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Creamy Shrimp and Grits with Piquant Icelandic Provisions Skyr Sauce

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings


This comfort food meal is one of my favorites for weeknight eating!


For the Shrimp:

  • 1 pound shrimp, de-veined, shell off, tail on
  • 4 ounces bacon
  • 2 tsp Olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tsp old bay seasoning

For the Polenta:

  • 4 cups chicken stock
  • 1 tsp salt
  • 1 cup of polenta
  • 2 Tbsp butter
  • 1 container, (5.3 ounces) of plain Skyr
  • 1/2 cup grated Parmesan

For the Sauce:

  • 1 container (5.3 ounces) of plain Skyr
  • 2 Tbsp hot sauce


Bring 4 cups chicken stock to boil.  Add salt and polenta, stir and cook for 3 minutes, on medium heat.  When the polenta is nearly done, add 2 tbsp butter, 1/2 cup Parmesan, and Skyr. Stir to combine all the ingredients, remove from heat.

Toss the shrimp in the salt, pepper, garlic powder and Old Bay seasoning.  Let marinate for 15 minutes.

Cut bacon into 1 inch pieces and fry in a large frying pan with 2 tsp olive oil until golden and crispy, about 7 minutes.  Remove with a slotted spoon and set aside, leaving the bacon fat in the pan. Over medium heat, cook the shrimp in the bacon fat until done, about 2-3 minutes per side. (If shrimp are larger, add 1-2 minutes to total cooking time.)

Make the sauce by mixing hot sauce into the plain Skyr until well combined.

Spoon some polenta into a bowl and top with shrimp.  Drizzle with sauce and garnish with the crispy bacon.