Shrimp and Cheddar Grits with Bacon and Lemon
Shrimp and cheddar grits brings together a soft corn base, a small amount of smoky bacon, and shrimp finished with garlic and lemon. I like the grits loose enough to spread across the plate, with the shrimp and their light pan sauce spooned over the middle. This version uses regular old-fashioned grits and ingredients that are straightforward to shop for in the United States and Canada.
Start the grits before the shrimp
The useful timing decision is to cook the grits first. They need time to absorb liquid and lose their gritty bite, whereas shrimp finish quickly. I prepare the bacon and shrimp while the grits simmer, then combine everything at serving time. That keeps the shrimp from sitting over heat while a pot of cornmeal catches up.
I use a saucepan for the grits and a wide skillet for the topping. A heavy saucepan reduces the chance of scorching the milk, but it still needs occasional stirring along the bottom and corners. Have a whisk, a wooden spoon, and four warm shallow bowls ready. The dish is easiest to serve immediately because the corn mixture thickens as it stands.
Buying the right corn product
Choose plain regular or old-fashioned grits, either white or yellow. This recipe uses 1 US cup, about 160 g, with 3 US cups (720 ml) water and 1 US cup (240 ml) milk. The volume measure is useful here because the weight varies somewhat with the grind. I want a creamy spoonable consistency, so a little extra hot water is available for adjustments at the end.
Instant packets, quick grits, and coarse stone-ground grits cook differently. Read the package before beginning. The suggested 20 to 25 minutes suits many regular grits; very coarse products can require substantially longer. For those, use the manufacturer’s liquid and cooking guidance, then add the cheese once the grains are tender. Finely ground cornmeal for baking is not a direct replacement. In Canada, grits may be in an imported-food or cereal section; buying them ahead avoids a last-minute substitution that changes the whole base.
Shrimp, cheddar, and a measured amount of bacon
Use 1 1/2 lb (680 g) raw peeled, deveined shrimp, weighed after thawing and draining. Large shrimp are convenient to turn individually. I remove the tails because this is a spoon-and-fork meal, and I don’t like pulling shells out of a bowl of hot grits. Frozen shrimp work well when completely thawed in the refrigerator and patted dry before seasoning.
Sharp cheddar provides plenty of flavour without requiring an enormous quantity. Grate 3 1/2 oz (100 g) from a block if possible so it melts smoothly. Add it off the heat, along with 2 tablespoons (30 g) unsalted butter. The cheese and bacon already bring salt, which is why I begin with a measured amount and taste again before serving.
Three ounces (85 g) bacon is enough to season the skillet and provide crisp pieces for the top. I render it slowly, then keep only 1 tablespoon (15 ml) of the fat in the pan. The goal is a small savoury sauce, not a layer of grease floating over the corn. For another garlic-forward shrimp dinner, oven-baked garlic butter shrimp uses a different cooking method and serving format.
Cook the base until it tastes tender
Bring the water, milk, and 1/4 teaspoon fine salt to a gentle boil. Slowly whisk in the grits rather than emptying the whole cup into one spot. Reduce the heat promptly to low. The mixture should bubble quietly; a hard boil splashes and can catch on the bottom before the grains soften.
Cook for approximately 20 to 25 minutes, stirring every few minutes, or follow the timing for the regular grits you bought. Taste a small cooled spoonful. It should feel tender, with a little corn texture rather than a hard sandy centre. If it becomes thick while the grains are still firm, add hot water a few tablespoons at a time and continue cooking. I don’t try to fix undercooked grits with extra cheese: the grains need liquid and time first.
Crisp the bacon and cook the shrimp in batches
Meanwhile, put the chopped bacon in a cold large skillet. Cook over medium heat for 6 to 8 minutes, stirring, until the fat renders and the pieces are crisp. Lift them onto a small plate. Spoon off excess fat, leaving about 1 tablespoon. If the bacon produces very little, add a teaspoon of neutral oil to make up the difference.
Season the dried shrimp with 1 teaspoon sweet paprika, the remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook in two batches so the pan is not crowded. Turn after about 2 minutes and continue until cooked through, usually another 1 to 2 minutes depending on size and heat. Time is an estimate: use a thermometer in a thick shrimp and cook to 165°F (74°C), following Health Canada’s seafood temperature guidance. Transfer each batch to a clean plate promptly.
Lower the heat, add the minced garlic, and stir for about 30 seconds. Pour in 1/4 cup (60 ml) reduced-sodium chicken broth and scrape the pan gently. Simmer for about 1 minute, then remove from the heat and stir in 1 tablespoon (15 ml) lemon juice and chopped parsley. Return the shrimp just long enough to coat them. Do not leave them simmering while the table is being set.
Finish and serve while the grits are soft
Remove the tender grits from the heat and stir in the butter and grated cheddar. Taste before adding more salt. If a spoonful sits as a stiff mound, loosen it with a little hot water; it should fall easily from the spoon. Divide among four warm shallow bowls, add the shrimp and pan juices, then scatter the bacon over each portion.
I like something crisp or acidic beside this rich base. A small crunchy broccoli and cauliflower salad offers a useful texture contrast. A creamy cucumber salad with dill works too, especially if the portions are modest. Keep the sides ready before the shrimp go into the pan so the main dish can be served hot.
Adjust the heat and plan other shrimp meals
This version is gently seasoned. A pinch of cayenne or a few drops of hot sauce can be added at the table, which is practical when people want different levels of heat. I prefer to keep the lemon distinct rather than increasing the paprika until it masks the corn and cheddar. If the topping tastes salty, use water instead of more broth when loosening the sauce.
For a different seafood meal, Greek shrimp skewers with lemon and oregano move the emphasis toward the grill and herbs. My creamy Cajun shrimp salad is another option when a chilled preparation suits the occasion. And for a pasta-based dinner, creamy shrimp pasta with an easy garlic sauce gives you a separate recipe with its own sauce proportions.
Storage and reheating
Refrigerate leftovers within 2 hours in shallow covered containers, keeping the shrimp separate from the grits if practical. Use within 2 to 3 days. Cold grits become firm, so add a small splash of water or milk while reheating gently, stirring until smooth and hot. Heat the shrimp with a little liquid just until they reach 165°F (74°C); repeated heating makes them firmer. The freshly cooked dish has the best texture, so I would prepare the ingredients ahead rather than fully cook the shrimp long before dinner.
Shrimp and Cheddar Grits with Bacon and Lemon
Ingredients
- 1 US cup about 160 g plain regular old-fashioned grits
- 3 US cups 720 ml water, plus extra hot water as needed
- 1 US cup 240 ml whole or 2% milk
- 1/2 teaspoon fine salt divided, plus more to taste
- 2 tablespoons 30 g unsalted butter
- 3 1/2 oz 100 g sharp cheddar, freshly grated
- 3 oz 85 g bacon, chopped
- 1 teaspoon 5 ml neutral oil, only if needed
- 1 1/2 lb 680 g raw large shrimp, peeled, deveined, tails removed, thawed and drained
- 1 teaspoon sweet paprika
- 1/4 teaspoon ground black pepper
- 2 garlic cloves minced
- 1/4 US cup 60 ml reduced-sodium chicken broth
- 1 tablespoon 15 ml fresh lemon juice
- 2 tablespoons chopped parsley
Instructions
- Bring the water, milk, and 1/4 teaspoon salt to a gentle boil. Gradually whisk in the grits. Reduce to low and cook 20 to 25 minutes, stirring regularly, until tender, or follow the package timing for your regular grits. Add extra hot water if they thicken before becoming tender.
- While the grits cook, render the bacon in a large skillet over medium heat for 6 to 8 minutes. Transfer the crisp pieces to a plate. Leave 1 tablespoon fat in the pan; add the optional teaspoon oil only if needed.
- Dry the shrimp and season with paprika, pepper, and the remaining 1/4 teaspoon salt. Cook in two batches over medium-high heat, roughly 2 minutes on the first side and 1 to 2 minutes on the second, until the thickest shrimp reach 165°F (74°C). Transfer to a clean plate.
- Reduce heat, stir garlic in the skillet for 30 seconds, then add broth. Scrape and simmer 1 minute. Remove from heat, add lemon juice and parsley, and return shrimp briefly to coat.
- Remove tender grits from heat and stir in butter and cheddar. Loosen with hot water if necessary. Divide among four bowls and top with shrimp, pan sauce, and bacon. Serve immediately.
