Dutch Oven Shrimp and Cheesy Grits with Bacon and Lemon Pan Sauce
Crisp bacon in a Dutch oven over medium coals or a medium camp stove flame, then sear seasoned shrimp in the fat and set both aside. Deglaze with broth, cook quick-cooking grits in the same pot with milk and water for 15 to 20 minutes, then stir in butter and cheddar. Fold the shrimp (cooked to 145°F) and bacon back in and serve with lemon, about 55 minutes total.
This is a slow-morning dish for the day you have no plans. One pot does the whole job. Bacon fat starts it, shrimp season it, and the browned bits at the bottom end up in the grits.
It feeds six hungry people and looks like you worked hard. The work is mostly stirring and watching heat. Keep the shrimp cold until the pot is hot, and you'll get sweet, snappy shrimp over creamy, sharp grits.
Dutch Oven Shrimp and Cheesy Grits with Bacon and Lemon Pan Sauce
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 6
- Difficulty
- Moderate
- Heat
- Medium coals, or medium-low flame
- Pack weight
- 7 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
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