Description
Shrimp and Grits bring Southern comfort straight to your kitchen with creamy goodness that feels like a warm hug. Packed with bold flavors and ready in minutes, this classic dish turns weeknight dinners into something special you’ll absolutely adore.
Ingredients
Scale
Main Ingredients:
- 1 lb large shrimp
- 1 cup corn grits
- 10 oz thick-cut bacon
Primary Flavor Enhancers:
- 4 oz shredded yellow cheddar
- 2 cloves garlic
- 4 tablespoons unsalted butter
Supporting Ingredients:
- 2 cups low-sodium chicken broth
- 2 cups water
- 4 scallions
- 1 teaspoon dried oregano
- ¼ teaspoon paprika
- 1 tablespoon tomato paste
- ¾ cup vegetable broth
- 0.5 lemon juice
- Kosher salt
- Freshly ground black pepper
Instructions
- Pour 2 cups chicken broth and 2 cups water into a medium saucepan. Bring liquid to a rolling boil at 212°F, seasoning generously with kosher salt.
- Slowly whisk 1 cup corn grits into boiling liquid. Reduce heat to medium-low and simmer for exactly 15 minutes, stirring constantly to prevent clumping.
- Add 4 oz shredded yellow cheddar and 4 tablespoons unsalted butter to grits. Stir until completely melted and incorporated. Season with freshly ground black pepper.
- Heat a large skillet to medium temperature. Cook 10 oz bacon slices until crispy and golden brown, approximately 8 minutes.
- Transfer bacon to a cutting board. Chop into small pieces and reserve 2 tablespoons bacon fat in the skillet.
- Combine 1 lb large shrimp with 2 finely chopped garlic cloves, 1 teaspoon oregano, ¼ teaspoon paprika, and a pinch of salt.
- Reheat reserved bacon fat over medium heat. Add seasoned shrimp and cook 4-6 minutes, turning occasionally until shrimp turn completely pink.
- Remove shrimp from skillet and set aside. In same pan, add 1 tablespoon tomato paste and cook 1-2 minutes until color deepens.
- Pour ¾ cup vegetable broth into skillet. Simmer 4-5 minutes until sauce thickens and reduces by half.
- Return shrimp to skillet. Toss to coat with sauce. Squeeze juice from ½ lemon and sprinkle 4 sliced scallions into mixture.
- Ladle creamy grits into serving bowls. Top with sauced shrimp, sprinkle crispy bacon pieces, and garnish with additional scallions.
Notes
- Check grits frequently while cooking to prevent sticking and ensure a smooth, creamy texture without lumps.
- Use fresh shrimp and pat them dry before seasoning to help achieve a nice golden sear and prevent steaming.
- For a lighter version, swap bacon fat with olive oil and use turkey bacon or omit bacon entirely for a seafood-focused dish.
- If gluten is a concern, confirm your broth and tomato paste are certified gluten-free, and replace regular paprika with a gluten-free version.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Shrimp
- Method: Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 443 kcal
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 165 mg