Description
Shrimp and Grits
Ingredients
For the Grits:
4 cups water or chicken broth
1 cup stone-ground grits
1/2 cup shredded sharp cheddar cheese
1/4 cup heavy cream (optional, for extra creaminess)
2 tablespoons butter
Salt and pepper to taste
For the Shrimp:
1 lb large shrimp, peeled and deveined
4 slices of bacon, chopped
1/2 cup bell peppers, diced (red or green)
1/2 small onion, diced
1 clove garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Instructions
Prepare the Grits:
Bring water or broth to a boil in a saucepan.
Slowly whisk in the grits, reduce the heat, and simmer for 20-25 minutes, stirring occasionally.
Once thickened, stir in cheese, butter, heavy cream, salt, and pepper. Keep warm.
Cook the Bacon:
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon drippings in the skillet.
Sauté Vegetables and Shrimp:
In the same skillet, add diced peppers and onions. Cook for 3-4 minutes until softened. Add garlic and cook for an additional 30 seconds.
Add shrimp to the skillet, season with smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 2-3 minutes on each side until shrimp are pink and cooked through.
Add Flavor:
Stir in lemon juice and half of the chopped parsley.
Assemble and Serve:
Spoon grits into bowls, top with the shrimp and vegetable mixture, and garnish with crispy bacon and remaining parsley.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~400 per serving
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Step-by-Step Guide
1. Grits Foundation: Bring your liquid to a rolling boil. A slow, steady whisk as you add the grits prevents clumps. Maintain a low simmer and stir every 5-7 minutes to avoid sticking. The grits are done when creamy and tender with no gritty texture.
2. Bacon & Flavor Base: Cook the bacon until truly crispy. This renders the fat fully, creating your cooking oil. Remove bacon with a slotted spoon to keep the drippings.
3. Layered Sauté: Cook peppers and onions in the drippings until soft and fragrant. Add garlic last to prevent burning. Push veggies to the side, add shrimp in a single layer, and season. Do not overcrowd the pan.
4. Final Combine: Once shrimp are opaque, stir everything together. Deglaze the pan with lemon juice, scraping up any browned bits. Off heat, stir in half the parsley.
5. Assembly: Serve immediately. Spoon creamy grits first, creating a well for the saucy shrimp and vegetables, then garnish.
Serving Suggestions
Serve this dish immediately in shallow bowls to maintain the ideal texture. For a complete Southern meal, pair with a simple side of sautéed collard greens or a bright, vinegary coleslaw to cut through the richness. A dash of hot sauce on the table allows guests to adjust the heat. A crisp, cold beer or a glass of iced tea are classic beverage pairings.
How-to Summary
To make Shrimp and Grits, first simmer stone-ground grits in broth until creamy, then stir in cheese and butter. Separately, cook bacon until crisp, then sauté veggies in the drippings. Cook seasoned shrimp in the same pan, finish with lemon and parsley. Serve the shrimp mixture over the cheesy grits, garnished with the reserved bacon.
Frequently Asked Questions
Can I use quick grits instead of stone-ground? Yes, but texture and flavor will differ. Quick grits cook faster but are less creamy and lack the hearty corn flavor of stone-ground. Adjust liquid and cooking time per package instructions.
How do I prevent my grits from being lumpy? The key is to whisk constantly as you slowly sprinkle the grits into the boiling liquid. A steady stream and immediate whisking incorporate them smoothly.
What can I use if I don’t have bacon? Use 2 tablespoons of butter or olive oil to sauté the vegetables. For a smoky flavor without bacon, add an extra 1/4 teaspoon of smoked paprika to the shrimp.
How can I tell when the shrimp are perfectly cooked? Shrimp are done when they turn opaque and pink and form a loose “C” shape. Overcooked shrimp curl tightly into an “O” and become rubbery.
Can I make any parts ahead of time? You can cook the grits slightly ahead; they will thicken. Reheat with a splash of extra broth or cream. Cook the shrimp component fresh for best texture.
Common Mistakes to Avoid
- Rushing the Grits: Simmering too quickly or not long enough results in a gritty, unpleasant texture. Patience is key.
- Overcrowding the Shrimp: Adding all shrimp at once steams them instead of searing. Cook in batches if necessary.
- Burning the Garlic: Adding garlic with the onions causes it to burn. Add it in the last 30 seconds of cooking the vegetables.
- Skipping the Deglaze: Not using lemon juice (or a splash of broth) to deglaze the skillet leaves flavorful browned bits stuck to the pan.
- Letting Components Sit: Grits solidify and shrimp continue to cook off-heat. Have everything ready and assemble immediately for serving.
Conclusion
This Shrimp and Grits recipe is a celebration of contrasting textures and rich, layered flavors. By following the detailed steps and avoiding common pitfalls, you can consistently create a restaurant-quality Southern classic at home. The combination of creamy, cheesy grits with the savory, smoky shrimp and bacon is deeply satisfying. Don’t hesitate to make it your own—adjust the spice level, try different cheeses, or add andouille sausage for extra kick. This dish is sure to become a cherished favorite for any occasion.