Chef John's Shrimp and Grits

admin 24/04/20 Recipes


4 servings

Prep Time


Cook Time



4 slices: bacon, cut into 1/4-inch pieces

1/4 cup: water

2 tablespoons: heavy whipping cream

2 teaspoons: lemon juice

1 dash: Worcestershire sauce

4 cups: water

2 tablespoons: butter

1 teaspoon: salt

1 cup: white grits

1/2 cup: shredded white Cheddar cheese

1 pound: shrimp, peeled and deveined

1/2 teaspoon: Cajun seasoning

1/2 teaspoon: salt, or to taste

1/4 teaspoon: ground black pepper

1 pinch: cayenne pepper

1 tablespoon: minced jalapeno pepper

2 tablespoons: minced green onion

3 cloves: garlic, minced

1 tablespoon: chopped fresh parsley


Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.

Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.

Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.

Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.

Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.

Ladle grits into a bowl and top with shrimp and sauce.


Calories: 434 kcal

Carbohydrates: 33.2 g

Cholesterol: 226 mg

Fat: 19.5 g

Fiber: 0.9 g

Protein: 30.1 g

Sodium: 1498 mg

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