Introduction: Can a Dish Be Creamy, Spicy, and Bursting with Southern Charm?
Craving a soul-warming dish that blends creamy grits with succulent, spicy shrimp? Chef John’s Shrimp and Grits is a Southern classic, featuring cheesy grits topped with tender shrimp in a rich, bacon-infused sauce. Perfect for brunch, dinner, or any occasion calling for bold, comforting flavors, this dish is a crowd-pleaser. Ready to cook up a bowl of Southern goodness? Let’s dive into this flavorful recipe!
Overview: Why Chef John’s Shrimp and Grits is a Southern Favorite
Chef John’s Shrimp and Grits is celebrated for its creamy, cheesy grits and savory shrimp sauce, packed with bacon, jalapeño, and Cajun spices. It’s a vibrant dish that’s surprisingly easy to make. Here’s what makes it special:
- Time Requirement: About 15 minutes to prep, 25-30 minutes to cook.
- Difficulty Level: Moderate—requires multitasking with grits and shrimp but straightforward for home cooks.
- Why It’s Special: The combination of velvety grits, spicy shrimp, and a bacon-enhanced sauce creates a perfect balance of textures and flavors. This recipe yields 4 servings, ideal for a family meal or small gathering.
Perfect for cozy dinners, Southern-inspired brunches, or any time you want a dish with bold, comforting flavors, these shrimp and grits are sure to impress.
Essential Ingredients
Chef John’s Shrimp and Grits uses pantry staples and fresh ingredients to create its signature Southern flavor. Here’s what you’ll need for 4 servings:
- 4 strips bacon, cut into 1/4-inch pieces: Adds smoky, savory depth.
- ¼ cup water: Helps create the sauce base.
- 2 tablespoons heavy whipping cream: Adds richness to the sauce.
- 2 teaspoons lemon juice: Brings a bright, tangy note.
- 1 dash Worcestershire sauce: Enhances umami flavor.
- 4 cups water: For cooking the grits.
- 2 tablespoons unsalted butter: Adds richness to the grits.
- 1 teaspoon salt: Seasons the grits.
- 1 cup white grits: The creamy, comforting base.
- ½ cup shredded white Cheddar cheese: Adds cheesy, tangy flavor to the grits.
- 1 pound shrimp, peeled and deveined: The star protein, tender and juicy.
- ½ teaspoon Cajun seasoning: Brings bold, spicy flavor.
- ½ teaspoon salt, or to taste: Seasons the shrimp.
- ¼ teaspoon ground black pepper: Adds mild heat.
- 1 pinch cayenne pepper: Provides a subtle spicy kick.
- 1 tablespoon minced jalapeño pepper: Adds heat and freshness.
- 2 tablespoons minced green onion: Contributes a mild, oniony bite.
- 3 cloves garlic, minced: Boosts savory depth.
- 1 tablespoon chopped fresh parsley: Adds a fresh, herbaceous finish.
Why These Ingredients Matter
- Grits and Cheddar: Create a creamy, cheesy base that balances the spicy shrimp.
- Bacon and Drippings: Infuse the sauce with smoky, savory richness.
- Shrimp and Spices: Cajun seasoning, cayenne, and jalapeño deliver bold, Southern-inspired flavor.
- Cream and Lemon: Add richness and brightness to the sauce, tying it all together.
Substitutions and Variations
- Grits: Use polenta or quick-cooking grits (adjust cooking time per package instructions).
- Shrimp: Substitute with crawfish, scallops, or firm white fish like cod.
- Bacon: Use pancetta, turkey bacon, or omit for a vegetarian version with olive oil.
- Vegan Option: Replace shrimp with mushrooms or tofu, use vegan butter and cheese, and omit bacon or use vegan bacon.
- Gluten-Free: Grits are naturally gluten-free; ensure Worcestershire sauce is gluten-free.
- Spicy Shrimp and Grits: Increase cayenne to ¼ teaspoon or add extra jalapeño.
- Cheesy Grits Deluxe: Add ¼ cup grated Parmesan or Gouda to the grits for extra richness.
Step-by-Step Instructions
Making Chef John’s Shrimp and Grits involves preparing creamy grits and a flavorful shrimp sauce. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 4 strips bacon, ¼ cup water, 2 tablespoons heavy whipping cream, 2 teaspoons lemon juice, 1 dash Worcestershire sauce, 4 cups water, 2 tablespoons unsalted butter, 1 teaspoon salt, 1 cup white grits, ½ cup shredded white Cheddar cheese, 1 pound shrimp, ½ teaspoon Cajun seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, 1 pinch cayenne pepper, 1 tablespoon minced jalapeño, 2 tablespoons minced green onion, 3 cloves minced garlic, and 1 tablespoon chopped parsley.
- Peel and devein shrimp if not already done; mince jalapeño, green onion, garlic, and parsley.
Tip: Prep ingredients ahead to streamline cooking, as the shrimp cooks quickly.
Step 2: Cook the Bacon
- In a large skillet over medium-high heat, cook 4 strips bacon (cut into 1/4-inch pieces), turning occasionally, until almost crisp, 5-7 minutes.
- Transfer bacon to a dish, reserving drippings in the skillet.
Tip: Cook bacon until just shy of crisp to avoid overcooking when reheated.
Step 3: Prepare the Sauce Base
- In a small bowl, whisk together ¼ cup water, 2 tablespoons heavy whipping cream, 2 teaspoons lemon juice, and 1 dash Worcestershire sauce. Set aside.
Tip: Whisk thoroughly to combine for a smooth sauce.
Step 4: Cook the Grits
- In a pot, combine 4 cups water, 2 tablespoons unsalted butter, and 1 teaspoon salt; bring to a boil.
- Whisk in 1 cup white grits, reduce heat to low, and simmer until creamy, 20-25 minutes, stirring occasionally.
- Remove from heat and stir in ½ cup shredded white Cheddar cheese until melted.
Tip: Stir grits occasionally to prevent sticking; add a splash of water if they thicken too much.
Step 5: Season the Shrimp
- In a large bowl, toss 1 pound peeled and deveined shrimp with ½ teaspoon Cajun seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne pepper.
Tip: Pat shrimp dry before seasoning for better adhesion and browning.
Step 6: Cook the Shrimp
- Heat the reserved bacon drippings in the skillet over high heat.
- Add the seasoned shrimp and cook for 1 minute.
- Flip the shrimp, add 1 tablespoon minced jalapeño, and cook until fragrant, about 30 seconds.
- Stir in the cream mixture, reserved bacon, 2 tablespoons minced green onion, and 3 cloves minced garlic.
- Cook, stirring, until the shrimp are cooked through (pink and opaque), 3-4 minutes, adding a splash of water if the sauce thickens too much.
- Remove from heat and stir in 1 tablespoon chopped fresh parsley.
Tip: Cook shrimp just until opaque to avoid toughness; the sauce should be slightly loose.
Step 7: Serve
- Ladle the cheesy grits into bowls.
- Top with the shrimp and sauce, ensuring each serving gets bacon, shrimp, and sauce.
Tip: Serve immediately to enjoy the grits’ creamy texture and the shrimp’s freshness.
Assembly: Building the Perfect Shrimp and Grits
Making Chef John’s Shrimp and Grits is all about creating a creamy, flavorful dish with bold Southern flair. Here’s how to make it shine:
- Grits: Cook until creamy and stir in cheese for richness.
- Shrimp Sauce: Use bacon drippings and fresh ingredients for a vibrant, savory topping.
- Presentation: Layer shrimp over grits to showcase the colorful sauce and garnishes.
Presentation Tips
- Garnish with extra parsley or green onion for a fresh, colorful touch.
- Serve with cornbread or a side of collard greens for a full Southern meal.
- Present in shallow bowls to highlight the creamy grits and vibrant shrimp sauce.
Storage and Make-Ahead Tips
Chef John’s Shrimp and Grits are best fresh but can be prepped or stored for convenience.
- Storage:
- Store leftover grits and shrimp separately in airtight containers in the refrigerator for up to 3 days. Reheat grits on the stovetop with a splash of water or milk; reheat shrimp gently in a skillet.
- Freeze grits (without shrimp) for up to 2 months; thaw in the fridge and reheat with extra liquid. Shrimp are best not frozen due to texture changes.
- Make-Ahead:
- Cook grits up to a day ahead, refrigerate, and reheat with additional water or milk to restore creaminess.
- Prep bacon, sauce base, and seasonings a day ahead; cook shrimp fresh for best texture.
- Chop vegetables and parsley in advance to save time.
Tip: Avoid reheating shrimp too long to prevent them from becoming rubbery.
Recipe Variations
Chef John’s Shrimp and Grits is versatile and easy to customize. Here are some fun twists:
- Andouille Shrimp and Grits: Replace bacon with diced andouille sausage for a smoky, spicy kick.
- Vegetarian Grits: Omit shrimp and bacon; use mushrooms sautéed in olive oil for a hearty topping.
- Gluten-Free: Grits are naturally gluten-free; ensure Worcestershire sauce is gluten-free.
- Creamy Shrimp Sauce: Add 2 tablespoons extra cream for a richer sauce.
- Low-Carb Grits: Substitute grits with cauliflower rice cooked with butter and cheese.
Conclusion: Savor the Southern Comfort!
Chef John’s Shrimp and Grits is the dish that brings creamy, spicy, Southern comfort to every bite. With its cheesy grits, tender shrimp, and bacon-infused sauce, it’s a perfect meal for brunches, dinners, or any occasion calling for bold flavors. Easy to make with a big flavor payoff, this dish is sure to become a favorite. So, grab your skillet, cook up this Southern classic, and enjoy a bowl of comforting goodness. We’d love to hear how your shrimp and grits turn out—share your creations in the comments or on social media!
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Chef John’s Shrimp and Grits
Description
Craving a soul-warming dish that blends creamy grits with succulent, spicy shrimp? Chef John’s Shrimp and Grits is a Southern classic, featuring cheesy grits topped with tender shrimp in a rich, bacon-infused sauce
Ingredients
Chef John’s Shrimp and Grits uses pantry staples and fresh ingredients to create its signature Southern flavor. Here’s what you’ll need for 4 servings:
- 4 strips bacon, cut into 1/4-inch pieces: Adds smoky, savory depth.
- ¼ cup water: Helps create the sauce base.
- 2 tablespoons heavy whipping cream: Adds richness to the sauce.
- 2 teaspoons lemon juice: Brings a bright, tangy note.
- 1 dash Worcestershire sauce: Enhances umami flavor.
- 4 cups water: For cooking the grits.
- 2 tablespoons unsalted butter: Adds richness to the grits.
- 1 teaspoon salt: Seasons the grits.
- 1 cup white grits: The creamy, comforting base.
- ½ cup shredded white Cheddar cheese: Adds cheesy, tangy flavor to the grits.
- 1 pound shrimp, peeled and deveined: The star protein, tender and juicy.
- ½ teaspoon Cajun seasoning: Brings bold, spicy flavor.
- ½ teaspoon salt, or to taste: Seasons the shrimp.
- ¼ teaspoon ground black pepper: Adds mild heat.
- 1 pinch cayenne pepper: Provides a subtle spicy kick.
- 1 tablespoon minced jalapeño pepper: Adds heat and freshness.
- 2 tablespoons minced green onion: Contributes a mild, oniony bite.
- 3 cloves garlic, minced: Boosts savory depth.
- 1 tablespoon chopped fresh parsley: Adds a fresh, herbaceous finish.
Why These Ingredients Matter
- Grits and Cheddar: Create a creamy, cheesy base that balances the spicy shrimp.
- Bacon and Drippings: Infuse the sauce with smoky, savory richness.
- Shrimp and Spices: Cajun seasoning, cayenne, and jalapeño deliver bold, Southern-inspired flavor.
- Cream and Lemon: Add richness and brightness to the sauce, tying it all together.
Substitutions and Variations
- Grits: Use polenta or quick-cooking grits (adjust cooking time per package instructions).
- Shrimp: Substitute with crawfish, scallops, or firm white fish like cod.
- Bacon: Use pancetta, turkey bacon, or omit for a vegetarian version with olive oil.
- Vegan Option: Replace shrimp with mushrooms or tofu, use vegan butter and cheese, and omit bacon or use vegan bacon.
- Gluten-Free: Grits are naturally gluten-free; ensure Worcestershire sauce is gluten-free.
- Spicy Shrimp and Grits: Increase cayenne to ¼ teaspoon or add extra jalapeño.
- Cheesy Grits Deluxe: Add ¼ cup grated Parmesan or Gouda to the grits for extra richness.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 4 strips bacon, ¼ cup water, 2 tablespoons heavy whipping cream, 2 teaspoons lemon juice, 1 dash Worcestershire sauce, 4 cups water, 2 tablespoons unsalted butter, 1 teaspoon salt, 1 cup white grits, ½ cup shredded white Cheddar cheese, 1 pound shrimp, ½ teaspoon Cajun seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, 1 pinch cayenne pepper, 1 tablespoon minced jalapeño, 2 tablespoons minced green onion, 3 cloves minced garlic, and 1 tablespoon chopped parsley.
- Peel and devein shrimp if not already done; mince jalapeño, green onion, garlic, and parsley.
Tip: Prep ingredients ahead to streamline cooking, as the shrimp cooks quickly.
Step 2: Cook the Bacon
- In a large skillet over medium-high heat, cook 4 strips bacon (cut into 1/4-inch pieces), turning occasionally, until almost crisp, 5-7 minutes.
- Transfer bacon to a dish, reserving drippings in the skillet.
Tip: Cook bacon until just shy of crisp to avoid overcooking when reheated.
Step 3: Prepare the Sauce Base
- In a small bowl, whisk together ¼ cup water, 2 tablespoons heavy whipping cream, 2 teaspoons lemon juice, and 1 dash Worcestershire sauce. Set aside.
Tip: Whisk thoroughly to combine for a smooth sauce.
Step 4: Cook the Grits
- In a pot, combine 4 cups water, 2 tablespoons unsalted butter, and 1 teaspoon salt; bring to a boil.
- Whisk in 1 cup white grits, reduce heat to low, and simmer until creamy, 20-25 minutes, stirring occasionally.
- Remove from heat and stir in ½ cup shredded white Cheddar cheese until melted.
Tip: Stir grits occasionally to prevent sticking; add a splash of water if they thicken too much.
Step 5: Season the Shrimp
- In a large bowl, toss 1 pound peeled and deveined shrimp with ½ teaspoon Cajun seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne pepper.
Tip: Pat shrimp dry before seasoning for better adhesion and browning.
Step 6: Cook the Shrimp
- Heat the reserved bacon drippings in the skillet over high heat.
- Add the seasoned shrimp and cook for 1 minute.
- Flip the shrimp, add 1 tablespoon minced jalapeño, and cook until fragrant, about 30 seconds.
- Stir in the cream mixture, reserved bacon, 2 tablespoons minced green onion, and 3 cloves minced garlic.
- Cook, stirring, until the shrimp are cooked through (pink and opaque), 3-4 minutes, adding a splash of water if the sauce thickens too much.
- Remove from heat and stir in 1 tablespoon chopped fresh parsley.
Tip: Cook shrimp just until opaque to avoid toughness; the sauce should be slightly loose.
Step 7: Serve
- Ladle the cheesy grits into bowls.
- Top with the shrimp and sauce, ensuring each serving gets bacon, shrimp, and sauce.
Tip: Serve immediately to enjoy the grits’ creamy texture and the shrimp’s freshness.
FAQs
1. Why are my grits lumpy?
Lumpy grits can result from not whisking thoroughly when adding to boiling water. Whisk constantly and add grits slowly.
2. Can I use frozen shrimp?
Yes, thaw completely and pat dry before seasoning to ensure proper browning.
3. Is this recipe gluten-free?
Yes, if you use gluten-free Worcestershire sauce; grits and other ingredients are naturally gluten-free.
4. Why are my shrimp tough?
Tough shrimp result from overcooking. Cook just until pink and opaque (3-4 minutes total).
5. Can I make this ahead?
Yes, prep grits and sauce base a day ahead; cook shrimp fresh for best texture.
6. Can I use instant grits?
Yes, but follow package instructions for cooking time; they cook faster but may be less creamy.
7. What are the health benefits of this dish?
Shrimp provide protein and omega-3s, grits offer carbs for energy, and vegetables add vitamins, but bacon and cream make it rich—enjoy with a light side.