Description
A classic Southern dish featuring creamy stone-ground grits cooked in flavorful chicken broth and topped with spicy, sautéed shrimp and crispy bacon. This Shrimp and Grits recipe delivers a comforting, savory meal perfect for brunch, lunch, or dinner.
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 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 Bacon: In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the skillet.
- Sauté Onion: Add finely diced onion to the skillet and sauté until softened, about 3-4 minutes.
- Add Spices and Garlic: Stir in minced garlic, smoked paprika, cayenne pepper (if using), and dried thyme. Cook for about 30 seconds until fragrant.
- Cook Shrimp and Make Sauce: Add peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Pour in chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and release browned bits. Simmer for 1-2 minutes to thicken the sauce slightly.
- Assemble the Dish: Spoon creamy grits onto plates or shallow bowls. Top with shrimp and sauce, then sprinkle crispy bacon and chopped parsley over the top. Serve immediately.
Notes
- Stone-ground grits provide superior texture and flavor compared to instant or quick grits but need longer cooking time.
- Use chicken broth instead of water to infuse the grits with richer flavor.
- Freshly grate the cheddar cheese for best melting and creamy texture; pre-shredded cheese may not melt smoothly.
- Shrimp cook quickly—watch closely and remove once pink and opaque to avoid rubberiness.
- Deglazing the pan with chicken broth and lemon juice adds depth and richness to the sauce.
- If grits thicken before serving, stir in warm broth or cream to loosen them up.
- Best enjoyed fresh but can be reheated gently with added liquid to maintain creaminess and shrimp moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 220 mg
