Description
Experience the comfort of authentic Southern cuisine with this classic Shrimp and Grits recipe. Creamy stone-ground grits infused with sharp cheddar cheese serve as the perfect base, topped with a flavorful sauté of crispy bacon, tender shrimp, and sautéed vegetables seasoned with smoked paprika and a hint of cayenne. This hearty dish is ideal for a satisfying brunch or dinner, bringing the soulful flavors of the South straight to your table.
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
- 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 heat to low. Cook the grits, stirring frequently, 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 into the cooked grits until melted and smooth. Season with salt and black pepper to taste. Keep the grits warm.
- Cook the Bacon: In a large skillet over medium heat, cook 4 slices of chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
- Sauté Vegetables: Add 1/2 cup diced onion, 1/2 cup diced bell pepper, and 2 cloves minced garlic to the skillet with bacon drippings. Sauté the mixture until the vegetables soften, about 4-5 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 (if using), salt, and black pepper. Cook the shrimp until it turns pink and opaque, approximately 3-4 minutes.
- Finish the Shrimp Mixture: Stir in 1 tablespoon lemon juice and the cooked bacon. Remove the skillet from heat.
- Serve: Spoon the shrimp mixture generously over the warm cheesy grits. Garnish with sliced green onions and enjoy!
Notes
- For creamier grits, you can substitute half the water with milk or cream.
- If you prefer less spice, omit the cayenne pepper.
- Use fresh shrimp for the best flavor and texture.
- Stone-ground grits require longer cooking time but yield the best authentic texture.
- This dish pairs well with a side of collard greens or corn bread.
