| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 3 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 pound shrimp, peeled and deveined
- 6 slices bacon, chopped
- 4 teaspoons lemon juice
- 2 tablespoons chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic, minced
Instructions
- Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
- Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 770 |
| Total Fat | 48 g |
| Saturated Fat | 24 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 48 g |
| Cholesterol | 300 mg |
| Sodium | 1265 mg |
Reviews
My go to recipe. Words cannot express how delicious this recipe is. I have still yet to have grits that match this recipe.
For this recipe I swapped out the cheddar cheese and used ricotta. I also used polenta instead of the stone ground grits (my local store was out of the stone ground grits) and used whole milk for a thicker, creamier base. It didn’t excite me to mix in the shrimp after the fact, so I saved some to the side for garnish and put the rest into the entire dish prior to serving. Everything turned out beautifully! Absolutely delicious – I will be making this again!
I make this recipe all the time. It’s quick and easy! I use quick grits and substitute water for chicken broth. Delicious!
We love this recipe! I use chicken or vegetable broth and heavy cream in place of water for the grits- but then add water as needed while cooking.
I watched Bobby Flay’s video, first, and then followed the recipe for his shrimp and grits. What a delicious dish! The grits cooked in homemade shrimp stick made it so flavorful. Served with a fresh green salad and vinaigrette dressing – entire meal was terrific.
Yes, I didn’t cut corners the first time but it was a little bland so I added my own twist. I must say it was a hit I used chicken broth instead of water and it gave it a much better taste as well as a few more secret ingredients.
I love Bobby Flay recipes and really like shrimp and grits, I made this exactly as written and didn’t like it. It was bland and underwhelming.
This is one great recipe! So easy to make. Don’t cut corners on the grits and don’t forget the lemon juice. It’s a Bobby Flay recipe so you know it’s going to be good.
I love this recipe! It’s my go to whenever I cook shrimp and grits and my friends and family love it!
I just got done making this. I have never had shrimp and grits before and I’m new to grits as well. I quartered the recipe because it’s just me. It was really very good. I hate when people give a raving review of a recipe that they have changed on the first go. A great cook will follow the recipe the first time and then change it to make it their own. I was looking for a recipe that was not spicy, something mild for a cold Alaska night. This fit the bill. This is a great recipe as is and can easily be altered for the times you want a little spice. I might try some smoked Gouda for a little variation.