Shrimp and Grits with Bacon Pan Sauce
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Stone-ground grits simmer low and slow on the stove while you build a smoky sauce from bacon and the shrimp shells. The shrimp take four minutes, and a squeeze of lemon pulls it together just as everyone sits down.
The short version
Simmer stone-ground grits in water and milk until thick, about 45 minutes. Meanwhile boil the shrimp shells for stock, render bacon, make a quick flour-thickened sauce, and cook the shrimp in it for 4 minutes. Finish with cream and lemon.
What makes ours better
small changes, very loud compliments
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Make stock from the shrimp shells. Ten minutes of simmering gives you a seafood broth with real shrimp flavor, and it's free.
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Cook in bacon fat. Bacon adds smoke and salt, and the rendered fat is the base of the sauce.
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Finish the sauce with lemon. A spoonful of lemon juice at the end cuts through the bacon and cream so the sauce tastes bright, not heavy.
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Use stone-ground grits and cook them low and slow. Stone-ground grits have real corn flavor and a creamy, slightly toothsome texture that instant grits don't.
What you need
check the pantry before you promise anyone
- Whole milk2 cups
- Stone-ground grits1 cup
- Unsalted butter3 tablespoons
- Large shrimp1½ pounds
- Bacon4 slices
- Yellow onion1 medium
- Heavy cream¼ cup
- Chopped parsley or sliced scallions2 tablespoons
Grits
Shrimp and sauce
yes, all of the butter
Steps
apron on. phone down. mostly.
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Start the grits
In a heavy saucepan bring the water, milk, butter and salt to a boil. Whisk in the grits in a slow, steady stream. Reduce the heat to low and simmer, whisking every few minutes, for about 45 minutes, until thick and soft with no gritty bite. If they get too thick, whisk in a splash of hot water.
Keep the heat low. Grits scorch on the bottom fast, and a burnt spot flavors the whole pot.
About 45 min. Cook mode has a timer for this step.
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Make shrimp stock
Put the shrimp shells in a small saucepan with 2 1/2 cups water. Bring to a boil, then simmer until reduced by about half, 10 to 15 minutes. Strain, pressing on the shells, and discard them. You should have about 1 1/4 cups stock.
About 12 min. Cook mode has a timer for this step.
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Render the bacon
In a large skillet over medium heat, cook the bacon until crisp and the fat has rendered, 5 to 7 minutes. Lift out the bacon with a slotted spoon and set it aside, leaving the fat in the pan.
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Build the sauce
Add the onion to the bacon fat and cook until soft and lightly browned, about 5 minutes. Add the garlic and cook 30 seconds. Sprinkle in the flour and stir for 1 minute. Slowly pour in the stock, stirring, then add the salt and cayenne. Simmer 2 minutes until slightly thick.
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Cook the shrimp
Add the shrimp and cook, turning once, until pink and curled into a C, 3 to 4 minutes total. Pull the pan off the heat the moment they turn opaque. Stir in the cream, lemon juice and bacon.
Shrimp that curl into a tight O are overcooked. Aim for a loose C.
About 4 min. Cook mode has a timer for this step.
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Finish and serve
Stir the cheddar into the grits if you're using it, and taste for salt. Spoon the grits into shallow bowls, pile the shrimp and sauce on top, and sprinkle with parsley.
Good to know
things I learned the hard way, so you can skip that part
- Quick or old-fashioned grits cook in 5 to 15 minutes. Use the same liquid, but check the package, and expect a less creamy texture.
- Instead of cooking the shrimp from raw shell-on, you can buy peeled shrimp and use 1 1/4 cups seafood or chicken stock; you lose some depth.
- A diced tomato or a can of diced tomatoes, drained, can go in with the stock for a Low Country version.
- Cook the grits ahead and reheat with a splash of milk, whisking until creamy.
- Storage. Keep grits and shrimp separate in the fridge for 3 days. Reheat grits with a splash of milk over low heat, whisking. Warm the shrimp gently so they don't toughen.
Questions, answered
asked and answered at the kitchen counter
What's the difference between stone-ground and quick grits?
Stone-ground grits are coarsely ground whole corn kernels and take 45 to 60 minutes, but taste of corn and cook up creamy. Quick grits are finely ground and ready in minutes, with a milder flavor.
Why are my grits lumpy?
The grits went into the liquid too fast. Whisk them in a slow stream, and keep whisking for the first minute.
How do I keep shrimp from getting rubbery?
Cook them 3 to 4 minutes until just pink and curled in a C, and take the pan off the heat right then. They finish with the heat of the sauce.
Can I make shrimp and grits without bacon?
Yes. Use 2 tablespoons butter or oil and add 1/2 teaspoon smoked paprika to the onions.
Can I make this ahead?
Make the grits and shell stock up to 2 days ahead. Cook the shrimp fresh.
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tell me the truth, then tell me who had thirds
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Published October 28, 2026.