Can I make shrimp and grits ahead of time?

Prepare the grits up to 2 days ahead and refrigerate; reheat gently with added stock or cream. Cook the shrimp just before serving for best texture and flavor.

What size shrimp works best?

Large shrimp (21-25 per pound) are ideal; they cook evenly in 3-4 minutes per side and hold their shape better than smaller varieties.

Can I substitute the heavy cream?

Use half-and-half or whole milk for a lighter sauce, though the richness will decrease slightly. Avoid low-fat options as they may curdle.

How do I keep grits from getting lumpy?

Whisk the grits constantly as you pour them into simmering chicken stock in a slow, steady stream, then stir frequently while cooking.

What does Old Bay seasoning taste like, and can I skip it?

Old Bay has celery, paprika, and warm spices—it's central to the dish's flavor. If unavailable, use extra paprika, garlic powder, and a pinch of cayenne, but the result will differ.

Shrimp and Grits with Bacon and Lemon Cream Sauce

Name: Shrimp and Grits with Bacon and Lemon Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 slices bacon; 1.5 lbs large shrimp, peeled and deveined, tails on; 1 tbsp Old Bay seasoning; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp cumin; 1/2 tsp black pepper; 4 cups chicken stock; 1 cup quick-cooking grits; 3/4 cup heavy cream, divided; 4 tbsp butter; 1 cup shredded mozzarella cheese; 1/2 cup shredded white cheddar cheese; 1 small shallot, thinly sliced; 1/4 cup green onions, chopped, plus more for garnish; 3 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp Worcestershire sauce

CookOSBeta

Shrimp and Grits with Bacon and Lemon Cream Sauce | CookOS

Ingredients

4 slices bacon
1.5 lbs large shrimp, peeled and deveined, tails on
1 tbsp Old Bay seasoning
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp black pepper
4 cups chicken stock
1 cup quick-cooking grits
3/4 cup heavy cream, divided
4 tbsp butter
1 cup shredded mozzarella cheese
1/2 cup shredded white cheddar cheese
1 small shallot, thinly sliced
1/4 cup green onions, chopped, plus more for garnish
3 cloves garlic, minced
1 tbsp lemon juice
1 tsp Worcestershire sauce

19 Ingredients

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Instructions

1
In a large skillet, cook the bacon over low heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.
2
In a large bowl, combine the shrimp with Old Bay seasoning, paprika, garlic powder, onion powder, cumin, and black pepper. Toss to coat evenly and set aside.
3
In a medium saucepan, bring the chicken stock to a boil.
4
Slowly whisk in the quick grits. Reduce heat and simmer, stirring frequently, until the grits are thick and creamy, about 5-7 minutes.
5
Stir 1/2 cup of heavy cream, butter, mozzarella, and white cheddar cheese into the grits until fully melted and combined. Keep warm.
6
Add the sliced shallot, chopped green onions, and minced garlic to the skillet with the bacon grease. Sauté for 1-2 minutes until fragrant.
7
Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
8
In a small bowl, whisk together the lemon juice, Worcestershire sauce, and the remaining 1/4 cup of heavy cream.
9
Pour the cream sauce over the shrimp in the skillet. Stir to combine and let it simmer for a minute to create a pan sauce.
10
To serve, spread the cheesy grits on a platter. Top with the shrimp and drizzle with the pan sauce.
11
Crumble the cooked bacon and sprinkle it over the top, along with additional chopped green onions for garnish.