Southern Shrimp and Grits
Creamy grits topped with Cajun-seasoned shrimp, crispy bacon and a heavy cream and Parmesan sauce, finished with a sunny-side-up egg. A Southern classic for breakfast, brunch or dinner.
Ingredients
Grits
- 4 cups chicken broth plus up to 1 cup more, as needed
- 1 cup stone-ground grits
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 1/4 cup grated Parmesan
- Salt and pepper to taste
Shrimp and Sauce
- 4 slices bacon chopped
- 1 1/2 pounds shrimp peeled and deveined
- 2 tablespoons diced onion
- 1 teaspoon Cajun seasoning plus more to taste
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup shaved parmesan
For Serving
- 6 eggs one per serving, optional
- Butter for frying the eggs
- Shredded sharp cheddar cheese optional, for topping
- Chopped green onions and fresh parsley optional, for garnish
Instructions
Grits
- In a medium saucepan, bring the chicken broth to a boil. Add the salt, pepper and garlic powder.
- Once the broth is boiling, turn the heat down to low and gradually whisk in the grits. Do not rush this part: cook the grits low and slow for about 45 minutes, stirring every few minutes and scraping the bottom of the pot so they never stick.
- Halfway through, around the 20 minute mark, when the grits have soaked up most of the broth and look like loose oatmeal, stir in the butter.
- When the grits need about five more minutes, stir in the Parmesan and more chicken broth, a little at a time, up to about 1 cup, until they are loose and creamy. Taste, and adjust the salt and pepper.
Shrimp and Sauce
- In a large skillet, cook the bacon over medium-high heat until crispy. Transfer to a paper towel-lined platter using a slotted spoon to drain.
- Season the shrimp with the Cajun seasoning, garlic powder, salt and pepper.
- Return the skillet to the heat and add the shrimp and diced onion. Cook the shrimp for one to two minutes on each side, then remove the shrimp from the pan, leaving the onion in the skillet.
- Turn the heat down to medium-low. Pour the heavy cream into the skillet with the onion and stir in the parmesan. Let it simmer gently, stirring, for a few minutes until you have a nice, creamy sauce. Taste, and add a little more Cajun seasoning or salt if needed.
- Add the shrimp back into the sauce and stir in the bacon.
To Serve
- Make the fried eggs last. Melt a little butter in a pan, and once it starts to brown, crack in the eggs and cook them sunny side up.
- Spoon the grits onto a plate and top with the shrimp and sauce. Place a fried egg on top of the shrimp. Finish with a little cheddar, green onions and parsley, if desired. Serve immediately.
Notes
Nutrition per serving (estimated): 445 kcal · 25g fat (15g saturated) · 23g carbohydrates · 1g fiber · 2g sugar · 28g protein · 560mg sodium · 250mg cholesterol. Calculated with the chicken broth grits, without the egg, cheddar topping or added salt; treat as an estimate.