Description
Shrimp and Grits
Ingredients
For the Grits:
4 cups water or chicken broth
1 cup stone-ground grits
1/2 cup shredded sharp cheddar cheese
1/4 cup heavy cream (optional, for extra creaminess)
2 tablespoons butter
Salt and pepper to taste
For the Shrimp:
1 lb large shrimp, peeled and deveined
4 slices of bacon, chopped
1/2 cup bell peppers, diced (red or green)
1/2 small onion, diced
1 clove garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Instructions
Prepare the Grits:
Bring water or broth to a boil in a saucepan.
Slowly whisk in the grits, reduce the heat, and simmer for 20-25 minutes, stirring occasionally.
Once thickened, stir in cheese, butter, heavy cream, salt, and pepper. Keep warm.
Cook the Bacon:
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon drippings in the skillet.
Sauté Vegetables and Shrimp:
In the same skillet, add diced peppers and onions. Cook for 3-4 minutes until softened. Add garlic and cook for an additional 30 seconds.
Add shrimp to the skillet, season with smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 2-3 minutes on each side until shrimp are pink and cooked through.
Add Flavor:
Stir in lemon juice and half of the chopped parsley.
Assemble and Serve:
Spoon grits into bowls, top with the shrimp and vegetable mixture, and garnish with crispy bacon and remaining parsley.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~400 per serving
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