Description
A classic Southern dish, Shrimp and Grits is the perfect blend of creamy, cheesy grits and succulent shrimp in a flavorful sauce. It’s hearty, comforting, and packed with rich, savory goodness.
Ingredients
Units
Scale
For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup heavy cream (optional, for extra creaminess)
- 1 cup shredded sharp cheddar cheese
- 2 tbsp unsalted butter
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped (red or green)
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for spice)
- 1 tbsp hot sauce (optional)
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the Grits:
- Bring water or chicken broth to a boil in a medium saucepan.
- Slowly whisk in the grits and reduce heat to low.
- Cook for 20–25 minutes, stirring occasionally, until thick and creamy.
- Stir in the heavy cream, cheddar cheese, butter, salt, and pepper. Keep warm.
- Prepare the Shrimp:
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
- Add the onion and bell pepper to the skillet and sauté until softened, about 3–4 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Cook the Shrimp:
- Add the shrimp to the skillet and sprinkle with smoked paprika and cayenne pepper. Cook for 2–3 minutes, or until the shrimp turn pink.
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to slightly thicken the sauce.
- Stir in the butter and hot sauce (if using). Return the bacon to the skillet and mix.
- Assemble the Dish:
- Spoon the warm grits into bowls. Top with the shrimp mixture and garnish with fresh parsley.
- Serve Immediately:
- Serve warm and enjoy!
Notes
- Use fresh shrimp for the best flavor, but frozen (thawed) shrimp will also work.
- For a smoky twist, add a splash of liquid smoke to the shrimp sauce.
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat over low heat, adding a splash of broth or water to loosen the grits.