Description
Classic Southern Shrimp and Grits features tender, seasoned shrimp sautéed with garlic and scallions, served over creamy stone-ground grits enriched with butter and heavy cream. This hearty, savory dish combines smoky bacon and a touch of spice, making it a comforting and flavorful meal perfect for brunch or dinner.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 2 tablespoons unsalted butter (for grits)
- 1/2 cup heavy cream
- Salt and pepper, to taste
Shrimp and Sauce
- 1 pound fresh shrimp, peeled and deveined
- 2 tablespoons unsalted butter (for shrimp)
- 3 cloves garlic, minced
- 4 scallions, chopped (white and green parts separated)
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Garnish
- 4 slices bacon, crispy and crumbled
- Green parts of scallions
Instructions
- Prepare the grits: In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Slowly whisk in 1 cup of stone-ground grits to avoid lumps. Reduce heat to low and cook, stirring frequently, for 20-25 minutes until thick and creamy.
- Sauté aromatics: In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add minced garlic and the white parts of the scallions, sautéing for about 1 minute until fragrant.
- Cook the shrimp: Increase the heat to medium-high. Add the peeled and deveined shrimp to the skillet. Season with smoked paprika, salt, and pepper. Cook shrimp for 2-3 minutes on each side until they turn pink and opaque.
- Add cream sauce: Remove the skillet from heat and stir in a splash of heavy cream to create a light, flavorful sauce coating the shrimp.
- Assemble and garnish: Spoon the creamy grits into serving bowls. Top with the sautéed shrimp and drizzle any remaining sauce over the top. Garnish with crumbled bacon and the green parts of the scallions for added texture and flavor.
Notes
- Using chicken broth instead of water for grits adds extra flavor.
- Stone-ground grits provide the best creamy texture but require longer cooking.
- Ensure shrimp are not overcooked to keep them tender.
- Bacon adds a smoky crunch that balances the creamy grits and shrimp.
- Can be served as a filling brunch or dinner option.
