Description
Authentic Southern Shrimp and Grits is a classic, comforting dish featuring creamy stone-ground grits topped with savory, spiced shrimp cooked with bacon, bell peppers, and onions. This recipe delivers rich flavors from sharp cheddar cheese, smoky paprika, and a touch of cayenne pepper, making it a perfect hearty meal for breakfast, lunch, or dinner.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 4 cups water
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons butter
- Salt and black pepper, to taste
Shrimp Mixture
- 4 slices bacon, chopped
- 1 lb shrimp, peeled and deveined
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup diced bell pepper (green or red)
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the Grits: In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the stone-ground grits and reduce the heat to low. Cook the grits, stirring frequently to prevent sticking, until they become thick and creamy, about 20 to 25 minutes.
- Add Cheese and Butter: Stir in the shredded sharp cheddar cheese and butter into the cooked grits until melted and smooth. Season with salt and black pepper to taste. Keep the grits warm while preparing the shrimp mixture.
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Using a slotted spoon, remove the bacon and set it aside, leaving the bacon drippings in the skillet for added flavor.
- Sauté Vegetables: Add the diced onion, bell pepper, and minced garlic to the skillet with the bacon drippings. Sauté the mixture until the vegetables become softened and aromatic, about 4 to 5 minutes.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet along with smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook the shrimp until they turn pink and opaque, about 3 to 4 minutes.
- Finish the Shrimp Mixture: Stir in the lemon juice and the cooked crispy bacon into the shrimp and vegetable mixture. Remove the skillet from heat.
- Serve: Spoon the warm cheesy grits onto plates and top generously with the shrimp mixture. Garnish with sliced green onions for a fresh burst of flavor and color. Serve immediately.
Notes
- Stone-ground grits provide the best creamy texture, but quick-cooking grits can be used in a pinch with adjusted cooking time.
- If you prefer less heat, omit the cayenne pepper or reduce the amount.
- Substitute bacon with turkey bacon or omit for a lower fat version.
- For extra richness, add a splash of heavy cream or milk to the grits while cooking.
- Leftover shrimp and grits can be refrigerated for up to 2 days and reheated gently on the stovetop.
