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American/Southern · Dinner

Shrimp and Grits

Non-vegEasy

Diet: Non-veg · High-protein

Shrimp and Grits is a American/Southern dish. Stone-ground grits need frequent stirring and enough liquid.

Prep
20 min
Cook
35 min
Total
55 min
Servings
4
Difficulty
Easy
Cuisine
American/Southern
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Shrimp and Grits. The photograph includes extra garnish not included in this recipe.
The photograph includes extra garnish not included in this recipe. Representative photograph of Shrimp and Grits. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Grits

Shrimp

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Grits · About 35 min

  1. Boil water and milk from 200 g stone-ground grits, 600 ml water, 400 ml milk, 40 g butter, 100 g cheddar, grated, ½ tsp salt, whisk in grits and simmer 25–35 minutes, stirring, until tender. Stir in butter, cheese and salt.

    Check: Look for this result: tender.

Shrimp · About 5 min

  1. Fry bacon from 500 g raw shrimp, peeled, 100 g bacon, diced, 15 g garlic, chopped, 150 ml chicken stock, 20 ml lemon juice, 20 g spring onions 5 minutes. Add garlic and shrimp; cook 3 minutes, then stock and lemon.

Serve · About 2 min

  1. Simmer 2 minutes until shrimp are opaque and 63°C / 145°F. Spoon over grits and add spring onions.

    Check: Look for this result: shrimp are opaque and 63°C / 145°F.

Tips

  • Stone-ground grits need frequent stirring and enough liquid.
  • Judge Shrimp and Grits by the texture and doneness signs in its steps. Your pan and heat affect how long Shrimp and Grits takes to cook.

Substitutions

  • Use coarse polenta for a different texture.

Storage

  • Get perishable Shrimp and Grits into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Shrimp and Grits within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Shrimp and Grits to 74°C / 165°F, stirring or turning it for even heating. When Shrimp and Grits is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Shrimp and Grits includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Shrimp and Grits becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Shrimp and Grits one day ahead. For Shrimp and Grits, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Shrimp and Grits on the day of serving.

FAQ

What matters most when making Shrimp and Grits?

Stone-ground grits need frequent stirring and enough liquid.

What can I substitute in Shrimp and Grits?

Use coarse polenta for a different texture.

Can I prepare Shrimp and Grits ahead?

Prepare the measured ingredients for Shrimp and Grits one day ahead. For Shrimp and Grits, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Shrimp and Grits on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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