| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Salt
- 1 cup quick cook grits
- 1/4 cup mayonnaise
- 3 strips bacon, coarsely chopped
- 1/2 red onion, diced
- 1 pound medium shrimp, shelled and de-veined
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 2 teaspoons hot sauce
- 1/4 cup chopped fresh parsley
- Freshly ground black pepper
Instructions
- In a large pot, bring 5 cups water to a boil. Add a large pinch of salt and stir in the grits. Simmer until the grits are fully cooked, about 5 minutes. Remove from the heat and stir in the mayonnaise. (Reserve 1 cups grits for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.)
- In a saucepan over medium heat, cook the bacon until crispy, about 5 minutes. Turn the heat to medium-high, add the onions and cook until they begin to soften, about 3 minutes. Add the shrimp, sprinkle with salt and pepper and cook until shrimp turn pink, 3 to 4 minutes. Stir in the butter, lemon juice and hot sauce. Toss to coat the shrimp, and remove from the heat. Stir in the parsley.
- Divide the grits among 4 bowls and serve the shrimp spooned over top of each.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 467 |
| Total Fat | 24 g |
| Saturated Fat | 7 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 29 g |
| Cholesterol | 210 mg |
| Sodium | 508 mg |
Reviews
Some of the best grits ever, I just don’t add the mayo.
Lady you seriously need to never attempt to cook grits again.
Best shrimp and grits I have ever had.I have tried many.This is the very best.
I altered a few things like except for the mayo in the grits was a great idea.
I’ve made Sandra Lee’s Shrimp and Grits many times. It’s much better than the cajun restaurant near my home. So what she puts mayo in her grits. They taste great. Cooking is all about experimenting with different flavors. This is a recipe that my friends love from Texas to Alaska.
This is disgusting. No self-respecting Southerner would EVER put mayo in their grits. Honestly, anyone not from the South should ever try to pass off a recipe as Southern. Stick with what you know, Sandra, and it’s not Southern cooking. I thought I would gag.
When I first saw the show I thought I’d never heard of such a thing. By the way I grew up in Texas by the Louisiana border. My “Mother Dear” (grandmother taught me tolerance and patience, so I made a batch. C’mon Sandra Lee, I followed your recipe but I did not cook up the shrimp part because I didn’t want to waste the seafood. I am so glad that I didn’t. The grits had a funky taste to it, I am used to grits being buttery and creamy. I use mayonaise in my potato salad, devilled eggs, sandwhiches, chicken salad but never again in my grits. Funny thing is I do not think that you are alone, I now live in Washington State it was our last duty station. I am always amazed at what Washingtonians called Southern or Mexican food. Since Sandra Lee is from Washington I am not going to hold her personally responsible for bad southern cooking, She just doesn’t know any better.
A small amount of mayonnaise in grits makes them very creamy. My friends and family from Charleston swear I make the best Shrimp and Grits they’ve ever tasted and this is the recipe I always use!
Sandra Lee is not a Southern Cook. I have been making Shrimp and Grits for over 40 years, and NEVER put mayonnaise in the recipe. She needs help from a REAL SOUTHERN LADY.
Disgusting! Shrimp is too expensive to be cooked with such disrespect