A beloved Southern comfort dish featuring creamy, cheesy grits topped with plump shrimp cooked in a smoky bacon-infused sauce.
Shrimp and Grits
4
servings15
minutes30
minutesThis savory-sweet combination is perfect for a hearty brunch or dinner, offering a taste of the Lowcountry with every bite.
Ingredients
- For the Grits:
1 cup stone-ground grits (or quick grits*)
4 cups water or chicken broth
2 tbsp unsalted butter
1 cup shredded sharp cheddar cheese
½ tsp salt (adjust to taste)
¼ tsp black pepper
- For the Shrimp
4 slices bacon, chopped
1 lb large shrimp, peeled and deveined
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper (optional, for heat)
Salt and black pepper to taste
3 garlic cloves, minced
½ cup diced onion
½ cup diced bell pepper (any color)
¾ cup chicken broth
1 tbsp lemon juice
2 tbsp unsalted butter
Sliced green onions, for garnish
Directions
- In a medium saucepan, bring water or broth to a boil. Whisk in grits and reduce heat to low. Simmer, stirring occasionally, until thickened (20–25 minutes for stone-ground; 5–10 minutes for quick grits).
- Stir in butter, cheddar cheese, salt, and pepper. Cover and keep warm.
- In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Leave bacon fat in the skillet.
- Pat shrimp dry and toss with smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- In the same skillet with bacon fat, sauté onion and bell pepper over medium heat until softened (3–4 minutes). Add garlic and cook for 1 minute.
- Push veggies to the side, add shrimp in a single layer, and cook 1–2 minutes per side until pink. Remove shrimp and set aside.
- Pour chicken broth and lemon juice into the skillet, scraping up browned bits. Simmer 3–4 minutes to reduce slightly. Stir in 2 tbsp butter until melted.
- Return shrimp to the skillet, tossing to coat in the sauce.
- Divide grits among bowls. Top with shrimp, veggies, and sauce. Sprinkle with bacon and green onions.
