September 4, 2015

Shrimp and Grits With Bacon

Recipe: Eric Vellend

Try out this surprise creamy shrimp and grits recipe, straight out of Eric’s top cookbook.


  • Grits
  • 1⁄2large Spanish onion,
  • 3 cups shrimp or fish stock
  • 2 cups whipping cream (35%)
  • 1⁄4 cup unsalted butter
  • Salt and pepper, to taste
  • 3⁄4 cup stone-ground grits
  • 1⁄2 cup grated medium cheddar
  • 1⁄4 cup grated smoked cheddar
  • 1⁄2 large Spanish onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1⁄3 cup white wine
  • 2 tbsp unsalted butter
  • 24 16/20 count shrimp, peeled, deveined
  • 1⁄4 cup brandy
  • 11⁄2 cups whipping cream (35%)
  • Shrimp
  • 6 strips bacon, sliced thinly crosswise
  • Crisp bacon slices and sliced green onion


Yield: Serves 2

  1. To make grits, heat stock, cream, butter, salt and pepper in a medium pot over medium-high heat. When it starts to boil, gradually whisk in grits. When it bubbles, reduce heat to low. Cook, stirring, 75 minutes. Remove from heat. Set aside.
  2. In a large frying pan, cook bacon until crisp at edges. Drain off fat. Add onion. Cook, stirring, until onion is lightly browned. Add garlic. Cook 30 seconds. Add wine. Cook, scraping up brown bits, until liquid is reduced by 3⁄4. Remove from heat.
  3. Heat butter in large frying pan over medium-high heat. Add shrimp. Cook 30 seconds. Flip. Add bacon mixture and brandy. Flambé. Pour in cream. Simmer until shrimp are cooked and sauce is thickened, 3 to 4 minutes. Season.
  4. Reheat grits. Stir in cheeses until melted. Divide grits among 6 plates. Top each with shrimp. Strain sauce and drizzle over shrimp. Garnish with crisp bacon and green onion.

Mark Beacock


House & Home May 2013