Shrimp and Grits – A Southern Comfort Classic
Shrimp and Grits is a rich, flavorful dish that combines creamy, cheesy grits with perfectly seasoned shrimp. A staple of Southern cuisine, this hearty meal is ideal for breakfast, brunch, or dinner. Topped with fresh herbs and a zesty pan sauce, it’s a comforting, indulgent treat that’s sure to impress!
Ingredients:
- For the Grits:
- 1 cup stone-ground grits
- 4 cups water (or chicken broth for extra flavor)
- 1/4 cup heavy cream
- 1/4 cup grated cheddar cheese
- 2 tbsp unsalted butter
- Salt and pepper to taste
- For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup diced bacon or smoked sausage (optional)
- 1/4 cup chicken broth or white wine
- Juice of 1/2 lemon
- 2 tbsp chopped parsley (for garnish)
Instructions:
- Prepare the Grits:
- In a medium saucepan, bring water (or broth) to a boil.
- Slowly whisk in the grits and reduce the heat to low. Simmer, stirring occasionally, until thickened (about 15-20 minutes).
- Stir in heavy cream, cheddar cheese, butter, salt, and pepper. Cover and keep warm.
- Cook the Shrimp:
- In a large skillet, cook the bacon or sausage (if using) until crispy. Remove and set aside, leaving the rendered fat in the skillet.
- Add olive oil to the skillet. Toss the shrimp with garlic, paprika, cayenne (if using), salt, and pepper, and cook in the skillet over medium heat for 2-3 minutes per side until pink and opaque.
- Deglaze the skillet with chicken broth or white wine, scraping up any browned bits. Add lemon juice and stir to combine.
- Assemble the Dish:
- Spoon the creamy grits into serving bowls.
- Top with the cooked shrimp and drizzle with the pan sauce.
- Garnish with parsley and cooked bacon or sausage bits if using.
Enjoy this Southern classic, packed with rich, savory flavors and a touch of spice!