Smoky Shrimp and Grits

No matter where you’re from, this is one of those dinners you’ll crave on cold nights. Our Smoky Shrimp and Grits couldn’t be easier—or tastier. Many restaurants prepare shrimp and serve it over grits with the tails still on; we found that while it might look beautiful in bowls, it proves a little messy at the table, so we peeled the shrimp entirely before cooking. Want to take things a step further? Add a fried egg on top of each serving. And finish it off with some salt and fresh-cracked pepper. Trust us, this one’s going to be an instant hit.

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Photo by  David Prince
Smoky Shrimp and Grits 3.8 103 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 447 calories
    • Calories 150 calories from fat
    • Fat 17 g
    • Sat Fat 8 g
    • Cholesterol 211 mg
    • Sodium 1,067 mg
    • Protein 36 g
    • Carbohydrate 36 g
    • Sugar 1 g
    • Fiber 1 g
    • Iron 5 mg
    • Calcium 280 mg
No matter where you’re from, this is one of those dinners you’ll crave on cold nights. Our Smoky Shrimp and Grits couldn’t be easier—or tastier. Many restaurants prepare shrimp and serve it over grits with the tails still on; we found that while it might look beautiful in bowls, it proves a little messy at the table, so we peeled the shrimp entirely before cooking. Want to take things a step further? Add a fried egg on top of each serving. And finish it off with some salt and fresh-cracked pepper. Trust us, this one’s going to be an instant hit.

Ingredients

  1. Check 1 cup grits
  2. Check 1 cup grated Cheddar
  3. Check 4 slices bacon, cut into ½-inch pieces
  4. Check 1 pound peeled and deveined medium shrimp
  5. Check 2 plum tomatoes, chopped
  6. Check 2 scallions, sliced

Directions

  1. Cook the grits according to the package directions. Stir in the Cheddar.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–­lined plate.
  3. Add the shrimp and tomatoes to the skillet and cook, tossing occasionally, until the shrimp are opaque throughout, 3 to 5 minutes.
  4. Stir in the scallions and the bacon and serve over the grits.