Shrimp and Grits Recipe

Ingredients

For the Grits

• 4 cups chicken broth (low sodium or no sodium added)
• 1 cup stone-ground grits
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ cup heavy cream
• 1 cup sharp cheddar cheese (shredded)
• 2 tablespoons butter

For the Shrimp

• 1 pound large shrimp (peeled and deveined)
• 4 slices bacon (chopped)
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• ½ teaspoon dried thyme
• ½ cup chicken broth (low sodium)
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley (for garnish)

Instructions

1. In a medium saucepan, bring chicken broth to a boil. Stir in the stone-ground grits and salt, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking. Once tender, stir in garlic powder, heavy cream, shredded cheddar cheese, and butter until creamy. Keep warm.
2. In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.
3. Add the finely diced onion to the skillet and sauté until softened, about 3-4 minutes.
4. Stir in minced garlic, smoked paprika, cayenne pepper if using, and dried thyme. Cook until fragrant, about 30 seconds.
5. Add the peeled and deveined shrimp to the skillet and cook 2-3 minutes per side until pink and opaque.
6. Pour in chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and create a flavorful sauce. Simmer for 1-2 minutes to thicken slightly.
7. Spoon creamy grits onto plates or shallow bowls. Top with shrimp and sauce, then sprinkle the reserved crispy bacon and chopped parsley over the top.

Notes

• Stone-ground grits provide superior texture and flavor compared to quick or instant grits.
• Using chicken broth instead of water infuses the grits with extra savory flavor.
• Freshly grated cheddar cheese melts smoothly for creamy grits; avoid pre-shredded cheese.
• Shrimp cook quickly—remove from heat as soon as they turn pink and opaque to avoid rubbery texture.
• Deglazing the pan with chicken broth and lemon juice adds a rich, buttery sauce from the browned bits.
• If grits thicken too much before serving, stir in warm broth or cream to loosen them.
• Best served fresh for optimal texture and flavor. Reheat grits gently with liquid and shrimp with butter if necessary.