This recipe encapsulates the heart and soul of Southern cuisine with its rich, creamy grits paired with succulent shrimp infused with bold flavors. It’s a dish that brings together the comforting warmth of home-cooked meals with a touch of elegance. Whether you’re a seasoned chef or a novice in the kitchen, this Southern Style Shrimp and Grits is sure to impress with its simplicity and depth of flavor.
In our cozy little home, Sunday mornings are reserved for special family breakfasts, and Southern Style Shrimp and Grits has become our go-to dish. It all started with a craving for something hearty and satisfying. As I prepared this recipe for the first time, the aroma of sizzling bacon filled the kitchen, drawing my husband and children to the stove with eager anticipation. The sound of shrimp sizzling in the skillet and the creamy texture of the grits cooking on the stove created a symphony of flavors that made our mouths water in anticipation. Since that memorable morning, it has become a beloved tradition in our household, a dish that brings us together and reminds us of the simple joys of family and good food.
Why This Recipe Is a Must-Try: Savor the Flavors of the South:
With its blend of creamy grits, savory bacon, and tender shrimp infused with garlic and green onions, this dish is a celebration of Southern comfort food at its finest. Perfect Harmony of Textures: The creamy grits provide a comforting base for the plump, juicy shrimp, while the crispy bacon adds a delightful crunch, creating a symphony of textures in every bite. Customizable Heat: Whether you prefer a subtle kick or a fiery burst of flavor, you can adjust the level of heat to your liking with a drizzle of hot sauce, making it a versatile dish for spice lovers and mild palates alike.
Ingredients (for 4 servings):
Grits:
- 475 grams (2 cups) water
- 475 grams (2 cups) low sodium chicken broth
- 190 grams (1 cup) white grits
- 5 grams (1 teaspoon) kosher salt
- 30 grams (2 tablespoons) salted butter
- 115 grams (1 cup) sharp cheddar cheese, shredded
Shrimp:
- 115 grams (4 slices) bacon, cubed
- 30 grams (2 tablespoons) garlic, minced (about 2-3 cloves)
- 450 grams (1 pound) shrimp, peeled and deveined
- 1 bunch green onions, chopped, divided
- 30 grams (2 tablespoons) lemon juice (juice from 1 small lemon)
- Hot sauce, to taste
- Salt and pepper, to taste
Directions:
- In a medium saucepan, bring water and chicken broth to a boil. Stir in grits and kosher salt, then reduce heat to low. Simmer, stirring occasionally, for 30-35 minutes or until grits are creamy and fully cooked.
- Remove grits from heat and stir in butter and shredded cheese until melted. Season with salt to taste.
- While the grits are cooking, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove bacon from the pan, leaving about 2 tablespoons of bacon grease.
- In the same skillet, sauté garlic and half of the chopped green onions in bacon grease until fragrant, about 1-2 minutes. Add shrimp to the skillet and cook until pink and fully cooked, about 5-6 minutes.
- Drizzle lemon juice over the shrimp and season with hot sauce, salt, and pepper to taste. Stir to coat evenly.
- To serve, spoon cheesy grits onto plates and top with cooked shrimp. Garnish with crispy bacon, remaining chopped green onions, and additional hot sauce if desired. Enjoy!
Notes:
- For extra flavor, you can add diced bell peppers or diced tomatoes to the shrimp mixture.
- If you prefer a smoother texture, you can use a whisk to stir the grits while cooking to prevent lumps.
- Feel free to customize the level of heat by adjusting the amount of hot sauce according to your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.
