Shrimp and Grits (Print Version)
Creamy buttery grits topped with savory shrimp in a rich bacon sauce - a comforting Southern classic that's ready in 40 minutes.
# Ingredients:
→ Grits
01 -
1 cup stone-ground grits
02 -
4 cups water (or a mix of water and milk for creamier grits)
03 -
1 teaspoon salt
04 -
2 tablespoons unsalted butter
05 -
½ cup shredded sharp cheddar cheese (optional)
→ Shrimp
06 -
1 pound large shrimp, peeled and deveined
07 -
1 teaspoon salt
08 -
½ teaspoon black pepper
09 -
½ teaspoon paprika
10 -
¼ teaspoon cayenne pepper
11 -
1 tablespoon lemon juice
→ Sauce
12 -
4 strips bacon, chopped
13 -
1 small onion, finely chopped
14 -
1 clove garlic, minced
15 -
½ cup chicken stock
16 -
2 tablespoons unsalted butter
17 -
2 tablespoons chopped fresh parsley
# Steps to Follow:
01 -
In a medium saucepan, bring water to a boil. Stir in salt and grits. Reduce heat to low and simmer, stirring often, until thickened (about 20–25 minutes). Add butter and cheese (if using) once thickened; stir until melted and creamy. Keep warm.
02 -
Season shrimp with salt, black pepper, paprika, cayenne, and lemon juice.
03 -
In a large skillet, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving bacon fat in the pan.
04 -
Sauté onion in the bacon fat until soft and translucent, about 3 minutes. Add garlic and cook for 30 seconds.
05 -
Add shrimp to the skillet and cook until pink and opaque, about 2 minutes per side.
06 -
Pour in chicken stock and simmer for 2–3 minutes, stirring to combine all flavors. Stir in butter and half of the chopped parsley.
07 -
Spoon grits into bowls. Top with shrimp and sauce. Garnish with crispy bacon and the remaining parsley.
# Additional Notes:
01 -
For a smokier flavor, substitute smoked paprika for regular paprika.
02 -
Add a splash of hot sauce or a dash of Old Bay seasoning to the shrimp for an extra kick.
03 -
For richer grits, replace half the water with whole milk or heavy cream.