Description
A Southern classic featuring creamy, buttery grits topped with tender shrimp sautéed in a smoky, savory sauce with bacon, garlic, and a hint of spice.
Ingredients
- 1 cup stone-ground grits
- 4 cups water (or chicken broth for extra flavor)
- 1 cup whole milk
- 3 tbsp unsalted butter
- 1 cup shredded sharp cheddar cheese
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- In a saucepan, bring water (or broth) and milk to a boil. Slowly whisk in grits and reduce heat to low.
- Cook grits, stirring often, for 20–25 minutes until thick and creamy. Stir in butter, cheddar cheese, salt, and pepper. Keep warm.
- In a skillet, cook bacon until crispy. Remove with a slotted spoon and set aside, leaving drippings in the pan.
- Sauté onion in bacon drippings until soft, about 3–4 minutes. Add garlic, paprika, and cayenne, cooking for 1 minute.
- Add shrimp and cook for 2–3 minutes per side until pink and opaque.
- Stir in lemon juice and season with salt and pepper.
- Spoon grits into bowls, top with shrimp mixture, bacon, and garnish with parsley.
Notes
- For creamier grits, use half-and-half instead of milk.
- Adjust spice by adding more or less cayenne pepper.
- Serve immediately to enjoy the creamy texture of the grits.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Southern American