Description
This classic Southern Shrimp and Grits recipe features creamy, cheesy stone-ground grits topped with smoky, spicy shrimp cooked in a flavorful bacon and onion sauce. A comforting and hearty dish perfect for dinner or brunch.
Ingredients
Scale
For the 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
For the 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 the Grits: In a medium saucepan, bring chicken broth to a boil. Stir in stone-ground grits and salt, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking. Once tender, stir in garlic powder, heavy cream, shredded cheddar cheese, and butter until creamy. Keep warm.
- Cook the Bacon: In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the skillet.
- Sauté Onion: Add finely diced onion to the skillet and sauté for 3-4 minutes until softened.
- Add Spices and Garlic: Stir in minced garlic, smoked paprika, cayenne pepper (if using), and dried thyme. Cook for about 30 seconds until fragrant.
- Cook Shrimp: Add peeled and deveined shrimp to the skillet. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
- Create Sauce: Pour in ½ cup chicken broth and 2 tablespoons lemon juice. Scrape the bottom of the skillet to deglaze and lift browned bits. Simmer for 1-2 minutes to slightly thicken the sauce.
- Assemble and Serve: Spoon creamy grits onto plates or shallow bowls. Top with shrimp and sauce, then sprinkle crispy bacon and chopped parsley over the top. Serve immediately.
Notes
- Stone-ground grits deliver superior texture and flavor compared to instant or quick grits.
- Using chicken broth instead of water infuses the grits with rich, savory flavor.
- Freshly grated cheese melts better than pre-shredded cheese for creamiest grits.
- Shrimp cook quickly; remove as soon as they turn pink and opaque to avoid rubbery texture.
- Deglazing the pan with broth and lemon juice creates a flavorful sauce from browned bits.
- If grits thicken too much before serving, stir in warm broth or cream to loosen.
- Best served fresh; to reheat, warm grits gently with liquid and reheat shrimp in a pan with butter to prevent drying.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 210 mg
