Description
Shrimp and Grits is a classic Southern comfort dish featuring creamy, cheesy stone-ground grits topped with flavorful sautéed shrimp in a smoky, spiced bacon sauce. This recipe combines tender shrimp, crispy bacon, and a rich sauce with perfectly cooked grits for a satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Grits
- 4 cups chicken broth (low sodium or no sodium added)
- 1 cup stone-ground grits
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup heavy cream
- 1 cup sharp cheddar cheese (shredded)
- 2 tablespoons butter
Shrimp
- 1 pound large shrimp (peeled and deveined)
- 4 slices bacon (chopped)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon dried thyme
- ½ cup chicken broth (low sodium)
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Cook Grits: In a medium saucepan, bring the chicken broth to a boil. Stir in the stone-ground grits and salt, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking. Once tender, stir in the garlic powder, heavy cream, shredded cheddar cheese, and butter until creamy. Keep warm.
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Sauté Onion: Add the finely diced onion to the skillet with the bacon fat and sauté until softened, about 3-4 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, smoked paprika, cayenne pepper (if using), and dried thyme. Cook until fragrant, about 30 seconds.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
- Make Sauce: Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and lift up flavorful browned bits. Simmer for 1-2 minutes to thicken the sauce slightly.
- Assemble and Serve: Spoon the creamy grits onto plates or shallow bowls. Top with the shrimp and sauce, then sprinkle the reserved crispy bacon and chopped parsley over the top. Serve immediately.
Notes
- Stone-ground grits provide superior texture and flavor compared to instant or quick grits, though they require longer cooking time.
- Use chicken broth instead of water to infuse the grits with richer, savory flavor.
- Grate your own cheese for the creamiest grits. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Shrimp cook quickly; remove them from heat as soon as they turn pink and opaque to avoid rubbery texture. Avoid overcooking if shrimp curl into a tight 'O' shape.
- Deglazing the pan with chicken broth and lemon juice lifts flavorful browned bits into a delicious sauce, enhancing the dish.
- If grits thicken too much before serving, stir in a splash of warm broth or cream to loosen them and whisk to restore creaminess.
- Serving shrimp and grits fresh is best; for reheating, warm grits gently with liquid over low heat and reheat shrimp in a pan with a little butter to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 185 mg
