Description
A rich and indulgent copycat of Ruth’s Chris Steak House Shrimp & Grits featuring creamy cheese grits topped with sautéed shrimp, smoky bacon, and a buttery garlic sauce.
Ingredients
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1/2 cup heavy cream
- 1 cup sharp white cheddar cheese, shredded
- 2 tbsp butter
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tbsp chopped green onions or parsley
Instructions
- Bring water or broth to a boil, add grits, reduce heat, and simmer for 20–25 minutes, stirring often.
- Stir in heavy cream, butter, and cheddar cheese until smooth and creamy; season with salt and pepper. Keep warm.
- In a skillet over medium heat, cook bacon until crispy; remove and set aside, leaving bacon fat in the pan.
- Add shrimp to the skillet, season with paprika, cayenne, salt, and pepper, and cook 2–3 minutes per side.
- Add garlic and cook for 30 seconds until fragrant.
- Return bacon to the skillet and add lemon juice; toss to combine.
- Spoon creamy grits into bowls and top with shrimp and bacon mixture.
- Garnish with green onions or parsley and serve immediately.
Notes
- Use stone-ground grits for best texture and flavor.
- Do not overcook shrimp to keep them tender.
- Add extra butter for a more authentic steakhouse richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American