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Christmas Eve Shrimp and Grits

Christmas Eve shrimp and grits pairs creamy stone-ground grits with paprika-seasoned shrimp, crisp bacon, and a buttery lemon pan sauce. The grits simmer on the stovetop until tender, then cheddar makes them extra rich.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the grits
  • 4 cups water
  • 1 tsp kosher salt
  • 1 cup stone-ground grits
  • 4 tbsp unsalted butter divided
  • 1 cup sharp cheddar cheese shredded
For the shrimp
  • 1.5 lb shrimp large (21 to 25 per pound), peeled and deveined
  • 0.25 tsp black pepper
  • 0.5 tsp smoked paprika
  • 4 bacon slices, thick-cut, chopped
  • 1 tbsp neutral oil
  • 1 shallot medium, finely chopped
  • 2 cloves garlic minced
  • 0.75 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 3-quart saucepan
  • 1 12-inch skillet

Method
 

Cook the grits
  1. In a 3-quart saucepan, bring the water and salt to a boil over high heat.
  2. Whisk in the grits in a slow, steady stream.
  3. Reduce the heat to low and simmer partially covered for 35 to 45 minutes, whisking every 5 to 10 minutes, until the grits are tender and creamy.
  4. Remove the saucepan from the heat and stir in 2 tablespoons of the butter and the cheddar until melted; cover to keep warm.
Cook the shrimp
  1. Pat the shrimp dry and toss with the black pepper and smoked paprika.
  2. In a 12-inch skillet, cook the bacon over medium heat for 6 to 8 minutes, stirring occasionally, until crisp.
  3. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of drippings in the skillet.
  4. Add the oil and raise the heat to medium-high; cook the shrimp in two batches for 1 to 2 minutes per side, until opaque, transferring each batch to a plate.
  5. Reduce the heat to medium, add the shallot, and cook for about 2 minutes, stirring, until softened.
  6. Stir in the garlic and cook for 30 seconds, until fragrant.
  7. Add the chicken broth, scraping up the browned bits, and simmer for 3 to 4 minutes, until slightly reduced.
  8. Remove the skillet from the heat and stir in the lemon juice and remaining 2 tablespoons butter until melted.
  9. Stir in the parsley and bacon.
  10. Return the shrimp and any accumulated juices to the skillet and toss over low heat for 30 to 60 seconds, until warmed through.
  11. Spoon the shrimp and sauce over the grits and serve immediately.

Notes

For the smoothest grits, whisk them into the boiling water in a slow, steady stream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the grits can change texture. For a dairy-free variation, use plant-based butter and dairy-free cheddar.