Ingredients
Ingredients
- 600 g raw shrimp peeled and deveined; thawed if frozen
- 148 g plain quick grits 1 cup; not flavored instant grits
- 480 ml whole milk 2 cups
- 480 ml water 2 cups, plus more if needed
- 100 g cheddar freshly grated
- 80 g smoked bacon chopped
- 30 g unsalted butter divided
- 2 cloves garlic minced, 6 g
- 120 ml unsalted chicken broth 1/2 cup
- 30 ml lemon juice 2 tablespoons
- 30 g scallions thinly sliced
- 3 g fine salt about 1/2 teaspoon, divided
- 1 g ground black pepper about 1/2 teaspoon
Equipment
- 1 Medium saucepan with lid
- 1 wide skillet
- 1 Whisk
- 1 Slotted spoon
Instructions
Prepare and cook
- Bring milk and water to a gentle boil in a saucepan. Slowly whisk in quick grits and 1 g salt. Lower heat, cover loosely and cook 5–7 minutes or according to the package, stirring often, until tender and thick. Off strong heat, stir in cheddar and 15 g butter. Keep warm, adding hot water if needed.
- Meanwhile, cook bacon in a wide skillet over medium heat until crisp, 5–7 minutes. Lift out with a slotted spoon, leaving the rendered fat in the pan.
- Pat shrimp dry and season with remaining 2 g salt and black pepper. Add in one layer, in batches if needed. Cook about 2–3 minutes per side, depending on size, until pearly and opaque throughout. Transfer to a clean plate.
- Lower heat, add garlic and stir 30 seconds. Pour in broth and scrape browned bits from the base. Simmer 1–2 minutes, then stir in lemon juice and remaining 15 g butter.
- Return shrimp and bacon just long enough to coat and heat through. Divide grits among four bowls and top with shrimp, pan juices and scallions. Serve immediately.
Nutrition
Serving: 1portionCalories: 574kcalCarbohydrates: 41.1gProtein: 46.8gFat: 24.9gSodium: 1029mgFiber: 2.4g
Video
Notes
Video reference: Smokin' & Grillin with AB, originally published 2018-11-28. The demonstration uses shrimp, bacon, quick grits and cheddar. This written recipe uses its own milk-and-water grits and lemon pan juices, without Worcestershire sauce; follow the written quantities here.
Nutrition estimate: ANSES Ciqual 2025 plus Quaker Quick Grits manufacturer label (37 g dry portion) and Swanson unsalted chicken broth label. All bacon fat, cheddar, butter and measured salt included; this is not a low-sodium dish. Below-threshold values use half the threshold. Optional sides excluded. Source: ANSES Ciqual 2025 and the named manufacturer labels where specified.
Illustrative USD cost assumptions, not live prices: shrimp $10, grits $0.80, bacon $1, cheddar $1.50, milk $0.70, butter $0.50, broth/lemon/garlic/scallions/seasoning $3 = $17.50. Local prices, package sizes and leftovers change costs.
Refrigerate promptly in shallow containers, use within 3–4 days allowing for the age of starting ingredients, and reheat leftovers to 165°F (74°C).
