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Sous Vide Shrimp and Grits with Bacon, Mushroom, and Tomato Recipe

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From the ISVA Editors

This sous vide grits recipe combines them with shrimp, shitake mushrooms, and tops them all with chopped chives for a meal that work for breakfast, brunch, or dinner!

People always sous vide steak and chicken, but not many people have tried sous vide grits before.

Grits work great with a circulator, or steam oven, because you can cook them and tenderize them without worrying about the evaportation, bubbling over, or cleaning up a mess.

Once you get the process down, it's also foolproof, making it easy to prepare quantities of any size.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Shrimp and Grits with Bacon, Mushroom, and Tomato Recipe

  • Published: October 20, 2021
  • By Cole Wagoner Anova Culinary
  • Total Time: 20 mins, 195F/90.6C for 1 hour
  • Cooks: 130°F (54.4°C) for 20 mins, 195°F (90.6°C) for 1 hour
  • Serves: 2

Ingredients for Sous Vide Shrimp and Grits with Bacon, Mushroom, and Tomato

  • For the Shrimp

  • 1 pound peeled and deveined shrimp
  • 2 teaspoons of fennel salt (or your desired seasoning) 
  • For the Grits

  • 1 cup stone ground grits 
  • 1.5 cups chicken stock 
  • 1.5 cups milk 
  • 1 tablespoon butter 
  • To Finish

  • 3 strips bacon, diced 
  • 1 tomato, diced. 
  • 8 oz shiitake mushrooms, washed 
  • Chopped chives to garnish 
  • Salt and pepper to taste
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Cooking Instructions for Sous Vide Shrimp and Grits with Bacon, Mushroom, and Tomato

For the Shrimp

Set your Anova Precision Oven to Sous Vide Mode 130°F (54.4°C) at 100% steam. Alternatively, set your Anova Precision Cooker to 130°F (54.4°C). 

Season shrimp with fennel salt. 

Place shrimp on pan and cook for 20 minutes. Alternatively, place shrimp in vacuum bag and place in 130°F (54.4°C) water bath and cook for 20 minutes.

For the Grits

While shrimp are cooking, prepare grits. Add grits, milk, chicken stock, salt, and pepper to sauce pan or dutch oven. Whisk to combine.

When shrimp are done, remove and set aside  

Set Anova Precision Oven to Sous Vide Mode 212°F (100°C) at 100% steam. Alternatively, set your Anova Precision Cooker to 195°F (90.6°C). 

Place pot with grits into oven and cook for 30 minutes, stirring once or twice. Alternatively, place all ingredients in bag and cook for 1 hour, massaging bag every 15 minutes. 

To Finish

Heat pan over medium-high heat. Add diced bacon and cook until crisp. Add mushrooms and tomatoes, season as necessary, and continue to sauté until tomatoes and mushrooms have released their liquid and browned. Remove, and reserve. 

When grits are done, spoon a hearty serving of grits into a bowl, top with the bacon/ mushroom/tomato mixture, and place shrimp on top of that. Garnish with chives. 

Set Anova Precision Oven to Sous Vide Mode 130°F (54.4°C) at 100% steam. Place plated dish and let reheat for 5 minutes if desired!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: ISVA Sous Vide Recipe Collection, Shrimp, Sous Vide Recipes, Sous Vide Shrimp

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