Shrimp and Grits
A comforting Southern dish featuring succulent shrimp sautéed in a rich sauce served over creamy, buttery grits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Southern
- Diet: Pescatarian
Ingredients
- For the Grits:
- 1 cup grits (stone-ground for best flavor)
- 4 cups water or chicken broth
- ½ cup heavy cream
- 1 cup shredded cheddar cheese (optional)
- Salt to taste
- For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon or 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- Cook the Grits: In a medium saucepan, bring water or chicken broth to a boil. Slowly whisk in the grits, reduce heat to low, and simmer uncovered, stirring occasionally for 15-20 minutes. Stir in heavy cream, cheese (if using), and season with salt. Keep warm.
- Sauté the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels, leaving the fat in the skillet.
- Cook the Onion and Garlic: Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic for an additional minute.
- Add the Shrimp: Sprinkle shrimp with smoked paprika, cayenne, salt, and pepper. Cook until shrimp turn pink and opaque, about 3-4 minutes, flipping halfway through.
- Combine and Serve: Crumble bacon into the shrimp. Serve over grits and garnish with green onions.
Notes
Use fresh shrimp for the best flavor and consider adjusting the spice level according to your preference.