Description
Classic Southern Shrimp and Grits
Ingredients
For the Grits:
1 cup stone-ground grits
4 cups water (or chicken broth for extra flavor)
1/2 cup heavy cream
1/2 cup shredded sharp cheddar cheese
2 tbsp unsalted butter
Salt and pepper to taste
For the Shrimp:
1 lb large shrimp, peeled and deveined
4 slices bacon, chopped
1 small green bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1 tsp paprika
1/2 tsp cayenne pepper (optional)
1/2 cup chicken broth
Juice of 1/2 lemon
Fresh parsley (for garnish)
Directions
Cook the grits: Bring water to a boil in a saucepan. Slowly whisk in grits and reduce heat to low. Simmer, stirring occasionally, for 20-25 minutes until thick and creamy. Stir in heavy cream, cheddar cheese, butter, salt, and pepper. Keep warm.
Cook the bacon: In a large skillet, cook bacon over medium heat until crispy. Remove and set aside, leaving about 2 tbsp of bacon grease in the skillet.
Sauté vegetables: Add diced bell pepper, onion, and garlic to the skillet and sauté for 2-3 minutes until softened.
Cook the shrimp: Add shrimp, paprika, and cayenne pepper to the skillet. Sauté until shrimp are pink and cooked through, about 3-4 minutes.
Deglaze: Add chicken broth and lemon juice, scraping the bottom of the skillet to release any browned bits. Simmer for 2-3 minutes to thicken slightly.
Assemble: Serve the shrimp mixture over the creamy grits. Top with crispy bacon and garnish with fresh parsley.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 450 kcal per serving
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