shrimp and grits recipe
This classic Southern dish combines creamy, flavorful grits with sautéed shrimp enriched with spices and a hint of garlic. Perfect for brunch or dinner, Shrimp and Grits is a comforting meal that satisfies the soul.
Equipment
- 1 Medium saucepan
- 1 Large skillet
- 1 Whisk
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Serving dishes
Ingredients
- 1 cup stone-ground grits
- 4 cups water Can substitute half with chicken broth for richer flavor.
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper Optional, adjust according to spice preference.
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped For garnish.
- to taste salt and pepper
Instructions
- In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the grits, reduce heat to low, and simmer for about 20 minutes, stirring frequently.
- Once the grits are thick and creamy, stir in the butter, cheddar cheese, and season with salt and pepper. Keep warm on low heat.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
- Add the diced onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
- Increase the heat to medium-high and add the shrimp to the skillet. Sprinkle with smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for about 3-4 minutes until the shrimp turn pink and are cooked through.
- Pour in the chicken broth, stirring to combine, and cook for another 1-2 minutes to heat through.
- To serve, spoon the grits onto plates and top with the shrimp mixture. Garnish with crispy bacon and chopped parsley.
Notes
For a richer flavor, you can substitute half the water for chicken broth when cooking the grits.
Adjust the level of spice in the shrimp by modifying the amount of cayenne pepper according to your preference.
This dish is best enjoyed fresh, but leftover grits can be reheated with a little additional liquid to recreate the creamy texture.