Description
Creamy Southern comfort meets coastal elegance in this classic Shrimp and Grits recipe, blending rich, cheesy stone-ground grits with succulent, perfectly seasoned shrimp. Coastal Carolina kitchens come alive with bold flavors and comforting textures you’ll savor down to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 cup stone-ground grits
- 4 cups water or chicken broth
Seasonings and Aromatics:
- 2 cloves garlic, minced
- 1/2 cup sharp cheddar cheese
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Accompaniments:
- 4 slices bacon, chopped
- 2 green onions, thinly sliced
- 1 tablespoon fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Prepare the grits by bringing water or chicken broth to a rolling boil in a medium saucepan over high heat.
- Gradually whisk grits into the boiling liquid, reducing heat to low and stirring constantly to prevent lumps from forming.
- Cover and simmer the grits for 20-25 minutes, stirring occasionally until they become thick and creamy.
- While grits are cooking, crisp chopped bacon in a large skillet over medium heat until golden and rendered.
- Remove bacon with a slotted spoon, leaving the rendered fat in the pan for cooking shrimp.
- Sauté minced garlic in the bacon fat for 30 seconds until fragrant, being careful not to burn.
- Add shrimp to the skillet, seasoning with salt and pepper, and cook for 2-3 minutes per side until they turn pink and opaque.
- Stir sharp cheddar cheese and butter into the cooked grits until melted and fully incorporated.
- Remove grits from heat and divide among serving plates, creating a creamy base.
- Top grits with sautéed shrimp and sprinkle crispy bacon pieces over the dish.
- Garnish with sliced green onions and chopped parsley for freshness and color.
- Serve immediately with lemon wedges on the side for squeezing over the shrimp.
Notes
- Select fresh, high-quality shrimp for the best flavor and texture, preferably wild-caught and deveined.
- Keep bacon fat for extra richness, but drain excess grease if too oily for your preference.
- Avoid overcooking shrimp to prevent rubbery texture; they should be just pink and opaque.
- Consider using stone-ground grits for a more authentic and textured Southern-style dish.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 430
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 220 mg