Shrimp and Grits Recipe

This Shrimp and Grits recipe is a classic Southern dish that’s both comforting and flavorful. Creamy stone-ground grits are topped with succulent shrimp cooked in a savory sauce with bacon, onions, and spices. It’s a satisfying and elegant meal that’s perfect for a special occasion or a cozy night in.

Ingredients

Here’s what you’ll need to make this delicious Shrimp and Grits:

For the Grits:

• Chicken broth: Low sodium or no sodium added, for a flavorful base.
• Stone-ground grits: These grits have a coarser texture and a richer flavor than quick grits.
• Salt: Enhances the flavor of the grits.
• Garlic powder: Adds a subtle garlic flavor.
• Heavy cream: Creates a creamy and rich texture.
• Sharp cheddar cheese: Shredded, adds a cheesy flavor and creaminess.
• Butter: Adds richness and flavor.

For the Shrimp:

• Large shrimp: Peeled and deveined, for a succulent and flavorful topping.
• Bacon: Chopped, adds a smoky and salty flavor to the sauce.
• Onion: Finely diced, for flavor and texture.
• Garlic: Minced, for aromatic depth.
• Smoked paprika: Adds a smoky flavor and vibrant color.
• Cayenne pepper: Optional, for a touch of heat.
• Dried thyme: Adds an earthy and slightly minty flavor.
• Chicken broth: Low sodium, used to deglaze the pan and create a flavorful sauce.
• Lemon juice: Adds brightness and balances the richness.
• Fresh parsley: Chopped, for garnish.

How to Make Shrimp and Grits

Step 1: Cook the Grits

In a medium saucepan, bring the chicken broth to a boil. Stir in the grits and salt, then reduce the heat to low. Cover the pot and cook for 20 minutes, stirring occasionally, until the grits are tender and creamy. Stir in the garlic powder, heavy cream, shredded cheddar cheese, and butter until melted and smooth. Keep warm.

Step 2: Cook the Shrimp and Sauce

While the grits are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet. Add the diced onion to the skillet and sauté until softened. Stir in the minced garlic, smoked paprika, cayenne pepper (if using), and thyme. Cook until fragrant. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and create a flavorful sauce. Simmer for 1-2 minutes to thicken the sauce slightly.

Step 3: Assemble and Serve

Spoon the creamy grits into shallow bowls or plates. Top with the cooked shrimp and sauce. Sprinkle with the reserved crispy bacon and chopped parsley. Serve immediately.

How to Serve Shrimp and Grits

• Main Course: This Shrimp and Grits dish is a hearty and satisfying meal on its own.
• Special Occasion: Serve it for a special occasion brunch or dinner.
• Southern Comfort Food: Enjoy it as a classic Southern comfort food dish.

Make Ahead and Storage

Make Ahead:

You can cook the grits ahead of time and reheat them gently before serving.

Storing Leftovers

Leftovers can be stored in separate airtight containers in the refrigerator for up to 3 days. However, the dish is best enjoyed fresh.

Reheating

Reheat the grits with a splash of liquid over low heat, stirring until smooth. Reheat the shrimp gently in a pan with a bit of butter to prevent them from drying out.

FAQs

Can I use quick grits instead of stone-ground grits?
Yes, you can use quick grits, but the texture and flavor will be different. Follow the package directions for cooking times.

Can I use a different type of cheese?
Yes, you can use any type of cheese you like, such as Monterey Jack, Gruyère, or a blend of cheeses.

Can I make this dish vegetarian?
Yes, you can omit the bacon and use vegetable broth instead of chicken broth.

How can I make this dish spicier?
Add more cayenne pepper or a dash of your favorite hot sauce to the shrimp while cooking.

There you have it! A delicious and easy-to-make recipe for Shrimp and Grits that’s perfect for any occasion. Enjoy!

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