Description
A Southern classic made with creamy, buttery grits topped with tender shrimp sautéed in a savory garlic-bacon sauce.
Ingredients
- 1 cup stone-ground grits
- 4 cups chicken broth (or water)
- 1 cup milk
- 3 tbsp unsalted butter
- 1 cup shredded sharp cheddar cheese
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- In a saucepan, bring chicken broth and milk to a boil. Slowly whisk in grits.
- Reduce heat to low and simmer, stirring often, until thick and creamy (about 20–25 minutes).
- Stir in butter and cheddar cheese. Season with salt and pepper. Keep warm.
- In a skillet over medium heat, cook bacon until crispy. Remove bacon and set aside, leaving drippings in skillet.
- Add shrimp to the skillet with garlic, paprika, cayenne, salt, and pepper. Cook for 2–3 minutes per side until pink and cooked through.
- Stir in lemon juice and return bacon to the pan. Mix well.
- Spoon grits into bowls and top with shrimp and bacon mixture. Garnish with parsley.
Notes
- Stone-ground grits give the best texture, but quick grits can be used for a faster version.
- Add sautéed bell peppers or onions for extra flavor.
- Serve immediately for the creamiest texture.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American