Shrimp & Grits for 2
Serves 2 • Time 20 mins
Shrimp and grits are one of my all-time favorite brunch foods, but I often find myself disappointed in them too. Overcooked shrimp and bland sauces are easy to come by, and not worth spending beacoup bucks for. Instead, I wanted to create a recipe that celebrated the flavors of the shrimp and was easy enough to make that I would be happy to throw it together on a precious weekend morning. This is it!
This recipe has just the right balance of seafood, acid, and fatty, smoky bacon to hit all the right spots. Enjoy it as is, or add a runny egg to make it extra decadent. This is the kind of meal you’ll want to skip brunching out for.
Ingredients
3 slices bacon, chopped
6 - 8 shrimp, peeled and patted dry *see notes
1 clove garlic, minced
2 scallions, sliced with green and white parts separated
2 tablespoons chopped parsley
2 tablespoons chopped bell pepper
2 teaspoons lemon juice
1 teaspoon tomato paste
½ cup grits or polenta
1 ½ cups + 1 tablespoon water, divided
1 tablespoon butter
¼ cup grated Parmesan cheese
salt and pepper
2 eggs *optional
Notes, Tips, & Tricks
* You can make this recipe easily with fresh or frozen shrimp. As always, I recommend wild-caught. Make sure that if you use fresh shrimp, they are peeled and deveined. Pat-dry shrimp on paper towels before cooking to avoid a rubbery texture.
Let’s Do It
Step 1
Cook the grits by bringing 1 ½ cups water and 1 teaspoon of salt to a boil in a medium pot. Whisk in grits, pouring them slowly into the water while whisking. Reduce heat to low, and simmer, stirring regularly until grits are cooked, about 10-15 minutes, adding extra water as needed to keep your grits the right consistency and lump-free.
When grits are cooked, remove your pan from the heat and stir in 1 tablespoon butter and parmesan cheese. Season with salt and pepper to taste.
(Note: You can keep the grits cooking on low on the stove until everything else is ready by adding a little extra liquid to the pot to avoid drying and stirring them regularly.)
Step 2
Meanwhile, cook bacon in a medium skillet over low heat until the bacon is crisp and the fat is rendered, stirring as needed. Remove bacon chunks from the pan using a fork or slotted spoon and set aside, leaving the fat in the pan.
Step 3
Turn the pan with the bacon fat up to medium-low, adding a little neutral oil to the pan if needed, just enough to cover the bottom of the pan. Add in shrimp, white scallion parts, parsley, bell pepper, and a pinch of salt and pepper. Sauté for about 2 minutes, or until shrimp are just beginning to turn opaque.
(Note: This is when you’ll want to get your sous-chef to fry up your over-easy eggs if you’re making them.)
Step 4
Add 1 tablespoon water, lemon juice, and tomato paste to the pan. Stir to coat the shrimp mixture. Remove pan from heat, and stir in reserved bacon to combine.
Step 5
Portion grits into shallow bowls, reserving leftovers for later use. Top with shrimp mixture and green scallions for garnish. Serve with a runny egg if desired.