Description
A classic Southern comfort dish featuring creamy, cheesy stone-ground grits topped with flavorful sautéed shrimp in a smoky, spicy bacon and herb sauce. Perfect for a satisfying breakfast, brunch, or dinner.
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 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 tender, stir in garlic powder, heavy cream, shredded cheddar cheese, and butter until creamy. 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 rendered fat in the skillet.
- Sauté Onions: Add the diced onion to the skillet and sauté until softened, about 3-4 minutes.
- Add Aromatics and Spices: Stir in minced garlic, smoked paprika, cayenne pepper (if using), and dried thyme. Cook until fragrant, about 30 seconds.
- Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque.
- Make the Sauce: Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and incorporate browned bits. Simmer for 1-2 minutes to thicken the sauce slightly.
- Assemble the Dish: Spoon creamy grits into plates or shallow bowls. Top with shrimp and sauce, then sprinkle the reserved crispy bacon and chopped parsley on top.
Notes
- Stone-ground grits provide superior texture and flavor compared to instant or quick grits, though they require longer cooking time.
- Using chicken broth instead of water boosts the flavor of the grits from the start.
- Freshly grated cheese melts more smoothly than pre-shredded varieties, preventing clumps.
- Watch shrimp carefully while cooking to avoid overcooking, which makes them rubbery; they cook quickly in 2-3 minutes per side.
- Deglaze the pan with chicken broth and lemon juice to capture flavorful browned bits and create a rich sauce.
- If grits thicken before serving, loosen with warm broth or cream and whisk to restore creaminess.
- Best served immediately, but to reheat, warm grits gently with liquid and reheat shrimp in a pan with butter to prevent drying.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 185 mg
