Creamy Southern Shrimp and Grits
Creamy Southern Shrimp and Grits
Ingredients
For the Creamy Grits
- 3 cups chicken broth
- 1 cup water
- 1 cup stone-ground grits
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Shrimp and Sauce
- 6 bacon, strips, diced
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 yellow onion, small, finely diced
- 1/2 green bell pepper, small, finely diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon hot sauce, or to taste (optional)
- 2 stalks green onions, sliced, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the bacon: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the skillet.
⏱️ 8 min
- 2
Start the grits: In a medium saucepan, combine chicken broth and water. Bring to a boil over high heat. Slowly whisk in the stone-ground grits, reducing heat to low. Cover and simmer, stirring occasionally, for 20-25 minutes, or until the grits are tender and creamy. If they become too thick, add a splash more broth or water.
⏱️ 25 min
- 3
Season the shrimp: While the grits cook, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 4
Sauté aromatics: Return the skillet with reserved bacon fat to medium heat. Add the diced yellow onion and green bell pepper. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 5
Cook the shrimp: Push the vegetables to one side of the skillet. Add the seasoned shrimp to the empty side of the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 4 min
- 6
Finish the sauce: Deglaze the skillet with 1/2 cup chicken broth, scraping up any browned bits from the bottom. Stir in the 1/4 cup heavy cream, fresh lemon juice, and hot sauce (if using). Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Stir the cooked shrimp back into the sauce.
⏱️ 5 min
- 7
Finish the grits: Once the grits are tender, remove them from the heat. Stir in the 1/4 cup unsalted butter, 1/2 cup heavy cream, and 1 1/2 cups shredded sharp cheddar cheese until melted and smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 3 min
- 8
Serve: Divide the creamy grits among four bowls. Spoon a generous portion of the shrimp and sauce over each serving. Garnish with the crispy bacon bits, sliced green onions, and fresh chopped parsley. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Southern Shrimp and Grits
Ingredients
For the Creamy Grits
- 3 cups chicken broth
- 1 cup water
- 1 cup stone-ground grits
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Shrimp and Sauce
- 6 bacon, strips, diced
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 yellow onion, small, finely diced
- 1/2 green bell pepper, small, finely diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon hot sauce, or to taste (optional)
- 2 stalks green onions, sliced, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the bacon: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the skillet.
⏱️ 8 min - 2
Start the grits: In a medium saucepan, combine chicken broth and water. Bring to a boil over high heat. Slowly whisk in the stone-ground grits, reducing heat to low. Cover and simmer, stirring occasionally, for 20-25 minutes, or until the grits are tender and creamy. If they become too thick, add a splash more broth or water.
⏱️ 25 min - 3
Season the shrimp: While the grits cook, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 4
Sauté aromatics: Return the skillet with reserved bacon fat to medium heat. Add the diced yellow onion and green bell pepper. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 5
Cook the shrimp: Push the vegetables to one side of the skillet. Add the seasoned shrimp to the empty side of the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 4 min - 6
Finish the sauce: Deglaze the skillet with 1/2 cup chicken broth, scraping up any browned bits from the bottom. Stir in the 1/4 cup heavy cream, fresh lemon juice, and hot sauce (if using). Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Stir the cooked shrimp back into the sauce.
⏱️ 5 min - 7
Finish the grits: Once the grits are tender, remove them from the heat. Stir in the 1/4 cup unsalted butter, 1/2 cup heavy cream, and 1 1/2 cups shredded sharp cheddar cheese until melted and smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 3 min - 8
Serve: Divide the creamy grits among four bowls. Spoon a generous portion of the shrimp and sauce over each serving. Garnish with the crispy bacon bits, sliced green onions, and fresh chopped parsley. Serve immediately.
⏱️ 2 min