Southern Shrimp and Grits is a quintessential dish that captures the heart of Southern cuisine. Known for its comforting combination of creamy, buttery grits and flavorful shrimp cooked in a smoky, spicy sauce, this dish is a crowd-pleaser at any meal. With its roots in the Lowcountry, Shrimp and Grits has evolved from a humble breakfast staple into a gourmet favorite, perfect for brunch, lunch, or dinner. This recipe combines traditional flavors with a modern twist, ensuring a balance of savory richness and zesty freshness that will transport your taste buds straight to the South.
Ingredients
For the Grits:
- 1 cup stone-ground grits
- 4 cups water (or chicken broth for extra flavor)
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- Salt and pepper, to taste
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 4 slices thick-cut bacon, chopped
- 1 small onion, finely chopped
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon Old Bay seasoning
- Juice of 1 lemon
- 1/4 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Cook the Grits:
- In a medium saucepan, bring the water and milk to a gentle boil. Gradually whisk in the grits to prevent clumping.
- Reduce heat to low and simmer, stirring frequently, for about 20-25 minutes or until the grits are thick and creamy.
- Stir in butter, cheddar cheese, salt, and pepper. Cover and keep warm.
- Prepare the Shrimp:
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the drippings in the pan.
- Add the chopped onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.
- Stir in the garlic, smoked paprika, cayenne pepper, and Old Bay seasoning, cooking for 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque.
- Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits. Simmer for 1-2 minutes until the sauce thickens slightly.
- Return the bacon to the skillet and stir in the fresh parsley. Adjust seasoning with salt and pepper.
- Assemble the Dish:
- Spoon a generous portion of grits onto each plate or bowl. Top with the shrimp mixture, ensuring a drizzle of the flavorful sauce.
- Garnish with additional parsley or a sprinkle of paprika for color.
Serve immediately with a side of crusty bread or a crisp salad for a complete Southern feast!
