Description
Experience the classic flavors of the South with this Authentic Southern Shrimp and Grits recipe. Creamy stone-ground grits cooked to perfection and topped with savory sautéed shrimp, smoky bacon, and a hint of spice make for a comforting and hearty meal perfect for any time of the day.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 4 cups water
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons butter
- Salt and black pepper, to taste
Shrimp Mixture
- 4 slices bacon, chopped
- 1 lb shrimp, peeled and deveined
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (green or red)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Garnish
- 2 green onions, sliced
Instructions
- Cook the Grits: In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in 1 cup of stone-ground grits to prevent lumps. Reduce heat to low and cook, stirring frequently, until the grits are thick and creamy, about 20 to 25 minutes.
- Add Cheese and Butter: Stir in 1 cup of shredded sharp cheddar cheese and 2 tablespoons of butter into the hot grits until fully melted and smooth. Season with salt and black pepper to taste. Keep the grits warm while preparing the shrimp.
- Cook the Bacon: In a large skillet over medium heat, cook 4 slices of chopped bacon until they are crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the skillet for added flavor.
- Sauté Vegetables: Add 1/2 cup diced onion, 1/2 cup diced bell pepper, and 2 cloves minced garlic to the skillet with the bacon drippings. Sauté the mixture until the vegetables are softened, about 4 to 5 minutes.
- Cook the Shrimp: Add 1 lb peeled and deveined shrimp to the skillet along with 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (optional), salt, and black pepper. Cook the shrimp until they turn pink and opaque, about 3 to 4 minutes.
- Finish the Shrimp Mixture: Stir in 1 tablespoon lemon juice and the cooked bacon pieces. Remove the skillet from heat to preserve flavors.
- Serve: Spoon the warm cheesy grits onto plates and top generously with the shrimp mixture. Garnish with sliced green onions for a fresh, vibrant finish.
Notes
- Use stone-ground grits for the best texture and flavor as instant grits won’t provide the same creamy consistency.
- Cayenne pepper is optional but adds a nice subtle heat to the shrimp mixture.
- For a richer dish, you can substitute part of the water with milk or cream when cooking the grits.
- Leftover shrimp and grits can be refrigerated for up to 2 days and reheated gently to avoid overcooking the shrimp.
