Description
Classic Southern Shrimp and Grits
Ingredients
For the Grits:
1 cup stone-ground grits
4 cups water (or chicken broth for extra flavor)
1/2 cup heavy cream
1/2 cup shredded sharp cheddar cheese
2 tbsp unsalted butter
Salt and pepper to taste
For the Shrimp:
1 lb large shrimp, peeled and deveined
4 slices bacon, chopped
1 small green bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1 tsp paprika
1/2 tsp cayenne pepper (optional)
1/2 cup chicken broth
Juice of 1/2 lemon
Fresh parsley (for garnish)
Directions
Cook the grits: Bring water to a boil in a saucepan. Slowly whisk in grits and reduce heat to low. Simmer, stirring occasionally, for 20-25 minutes until thick and creamy. Stir in heavy cream, cheddar cheese, butter, salt, and pepper. Keep warm.
Cook the bacon: In a large skillet, cook bacon over medium heat until crispy. Remove and set aside, leaving about 2 tbsp of bacon grease in the skillet.
Sauté vegetables: Add diced bell pepper, onion, and garlic to the skillet and sauté for 2-3 minutes until softened.
Cook the shrimp: Add shrimp, paprika, and cayenne pepper to the skillet. Sauté until shrimp are pink and cooked through, about 3-4 minutes.
Deglaze: Add chicken broth and lemon juice, scraping the bottom of the skillet to release any browned bits. Simmer for 2-3 minutes to thicken slightly.
Assemble: Serve the shrimp mixture over the creamy grits. Top with crispy bacon and garnish with fresh parsley.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 450 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect results every time. First, start your grits immediately, as they require the most time. While they simmer, prep all your shrimp ingredients. When cooking the bacon, ensure it’s crispy before removing it from the skillet. This renders the fat properly and provides the best texture for topping. As you sauté the vegetables, keep the heat at medium to avoid burning the garlic. Add the shrimp only when the pan is hot to ensure a good sear and prevent them from becoming rubbery. The final simmer with broth is crucial for building a cohesive, flavorful sauce.
Serving Suggestions
This hearty dish is a complete meal on its own, but it pairs beautifully with simple sides. For a classic Southern spread, serve with collard greens or sautéed green beans. A light, tangy salad with a buttermilk dressing helps cut through the richness. For brunch, top with a poached or fried egg. A dash of hot sauce or a sprinkle of green onions on top allows guests to customize their plate. Serve immediately in shallow bowls to keep everything warm.
How-to Summary
To summarize, the key to this recipe is managing two components simultaneously. Cook stone-ground grits slowly in broth until creamy, then enrich with cheese and cream. In parallel, render bacon for its fat, sauté a classic “holy trinity” base of pepper and onion, then quickly cook seasoned shrimp in that flavorful base. Deglaze the pan with broth and lemon to create a quick sauce. Combine by ladling the saucy shrimp and vegetables over the grits and topping with the reserved crispy bacon.
Frequently Asked Questions
Can I use quick grits instead of stone-ground?
Yes, but the texture and flavor will differ. Stone-ground grits have more corn flavor and a heartier texture. If using quick grits, follow the package instructions for liquid and time, then add the cream and cheese at the end.
How can I make this dish spicier?
Increase the cayenne pepper, add a diced jalapeño with the other vegetables, or finish the dish with a few shakes of your favorite hot sauce or a pinch of red pepper flakes.
What’s the best way to reheat leftovers?
Reheat grits and shrimp separately if possible. Add a splash of water or broth to the grits when reheating on the stove over low heat, stirring frequently. Gently reheat the shrimp in a skillet over medium-low heat.
Can I make it ahead of time?
You can prep the vegetables, cheese, and bacon ahead. However, for best texture, cook both the grits and shrimp just before serving, as the grits will thicken and the shrimp can become tough when reheated.
Is there a substitute for heavy cream in the grits?
You can use whole milk or half-and-half for a slightly lighter version, though the cream provides the richest, most luxurious texture. For a dairy-free option, use full-fat canned coconut milk.
Common Mistakes to Avoid
- Overcooking the Shrimp: Shrimp cook very quickly. Remove them from the heat as soon as they turn pink and opaque to avoid a rubbery texture.
- Not Seasoning the Grits Enough: Grits need ample seasoning. Taste and adjust the salt and pepper after adding the cheese and butter.
- Using High Heat for Vegetables: Cooking the garlic and onions over too high a heat will cause them to burn, creating a bitter flavor in your sauce.
- Skipping the Deglazing Step: The browned bits (fond) left in the pan after cooking are packed with flavor. Deglazing with broth incorporates them into the sauce.
Conclusion
This Classic Southern Shrimp and Grits recipe is a celebration of contrasting textures and deep, comforting flavors. The creamy, cheesy grits provide the perfect base for the savory, smoky, and slightly spicy shrimp topping. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish that is sure to impress at any dinner table or special brunch. It’s a timeless recipe that proves simple ingredients, when treated with care, can yield an extraordinary meal.