Description
A creamy, smoky, and deeply flavorful Southern shrimp and grits recipe using stone-ground grits and fresh wild-caught shrimp.
Ingredients
1 cup stone-ground white or yellow grits
4 cups chicken broth (low sodium)
1/2 cup heavy cream
4 slices thick-cut bacon, chopped
1 lb large shrimp, peeled and deveined
1 tsp smoked paprika
1/2 tsp garlic powder
1 green bell pepper, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp lemon juice
2 tbsp unsalted butter
Salt and black pepper to taste
Sliced green onions for garnish
Instructions
Step 1: In a large saucepan, bring chicken broth and heavy cream to a boil. Slowly whisk in the grits and a pinch of salt. Reduce heat to low, cover, and simmer for 40-45 minutes, whisking occasionally until creamy.
Step 2: While grits cook, fry the chopped bacon in a large skillet over medium heat until crispy. Use a slotted spoon to remove bacon and set aside on paper towels, leaving the rendered fat in the pan.
Step 3: Toss the shrimp with smoked paprika, garlic powder, salt, and pepper. In the same skillet with bacon fat, sauté the bell pepper and onion until softened, about 5 minutes.
Step 4: Add the minced garlic to the skillet and cook for 1 minute. Add the shrimp to the skillet and sear for 2 minutes per side until pink. Do not overcook.
Step 5: Stir in the lemon juice and butter to create a light sauce. Remove from heat.
Step 6: Spoon the creamy grits into bowls, top with the shrimp and vegetable mixture, and garnish with the crispy bacon and green onions.
Notes
Always use stone-ground grits for the best texture. If the grits become too thick while waiting for the shrimp, whisk in a tablespoon of warm milk or broth.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Seafood
- Cuisine: Southern American
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 210mg
