# Southern Shrimp and Grits

Shrimp and grits is a Southern classic: creamy cheddar grits topped with spicy shrimp, smoky bacon and a quick pan sauce. It is rich and cozy, and feels like a special meal.

The grits take the longest, but they only need a whisk now and then. While they simmer you cook the shrimp in about 10 minutes.

- Total time: 45 min (prep 15 min, cook 30 min)
- Serves: 4
- Per serving (estimated): 560 kcal, 35 g protein
- Cuisine: American. Category: Main course. Diet: high-protein.

## Ingredients

- 1 cup stone-ground or old-fashioned grits
- 4 cups water or chicken broth
- 1/2 tsp kosher salt, for the grits
- 2 tbsp butter
- 1 cup sharp cheddar, grated
- 500 g large shrimp, peeled and deveined
- 1 tsp Cajun seasoning
- 4 slices bacon, chopped
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth, for the sauce
- 1 tbsp lemon juice
- 2 green onions, sliced

## Method

1. Bring the water or broth to a boil in a medium pot with the salt. Slowly whisk in the grits and reduce the heat to low.
2. Cover and simmer 25 to 30 minutes, whisking every 5 minutes, until the grits are thick and creamy with no firm bite. Add a splash of water if they get too thick.
3. Meanwhile, cook the bacon in a 12 inch (30 cm) skillet over medium heat for 6 minutes, until crisp. Remove it, leaving 1 tablespoon of fat in the pan.
4. Toss the shrimp with the Cajun seasoning. Cook in the bacon fat over medium-high heat for 1 to 2 minutes per side, until pink and curled. Remove to a plate.
5. Add the onion and pepper to the pan. Cook 4 minutes, until soft. Add the garlic for 30 seconds.
6. Pour in the broth and lemon juice and scrape up the browned bits. Simmer 2 minutes, then return the shrimp and bacon to warm through.
7. Stir the butter and cheddar into the grits until melted, and taste for salt.
8. Spoon the grits into bowls, top with shrimp and sauce, and finish with green onions.

## Why it works

- Whisking the grits into boiling liquid in a thin stream prevents clumps.
- Slow simmering lets the starch granules swell fully, which gives a creamy texture.
- Cooking the shrimp in bacon fat adds smoky flavor and a quick sear.
- Deglazing with broth turns the browned bits into a savory sauce.
- Stirring in cheese and butter at the end keeps them smooth, since they melt gently off the heat.

## The science

- **How grits become creamy.** Grits are coarse ground corn. As they simmer in water, the starch granules absorb liquid, swell and burst, releasing starch that thickens the pot. Slow, low heat and regular stirring give a creamy, not gritty, texture.
- **Melting cheese without grease.** Cheese proteins tighten and squeeze out fat when overheated. Stirring grated cheese into hot, but not boiling, grits lets it melt smoothly. Grating it yourself also avoids the anti-caking powder found on bagged shreds, which can make the grits feel gritty or grainy.
- **Bacon fat as a flavor carrier.** Many flavor compounds in smoke and spices dissolve in fat, not water. Frying the shrimp in bacon fat carries those smoky, savory notes onto every piece and into the sauce. This is why a little bacon fat makes the whole dish taste more deeply savory.

## Tips

- Use real grits, not instant, for the best texture.
- Salt the cooking liquid, because grits taste flat without it.
- Keep the shrimp hot but do not cook them twice; add them back to the sauce just to warm.

## Mistakes to avoid

- Dumping grits into the pot all at once makes lumps, so pour slowly while whisking.
- Cooking the shrimp too long makes them tough, so take them out when they curl into a C.
- Adding cheese over high heat makes it greasy, so stir it in off the heat.

## Variations and swaps

- Add sliced andouille sausage with the onions for extra spice.
- Finish with a fried or poached egg on top.
- Make a creamier version with half milk and half broth.
- Swap the bacon for 2 tablespoons of butter and a pinch of smoked paprika for a pork-free version.
- Swap cheddar for Gouda or pepper jack.
- Swap grits for polenta, cooked the same way.

## Storage

Refrigerate the grits and shrimp separately for up to 3 days. Grits set firm, so reheat them on the stove with a splash of milk or water until hot, and warm the shrimp gently to 165°F (74°C).

## FAQ

**What are grits made of?**

Grits are ground dried corn, boiled until thick and creamy. Stone-ground grits have the most corn flavor and take about 30 minutes, while quick grits cook faster but taste less rich.

**How do you keep grits from getting lumpy?**

Whisk them into boiling liquid slowly and keep whisking for the first minute. Then stir every few minutes as they simmer, so they do not settle and stick.

**How long do you cook shrimp for shrimp and grits?**

Cook large shrimp 1 to 2 minutes per side in a hot pan. They are done when pink, opaque and curled into a loose C. Do not cook them longer or they turn rubbery.

**Can I make grits ahead?**

Yes. Cook them up to 2 days ahead, then reheat on the stove with extra liquid and whisk until creamy. Add the cheese and butter after reheating.

**Are grits the same as polenta?**

They are similar but not identical. Both are ground corn, but grits are often made from white or hominy corn and polenta from yellow corn. They can be swapped in most recipes.

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Source: https://cookingscientist.com/recipes/shrimp-and-grits (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846