Effortless New Orleans Shrimp Grits (Print Version)
# Ingredients:
→ Grits Base
01 -
½ cup cheddar cheese, shredded
02 -
1 cup stone ground white grits
03 -
¼ teaspoon ground black pepper
04 -
1 teaspoon kosher salt
05 -
3 tablespoons salted butter
06 -
3 cups chicken stock
07 -
1 cup whole milk
→ Shrimp Mixture
08 -
2 ½ teaspoons Cajun spice mix
09 -
5 strips thick bacon, chopped finely
10 -
1 small red bell pepper, diced
11 -
1 medium sweet onion, chopped finely
12 -
3 garlic cloves, crushed into a paste
13 -
1 pound shrimp, deveined and peeled
14 -
¼ teaspoon sea salt
15 -
⅓ cup chicken stock
→ Toppings
16 -
Lemon wedges, optional for serving
17 -
Chopped flat-leaf parsley, ¼ cup
18 -
Green onions, chopped finely, ¼ cup
# Instructions:
01 -
Start by boiling chicken stock and milk together in a medium-sized pot over high heat. Slowly add in the grits, stirring to combine. Bring it back to a boil, then reduce heat to low and cover. Let it simmer for 20-25 minutes, stirring every few minutes to avoid lumps. When done, take it off the heat and mix in the butter, cheese, salt, and pepper.
02 -
In a large heavy skillet, cook the bacon bits on medium heat until they're golden and crisp, around 8-10 minutes. Scoop them out and plop them onto a paper towel-lined plate. Keep 2 tablespoons of bacon fat in the pan, and toss the rest.
03 -
With the remaining bacon fat in the skillet, toss in the onion and pepper and cook over medium heat for 3-4 minutes, stirring often. Add in the minced garlic and a pinch of salt, giving it another 30 seconds until fragrant and soft.
04 -
Pat the shrimp dry using a paper towel, then coat them in Cajun spice, pressing the seasoning gently. Push the vegetables aside in the skillet and add shrimp in one layer. Let them cook untouched for 2 minutes, then flip and cook for another minute or two until pink and curled.
05 -
Stir in the last bit of chicken stock, scraping up any browned bits sitting on the skillet. Add the crispy bacon back into the pan and heat everything together for about 2 minutes.
06 -
Spoon the cooked grits evenly into four bowls, then layer the shrimp and veggie mix on top. Sprinkle on chopped parsley, green onions, and give each bowl a fresh squeeze of lemon, if you like.
# Notes:
01 -
Keep stirring your grits as they cook so they don't clump up.
02 -
Different Cajun spice blends can range from mild to hot. Use your own mix for control, or tweak brands like Slap Ya' Mama for flavor.
03 -
Store shrimp and grits separately in sealed containers in the fridge for up to 4 days.
04 -
If freezing, use single-portion containers and freeze for up to 2 months.