Shrimp and grits with bacon and corn

Shrimp and grits is an easy, comfort food classic. Juicy shrimp cooked with bacon and corn served on creamy grits (or polenta) is always a crowd favorite.

Ingredients

Full recipe + amounts can be found in the recipe card below.

• Shrimp / Prawns. I peeled and deveined the shrimp myself but you can use already peeled shrimp if you prefer.
• Bacon. 
• Corn. Frozen or fresh.
• Cajun seasoning. 
• Lemon juice. 
• Grits / Polenta / Maize meal (pap). I used yellow maize.
• Chicken stock. 
• Cream. 
• Parmesan cheese. 
• Spring onion / Green onion, for serving.
• Parsley, for serving.
• Salt and pepper.

How to make shrimp and grits

1. Make the grits: Heat chicken stock (or water) in a deep pot with a pinch of salt. Whisk the grits (or polenta/pap) into the simmering stock until it starts thickening. Cover and reduce the heat and allow to cook for 20 minutes over medium-low heat. After 20 minutes, stir in the butter and Parmesan. Season to taste then turn the heat all the way down, cover and allow to steam for another 20 minutes until fully cooked.
2. Cook the shrimp: Chop the bacon then cook in a warm pan until crisp and golden. Remove the bacon with a slotted spoon, leaving behind the bacon fat. Season the shrimp with the cajun seasoning and a pinch of salt and cook in the bacon fat until golden brown on both sides. Remove and set aside. Add the bacon and corn back into the pan with the garlic and cook for a few minutes. Pour in the cream and lemon juice then simmer until the sauce coats the back of a spoon. Season with salt and pepper.
3. Serve: Spoon the grits into bowls then add the shrimp. Garnish with spring onion and parsley and serve.

Can I make this ahead?

Shrimp and grits is best served immediately but the grits can be cooked up to a few hours in advance. Reheat and stir in a little cream or stock until the grits are the consistency you prefer.

Shrimp recipes

1. Creamy shrimp curry
2. Creamy lemon garlic shrimp pasta
3. Easy Lemon Shrimp Salad