The Ultimate Creamy Lowcountry Shrimp and Grits with Smoky Bacon Gravy

Creamy Bacon Shrimp Grits

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Preparation time:25 Mins

Cooking time:35 Mins

Servings:4 servings

Ingredients:

• 4 cups Water
• 2 cups Low sodium Chicken or Vegetable Broth
• 1 cup Stone-Ground Grits
• 4 Tbsp Unsalted Butter, cold and cut into pieces
• 1 cup Sharp Cheddar Cheese, freshly grated
• 1/4 cup Heavy Cream (optional)
• Salt and Freshly Ground Black Pepper to taste
• 6 oz Thick-Cut Smoked Bacon, diced
• 1 small Yellow Onion, finely diced
• 3 cloves Garlic, minced
• 2 Tbsp All-Purpose Flour
• 1/2 cup Dry White Wine or Dry Vermouth
• 1 cup Shrimp Stock or Chicken Broth
• 1 tsp Worcestershire Sauce
• 1/2 tsp Hot Sauce (adjust to taste)
• 1 lb Large Shrimp, peeled and deveined
• 1 Tbsp Freshly squeezed Lemon Juice
• 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

• Preparing the Grits: Combine water and broth in a heavy saucepan and bring to a rolling boil. Season aggressively with salt.
• Slowly pour the grits into the boiling liquid while whisking constantly to prevent lumps. Reduce heat to low, cover partially, and simmer for 25–30 minutes, stirring every 5 minutes.
• Once the grits are creamy and tender, remove from heat. Stir in the cold butter pieces, grated cheese, heavy cream (if using), and final pepper seasoning. Keep warm, covered.
• Building the Smoky Gravy: In a large skillet over medium heat, cook the diced bacon until crisp. Remove the bacon bits with a slotted spoon, reserving about 3-4 tablespoons of the rendered fat in the pan.
• Add the diced onion to the bacon fat and cook until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
• Sprinkle the flour over the onion/garlic mixture and whisk constantly for 1 minute to create a quick roux. Slowly whisk in the white wine (if using), scraping up brown bits. Allow to reduce by half.
• Gradually whisk in the shrimp stock until the sauce is smooth. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened. Stir in the Worcestershire sauce and hot sauce.
• Cooking the Shrimp & Assembly: Push the gravy to one side of the pan or temporarily remove the sauce. Increase the heat slightly. Pat the shrimp dry, season lightly, and place them in a single layer. Sauté quickly for 1-2 minutes per side until just pink and opaque. Do not overcook.
• Remove the pan from the heat. Stir the shrimp and any juices back into the gravy. Stir in the fresh lemon juice.
• Serve immediately by ladling a generous mound of hot grits into bowls. Spoon the shrimp and gravy lavishly over the top. Scatter with reserved crispy bacon and fresh parsley.

Nutrition Facts

Calories	1896 kcal
Protein	33.8 g
Fat	55.8 g
Carbs	107.8 g
Fiber	18.2 g
Sodium	1660 mg

Recipe Info

Category	Main Course
Cuisine	Southern American

Elevating Comfort Food: The Soul of Southern Shrimp and Grits

There are certain dishes that don't just fill the stomach; they nourish the soul. In the pantheon of American regional cooking, few shine as brightly or taste as profoundly satisfying as Shrimp and Grits . Hailing from the coastal Carolinas and Georgia, this seemingly simple combination of humble cornmeal and fresh seafood has evolved from a Lowcountry breakfast staple into a culinary masterpiece worthy of any fine dining table. Our mission today is to guide you through crafting the ultimate Shrimp and Grits recipe —one that respects tradition while maximizing flavour through smart, modern techniques. Forget dried-out shrimp and gluey cornmeal; we are aiming for succulent seafood nestled in a sea of intensely creamy grits recipe , all bathed in a glorious, smoky bacon gravy.

Why This Recipe Triumphs Over Traditional Takes

Many versions of this dish fall flat, either by overcooking the delicate shrimp or ending up with grits that resemble wallpaper paste. This easy shrimp and grits recipe succeeds because we treat each component—the grits, the bacon, and the shrimp—with focused attention, ensuring they reach their peak potential before they unite in the bowl. The result is a dish that serves equally well as an elegant shrimp and grits brunch feature or a deeply comforting shrimp and grits supper .

Unpacking the Lowcountry Legacy: More Than Just a Meal

The story of southern shrimp and grits is intrinsically linked to the history of the region. Originally, grits were a staple food—a simple, inexpensive source of energy for fishermen and farmers. When paired with freshly caught shrimp, it became a hearty, complete meal. Our interpretation honours this heritage by using robust, flavourful elements like thick-cut smoked bacon to build a deep foundation for the final shrimp and grits sauce . It’s about taking simple ingredients and transforming them through skilled cooking into something truly special.

The Quest for Perfect Texture: Creamy vs. Fluffy Grits

The texture of the grits is non-negotiable. We are seeking velvet, not cement. To achieve this signature lusciousness, we eschew instant grits entirely. Utilizing stone-ground grits provides a superior mouthfeel and nutty flavour. The key is slow cooking and the strategic introduction of dairy and fat after the corn has fully hydrated. By whisking in cold butter and sharp, freshly grated cheddar cheese off the heat, we emufy the starch, resulting in the most creamy grits recipe imaginable that perfectly cradles the savory shrimp .

What Makes This Bacon Gravy Irresistible?

The gravy is where much of the magic happens, elevating this dish beyond standard seafood preparations. We start by rendering thick-cut smoked bacon until perfectly crisp. Those little jewels of bacon are reserved for garnish, but the rendered fat—the liquid gold left in the pan—becomes the flavour base for our sauce. By quickly whisking in flour, we create a light roux that thickens the sauce slightly, which is then deglazed with a splash of white wine (or broth) and stock, ensuring every bite of the shrimp and grits supper is packed with smoky, salty complexity.

Curating Your Pantry: Essential Components for Success

A magnificent Shrimp and Grits recipe relies on high-quality starting materials. Since the ingredient list is relatively short, every element needs to pull its weight. Think quality over quantity in your selection process.

The Foundation: Selecting Superior Grits and Shrimp

For the grits, always opt for genuine stone-ground varieties if time permits, as they offer a richer texture. If you are pressed for time, look for "quick-cooking" stone-ground over the instant kind. For the seafood, fresh or high-quality frozen, large shrimp (31/40 count is ideal) work best. Crucially, ensure they are completely peeled and deveined, and before they hit the hot pan, they must be patted aggressively dry. Dry shrimp sear; wet shrimp steam, and we want that beautiful sear for the savory shrimp .

Essential Provisions List: From Smoked Meats to Fresh Seafood

Your pantry should feature thick-cut, heavily smoked bacon—this provides the smokiness that permeates the entire gravy. We also need sharp cheddar cheese; avoid pre-shredded if possible, as the anti-caking agents can inhibit smooth melting into the grits.

On top of that,, keep good quality chicken or vegetable broth on hand for the grits, as using just water yields a flatter flavour profile.

The Secret Weapons: Herbs, Spices, and Liquid Gold

A touch of acidity is vital to balance the richness of the bacon and cheese. Fresh lemon juice stirred in at the very end is our secret weapon here. For spice, a dash of your favourite Louisiana-style hot sauce provides a gentle background heat that complements the comfort food recipes style without overpowering the seafood. Finally, fresh parsley scattered over the top adds a necessary fresh, green counterpoint to the deep, savoury tones of the gravy.

Essential Kitchen Arsenal: Tools for Effortless Execution

You will need two primary vessels: a heavy-bottomed saucepan or Dutch oven for the grits (which require steady, low heat) and a large, high-sided skillet for building the gravy and cooking the shrimp. A reliable whisk is essential for ensuring lump-free grits and a silky, smooth sauce base.

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Mastering the Method: Step-by-Step Cooking Workflow

The secret to making this dish without stress is sequencing. The grits take the longest to cook passively, so they start first. While they simmer, you prepare the flavour-packed gravy components. The shrimp cook last, as they need only a few minutes before they are combined with the sauce and served immediately over the ready grits.

Building the Flavor Profile: Creating the Signature Sauce

The sauce is an orchestra of rich, smoky, and bright notes. We build it layer by layer, ensuring no flavour compounds are wasted.

Phase One: Achieving Impossibly Creamy Grits

Begin by bringing four cups of water and two cups of broth to a boil in your heavy saucepan; this liquid must be salted well before the grits go in—they absorb seasoning as they cook. Slowly whisk in one cup of stone-ground grits. Once added, immediately reduce the heat to the lowest possible setting, cover partially, and let them simmer for about 25 to 30 minutes, stirring every five minutes to prevent sticking. When they are tender and have thickened beautifully, take the pot entirely off the heat. This is crucial: whisk in four tablespoons of cold butter pieces, one cup of grated sharp Cheddar, and a splash of heavy cream if you desire extra richness. Taste, adjust pepper, and keep covered until the sauce is ready.

Rendering the Bacon and Sautéing the Aromatics

In your large skillet, cook six ounces of diced smoked bacon over medium heat until deeply crisp. Use a slotted spoon to remove the bacon, setting it aside for garnish, leaving about three to four tablespoons of rendered fat. Add a finely diced small yellow onion to the fat and cook gently until translucent, about five minutes.

Next, stir in three minced cloves of garlic and cook for just sixty seconds until fragrant—be cautious not to burn the garlic.

Plumping the Prawns: Quick Cooking for Maximum Tenderness

Sprinkle two tablespoons of all-purpose flour over the onion and garlic mixture and whisk for one minute to cook out the raw flour taste, creating a quick roux. Slowly whisk in a half-cup of dry white wine to deglaze the pan, letting it reduce by half. Then, gradually whisk in one cup of shrimp stock until the sauce is smooth. Let this simmer gently for a few minutes until it coats the back of a spoon. Season this shrimp and grits sauce with a teaspoon of Worcestershire sauce and your chosen amount of hot sauce. Now, push the sauce aside or remove it temporarily. Season your one pound of dry shrimp lightly, place them in the hot area of the pan, and sauté quickly—one to two minutes per side—until they are just turning pink.

The Grand Finale: Bringing the Sauce and Shrimp Together

Remove the pan from the heat entirely to stop the shrimp from overcooking. Stir the shrimp and any juices back into the body of the gravy. Finish with one tablespoon of fresh lemon juice. To assemble your stunning shrimp and grits supper , ladle a generous mound of the creamy grits into wide, shallow bowls. Spoon the shrimp and gravy mixture liberally over the top, scatter with the reserved crispy bacon bits, and garnish with fresh parsley.

Pro Baker's Secrets: Troubleshooting and Enhancements for Your Dish

Even expert cooks face occasional hurdles. If your grits become too stiff while waiting for the sauce, don't panic. Stir in a tablespoon or two of warm milk or stock at a time until they reach the desired creamy consistency again. If your sauce seems too thin after adding the stock, let it simmer for an extra few minutes uncovered, or try whisking in a tiny bit of cornstarch slurry (equal parts cornstarch and cold water) off the heat. Remember, achieving excellent comfort food recipes is often about careful temperature management, especially with delicate proteins like shrimp.

Serving Suggestions and Next-Day Delights

This hearty dish requires little in the way of accompaniment, but a bright green vegetable offers necessary contrast.

Variations on a Theme: Spice Levels and Ingredient Swaps

For those who crave more heat in their southern shrimp and grits , feel free to incorporate a pinch of smoked paprika or cayenne pepper into the roux phase. If you want a richer, deeper umami flavour in your shrimp and grits sauce , swap the white wine for dry sherry. For an alternative protein, beautifully seared scallops make an excellent, albeit pricier, substitution for the shrimp.

Preventing Grits from Seizing: Storage and Reheating Tips

Grits often tighten up significantly upon cooling. If you have leftovers, the best way to revive them is to gently reheat them on the stovetop over low heat, stirring constantly while slowly adding milk or broth until they return to their creamy state. You can store the sauce and shrimp mixture separately for up to two days.

Reheat the sauce gently, and then add the cooked shrimp just before serving to prevent them from becoming rubbery.

Pairing Perfection: Recommended Drinks for Your Shrimp and Grits

The richness of the bacon and cheese needs something crisp to cut through it. A dry, unoaked white wine like a Sancerre or Sauvignon Blanc complements the slight acidity and seafood beautifully. For beer drinkers, a crisp Pilsner or a bright, citrusy Pale Ale makes an excellent foil to the smoky richness of the shrimp and grits .

Scaling Up: Adjusting Ratios for a Crowd

When increasing the recipe for a large gathering, remember that the grits require proportionally more stirring time. For every doubling of grits, ensure you use a pot large enough to allow vigorous stirring without sloshing over. When cooking shrimp for a crowd, it is best to sear them in several smaller batches rather than overcrowding the pan, which would lower the temperature and result in steaming instead of searing—guaranteeing perfect savory shrimp every time.