---
title: Southern-Style Bacony Shrimp over Grits
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/southern-style-bacony-shrimp-over-grits-653904f0b8cd6bf4c478f85c
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Medium
allergens:
  - Shellfish
  - Milk
tags:
  - New
  - Seafood
  - Comfort Food
  - Quick
rating: 4.5
rating_count: 354
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the rich, smoky flavors, with charred corn adding depth and the blackening spice giving a Cajun kick.
  - theme: Ease of prep
    text: Most found it quick and easy to make, though some struggled with breaking up the precooked polenta.
image: "https://images.recipes.furrysalamander.com/southern-style-bacony-shrimp-over-grits.avif"
---
Wash and dry all produce. Drain @corn{1%ear} and pat dry with paper towels. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Dice @tomato{1%unit} into ½-inch pieces.

In a #small pot{}, combine @precooked polenta{1%unit}, @chicken stock concentrate{1%unit}, half the @garlic powder{1%tsp}, and @water{¼%cup} over medium heat. Cook, mashing with a potato masher or fork, until mostly smooth and warmed through ~{2%minutes}. Remove from heat and cover until ready to use.

Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred ~{4%minutes}. If corn begins to pop, cover the pan. Reduce heat to medium; stir in scallion whites, remaining garlic powder, @butter{1%tbsp}, salt, and pepper. Cook, stirring, until fragrant ~{1%minute}. Turn off heat; transfer to a #small bowl{} and cover with aluminum foil. Wipe out the pan.

Cut @bacon{4%strips} into ½-inch pieces. Heat the same pan over medium-high heat. Add bacon and cook, stirring occasionally, until browned and crispy ~{5%minutes}. Meanwhile, rinse @shrimp{12%oz} under cold water and pat dry with paper towels. Once bacon is crispy, add shrimp and @blackening spices{1%unit} to the pan. Cook, stirring, until shrimp are opaque and cooked through ~{4%minutes}. Add a drizzle of oil if the pan seems dry. Stir in tomato and cook until warmed through ~{30%seconds}. Taste and season with salt if desired. Remove from heat and cover until ready to serve.

Return the pot with warmed grits to medium heat. Stir in @cream sauce base{1%unit} and @white cheddar cheese{½%cup} until melted and combined ~{1%minute}. Season with salt and pepper to taste. Grits will thicken as they cool.

Divide the cheesy grits between bowls. Top with the charred corn and bacony shrimp. Garnish with scallion greens and serve.