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.