Sandra This Bobby Flay Shrimp and Grits Recipe is a creamy and savory recipe, which is made with fluffy stone-ground grits and sharp cheddar cheese. It’s the ultimate Southern comfort food, ready in about 45 minutes.
Bobby Flay Shrimp and Grits Ingredients
- 4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 3 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 pound shrimp, peeled and deveined
- 6 slices bacon, chopped
- 4 teaspoons lemon juice
- 2 tablespoons chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic, minced
How To Make Bobby Flay Shrimp and Grits
- Cook the grits: In a medium saucepan, bring 4 cups of water to a boil. Season generously with salt and pepper. Slowly whisk in the stone-ground grits to prevent lumps. Reduce the heat to low, cover, and simmer, stirring occasionally, until the water is absorbed and the grits are tender, about 20-25 minutes.
- Finish the grits: Remove the saucepan from the heat. Stir in the butter and shredded sharp cheddar cheese until melted and thoroughly combined. Cover to keep warm while you prepare the shrimp.
- Fry the bacon: Rinse the shrimp and pat them completely dry with paper towels. Place the chopped bacon in a large skillet over medium-high heat. Fry until browned and crispy. Remove the bacon with a slotted spoon and drain on paper towels, leaving the flavorful bacon fat in the skillet.
- Cook the shrimp: Add the shrimp to the hot bacon fat in the skillet. Cook for about 2 minutes, or until they just turn pink.
- Add aromatics and serve: Add the minced garlic, lemon juice, chopped parsley, sliced scallions, and the cooked bacon back into the skillet with the shrimp. Sauté for about 3 minutes, tossing everything together until the garlic is fragrant and the shrimp are fully cooked through. Serve the shrimp mixture immediately over a bowl of the cheesy grits.
Recipe Tips
- Stone-Ground Grits: Stone-ground grits have a superior texture and corn flavor compared to instant grits. However, they can sometimes take longer to cook than the package says. Taste them at the 25-minute mark; if they are still gritty, add a splash more water and keep cooking.
- Cheese Matters: Use a block of sharp cheddar and grate it yourself. Pre-shredded cheese has anti-caking agents that can make your grits grainy instead of smooth and creamy.
- Don’t Overcook Shrimp: Shrimp cook very quickly. Once they curl into a “C” shape and turn opaque, they are done. If they curl into a tight “O,” they are overcooked and rubbery.
- Seasoning Grits: Grits absorb a lot of salt. Season the water well at the beginning, but taste again after adding the cheese (which is salty) before adding more.
What To Serve With Bobby Flay Shrimp and Grits
This rich dish works well with sides that cut through the heaviness of the cheese and bacon.
- Braised Greens: Collard greens or kale with vinegar.
- Hot Sauce: A dash of Tabasco or Crystal hot sauce is traditional.
- Cornbread: For mopping up any extra sauce.
- Fried Egg: A sunny-side-up egg on top adds extra richness.
How To Store Bobby Flay Shrimp and Grits Recipe
- Refrigerate: Store the grits and the shrimp mixture in separate airtight containers in the refrigerator for up to 2 days.
- Reheat: Grits will solidify into a block when cold. To reheat, place them in a saucepan with a splash of water or milk and whisk constantly over low heat until creamy again. Reheat the shrimp gently in a skillet.
- Freeze: It is not recommended to freeze this dish. The grits can become watery and separated, and the shrimp texture will suffer.
Bobby Flay Shrimp and Grits Recipe Nutrition Facts
- Calories: 650
- Total Fat: 40g
- Saturated Fat: 22g
- Cholesterol: 240mg
- Sodium: 1100mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugar: 2g
- Protein: 35g
Nutrition information is estimated per serving based on 4 servings.
FAQs
Can I use quick-cooking grits?
Yes, if you are short on time, quick grits work. Adjust the cooking time according to the package instructions (usually 5-7 minutes), but note that the texture won’t be as robust as stone-ground.
Is this gluten-free?
Corn grits are naturally gluten-free, but cross-contamination can occur during processing. If you have celiac disease, ensure you buy certified gluten-free grits.
Can I use sausage instead of bacon?
Absolutely. Andouille sausage is a classic Cajun substitution that adds a nice spicy kick to the dish.
Try More Recipes:
- Bobby Flay Shrimp Scampi Recipe
- Bobby Flay Grilled Shrimp Skewers Recipe
- Bobby Flay Grilled Shrimp Recipe
Bobby Flay Shrimp and Grits Recipe
Description
This Bobby Flay Shrimp and Grits Recipe pairs creamy, cheddar-loaded stone-ground grits with tender shrimp sautéed in bacon fat, lemon, and scallions for a Southern classic.
Ingredients
Instructions
- Boil water with salt and pepper. Whisk in grits.
- Simmer grits covered for 20-25 minutes until tender.
- Stir butter and cheese into grits; remove from heat.
- Fry bacon in a large skillet until brown; drain, keeping fat.
- Cook shrimp in bacon fat until pink.
- Add garlic, lemon juice, scallions, parsley, and bacon. Sauté 3 minutes.
- Serve shrimp mixture over grits.
Notes
- Timing: Start the bacon and shrimp when the grits have about 10 minutes left so everything is hot at the same time.
- Fat: If the bacon doesn’t render enough fat to cook the shrimp, add a tablespoon of butter or olive oil to the skillet.
- Scallions: Use both the white and green parts of the scallions for the best flavor and color.
Bobby Flay Shrimp and Grits Recipe
