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Serious Eats Shrimp ‘N’ Bacon ‘N’ Grits: A Culinary Symphony

I can still picture my grandmother’s kitchen, the air thick with the aroma of sizzling bacon and creamy, cheesy grits. It wasn’t just a meal; it was an experience – a warm hug on a plate that always made me feel at home. This shrimp and bacon grits recipe evokes those same feelings, elevating a Southern classic into a truly unforgettable dish, packed with smoky, savory flavors and a comforting richness that’s hard to resist.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 3
Yield: 3 servings
Dietary Type: Varies (can be adapted to be gluten-free)

Ingredients

1/2 tablespoon olive oil
1 large onion, finely diced
2 garlic cloves, finely chopped
2 cups milk
3 cups water
1 cup grits
1 cup cheddar cheese, finely grated
4 ounces bacon, chopped
1 lb shrimp, peeled and deveined
1/4 cup scallion, chopped
1 cup cherry tomatoes

Equipment Needed

Saucepan
Large skillet
Paper towels
Measuring cups and spoons
Cutting board
Chef’s knife
Whisk
Spatula

Instructions

Begin by preparing the grits. In a saucepan set over medium heat, add the olive oil and butter. Allow the butter to melt completely.
Add the finely diced onion to the saucepan and cook until softened. This usually takes about 5-7 minutes. Ensure you stir occasionally to prevent browning.
Add the finely chopped garlic to the onions and cook for another minute until fragrant. Be careful not to burn the garlic, as this will impart a bitter taste.
Increase the heat to high, and pour in the milk and water. Bring the mixture to a rolling boil.
Once boiling, slowly whisk in the grits, ensuring they are fully incorporated to avoid lumps.
Reduce the heat to medium-low and cook, stirring occasionally, for 15 to 20 minutes. The grits should thicken considerably and become creamy. If the grits become too thick, add a little more milk or water to reach your desired consistency.
When the grits are cooked, remove the saucepan from the heat and stir in the finely grated cheddar cheese until it is completely melted and incorporated.
Season the grits generously with salt and pepper to taste. Set aside while you prepare the bacon and shrimp.
In a large skillet set over medium-high heat, add the chopped bacon. Cook the bacon until it is golden brown and crisp, rendering its fat.
Remove the bacon from the skillet using a slotted spoon and transfer it to a plate lined with paper towels to drain the excess fat.
Pour out all but 3 tablespoons of the bacon fat from the skillet.
Set the skillet back over medium-high heat. When the bacon fat is nearly smoking, add the peeled and deveined shrimp to the skillet.
Cook the shrimp until pink and opaque, about 1 1/2 minutes per side. Be careful not to overcrowd the pan, as this will lower the temperature and steam the shrimp instead of searing it. If necessary, cook the shrimp in batches.
To assemble the dish, scoop some of the cheese grits into a bowl. Top with the cooked shrimp, crumbled bacon, and chopped scallions.
Garnish with cherry tomatoes. Season to taste with additional salt and pepper, if desired.

Expert Tips & Tricks

For extra creamy grits: Use whole milk or even heavy cream instead of water. A touch of mascarpone cheese stirred in at the end can also add richness.
Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the grits or shrimp for a little heat.
Bacon Fat is Gold: Don’t skimp on using the bacon fat to cook the shrimp. It infuses an incredible smoky flavor. If you don’t have enough bacon fat, supplement with olive oil.
Perfect Shrimp Cookery: Pat the shrimp dry before cooking to ensure a good sear. Overcooked shrimp becomes rubbery, so keep a close eye on them!
Make-Ahead Tip: The grits can be made ahead of time. Reheat them gently with a little milk or water to restore their creamy consistency.

Serving & Storage Suggestions

Serve this dish immediately for the best flavor and texture. The creamy grits and perfectly cooked shrimp are most enjoyable when freshly prepared.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the grits in a saucepan over low heat, adding a splash of milk or water to loosen them up. Reheat the shrimp separately to avoid overcooking. The bacon may lose some of its crispness upon reheating, but it will still add flavor. This dish is not recommended for freezing as the texture of the grits may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	783.2 kcal	N/A
Calories from Fat	362 g	46%
Total Fat	40.3 g	62%
Saturated Fat	18 g	90%
Cholesterol	278.5 mg	92%
Sodium	1498.1 mg	62%
Total Carbohydrate	58.7 g	19%
Dietary Fiber	4.1 g	16%
Sugars	4.1 g	N/A
Protein	44.9 g	89%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Ensure that your grits are certified gluten-free. Most grits are naturally gluten-free, but cross-contamination can occur during processing.
Spicy Grits: Infuse the grits with flavor by adding a chopped jalapeño or a pinch of red pepper flakes during the cooking process.
Vegetarian Grits: Omit the bacon and use vegetable broth instead of water for the grits. Add sautéed mushrooms or roasted vegetables for a heartier dish.
Cheese Variations: Experiment with different cheeses in the grits. Gruyere, pepper jack, or even a smoky gouda would all be delicious additions.
Shrimp Alternatives: If you don’t have shrimp on hand, try using scallops or crawfish.

FAQs (Frequently Asked Questions)

Q: Can I use quick-cooking grits for this recipe?
A: While you can use quick-cooking grits, stone-ground grits provide a superior texture and flavor. Stone-ground grits will require a longer cooking time.

Q: How do I prevent the grits from becoming lumpy?
A: Slowly whisk the grits into the boiling liquid, ensuring they are fully incorporated. Stir the grits frequently during the cooking process to prevent sticking and clumping.

Q: Can I make this dish ahead of time?
A: The grits can be made ahead of time and reheated. However, the shrimp is best when cooked fresh.

Q: What’s the best way to reheat leftover shrimp?
A: Gently reheat the shrimp in a skillet over low heat with a little butter or olive oil. Avoid overheating, as this will cause the shrimp to become rubbery.

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Be sure to thaw the shrimp completely before cooking and pat them dry to ensure a good sear.

Final Thoughts

This Serious Eats Shrimp ‘N’ Bacon ‘N’ Grits recipe is more than just a dish; it’s an experience. The combination of creamy, cheesy grits, savory bacon, and perfectly cooked shrimp is a symphony of flavors that will tantalize your taste buds. Don’t be afraid to experiment with variations and substitutions to make it your own. Gather your ingredients, put on some music, and enjoy the process of creating this culinary masterpiece. We’d love to hear your feedback and any creative twists you add to the recipe! Consider pairing this dish with a crisp, dry white wine or a refreshing craft beer.

Serious Eats Shrimp N Bacon N Grits Recipe