the chicken stock and half & half and bring to a boil.
- Quickly whisk the grits into the hot liquid and reduce the heat to low. Cover and simmer for 15 minutes.
- Remove the lid and stir in cream cheese, cheddar cheese, salt, and pepper, until melted.
- Remove from the heat, then add the Parmesan cheese and sliced green onions. Cover to keep warm until ready to serve.
Shrimp
- Cook the bacon until crisp; drain on a paper towel lined plate. When cool, crumble into small pieces.
- Rinse the shrimp and pat dry with paper towels. Add to a small bowl and toss with the smoked paprika until evenly seasoned.
- In a large skillet over medium high, heat the 2 tablespoons olive oil (or reserved bacon grease). Add the seasoned shrimp and cook just until they turn pink — do not overcook — about 2 minutes.
- Stir in the garlic and green onions and cook another minute until the onions begin to soften and the garlic is fragrant. Stir in the crumbled bacon, parsley and lemon juice.
- Serve the shrimp spooned on top of cheese grits with lemon wedges and extra parsley if you like.
Notes
- Because shrimp cook quickly, you’ll want to prepare the grits first and keep them warm.
- Creamy shrimp and grits is best served fresh, but you can refrigerate leftovers for a day or two if needed. Store the shrimp and grits in separate containers and reheat on the stove for best results.
Nutrition
Serving: 1ServingsCalories: 559kcalCarbohydrates: 27gProtein: 39gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 240mgSodium: 896mgPotassium: 695mgFiber: 2gSugar: 4gVitamin A: 1013IUVitamin C: 24mgCalcium: 308mgIron: 2mg
Tried this recipe?Let us know how it was.