Description
This Authentic Southern Shrimp and Grits recipe combines creamy, cheesy stone-ground grits with flavorful sautéed shrimp and crispy bacon for a comforting and classic Southern dish perfect for any meal.
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 and Toppings
- 4 slices bacon, chopped
- 1 lb shrimp, peeled and deveined
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup diced bell pepper (green or red)
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
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, then reduce the heat to low. Cook the grits, stirring frequently to prevent clumping, until they become thick and creamy, about 20-25 minutes.
- Add Cheese and Butter: Stir in 1 cup of shredded sharp cheddar cheese and 2 tablespoons of butter until melted and smooth. Season with salt and black pepper to taste. Keep the grits warm while preparing the shrimp.
- Cook Bacon: In a large skillet, cook 4 slices of chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set it 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 vegetables until softened, about 4-5 minutes.
- Cook Shrimp: Add 1 lb peeled and deveined shrimp to the skillet along with 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (optional), and salt and black pepper to taste. Cook the shrimp until they turn pink and opaque, about 3-4 minutes.
- Finish Shrimp Mixture: Stir in 1 tablespoon lemon juice and the cooked bacon pieces. Remove the skillet from the heat.
- Serve: Spoon the warm, cheesy grits onto plates and top with the shrimp mixture. Garnish with sliced green onions for a fresh finish.
Notes
- Stone-ground grits provide the best texture; instant grits may result in a less creamy dish.
- Adjust cayenne pepper to control the level of spiciness.
- For a richer flavor, substitute half the water with chicken broth when cooking grits.
- Leftover shrimp and grits can be refrigerated for up to 2 days; reheat gently to prevent overcooking the shrimp.
- If preferred, use smoked sausage instead of bacon for a different smoky flavor.
