Description
Southern Style Shrimp and Grits with succulent shrimp, creamy grits, and a spicy, buttery sauce. A comforting and crowd-pleasing dish!
Ingredients
- Stone-ground grits (not instant)
- Chicken broth or water
- Heavy cream
- Unsalted butter
- Sharp cheddar cheese, freshly grated
- Salt
- Freshly ground black pepper
- Large shrimp, peeled and deveined
- Olive oil
- Bacon, diced
- Onion, finely diced
- Bell pepper, diced
- Garlic, minced
- Chicken broth
- Fresh lemon juice
- Worcestershire sauce
- Cayenne pepper
- Fresh parsley, chopped
- Green onions, thinly sliced
Instructions
- Step 1: Prepare the Grits In a medium saucepan, bring the chicken broth and heavy cream to a gentle boil over medium heat. Slowly whisk in the grits in a steady stream to prevent lumping. Reduce the heat to low immediately after all grits are incorporated. Season with salt and pepper, then simmer uncovered for 30-45 minutes, stirring frequently to prevent sticking. The grits should bubble occasionally but never rapidly boil. They’ll gradually thicken and become velvety as they cook—if they become too thick, add warm broth or water a few tablespoons at a time. When the grits are tender and creamy, stir in the butter and cheese until fully melted. Cover and keep warm on the lowest possible heat setting, stirring occasionally.
- Step 2: Prepare the Shrimp Mixture While the grits cook, pat the shrimp completely dry with paper towels and season lightly with salt and pepper. In a large skillet over medium heat, cook the diced bacon until crisp and the fat has rendered, about 5-7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the flavorful fat in the pan. Add the diced onion and bell pepper to the bacon drippings and sauté until softened and beginning to caramelize at the edges, about 5 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds—be careful not to let it brown or it will become bitter.
- Step 3: Cook the Shrimp Increase the heat to medium-high and add the shrimp to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Cook until the shrimp just begin to turn pink, about 1-2 minutes per side. They should be slightly undercooked at this stage. Transfer the partially cooked shrimp to a plate and set aside. Add the chicken broth to the pan, scraping up any browned bits from the bottom. Stir in the lemon juice, Worcestershire sauce, and cayenne pepper. Bring to a simmer and let reduce slightly, about 2 minutes. Return the shrimp to the skillet and cook just until they are opaque throughout and form a C-shape, about 1 minute more. Remove from heat immediately to avoid overcooking.
- Step 4: Serve Divide the warm, creamy grits among serving bowls, creating a small well in the center. Spoon the shrimp mixture and sauce over the grits. Sprinkle with the reserved crispy bacon, chopped parsley, and sliced green onions. Serve immediately while the grits are still creamy and the shrimp are warm and tender. The contrast between the silky grits and the slightly firm shrimp, enhanced by the savory sauce and crunchy bacon, creates the perfect bite of authentic Southern Style Shrimp and Grits.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl of shrimp and grits
- Calories: 650
- Sugar: 4g
- Sodium: 1200mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 375mg