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Southern Style Shrimp and Grits

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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

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
  • ½ tsp salt (or to taste)
  • ¼ 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
  • ¼ 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.

Find it online: https://ukfinda.com/southern-style-shrimp-and-grits/