Shrimp and Grits (Stovetop Version)

Instant Pot Shrimp and Grits L1 - Paint the Kitchen Red

4.83 from 23 votes

Want dinner that’s flavorful and fuss‑free? This stovetop version of shrimp and grits has juicy shrimp, bacon, and spicy tomato sauce that's served with creamy grits.

Servings servings

Ingredients

Shrimp Ingredients

1 lb shrimp (500 grams) peeled and deveined
2 teaspoon Old Bay seasoning or more to taste
3 strips bacon diced
⅓ cup onion chopped
½ cup bell peppers red and/or green, chopped
1 tablespoon garlic minced
3 tablespoon sherry divided
1½ cups diced tomatoes canned or fresh
2 tablespoon lemon juice or to taste
½ cup low sodium chicken broth divided
¼ teaspoon Tabasco sauce or hot sauce, more to taste
½ teaspoon salt or to taste
¼ teaspoon black pepper powder or to taste
½ cup heavy cream
¼ cup green onions sliced thin (green parts only)
1 tablespoon butter
3 tablespoon all-purpose flour

Grits Ingredients

½ cup grits
1¼ cup milk
1¼ cup water
salt to taste
pepper to taste
2 tablespoon butter add more or less, to taste
2 oz. shredded cheddar cheese or your choice of cheese (57 grams) optional
2 tablespoon heavy cream optional, for creamier grits

Instructions

For the Grits

In a medium saucepan, bring equal parts water and milk to a boil. Season with salt and pepper.
Gradually whisk in the grits, bring to a boil, and keep whisking until the mixture starts to thickened, about 2 minutes. Reduce heat to low, cover, and simmer for 30 to 40 minutes, stirring occasionally. Add more milk as needed if the grits are too thick.
Add butter, cheese, and cream (if using) to the grits and fluff with a fork. Make sure you remove all lumps while fluffing the grits. Remove from heat and keep covered until ready to serve.

For the Sauce

Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add tomatoes and saute for 2 minutes.
Add ½ cup heavy cream and ¼ cup chicken broth. Reduce heat to medium-low and simmer for 5 minutes.
Stir in green onions and 1 tablespoon sherry. Add ¼ teaspoon salt and ⅛ teaspoon pepper. Simmer for another 3 minutes. Keep the sauce warm over very low heat.

For the Shrimp

Season shrimp with Old Bay seasoning, ¼ teaspoon salt, and ⅛ teaspoon pepper. Dredge in flour, shaking off any excess and set aside.
Cook bacon in a nonstick skillet until crisp, about 3 minutes. Using a slotted spoon, transfer to a plate and set aside.
Saute onions and bell peppers in the rendered bacon fat till onions are translucent, about 2 to 3 minutes. Add garlic and saute briefly. Deglaze with 2 tablespoon sherry and cook for 1 minute, or until the sherry evaporates.
Add the shrimp and saute for 2 minutes. Stir in lemon juice, ¼ cup broth, and hot sauce. Cook for another 1 to 2 minutes, or until the shrimp is cooked through, stirring to loosen any brown bits stuck to the bottom of the pan.
To serve, divide the grits among four bowls and top with shrimp and serve sauce on the side.

Notes

Double all grits ingredients for a heartier meal.
You can substitute Old Bay seasoning with Cajun seasoning or Creole Seasoning. Adjust the quantity of added salt as needed.

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