Shrimp & Grits Recipe

Name: Shrimp & Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bacon Wrapped, Cheese Stuffed Shrimp; 1 pound Shrimp (15 & under count), peeled, deveined and butterflied; 1/2 pound Asiago cheese; 1 pound bacon, par cooked; Hatch Green Chile Cheese Grits; 1.5 cups Regular Grits (NOT instant or quick grits, blech!); 1 cup heavy cream; 5.25 cups water; 1 tablespoon alt; 2 tablespoons unsalted butter; 1.5 cups roasted Hatch green chile, minced (equals 1.3 lbs raw chiles but you still have to roast them); 1 cup Manchego cheese; 1 cup Parmesan cheese; 1/2 teaspoon cumin powder; 1 teaspoon Mexican oregano, crushed

Servings: persons

Bacon Wrapped, Cheese Stuffed Shrimp
1 pound Shrimp (15 & under count), peeled, deveined and butterflied
1/2 pound Asiago cheese
1 pound bacon, par cooked
Hatch Green Chile Cheese Grits
1.5 cups Regular Grits (NOT instant or quick grits, blech!)
1 cup heavy cream
5.25 cups water
1 tablespoon alt
2 tablespoons unsalted butter
1.5 cups roasted Hatch green chile, minced (equals 1.3 lbs raw chiles but you still have to roast them)
1 cup Manchego cheese
1 cup Parmesan cheese
1/2 teaspoon cumin powder
1 teaspoon Mexican oregano, crushed

1
Prepare the shrimp.
2
Slice Asiago cheese into strips to fit inside the butterflied shrimp. Using a microwave, par cook enough bacon to wrap around the shrimp. It will take 2/3 slice per shrimp, so you will have leftover scraps but that's OK because bacon is always good in anything. You want to par cook the bacon because it takes longer to cook the bacon than it does the shrimp. Without par cooking 1) the shrimp is overdone and chewy; or 2) the bacon is underdone.
3
Place a strip of Asiago cheese in each shrimp.
4
Wrap cheese stuffed shrimp with bacon. Cover with plastic wrap and place in refrigerator until ready to cook.
5
Once the Hatch Green Chile Cheese Grits are cooked, heat a large heavy bottomed skillet over medium heat. When hot add shrimp with loose end of bacon on bottom. This keeps the bacon from coming unwrapped.
6
Cook 2 minutes to brown and crisp bacon and turn over. Cook another 2 minutes and remove from pan to a paper towel to drain.
7
Remember, residual heat will continue to cook the shrimp so you want to move fast to plating once the shrimp is done.
8
Pour water and heavy cream into a large pot. Add salt and bring to a boil. Add grits to boiling liquid and decrease heat to low.
9
Add oregano and cumin.
10
Allow to cook on low heat for 30 - 40 minutes until grits become smooth and tender stirring frequently, roughly every 3 minutes until it begins to thicken and then the frequency increases. When grits are creamy, smooth and tender add Hatch green chiles.
11
Stir to incorporate and add 2 Tbsp unsalted butter.
12
Again, stir to incorporate and add 1 cup Manchego cheese and 1 cup Parmesan cheese, grated.
13
Stir to incorporate and melt cheese. Remove from heat, and adjust seasoning, if necessary. Cover and set aside until ready to serve.
14
When the shrimp has cooked, put 1 - 2 ladles of grits into middle of dinner plate and rotate to spread grits around the plate. Take 5 shrimp and arrange on the plate. Sprinkle chives over top.

2137

kcal

Calories

202

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Bacon Wrapped, Cheese Stuffed Shrimp, 1 pound Shrimp (15 & under count), peeled, deveined and butterflied, 1/2 pound Asiago cheese, 1 pound bacon, par cooked, and more.

Yes, Shrimp & Grits falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp & Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions