Shrimp and Cheddar Grits with Bacon and Lemon
Creamy cheddar grits topped with paprika-seasoned shrimp, a light garlic-lemon pan sauce, and crisp bacon. Start the grits first and cook the shrimp near serving time.
Ingrédients
- 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.
Notes
Calories approximate. Use plain regular grits; instant, quick, and coarse stone-ground products require different timing and possibly different liquid quantities. Shrimp weight is after thawing and draining. Refrigerate leftovers within 2 hours, use within 2 to 3 days, and reheat to 165°F (74°C).