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Shrimp and Grits with Bacon and Mushrooms

This shrimp and grits recipe simmers creamy cheddar grits and tops them with hot sauce seasoned shrimp, sautéed onion, garlic, and mushrooms, finished with crumbled bacon and green onions. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American, Southern

Ingredients
  

The Grits
  • 1 cup grits
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
The Shrimp
  • 1 lb shrimp peeled and deveined
  • Hot sauce to taste
  • Salt and pepper to taste
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup mushrooms sliced
For Topping
  • Crumbled bacon
  • Sliced green onions

Instructions
 

  1. In a saucepan, bring the chicken broth and heavy cream to a gentle boil. Whisk in the grits, reduce the heat to low, and cook, stirring frequently, until thick and creamy, about 15 to 20 minutes. Stir in the shredded cheddar until melted and season with salt and pepper. Keep warm.
  2. While the grits cook, season the shrimp with hot sauce, salt, and pepper.
  3. Heat a skillet over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes. Add the garlic and mushrooms and cook for another 4 to 5 minutes until the mushrooms have released their liquid and browned slightly.
  4. Add the seasoned shrimp to the skillet and cook for 2 to 3 minutes per side until pink and opaque.
  5. Spoon the cheddar grits into bowls. Top with the shrimp, onion, garlic, and mushroom mixture. Finish with crumbled bacon and sliced green onions.

Notes

Whisk the grits in slowly to avoid lumps and stir frequently during cooking so they do not scorch on the bottom of the pot.
Cook the shrimp last so they go onto the grits hot and freshly cooked rather than sitting and overcooking.
Cook the bacon ahead of time and crumble it so it is ready to scatter over the finished bowls.
Add the hot sauce to taste. A little goes a long way and you can always add more at the table.