Description
Authentic Southern Shrimp and Grits is a comforting, flavor-packed dish made with creamy, buttery grits topped with tender shrimp sautéed in a rich, savory gravy. This classic Lowcountry recipe is perfect for breakfast, brunch, or dinner and brings together the heart of Southern cooking in one satisfying bowl.
Ingredients
Scale
For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- ½ teaspoon salt
- 3 tablespoons unsalted butter
- ½ cup sharp cheddar cheese (optional)
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 tablespoon butter
- ½ cup onion, finely chopped
- ½ cup bell pepper, finely chopped
- 2 garlic cloves, minced
- ½ cup chicken broth
- ½ teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Grits: In a medium saucepan, bring water or chicken broth and salt to a boil. Slowly whisk in the stone-ground grits, reduce heat to low, and simmer while stirring often for 20–25 minutes or until the grits are thick and creamy. Stir in unsalted butter and sharp cheddar cheese if using, then keep warm.
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon from the skillet and set aside, leaving the bacon drippings in the pan for cooking the shrimp.
- Sauté the Shrimp: Add the peeled and deveined shrimp to the skillet with the bacon drippings and cook for 1 to 2 minutes on each side until just pink. Remove the shrimp from the skillet and set aside.
- Sauté Vegetables: Add butter to the same skillet, then sauté the finely chopped onions and bell peppers for 3 to 4 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Make the Sauce: Stir in chicken broth, Cajun seasoning, smoked paprika, salt, and pepper. Let the mixture simmer for 3 to 5 minutes until it slightly thickens and the flavors meld together.
- Combine and Finish: Return cooked shrimp and crispy bacon to the skillet. Add lemon juice and chopped fresh parsley, stirring everything together until heated through.
- Serve: Spoon the shrimp and gravy mixture over the warm creamy grits. Garnish with additional parsley or green onions if desired, and serve immediately.
Notes
- Stone-ground grits are traditional and offer the best texture; however, quick grits can be used for a faster preparation.
- Adjust the spice level by adding more Cajun seasoning or a dash of hot sauce according to your taste preference.
