šŸ¤ What Makes This Recipe So Good

If you ask me, this is the perfect at-home shrimp and grits recipe. It’s got creamy, tangy, complex textures and flavors. Each bite is spicy, onion-y, bacon-y. It’s simple but satisfying, impressive without requiring a degree in Culinary Arts, It’s a meal that can do both! The use of the chicken stock, wine, lemon juice, and half-and-half makes this a sophisticated brunch option. The bacon, green onions, and white cheddar grits make it casual and filling enough for any time, every day.

This exact shrimp and grits recipe is the first thing I ever cooked for my then-boyfriend, now-husband. Several years and 3 babies later, I’d say he was pretty impressed with it.

šŸ‘©šŸ¼ā€šŸ³ Chef’s Tips

If you prefer, you can use broiled shrimp instead of pan-seared shrimp. Air fryer shrimp totally works, too! Whichever method you choose, just remember that shrimp cooks very, very quickly. Don’t wander away or get distracted, because there’s a fine line between perfect shrimp and tough, rubbery, over-cooked shrimp. If you absolutely hate mushrooms, you can leave them out, but otherwise I really encourage you to use them! In some recipes, you’d never know if it had mushrooms. Here, though, they really do enhance the overall flavor! You can use eitherĀ stone-ground or quick gritsĀ for this recipe, but stone-ground gritsĀ are our personal favorite. They are literally ground between stones, and they’re not as processed as other types so they keep their rich corn flavor.Ā The downside is that they do take longer to cook than quick grits. Like their name suggests, quick grits cook pretty quickly. They’re ground much more finely than stone-ground grits, and they have a much more neutral flavor.

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