Shrimp and grits is likely in my top 20 favourite foods. I make it fairly regularly and if I go out and see it on a menu I must order it. Unfortunately shrimp and grits is a bit of an anomaly on Toronto menus so it makes the dish even more special.
The other day I was craving shrimp and grits but wanted to switch things up a bit. I didn’t want to do a fancy shrimp and grits but I wanted something a bit above just making grits and sauteeing shrimp. I ended up on one of my fave sites, the kitchn and came across this recipe.
First of all the photos on that post make the food look amazing. I love the way the gravy clings to the shrimp! What really sucked me in was the liberal use of bacon (I know, what a surprise). And. That. Gravy. Heaven only knows how I’m not 500lbs!
If you don’t mind the looming threat of 3rd degree grit burns, this recipe is dead easy. I can’t be the only one that has to duck from sputtering spattering grits as they cook? Am I? The shrimp comes together while the grits cook and dinner ends up on the table in less than an hour. Seriously, this dish is a party in my mouth each and every time.
Shrimp and Grits
For the grits
4 cups milk
1 cup stone ground grits
1 1/2 teaspoons kosher salt
1 tablespoon butter
For the shrimp
1 1/2 pounds peeled and deveined shrimp
1 teaspoon Old Bay seasoning
1 lemon, cut in half
For the gravy
6 slices bacon, diced
2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup white wine
1 cup chicken stock, preferably homemade
Kosher salt, to taste
Thinly sliced green onions, for garnish (optional)
Bring milk to a slow boil in a pot. Whisk in the grits and reduce the heat to low. Whisk the grits occassionally as they cook. Cook the grits for about 45 minutes until they are thick and creamy. Add salt and butter. Prepare shrimp and gravy.
Put shrimp in a bowl and sprinkle with Old Bay and the juice of half a lemon.
To make the gravy heat a large frying pan over medium-high heat. Add the bacon and cook until just shy of crispy. Remove the bacon from the pan and allow to rest. Leave about 2 tablespoons of bacon fat in the pan, discarding the rest. Add the shrimp and sautee until cooked through. Remove shrimp and place in bowl with the juice of the other half of the lemon.
Melt the butter in the same frying pan and cook the onions until tender. Add the garlic and cook for about a minute. Stir in the flour and cook until absorbed. And the wine and allow to reduce until the mixture has thickened. Add the chicken stock and cook until the gravy reaches the desired consistency. Season with salt and add the bacon and shrimp into the gravy. Serve over grits.
Recipe from The Kitchn
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I am madly in love with shrimp and grits. I could easily eat it every day were it not for that pesky calorie thing hehe. Yours looks fantastic!
Thanks. This recipe is great!
That looks great!
Do you have any places in Toronto that you recommend to get it, since I doubt I have the skill & patience to try making it myself?
Honestly, no skills or patience required. This recipe is so easy. But if you’re looking for shrimp and grits in Toronto Acadia has a GREAT shrimp and grits appetizer. It’s different than the above but amazing.