Chef John’s Classic Shrimp & Cheddar Grits

1. 1

   Assemble all the ingredients.

2. 2

   Cook the bacon in a large skillet over medium-high heat, turning now and then, until nearly crisp, 5 to 7 minutes. Move the bacon to a dish; keep the drippings in the skillet.

3. 3

   Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.

4. 4

   Combine 4 cups water, butter, and 1 teaspoon salt in a pot; bring to a boil. Whisk in the grits; return to a simmer, lower the heat to low, and cook until creamy, 20 to 25 minutes. Remove from the heat and stir in the Cheddar cheese.

5. 5

   Season the shrimp with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper in a large bowl.

6. 6

   Heat the bacon drippings in the skillet over high heat. Add the shrimp; cook for 1 minute. Flip the shrimp; add the jalapeño and cook until fragrant, about 30 seconds.

7. 7

   Stir the cream mixture, bacon, green onion, and garlic into the shrimp mixture; cook and stir until the shrimp are cooked through, 3 to 4 minutes, adding water as needed to thin the sauce. Remove from the heat and stir in the parsley.

8. 8

   Ladle the grits into a bowl; top with the shrimp and sauce.

• Calories 438.73 kcal High
• Protein 35.85 g Good Source
• Carbs 32.39 g Moderate
• Total Fat 18.13 g High
• Saturated Fat 9.02 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 231.75 mg High
• Sodium 714.96 mg High
• Fiber 1.52 g Low Source
• Sugar 3.02 g Moderate
• Added Sugar 0.62 g Low Source
• Calcium 167.07 mg Moderate
• Iron 2.7 mg Moderate
• Potassium 378.78 mg Low Source
• Vitamin A 24.73 mcg_rae Low Source
• Vitamin C 13.84 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅