Shrimp and Grits

Shrimp and Grits is a beloved Southern dish that combines succulent shrimp with creamy, cheesy grits. Originating from the Lowcountry of South Carolina and Georgia, this dish has become a staple in Southern cuisine. The grits are cooked to a velvety consistency, often enriched with butter and cheese, providing a rich base for the shrimp. The shrimp are typically seasoned and sautéed, then served atop the grits, often accompanied by a flavorful sauce. This dish offers a perfect balance of flavors and textures, making it a comforting and satisfying meal.

For the Grits:

• 2½ cups chicken broth (preferably low-sodium)

• 2 cups whole milk

• 3 tablespoons unsalted butter

• ¾ cup stone-ground grits

• 1 cup sharp cheddar cheese, shredded (optional)

• Salt, to taste

• Black pepper, to taste

For the Shrimp:

• 1 lb large shrimp, peeled and deveined

• Salt, to taste

• Black pepper, to taste

• 1 teaspoon paprika

• ½ teaspoon cayenne pepper

• 1 tablespoon lemon juice

For the Sauce:

• 4 strips bacon, chopped

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup chicken stock

• 2 tablespoons unsalted butter

• Fresh parsley, chopped (for garnish)
  
  

Directions

1. Prepare the Grits: In a medium saucepan, bring the chicken broth and milk to a boil. Add the grits, stirring constantly to prevent lumps. Reduce the heat to low and simmer, stirring occasionally, until the grits are thick and creamy, about 20–25 minutes. Stir in the butter and cheese (if using) until melted and smooth. Season with salt and pepper to taste.

2. Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.

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

4. Cook the Shrimp: Season the shrimp with salt, pepper, paprika, and cayenne pepper. Add the shrimp to the skillet and cook until pink and opaque, about 2–3 minutes per side. Remove the shrimp from the skillet and set aside.

5. Prepare the Sauce: Add the chicken stock to the skillet, scraping up any browned bits from the bottom of the pan. Bring the stock to a simmer and cook until reduced by half, about 5 minutes. Stir in the butter until melted and the sauce is smooth.

6. Assemble the Dish: Spoon the grits onto serving plates. Top with the cooked shrimp and pour the sauce over the top. Garnish with the crispy bacon and chopped parsley. Serve immediately.
   
   

Nutritional Information (per serving)

• Calories: Approximately 610 kcal

• Carbohydrates: 45g

• Protein: 35g

• Fat: 30g

• Saturated Fat: 15g

• Cholesterol: 200mg

• Sodium: 800mg

• Potassium: 600mg

• Fiber: 2g

• Sugar: 5g

• Vitamin A: 15% DV

• Vitamin C: 10% DV

• Calcium: 15% DV

• Iron: 20% DV