Classic Southern Shrimp and Grits

Classic Southern Shrimp and Grits

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Dive into the heart of Southern cuisine with our Classic Southern Shrimp and Grits recipe. This dish is a comforting, savory delight that combines creamy, buttery grits with juicy, flavorful shrimp. A staple in Southern kitchens, shrimp and grits started as a breakfast dish for fishermen but has since become a beloved meal for any time of day. Whether you’re a seasoned chef or a cooking novice, this recipe is straightforward, ensuring a mouthwatering dish that will impress your guests and satisfy your comfort food cravings. Let’s start cooking this Southern classic that promises a taste of the South right in your kitchen.

Ingredients

For the Grits:

  • 4 cups water
  • 1 cup stone-ground grits
  • Salt and pepper, to taste
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, grated

For the Shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 slices bacon, chopped
  • 1 small onion, finely diced
  • 1 clove garlic, minced
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • Chopped green onions and parsley for garnish

Directions

  1. Begin with the grits: In a medium saucepan, bring the water to a boil. Gradually whisk in the grits and a pinch of salt. Reduce heat to low, cover, and cook, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes.
  2. Stir in the butter, heavy cream, and cheddar cheese until well combined. Season with salt and pepper to taste. Keep warm.

How to Prepare

  1. While the grits are cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon and set aside, leaving the fat in the skillet.
  2. Increase the heat to medium-high. Add the olive oil and shrimp to the skillet. Season with paprika, salt, and pepper. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
  3. In the same skillet, add the onion and garlic, cooking until soft. Deglaze the pan with chicken broth, scraping up any brown bits from the bottom of the pan. Stir in lemon juice and Worcestershire sauce. Bring to a simmer and cook until slightly reduced, about 5 minutes.
  4. Return the shrimp and bacon to the skillet, tossing to coat in the sauce. Heat through.

Preparation Time

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes

Servings

This recipe serves 4 people, making it perfect for a family meal or a cozy dinner with friends.

FAQs

  • Can I use instant grits?
    While instant grits can be used for convenience, stone-ground grits provide a creamier texture and richer flavor.
  • How can I make this recipe healthier?
    Consider using low-fat cheese and cream for the grits and reducing the amount of bacon or substituting it with turkey bacon.
  • Can I make this dish ahead of time?
    Grits are best served fresh, but you can prepare the shrimp mixture ahead and reheat it when ready to serve.
  • What if I can’t find stone-ground grits?
    You can substitute with regular grits or polenta; just adjust cooking times according to package instructions.
  • How can I add more flavor to the grits?
    Experiment by adding different cheeses, a dash of garlic powder, or even a bit of smoked paprika.

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