Shrimp and Grits

Name: Shrimp and Grits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Southern
Ingredients: 3 slices bacon, chopped; Peanut oil; 1 pound medium shrimp, peeled and deveined; 2 tablespoons all-purpose flour; 1 1/4 cup mushrooms, trimmed and sliced; 1 large clove garlic, pressed; 1/4 cup thinly sliced scallions; 2 teaspoons lemon juice; 1/2 teaspoon hot sauce, such as Tabasco; Cooked grits, for serving

Recipe GLPR4697af22692d31

Southern

Main Course

25 min

307 cal

Servings: 4

Stovetop

SNAP eligible

A classic dish featuring tender shrimp sautéed with crispy bacon, earthy mushrooms, and bright citrus flavors, served over creamy grits. The shrimp are lightly dusted with flour and cooked quickly to preserve their delicate texture, while the bacon fat provides a rich, savory foundation. A touch of hot sauce adds complexity to this satisfying main course.

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Ingredients

3 slices bacon, chopped

Peanut oil

1 pound medium shrimp, peeled and deveined

2 tablespoons all-purpose flour

1 1/4 cup mushrooms, trimmed and sliced

1 large clove garlic, pressed

1/4 cup thinly sliced scallions

2 teaspoons lemon juice

1/2 teaspoon hot sauce, such as Tabasco

Cooked grits, for serving

Directions

Place the chopped bacon in a medium skillet over low heat. Cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Measure the bacon fat remaining in the skillet; if needed, add peanut oil to bring the total fat to 1 1/2 tablespoons. Keep the skillet and fat ready for the next step.
In a medium bowl, add the peeled and deveined shrimp. Sprinkle the all-purpose flour over the shrimp and toss gently until they are lightly coated with flour.
Return the skillet with the bacon fat to medium-high heat. Once the fat is hot, add the flour-coated shrimp to the skillet and cook for about 1 minute, until they begin to turn pink on the edges.
Add the sliced mushrooms and the reserved crispy bacon to the skillet with the shrimp. Stir gently and cook for 1 minute, allowing the mushrooms to begin to soften.
Add the pressed garlic to the skillet and stir continuously for about 30 seconds, being careful not to let the garlic brown.
Remove the skillet from heat. Stir in the sliced scallions, lemon juice, and hot sauce until well combined.
Divide the cooked grits among four serving bowls and top each portion with the shrimp mixture. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

Shrimp and grits is a Low Country classic that lands naturally in Charlotte with coastal shrimp readily available at any major chain and Southern staples like grits and bacon in every pantry. Twenty-five minutes is honest for execution once ingredients are prepped, though dicing mushrooms, garlic, and scallions will add real time if you're starting from scratch—call it 35 minutes total including prep. The dish reheats adequately if separated (grits and shrimp-sauce), making it flexible for leftovers. Cost runs $12–14 for four servings depending on shrimp quality, so roughly $3–3.50 per person, driven primarily by the shrimp; peanut oil and bacon are economical, and grits are nearly free.