Shrimp n' Grits

  • Servings: 4
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 cups milk
  • 1 3/4 cups chicken stock, divided
  • 3/4 cup cream
  • 3/4 cup water
  • 1 1/4 cups grits
  • 3/4 cup corn
  • 6 ounces bacon, cut into 1/4 inch squares
  • 6 tablespoons butter, divided
  • 20 shrimp, peeled and deveined
  • 10 cherry tomatoes
  • 8 ounces Spanish chorizo, 1/4" slices
  • 2 shallots, finely diced
  • 4 cloves of garlic, chopped
  • 1 tablespoon blackening seasoning
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper


To prepare grits:
Combine 2 cups milk, 1 1/4 cups chicken stock, cream and water in a large stockpot over medium heat and bring to a simmer. Whisk in grits making sure not to form any lumps.

In a sauté pan over medium-high heat cook bacon pan. Strain bacon and reserve bacon fat in pan. Cook corn in the reserved bacon fat and mix in bacon.

Once grits begin to release their starch, add bacon, corn, bacon fat to grits and stir constantly until they have no bite left, about an hour. Whisk in 2 tablespoons butter. Season with salt and pepper, to taste.

To prepare dish:
Warm a sauté pan over medium high heat. Add olive oil, tomatoes, chorizo, shrimp, salt, and pepper and sauté, about 4 minutes. Add garlic, shallots, blackening seasoning, and sauté about 2 minutes. Deglaze with chicken stock reduce by half. Add remaining butter and lower stove to low heat to thicken sauce.

In each bowl evenly distribute the shrimp and sauce over the grits.
The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
The Chew
Military Makeover
The Balancing Act