The greatest shrimp and grits in the Lowcountry with bacon!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 1 ½ cups chicken broth
- 1 ½ cups evaporated milk
- ¾ cup quick-cooking grits
- ½ teaspoon salt
- 1 cup shredded Cheddar cheese
- 1 cup chopped raw bacon
- 2 tablespoons bacon drippings
- 1 pound uncooked medium shrimp, peeled and deveined
- ½ cup diced green bell pepper
- ½ cup diced onion
- 1 tablespoon shredded Cheddar cheese, or as desired
Instructions
- Pour chicken broth and evaporated milk into a large saucepan and bring to a boil. Stir in grits and salt; return to a boil. Reduce heat to low, cover, and simmer grits, stirring often, until thick, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
- Heat a large skillet over medium heat. Cook and stir bacon in the hot skillet until crisp, 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Drain all but 2 tablespoons bacon drippings from the skillet.
- Return the skillet to medium heat. Cook and stir shrimp, bell pepper, and onion in hot bacon drippings until shrimp are bright pink and no longer translucent inside and bell pepper is tender, 5 to 8 minutes. Stir cooked bacon into shrimp mixture.
- Spread grits into a serving dish, top with shrimp mixture, and garnish with 1 tablespoon Cheddar cheese.
Nutrition Facts
| Calories | 446 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 248 mg |
| Dietary Fiber | 1 g |
| Protein | 39 g |
| Saturated Fat | 13 g |
| Sodium | 1120 mg |
| Sugars | 11 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing recipe!! I did use smoked Gouda instead of cheddar, I seasoned the shrimp with some Cajun seasoning prior to cooking them, and next time I’ll add extra chicken broth to the grits so they won’t be quite as thick, otherwise this recipe is perfect!! I’ll be making this again and again!
I actually liked this recipe and my family loved it. However, I made some minor adjustments. I substituted the evaporated milk for Land O Lakes Greenhouse Half & Half with 30% more cream, and I seasoned the shrimp with Badia Biscayne Bay Seafood Seasoning (less sodium). I added butter to the grits while simmering, and added scrambled eggs and buttered toast to round out the meal. The grits were so creamy and delicious as a stand alone dish, but with the shrimp and bacon toppings my family couldn’t stop complimenting the food. I will definitely make this for breakfast again.
Very, very good followed recipe as prescribed.
Great recipe. I have a house full of picky eaters, and they all loved it. I did add a splash (1-1.5 oz) of bourbon to the shrimp about halfway through cooking for a little extra zip. It turned out great!
This has become a family favorite?? we have tweaked the recipe. I dust the shrimp in blackening spices and remove from the pan then add the onions ?? peppers and garlic cook those until tender. Then add flour (gf) to make a rue then add chicken bone broth to make a gravy then add the shrimp back to that and serve over the grits. We’re lucky enough to have wonderful local shrimp ?? too.
I loved this recipe it was excellent!
We liked it. I did substitute turkey bacon for the pork since I don’t eat pork. Next time I think I will try spicy turkey sausage to give it a little more kick. Easy to make and scratched an itch my husband has had for awhile now.
I would have taken a picture of this but we were too busy chowing it down..it was very tasty and easy to make..this recipe is a keeper
This is a great recipe. I omitted the cheese and added garlic, smoked paprika and red pepper flakes to the shrimp. I’ll make this again! Delicious!
I’m gonna now rating the grits from this recipe at this time. This is the best recipe for grits I have ever made. For 2 of us I 1/2 the grits and add all the cheese. Best grits with plenty left over for breakfast on another day.
Added a little half&half with grits and also with sauce… yum.
Made it with black pepper thick cut bacon. Add a touch of zest with half diced jalapeno and tablespoon of red pepper flakes. Added 2 chopped garlic cloves, red and orange sweet peppers for color. Substitute heavy cream for evaporated milk. Juice from one lemon. AMAZING! The wife raves about it.
Everyone loved it. I tweaked a little. Cooked less peppers and onions and chopped them fine. Sautéed peppers and onions with a little sea salt and garlic first. Then, added shrimp and other ingredients. Used less cheese and served family style on large plate. Sprinkled cooked chopped bacon over top. Was delicious! Will make this again.
Most definitely will be making this dish again at the family reunion September 2018.
Made the recipe as written & my husband, a grit hater, loved it.
lovely morning, on the veranda with a small portion and a pint is heaven. I did a wicked Alabama bayou twist using cajun conecuh sausage instead of bacon, whole cream instead Eva, red pep instead of green, Velveeta instead of cheddar (this little secret will have them screaming for how you got it so creamy), I poached the shrimp into the veggies after crushing the sausage, adding a minced habanero, sauteed spinach right at the end.
Oh man was this ever killer. I could have eaten the whole thing myself. Probably a good thing I didn’t…..but seriously, YUM.
Easy to make but didn’t have much of a “gravy” that I’m used to so it seemed a little “dry.” I’d probably add some stock to the pan and let it reduce next time before serving over the grits. (Even better, maybe boil the shrimp shells and strain the liquid through a coffee filter before adding to the pan so it would be more “seafoody”.)
Absolutely loved it! I made exactly to recipe, shrimp could use maybe just a bit of seasoning but I’m not complaining! The grits are super cheesy which we love, plan on making again!
It doesn’t get much easier or tastier than this! I scaled the recipe for two servings as I cook for just myself and wanted leftovers, but it was so yummy I ate the second serving – oops!
It was really good. I added the extra spice. Next time I would not use the stock I made from instant Too salty. My husband said the bacon overwhelmed the dish but I liked it. Made a half recipe and it worked fine. Grandma Pat