Ingredients
Equipment
Method
- Step 1: Cook the Grits: Grab a medium pot and pour in your chicken broth and water. Bring that to a rolling boil over medium-high heat. Once bubbling, add your quick grits and garlic powder, giving it a good stir. Pop a lid on it, reduce the heat to medium-low, and let it simmer for about 5-6 minutes. Remember to stir occasionally to prevent sticking! You’ll know they’re ready when all that liquid is absorbed, and the grits are wonderfully soft. Take them off the heat and immediately stir in the heavy cream and a generous cup of shredded cheddar cheese. Give it one more good stir, then cover it up and set aside. If they stiffen up while you're finishing the shrimp, don't fret! Just add another splash of cream and mix until they're silky smooth again.
- Step 2: Cook the Bacon: While your grits are doing their thing, grab a large skillet and lay your thick-sliced bacon in a single layer. Cook it over medium-high heat until it’s perfectly crispy – you know, that glorious, shatter-in-your-mouth kind of crispy. Once done, transfer the bacon to a plate lined with paper towels to drain. Crumble it up once cooled and set it aside, but make sure to leave enough of that delicious bacon grease in the skillet to coat the bottom. If you have extra, save it for another cooking adventure!
- Step 3: Season and Cook the Shrimp: Now for the star of the show! Pat your raw shrimp really dry – this helps them get a nice sear. Place them in a bowl and sprinkle them generously with flour, smoked paprika, dried oregano, and salt. Toss them gently to make sure every shrimp is beautifully coated. Reheat that bacon grease in your skillet over medium heat. Arrange your seasoned shrimp in a single layer (cook in batches if you need to, overcrowding will steam them!) and cook for about 2 minutes per side, just until they turn pink and opaque. Don’t overcook them, or they’ll be rubbery! Transfer the cooked shrimp to a plate and immediately squeeze fresh lemon juice over them. Set them aside while you make the sauce.
- Step 4: Make the Butter Sauce: Using the same skillet (all those flavors in the pan are gold!), melt the butter over medium heat. Add your minced garlic and finely chopped green onions (the white and light green parts). Sauté them for just 1-2 minutes until fragrant. Stir in the all-purpose flour and cook for another minute, stirring constantly, to create a roux. Now, pour in the clam juice, bring the mixture to a gentle boil, and stir constantly until the sauce thickens to your liking.
- Step 5: Finish the Sauce and Shrimp: Turn off the heat. Stir in the honey, the second tablespoon of fresh lemon juice, your desired amount of hot sauce (if you're using it for that perfect kick!), and a pinch of salt. Taste and adjust seasonings – this is your moment to make it perfect for you! Finally, return your cooked shrimp to the skillet and gently stir to coat them completely in that luscious, buttery sauce.
- Step 6: Serve: Time to feast! Spoon a generous serving of those warm, cheesy grits into individual bowls. Pile the saucy shrimp mixture right on top, making sure to get plenty of that amazing butter sauce. Garnish with your reserved crumbled bacon and the dark green parts of the chopped green onions for a fresh pop of color and flavor. Serve immediately and enjoy every single bite!
Notes
Substitutions & Additions: Want a different cheesy twist for the grits? Try swapping out cheddar for smoked gouda, Monterey Jack, or even a mix of Parmesan and white cheddar. For an even richer base, swap out some of the water for milk or half-and-half. If you love heat, add a pinch of cayenne pepper to the shrimp seasoning or a dash more hot sauce to the butter sauce. You could even add some diced jalapeños when you sauté the green onions! Add some veggies by sautéing diced bell peppers (red or green are great!) or a bit of finely chopped onion with the garlic and green onions for extra flavor and texture. A handful of fresh spinach wilted into the grits or the shrimp sauce at the very end would also be delicious and add a nutritional boost. Not a shrimp fan? You could easily use chicken sausage, sliced smoked sausage, or even pan-seared scallops; just adjust cooking times accordingly. For extra richness, a splash of white wine (like Chardonnay or Pinot Grigio) added to the butter sauce before the clam juice can add another layer of depth.
Tips for Success: Don't overcook the grits; quick grits cook fast! Keep an eye on them and stir frequently to avoid a sticky bottom. They should be creamy, not gummy. Pat the shrimp dry; this is a small step that makes a big difference as dry shrimp get a better sear and crispier texture, while wet shrimp tend to steam. Don't overcrowd the pan when cooking the bacon or shrimp; make sure they are in a single layer. If you pile them up, they won't get that lovely crispy or seared finish, so work in batches if your skillet isn't large enough. Adjust seasoning as you go; taste your grits, taste your shrimp seasoning, taste your sauce – your palate is your best guide! You can always add more salt, hot sauce, or lemon juice. For prep ahead, you can cook the bacon ahead of time and store it crumbled. The grits can also be made a few hours in advance; just gently reheat with a splash of milk or cream when ready to serve.
How to Store: While Cheesy Shrimp and Grits are definitely best enjoyed fresh, you can absolutely store leftovers for another delicious meal! Store leftover grits and shrimp separately if possible, in airtight containers in the refrigerator. The grits will thicken considerably upon cooling. They'll keep well for 2-3 days. The cooked shrimp in sauce will last for about 1-2 days in the fridge. To reheat, gently warm the grits on the stovetop over low heat, stirring in a splash of milk or cream until they reach your desired consistency. Reheat the shrimp mixture gently in a skillet over medium-low heat until warmed through, being careful not to overcook the shrimp. You can also microwave both, but the stovetop yields better results.