Cream cheese is used in this creamy mushroom soup to nicely thicken it. For a ketogenic diet, the low-carb, high-fat ratios are ideal.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 4 cups water
- salt and ground black pepper to taste
- 1 cup stone-ground grits
- 2 cups shredded sharp Cheddar cheese
- 3 tablespoons butter
- 1 pound shrimp, peeled and deveined
- 6 slices bacon, chopped
- 1 cup thinly sliced scallions
- 2 tablespoons chopped fresh parsley
- 1 large clove garlic, minced
- 4 teaspoons lemon juice
Instructions
- Bring water to a boil in a pot over high heat. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter. Cover and set aside.
- Rinse shrimp and pat dry.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until bright pink on the outside and opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice; cook for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 189 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 15 g |
| Sodium | 705 mg |
| Sugars | 1 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! I added some kielbasa sausage we had on hand, and home grown jalapeños to kick it up a notch. Delicious!
I added some bell pepper to give it some color and some jalapeños to spice it up and it was delicious.
The recipe was great. I added a couple of chicken bullion cubes to the grits along with some ancho powder. I used andouille instead of bacon and sautéed some small mildly hot colorful peppers, half a bell and onions together..
Pretty tasty! I will make this again.
Delicious but extremely rich. I’d make it again . Also extremely easy and quick to make
My husband is from Louisiana and he loved it! He said it is on point!
Made this for the first time for Sunday dinner. Easy and very tasty!
This recipe was a great guide. I added a few personal touches. I will try to remember to add a photo later.
It was delicious! I agree that you should remove the shrimp after 3-4 minutes of cooking, and saute the onions and spices separately in grease. Return the shrimp to pan just before serving. I thought the shrimp was overcooked but didn’t affect the taste. I will make this again.
Great blend of flavors! Will make again!
absolutely delicious. did not have bacon but every thing else was perfect.
King Creole seasonsing from Spice House on the shrimp. Yellow corn meal for the grits.
Cheese, bacon and shrimp–a winning combo. I used leftover grits reconstituted with a bit of water. Loved this recipe and took about 20 min to make. Definitely going to my favorites.
This was absolutely delicious. I used quick cooking grits instead of stone cut grits. I didn’t have a full cup of scallions so I made up the difference finely chopped onions. It turned out great! A southern classic!
We loved this recipe!!!
12.30.19 Just a few comments on a recipe which we liked. After frying the bacon, there was an awful lot of grease in the skillet, so I did pour some off. After sautéing the shrimp in the remaining bacon grease, PLEASE remove the shrimp from the skillet and then cook your veggies, otherwise, they’ll be TOTALLY overcooked. Finally, for sake of presentation, do NOT mix everything together at the end, simply spoon on the shrimp, bacon, and veggies to the grits, and serve. Shrimp and grits has lovely presentation, and you’ll really screw it up by mixing everything together. Deducting a star for the above comments, but you can feel comfortable that this recipe will turn out well. It tastes good, we enjoyed it!