Easy Shrimp and Grits

Scott's picture

Sep. 16, 2008

Here's a classic that you'll love.


For grits
Water 6 Cup (96 tbs)
Grits 1 Cup (16 tbs) (Quick cooking)
Butter 3 Tablespoon
Sharp cheddar cheese 1 1⁄2 Cup (24 tbs)
For gravy
Shrimp 2 Pound , peeled and deveined
Lemon 1 , juice extracted
Tobasco sauce 1⁄2 Teaspoon
Bacon slices 6 , cut into 1/8 inch squares
Onion 1 , finely diced
Red bell pepper 1⁄4 Cup (4 tbs) , finely chopped
Celery 1⁄4 Cup (4 tbs) , finely chopped
Garlic cloves 2 , minced
Green onion 1⁄2 Cup (8 tbs) , finely chopped
Flour 2 Tablespoon
Chicken stock 1 Cup (16 tbs)
Tobasco sauce 1 Dash
Worcestershire sauce To Taste
Salt To Taste



1. In a large mixing bowl, place shrimps, drizzle lemon juice and tobasco sauce and toss to combine.

2. In a saucepan, boil water, add grits gradually, whisking constantly. Cook it on medium-low heat for 6 minutes, stirring occasionally.

3. Add butter, cheese and a dash of tosbasco sauce to the grits mixture.

4. In a heated skillet, transfer bacon, cook for about 5 minutes, until brown but not crisp. Add onion, red bell pepper, celery and garlic, saute for 5 to 10 minutes until nicely wilted.

5. Add green onion and flour, cook on medium low heat for another 5 minutes.

6. Pour in chicken stock, and cook further 5 minutes.

7. Add shrimp mixture and stir to incorporate. Season with Worcestershire sauce. Saute for another 4 to 5 minutes.


8. In serving plate, pour the grits mixture, top with the shrimp gravy and serve.

Recipe Summary

Difficulty Level: Medium
Preparation Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Servings: 4