We fell in love with shrimp ‘n’ grits while in Charleston, SC. We loved it so much I knew I had to figure out how to make it! My take on shrimp ‘n’ grits is authentic and tastes just like the stuff you’d get in the South! With a flavorful broth, bacon bits, shrimp, and cheesy grits, this dish is one of our all-time favorites!
Shrimp 'n' Grits
- 3 cups water
- 1 cup grits
- ¾ cup cheddar cheese we use a very sharp white cheddar that almost has a parmesan-like flavor.
- ¼ cup pecorino or parmesan cheese pecorino is usually cheaper
- 1 tsp salt
- 2 slices thick cut bacon, chopped
- 2 garlic cloves, minced
- 2 shallots, minced
- 2 green onions, minced
- ½ red bell pepper, chopped
- 1 Tbsp sundried tomatoes, chopped
- 12 oz shrimp
- 1¼ cup chicken broth
- ½ Tbsp lemon juice
- Cook the grits according to directions on package.
- When the grits are done cooking, add the cheeses and salt. Stir until melted and creamy. Set aside.
- In a separate pan, cook the bacon until desired crispiness. Then remove from the pan with a slotted spoon and set aside.
- Add the garlic, shallots, and green onions to the bacon grease. Saute until fragrant and slightly tender.
- Add the red bell pepper, bacon, and sundried tomatoes. Saute for another 2-3 minutes.
- Add the shrimp and continue sauteing for several minutes.
- Add the broth and lemon juice. Stir and simmer for 5-10 minutes. It should be a fairly thin broth still.
- Make sure your shrimp are unthawed. I usually take mine out of the freezer and place them in a bowl of hot water. By the time I'm done chopping and preparing everything they're ready to use!
- I recommend sun-dried tomatoes in oil.