Shrimp and Grits 

Shrimp and Grits is a beloved Southern classic that beautifully combines the rich, creamy texture of stone-ground grits with the succulent flavors of seasoned shrimp. Originating from the Lowcountry of the Carolinas and Georgia, this dish has evolved from a humble breakfast staple to a cherished comfort food enjoyed at any time of day. The marriage of smoky bacon, aromatic vegetables, and a buttery sauce elevates the shrimp, creating a harmonious and indulgent meal.

🧄 Ingredients

For the Grits:

• 2½ cups water

• 1 cup stone-ground grits

• 1 teaspoon salt

• 2 tablespoons unsalted butter

• 1 cup sharp cheddar cheese (optional)

For the Shrimp:

• 1 pound large shrimp, peeled and deveined

• Salt and black pepper, to taste

• ½ teaspoon paprika

• ¼ teaspoon cayenne pepper

• 1 tablespoon lemon juice

For the Sauce:

• 4 slices bacon, chopped

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 cup chicken stock

• 2 tablespoons unsalted butter

• 2 tablespoons fresh parsley, chopped

🔪 Directions

1. Cook the Grits: In a medium saucepan, bring the water to a rolling boil. Add salt, then slowly pour in the grits while stirring constantly to prevent lumps. Reduce the heat to low and simmer, stirring frequently for 20–25 minutes until the grits are thick and creamy. Stir in butter and cheese until melted and smooth.

2. Prepare the Shrimp: Pat the shrimp dry with paper towels. Season with salt, black pepper, paprika, cayenne pepper, and lemon juice. Let them marinate for 5 minutes.

3. Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Leave the bacon fat in the skillet.

4. Sauté the Aromatics: In the same skillet with the bacon fat, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.

5. Cook the Shrimp: Add the seasoned shrimp to the skillet and cook until pink and opaque, about 2–3 minutes per side. Remove the shrimp and set aside.

6. Make the Sauce: In the same skillet, add the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the butter and cook until melted and the sauce slightly thickens.

7. Assemble the Dish: Spoon the cheesy grits into bowls. Top with the cooked shrimp and pour the sauce over the top. Garnish with crispy bacon and chopped fresh parsley.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 610 kcal

• Total Fat: 33 g

• Saturated Fat: 15 g

• Cholesterol: 225 mg

• Sodium: 1,200 mg

• Total Carbohydrates: 37 g

• Dietary Fiber: 2 g

• Sugars: 3 g

• Protein: 48 g