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Shrimp and Grits Recipe

American (Southern) · Main course · 40 min total

A classic Southern comfort dish featuring creamy, cheesy grits topped with succulent shrimp in a savory, slightly spicy sauce.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1 pound large shrimp, peeled and deveined
• 4 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a medium saucepan, bring water and salt to a boil. Slowly whisk in grits, reduce heat to low, and cook, stirring occasionally, until thickened, about 20 minutes. Stir in butter and cheddar cheese until melted. Keep warm.
2. While grits cook, cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon, leaving drippings in skillet.
3. Season shrimp with salt and pepper. Add to skillet and cook until pink, about 2 minutes per side. Remove shrimp.
4. Add onion to skillet and cook until softened, about 3 minutes. Add garlic and cook 1 minute more.
5. Stir in chicken broth, lemon juice, and cayenne. Bring to a simmer and cook until slightly reduced, about 2 minutes.
6. Return shrimp and bacon to skillet; toss to coat. Serve over grits and garnish with parsley.

Tips

• For extra creamy grits, use half-and-half instead of water.
• Adjust cayenne to your preferred spice level.
• Leftover grits can be refrigerated and reheated with a splash of milk.

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