Shrimp and grits is one of my favorite summertime throw-together meals. It comes together quickly, uses simple ingredients, and has all the scrumptiousness of something that takes all day to cook.
For this meal, start with simmering the vegetable mixture. It takes a few minutes for the flavors to develop and reduce slightly.
Next, start crisping the bacon – trust me, you don’t want to skip it. That crispy bacon topping is EVER-Y-THANG.
Steam the cauli grits next.
And finish by sautéing the shrimp in the same pan where you cooked the bacon. The bacon drippings help get a nice, fried char on the shrimp.
Finish up the cauli grits, and you’re done!
Plate it by heaping a big pile of grits into a bowl, followed by the pepper and tomato mixture, then a few shrimp, and throw on some crispy bacon.
The grits provide a creamy pillow for the veggies, then the shrimp and bacon provide a crispy, slightly smoky bite.
I make this often during the summer months because it’s easy and kids and adults alike will gulp it down.
This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!
Shrimp and Grits (THM S)
Credit: Erin Murray, My Fling with Food
- 1 1/2lbs jumbo shrimp, peeled and deveined with tails removed
- 6 strips bacon, sliced
- 1 green bell pepper, diced
- 1 medium red onion, diced
- 1 large stalk celery, diced
- 2 cloves garlic, minced
- 1 15oz can diced seasoned fire roasted tomatoes (the ones seasoned with garlic and onion)
- 1 bay leaf
- hot sauce to taste (optional)
- 1 tsp gluten free Worcestershire sauce
- 1 – 1 1/2 tsp Cajun seasoning
- salt and pepper
- Creamy Cauli Grits
- Heat a medium sauce pan over medium-low heat with the onions, peppers, garlic, and celery. Sauté until tender, about 6 minutes.
- Add the bay leaf, Worcestershire, tomatoes, and hot sauce (if using). Bring to a boil and reduce to a simmer for about 10-12 minutes. Mixture should be softened, and slightly thick.
- Begin the steaming the cauli rice.
- Crisp the bacon in a separate, large skillet. Remove to a paper towel once crisp.
- Toss the shrimp in a medium-sized bowl with about a teaspoon of Cajun seasoning.
- Fry the shrimp in the same pan where you cooked the bacon. Cook for about 1 minute on each side, depending on size and thickness. Remove to a plate.
- Finish the cauli grits and serve!