SOUTHERN-STYLE SHRIMP AND GRITS
This creamy, cheesy shrimp and grits recipe came to me through trial and error—I grew up in Pakistan where grits weren't a thing, but now it's one of my favorite 30-minute comfort dinners. Crispy bacon, tender shrimp, and silky cheese grits make it feel special without the fuss.
Ingredients
- 1 cup quick-cooking grits
- 4 cups water or chicken broth
- 1 cup sharp cheddar cheese shredded
- 2 tablespoon unsalted butter
- 1 lb large shrimp peeled and deveined
- 4 slices bacon chopped
- 1 small onion finely diced
- 2 garlic cloves minced
- ½ cup heavy cream
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 tablespoon chopped parsley (for garnish)
Instructions
- Bring water or chicken broth to a boil in a pot. Stir in grits, reduce heat, and simmer until thickened, about 5 minutes. Stir in cheddar cheese and butter. Season with salt and pepper.
- In a skillet, cook bacon until crispy. Remove and set aside, leaving the grease in the pan.
- Sauté onion and garlic in the bacon grease until softened. Add shrimp, paprika, cayenne, salt, and pepper. Cook until shrimp turn pink, about 3-4 minutes.
- Stir in heavy cream and cook until slightly thickened, 2-3 minutes.
- Serve shrimp and sauce over creamy grits. Garnish with crispy bacon and parsley.
Notes
- Make Ahead: Prepare the grits ahead of time and reheat gently with a splash of milk. Cook shrimp fresh for the best flavor.
- Customizing the Flavor: Add andouille sausage or hot sauce for a spicy kick. Use cream cheese in the grits for added richness.
- Serving Suggestions: Serve as a hearty brunch dish or dinner, paired with collard greens or a fresh side salad.
- Allergy-Friendly Options: Use dairy-free cheese and butter for a lactose-free version. Substitute vegetable broth for chicken broth for a pescatarian option.
- Storage Tips: Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat gently to maintain texture and flavor.