Description
Authentic Southern Shrimp and Grits is a comforting and savory classic dish featuring creamy stone-ground grits topped with perfectly sautéed shrimp, smoky bacon, and flavorful vegetables. This hearty meal combines rich cheddar cheese, aromatic spices, and fresh lemon juice for a true Southern delight, perfect for brunch 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 and Vegetables
- 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)
Garnish
- 2 green onions, sliced
Instructions
- Cook the grits: In a medium saucepan, bring water to a boil. Slowly whisk in the stone-ground grits and reduce the heat to low. Cook, stirring frequently, until the grits are thick and creamy, about 20-25 minutes.
- Add cheese and butter: Stir 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 crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the skillet for added flavor.
- Sauté vegetables: Add the diced onion, bell pepper, and minced garlic to the hot skillet with the bacon drippings. Sauté for about 4-5 minutes until the vegetables are softened and fragrant.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet along with smoked paprika, cayenne pepper (if using), and salt and black pepper to taste. Cook the shrimp until they turn pink and opaque, approximately 3-4 minutes.
- Finish the shrimp mixture: Stir in the fresh lemon juice and the cooked bacon pieces. Remove the skillet from heat to prevent overcooking.
- Serve: Spoon the warm, cheesy grits onto plates and top with the shrimp and vegetable mixture. Garnish with sliced green onions for a fresh finish. Serve immediately and enjoy your authentic Southern Shrimp and Grits.
Notes
- Use stone-ground grits for the best texture; quick or instant grits will alter the flavor and consistency.
- If you prefer less spice, omit the cayenne pepper or adjust according to your taste.
- For a richer flavor, substitute water with chicken broth when cooking the grits.
- You can prepare the grits ahead of time and keep them warm, then cook the shrimp mixture fresh.
- Leftover shrimp and grits can be refrigerated and reheated gently on the stovetop or microwave.
