Description
This Shrimp and Grits recipe offers a creamy, cheesy base of stone-ground grits cooked in flavorful chicken broth, topped with succulent shrimp sautéed with bacon, onion, garlic, and spices, finished with a bright lemony sauce and fresh parsley. Perfect for a comforting Southern-inspired meal.
Ingredients
Scale
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
- Cook the Grits: 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.
- Cook the Bacon: 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.
- Sauté Onion: Add the finely diced onion to the skillet and sauté until softened, about 3-4 minutes.
- Add Seasonings: Stir in minced garlic, smoked paprika, cayenne pepper if using, and dried thyme. Cook until fragrant, about 30 seconds.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet and cook 2-3 minutes per side until pink and opaque.
- Make the Sauce: 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.
- Assemble the Dish: 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.
