Description
Classic Southern Shrimp and Grits made creamy with sharp cheddar cheese and topped with flavorful sautéed shrimp, crispy bacon, and a tangy lemon sauce. This comforting one-pan dish combines tender stone-ground grits cooked in chicken broth with smoky spices and fresh parsley garnish for a delicious, satisfying meal.
Ingredients
Scale
For the Grits:
- 4 cups chicken broth (low sodium or no sodium added)
- 1 cup stone-ground grits
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup heavy cream
- 1 cup sharp cheddar cheese (shredded)
- 2 tablespoons butter
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 4 slices bacon (chopped)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon dried thyme
- ½ cup chicken broth (low sodium)
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Cook the Grits: In a medium saucepan, bring the chicken broth to a boil. Stir in the stone-ground grits and salt, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking. Once grits are tender, stir in garlic powder, heavy cream, shredded cheddar cheese, and butter until the mixture is creamy. Keep warm while preparing the shrimp.
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Sauté the Onion: Add the diced onion to the skillet and sauté for about 3-4 minutes until softened and translucent.
- Add Spices and Garlic: Stir in the minced garlic, smoked paprika, cayenne pepper if using, and dried thyme. Cook for approximately 30 seconds until fragrant.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.
- Deglaze and Make Sauce: Pour in ½ cup low sodium chicken broth and 2 tablespoons lemon juice, scraping up browned bits from the bottom of the skillet. Let simmer for 1-2 minutes to slightly thicken the sauce.
- Assemble and Serve: Spoon creamy grits onto plates or shallow bowls. Top with the cooked shrimp and sauce, then sprinkle the reserved crispy bacon and chopped parsley over the dish. Serve immediately.
Notes
- Stone-ground grits provide superior texture and flavor but take longer to cook than instant varieties.
- Using chicken broth instead of water for cooking grits adds depth and savoriness.
- Freshly shred your cheddar cheese as pre-shredded can contain anti-caking agents that prevent smooth melting.
- Shrimp cook very quickly; watch closely to avoid overcooking and rubbery texture.
- Deglazing the pan with broth and lemon juice enhances the sauce with flavorful browned bits.
- If grits become too thick before serving, stir in warm broth or cream to loosen.
- Best enjoyed fresh; reheat grits gently with liquid and shrimp with butter to maintain moisture.
Nutrition
- Serving Size: 1 plate
- Calories: 540 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 210 mg
