| Level: | Easy |
| Total: | 42 min |
| Prep: | 20 min |
| Cook: | 22 min |
| Yield: | 4 servings |
Ingredients
- 4 to 5 cups shrimp stock
- Salt
- 1 cup yellow stone ground cornmeal
- 1 cup grated white Cheddar
- Freshly ground black pepper
- 3 green onions, thinly sliced, for garnish
- 1/2 pound thick double-smoked cut bacon, cut into lardons
- 2 tablespoons pure olive oil
- 20 large (21 to 24 count) shrimp, shelled and deveined
- 3 cloves garlic, finely chopped
- Salt and freshly ground black pepper
Instructions
- Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper.
- Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels.
- Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.
- Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sauteed in) and sprinkle with some of the green onion.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 611 |
| Total Fat | 44 g |
| Saturated Fat | 16 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 27 g |
| Cholesterol | 114 mg |
| Sodium | 1149 mg |
Reviews
Where does the 4-5cuos SHRIMP STOCK fit in this recipe???
I have the Bar Americain Cookbook. This recipe is missing two ingredients: 1/4 cup heavy cream for the grits and the 2 teaspoons of fresh thyme in the sautéed shrimp.
Add the cream to the grits at the same time as the cheese and then whisk until smooth, and add the thyme when you put the shrimp and garlic into the pan. With these corrections, it’s fantastic.
This is the first time me and my family had shrimp and grits and it was amazing. Great recipe Bobby but all recipes me and my family have has been great.
I used this recipe along with Martha Newbit’s recipe and here is my review:
I made this dish for lunch today and it taste great. I used the shells from the shrimp to make shrimp stock. I cooked the grits in the stock, I did not have any lemons so I was unable to use that ingredient. I did include a teaspoon full of minced garlic and italian seasoning, pepper, salt and cooked the 16/20 shrimp in the bacon grease. This dish was outstanding!! This is my 1st time tasting shrimp and grits and I am really glad that I made this dish. The grits were delcious. I only had 1 1/2 cup of cheddar , so I used a 1/2 cup of italian blend cheese along with and, I LOVED IT!! grits were nice and cheesy, smooth. Shrimp were plump and juicy. Bacon was crispy and the shrimp mixture poured into the grits seasoned it just right for me. I am a fan!!! Thank you for the recipe.
I made this dish for lunch today and it taste great. I used the shells from the shrimp to make shrimp stock. I cooked the grits in the stock, I did not have any lemons so I was unable to use that ingredient. I did include a teaspoon full of minced garlic and italian seasoning, pepper, salt and cooked the 16/20 shrimp in the bacon grease. This dish was outstanding!! This is my 1st time tasting shrimp and grits and I am really glad that I made this dish. The grits were delcious. I only had 1 1/2 cup of cheddar , so I used a 1/2 cup of italian blend cheese along with and, I LOVED IT!! grits were nice and cheesy, smooth. Shrimp were plump and juicy. Bacon was crispy and the shrimp mixture poured into the grits seasoned it just right for me. I am a fan!!! Thank you for the recipe.
Very tasty. Makes for a very hearty meal. We only used about 1/3 of the bacon he suggested because I forgot to pick up more at the store and it was still really good. We also added about 1 1/4 to 1 1/2 cups cheese to make the cheese taste come through more. Shrimp stock is super easy to make so I definitely suggest simmering the shrimp peelings to make the stock as other people suggested.
Penzey’s makes a wonderful seafood soup base that can be used instead of water. If, however, you want to make your own shrimp stock, just take all the shells and stuff from cleaning the shrimp and simmer it for a few minutes. Penzey’s is easier, and then you can use it for lots of other things like making shrimp scampi or put some into soup.
I made the other guy’s shrimo & grits recipe first, and that was a mistake. It had too much Cajun spice which overwhelmed the dish. Then I made Bobby’s recipe a week late and my family thought it was delicious. This one is pretty good, though not traditional.
I’ve been seeing a lot about “Shrimp and Grits” lately so I decided to try my hand at making it. I liked Bobby’s recipe because it didn’t really use grits, I never really liked grits even though I grew up in Kentucky. The “grits” in this recipe is more like polenta. I used a coarse stone ground yellow corn meal, 4 cups of shrimp stock from bouillon and 1 cup of plain water because it gets thick toward the end. If you use the stock don’t add salt to it. I also substituted sharp yellow cheddar cheese for the white. I thought that just seasoning the shrimp with salt and pepper was bland, I generously sprinkled on some of Emeril’s essence. You also need to cook the corn meal much longer than 15 or 20 minutes and you certainly need to stir it more than “every few minutes”, you need to constantly stir it for about 45 minutes. Your taste will confirm when it’s done. Lastly, eat it all when you make it, it really does not warm up very well, the grits will not be nice and creamy, more like lumpy and sticky.
I noticed the ingredients list contains shrimp stock, but only water is listed in the directions.
In this Throwdown episode, the shrimp stock is what was used to cook the grits.
Fish stock or fish boullion is also readily available at most markets, and will make a fine substitue for the shrimp stock if you don’t have the time to make it ahead from scratch.
In this Throwdown episode, the shrimp stock is what was used to cook the grits.
Fish stock or fish boullion is also readily available at most markets, and will make a fine substitue for the shrimp stock if you don’t have the time to make it ahead from scratch.
I just made this dish! it was super easy and tasty. Two points – I HATE when recipes say salt and pepper to taste. Don’t play games, tell me how much! Anyway, I followed the shrimp part to the letter, with 1/2 tsp salt and 1/2 tsp to 1 tsp of course ground black pepper. I used only one pound of shrimp. Now here’s the kicker, do the grits from the other guy that was on throwdown. They are more cheesey and creamy – so use the heavy whipping cream and lots of sharp cheddar cheese. TASTY! It’s a big hit when you serve it up hot!