Shrimp And Grits
A Southern classic: creamy, cheesy grits topped with tender, seasoned shrimp finished with lemon and herbs — perfect for brunch or dinner.
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Servings: 4 servings
Calories: 420kcal
Ingredients
- 1 lb 450 g large shrimp, peeled and deveined
- 1 cup stone-ground grits or quick grits
- 4 cups water or low-sodium chicken stock
- 1 cup milk or heavy cream
- 2 tbsp butter divided
- 1/2 cup sharp cheddar cheese grated (optional)
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1/2 bell pepper finely chopped (optional)
- 4 slices bacon or 2 tbsp bacon grease optional
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper adjust to taste
- 1 tsp Old Bay or Creole seasoning
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- Chopped parsley or green onions for garnish
Instructions
- Bring 4 cups water or stock to a simmer in a saucepan; slowly whisk in 1 cup grits to avoid lumps.
- Simmer grits gently, stirring frequently, until thickened (15–20 minutes for stone-ground; follow package for quick grits).
- Stir in 1 cup milk or cream, 1 tbsp butter, and 1/2 cup grated cheddar (if using); season with salt and pepper and keep warm.
- Crisp bacon in a skillet over medium heat if using; remove and reserve the fat.
- Add 2 tbsp olive oil and 1 tbsp butter to the skillet with reserved bacon fat; sauté onion and bell pepper until softened.
- Add minced garlic, smoked paprika, cayenne, and Old Bay; cook 30 seconds until fragrant.
- Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque.
- Squeeze lemon over the shrimp, stir in chopped parsley or green onions, and crumble bacon back into the skillet if desired.
- Spoon creamy grits into bowls and top with the sautéed shrimp and pan sauce.
- Garnish with extra parsley, cracked black pepper, and a drizzle of olive oil or hot sauce to taste; serve immediately.
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 40g | Protein: 28g | Fat: 18g | Fiber: 2g