Description

This classic Southern Shrimp and Grits recipe is creamy, flavorful, and full of rich, buttery goodness. Perfectly seasoned shrimp are served over cheesy, creamy grits, making this dish a comfort food favorite. Whether for breakfast, brunch, or dinner, this easy recipe is sure to impress!

Ingredients

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For the Grits:

2 cups water

2 cups whole milk

1 cup stone-ground grits

1 teaspoon salt

1/2 teaspoon black pepper

4 tablespoons butter

1 cup shredded sharp cheddar cheese

For the Shrimp:

1 pound large shrimp, peeled and deveined

4 slices bacon, chopped

1/2 cup onion, diced

1/2 cup bell pepper, diced (red or green)

2 cloves garlic, minced

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon lemon juice

1/2 cup chicken broth

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

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Instructions

Cook the Grits:
- In a medium saucepan, bring the water and milk to a gentle boil.
- Slowly whisk in the grits, reduce heat to low, and cook for about 20 minutes, stirring occasionally.
- Stir in salt, pepper, butter, and cheese until creamy and smooth. Keep warm.
Cook the Bacon:
- In a large skillet over medium heat, cook the chopped bacon until crispy.
- Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.
Cook the Shrimp & Veggies:
- In the same skillet, sauté the diced onion and bell pepper until softened (about 3-4 minutes).
- Add the minced garlic, smoked paprika, cayenne (if using), salt, and black pepper. Stir for 30 seconds.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
- Pour in the lemon juice and chicken broth, stirring to combine. Let simmer for 2 minutes.
Assemble & Serve:
- Spoon the warm grits into serving bowls.
- Top with shrimp and sauce from the skillet.
- Sprinkle crispy bacon, green onions, and parsley over the top. Serve immediately!

Notes

For extra creamy grits, add a splash of heavy cream at the end.
Adjust the spice level by increasing or decreasing the cayenne.
Serve with a side of biscuits or cornbread for a complete Southern meal.