Shrimp and Grits

Experience the delightful blend of Southern charm and comfort with our Shrimp and Grits recipe. Succulent shrimp flavored with a hint of smokiness are paired with creamy, buttery grits, offering a soul-warming dish perfect for any culinary adventure.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 cup stone-ground grits

4 cups water

1 tsp salt

1/2 cup heavy cream

2 tbsp unsalted butter

1/2 cup sharp cheddar cheese, grated

1 pound large shrimp, peeled and deveined

1 tsp paprika

1/2 tsp cayenne pepper

2 tbsp olive oil

4 slices bacon, chopped

1 small onion, chopped

1 bell pepper, chopped

2 cloves garlic, minced

2 tbsp lemon juice

2 tbsp fresh parsley, chopped

Instructions

1. In a medium saucepan, bring water and salt to a boil. Gradually whisk in the grits.

2. Reduce heat to low, cover, and cook until the grits are thick and creamy, about 20-25 minutes, stirring occasionally.

3. Stir in heavy cream, butter, and cheddar cheese until the cheese is melted and the mixture is smooth. Keep warm.

4. In a bowl, toss the shrimp with paprika and cayenne pepper.

5. In a large skillet, heat olive oil over medium heat. Add bacon and cook until crisp. Remove bacon with a slotted spoon and set aside.

6. In the same skillet, add onion and bell pepper. Sauté until softened, about 5 minutes.

7. Add garlic and shrimp to the skillet. Cook until shrimp are pink and cooked through, about 3-4 minutes.

8. Stir in lemon juice and parsley, then return bacon to the skillet.

9. Serve shrimp mixture over the prepared grits.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the microwave or over low heat on the stovetop until warmed through, adding a splash of water or cream to loosen the grits as needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.