Here’s a Southern classic that’s rich, creamy, and full of bold flavor—Shrimp and Grits. It’s comfort food with a coastal twist, perfect for brunch or dinner.
🍤 Ingredients
For the Grits:
- 1 cup stone-ground grits
- 4 cups water (or half water, half milk for creamier texture)
- 1 tsp salt
- 2 tbsp butter
- ½ cup shredded sharp cheddar cheese (optional)
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 1 clove garlic, minced
- ½ tsp paprika
- ½ tsp cayenne pepper (optional for heat)
- ½ cup chicken broth
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- Salt and pepper, to taste
🍳 Instructions
- Cook the grits Bring water and salt to a boil. Stir in grits, reduce heat, and simmer for 20–25 minutes, stirring often. Add butter and cheese at the end.
- Prepare the shrimp topping In a skillet, cook bacon until crisp. Remove and set aside. In the bacon fat, sauté onion and garlic until soft. Add shrimp, paprika, cayenne, salt, and pepper. Cook until shrimp are pink (about 3–4 minutes).
- Make it saucy Add chicken broth and lemon juice. Simmer for 2–3 minutes to reduce slightly. Stir in parsley and cooked bacon.
- Serve it up Spoon grits into bowls and top with shrimp mixture and pan sauce. Garnish with extra parsley or scallions.
