Description
This Shrimp and Grits recipe is a classic Southern dish that’s both comforting and elegant. Creamy, cheesy grits are topped with succulent shrimp cooked in a flavorful sauce with bacon and a hint of spice.
Ingredients
Units
Scale
For the Grits:
- 4 cups low-sodium or no-sodium chicken broth
- 1 cup stone-ground grits
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 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
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried thyme
- 1/2 cup low-sodium chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook Grits: In a medium saucepan, bring chicken broth to a boil. Stir in grits and salt, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally. Stir in garlic powder, heavy cream, cheese, and butter until creamy. Keep warm.
- Cook Bacon and Sauté Vegetables: In a large skillet, cook bacon until crispy. Remove bacon and set aside, leaving rendered fat in the skillet. Add onion and sauté until softened. Stir in garlic, paprika, cayenne pepper (if using), and thyme.
- Cook Shrimp: Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Pour in chicken broth and lemon juice, scraping the bottom of the pan to deglaze. Simmer for 1-2 minutes to thicken the sauce.
- Assemble and Serve: Spoon grits into bowls or plates. Top with shrimp and sauce. Garnish with bacon and parsley. Serve immediately.
Notes
- Grits: Stone-ground grits are recommended for the best texture and flavor.
- Broth: Using chicken broth instead of water adds extra flavor to the grits.
- Cheese: Freshly grated cheese melts best.
- Shrimp: Do not overcook shrimp, or they will become rubbery.
- Deglazing: Deglaze the pan to create a flavorful sauce.
- Consistency: Adjust the consistency of the grits with extra broth or cream as needed.
- Serving: Shrimp and Grits is best served fresh. If reheating, warm grits and shrimp separately.
Nutrition
- Serving Size: 1 Serving
- Calories: 550kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg
