Shrimp and Grits

Name: Shrimp and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 3/4 cup stone-ground dry grits; 1/4 cup vegetable stock; 12 slices bacon; 1 pound medium to large shrimp, peeled and deveined; 1 leek, diced; 1/2 onion, chopped; 1 green pepper, diced; 2 cloves garlic, minced; 1/4 cup white wine; 2 cups half-and-half; Salt and pepper to taste

Recipe GLPR5a5b110fe5fbde

Southern

Main Course

45 min

508 cal

Servings: 4

Stovetop

A classic Southern comfort dish featuring tender shrimp and smoky bacon served over creamy stone-ground grits, topped with a savory vegetable sauce enriched with white wine and half-and-half.

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Ingredients

3/4 cup stone-ground dry grits

1/4 cup vegetable stock

12 slices bacon

1 pound medium to large shrimp, peeled and deveined

1 leek, diced

1/2 onion, chopped

1 green pepper, diced

2 cloves garlic, minced

1/4 cup white wine

2 cups half-and-half

Salt and pepper to taste

Directions

Prepare the grits according to package directions using the stone-ground grits, vegetable stock, and water as specified. Once cooked, remove from heat, cover, and keep warm on the stove while preparing the remaining ingredients.
Heat a cast-iron skillet over medium heat and cook the bacon until it begins to crisp, about 8 minutes. Push the cooked bacon to the side of the pan.
Add the peeled and deveined shrimp to the hot bacon grease in the same skillet and sauté until the shrimp turn opaque and firm, about 2 minutes. The internal flesh should be fully cooked with no translucent areas remaining. Transfer the shrimp and bacon to a clean bowl.
In the same skillet with the bacon grease, add the diced leek, chopped onion, and diced green pepper. Cook over medium-high heat, stirring occasionally, until the vegetables become soft and translucent, about 4 minutes.
Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits. Stir in the vegetable stock and half-and-half, then bring the mixture to a gentle simmer. Continue simmering, stirring occasionally, until the sauce thickens slightly, about 2 minutes.
Taste the sauce and adjust seasoning with salt and pepper as needed. Return the cooked shrimp and bacon to the skillet and gently fold to combine.
Divide the warm grits among four bowls. Top each portion with equal amounts of shrimp, bacon, and sauce. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

Shrimp and grits is a Southern classic and all ingredients are standard stock at any Charlotte grocer—Harris Teeter, Food Lion, Kroger, and Walmart all carry them without special trips. The cost per serving runs roughly four to five dollars depending on shrimp quality, with shrimp being the main driver; bacon and half-and-half add to it but are budget-friendly. The stated 45 minutes is honest if you work efficiently, though grits need constant stirring for the first 20 minutes so this is not a hands-off meal; the vegetables require only rough chopping, and the protein cooking is quick. This is a solid weeknight dish that reheats reasonably well the next day, though the grits can tighten up slightly in the fridge.