Dive into the Southern charm of shrimp and grits – a dish that’s shrimply irresistible. Once hailed as the must-have breakfast of South Carolina’s Lowcountry, this time-honored combo of seafood and ground corn now steals the spotlight at brunch, lunch, dinner and even as a late-night after-party nosh. This recipe has you sprinkling crumbles of crispy iron-skillet-baked bacon over the whole savory sensation, along with chopped green onion. You’ll mumble ‘Mmm-mmmm!’ with every delicious mouthful.
Southern Shrimp and Grits
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Preheat oven to 400 degrees F.
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In cast iron skillet, arrange bacon and bake in oven 15-20 minutes, until desired crispness. Drain excess grease by placing cooked bacon on paper towel.
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In bowl, toss shrimp in salt, pepper and Cajun seasoning.
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Use cast iron skillet with bacon grease still coating it to cook shrimp. Heat skillet on burner to medium heat, add shrimp and cook about 5 minutes, stirring occasionally, until pink.
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In medium pot, bring salted water to boil. Add grits and reduce heat to low. Cook about 5 minutes, stirring occasionally, until liquid is absorbed and grits are creamy. Remove from heat, cover and let stand 1-2 minutes.
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Place grits in bowls, top with shrimp and crumbled bacon and garnish with chopped green onions.
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Nutrition Facts
Southern Shrimp and Grits
Amount Per Serving
Calories 293
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g25%
Trans Fat 0.04g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 22mg7%
Sodium 1424mg59%
Potassium 195mg6%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 1g1%
Protein 8g16%
Vitamin A 1075IU22%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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