Cheesy Grits and Shrimp with Bacon

5 from 4 votes

Cheesy Grits and Shrimp with Bacon

Creamy, Cheesy Grits and Shrimp is the cuddle food of your dreams. Cream cheese, bacon and cheddar, oh my. Easy southern 20 minute dinner.

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American

Servings:

Calories: 484kcal

Author: Sara Syphus Smith

Ingredients

For the Grits:

4 cups chicken broth
1 cup quick 5 minute grits
2 oz cream cheese (may use full fat or ⅓ fat)
1 cup grated colby jack or cheddar cheese see note

For the Bacon and Shrimp:

6 slices bacon (or more)
2 Tablespoons butter
1 small yellow onion, chopped
1 Tablespoon minced garlic (2-3 cloves)
1 lb raw shrimp, rinsed and patted dry (peeled,deveined) tail off optional
½ teaspoon cayenne pepper
optional, fresh ground pepper to taste

Instructions

For the Grits

In a pot, bring chicken broth to a boil. Stir in quick grits, reduce heat and simmer until water is absorbed and grits are soft and cooked, about 5-7 minutes.
4 cups chicken broth, 1 cup quick 5 minute grits
Add cream cheese and grated sharp cheddar cheese, stir until combined.
2 oz cream cheese, 1 cup grated colby jack or cheddar cheese

For the Bacon and Shrimp:

In a skillet, fry bacon until crispy, turning occasionally until evenly browned, about 10 minutes. Drain slices on paper towels. Chop into bite sized pieces.
6 slices bacon
Clean skillet and melt butter over medium heat. Add onion and minced garlic, cooking until soft and beginning to brown, 5-7 minutes.
2 Tablespoons butter, 1 small yellow onion, chopped, 1 Tablespoon minced garlic
Add shrimp and cayenne pepper and cook until pink and opaque, 3-4 minutes.
1 lb raw shrimp, rinsed and patted dry, ½ teaspoon cayenne pepper
In a large serving dish or individually, layer grits, then shrimp and onion mixture, and sprinkle with chopped bacon. Add fresh ground pepper to taste.
optional, fresh ground pepper to taste

Notes

Grate your own cheese for the best results, using pre-grated cheese can result in grainier tasting grits due to the anti-caking additives most pre-shredded cheese brands have in them.

Nutrition