Shrimp and Grits is a classic Southern dish from the United States, especially popular in Lowcountry cuisine (South Carolina and Georgia). It combines creamy, buttery grits with sautéed shrimp, often seasoned with garlic, bacon, onions, and a hint of spice. It’s rich, comforting, and perfect for breakfast, brunch, or dinner.
Ingredients (serves 4)
For the grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup shredded cheddar cheese (optional)
For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the grits:
- Bring water or broth to a boil in a medium saucepan.
- Slowly whisk in grits and reduce heat to low. Simmer, stirring occasionally, until thick and creamy (about 20–25 minutes for stone-ground grits).
- Stir in butter and cheese if using. Keep warm.
- Cook the shrimp:
- In a large skillet, cook chopped bacon until crisp. Remove bacon and set aside, leaving drippings in the pan.
- Sauté onions in the bacon fat until soft. Add garlic and cook 30 seconds.
- Add shrimp, smoked paprika, cayenne, salt, and pepper. Cook 2–3 minutes per side until shrimp are pink and cooked through. Stir in lemon juice and cooked bacon.
- Assemble:
- Spoon grits onto plates and top with shrimp mixture. Sprinkle with fresh parsley. Serve immediately.
💡 Tips:
- For extra richness, stir a little cream or half-and-half into the grits.
- You can add bell peppers or green onions to the shrimp for more flavor.
- Leftover grits can be reheated with a splash of milk or broth.
If you want, I can give a quick 20-minute Shrimp and Grits version that’s just as creamy and flavorful but faster for weeknight dinners.
