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Shrimp and Grits
Recipe by Grit & Soul · Save to D!NNER PLAN$
30 minBase: 4 servingsStovetopamerican
Meal History
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Ingredient amounts scale from this recipe's base of 4 servings.
4 people
Ingredients
- shrimpNeed: 1 lb
- gritsNeed: 1 cup
- cheddarNeed: 1 cupBuy: 1 bag
- milkNeed: 2 cupBuy: 1 gallon
- baconNeed: 6 count
- butterNeed: 2 tbspBuy: 1 stick
- garlicNeed: 2 cloveBuy: 1 head
Instructions
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Before you start
Gather the ingredients and the pan or pot before turning on the heat. These steps keep the cooking efficient while still spelling out the key heat settings, doneness cues, and safe handling details.
Safe temp: Fish or seafood
145°F · Use a food thermometer
1. Step 1
Cook the bacon until crisp, then remove and crumble. Use the listed pan or pot over moderate heat, stir or turn as needed, and continue until the visual cue in this step is reached.
2. Step 2
Bring the listed milk or water to a gentle simmer in a 2- to 3-quart saucepan. Whisk in the grits slowly, reduce to low heat, and stir often until thick and tender. Remove from heat before adding butter or cheese.
3. Finish the base
Lower the heat to medium-low, add the liquid gradually while stirring, and bring the sauce to a gentle simmer. Once it coats a spoon, reduce the heat to low or off before adding cheese so it melts smoothly; loosen with a splash of liquid if needed.
4. Cook the seafood
Pat the seafood dry and cook it in a lightly oiled 10-inch skillet over medium heat, turning once. Shrimp should be pink and opaque; fish should be opaque and flake easily. Start checking early so it stays tender.
Fish or seafood: 145°F. Use a food thermometer and check the thickest part of the fillet or the center of the seafood cluster.
5. Finish and serve
Turn off the heat, rest the food briefly if it is hot or saucy, then taste and add the listed toppings before plating. Handle the pan with dry oven mitts.