Southern Shrimp and Grits
Shrimp and grits is a classic Southern dish that combines tender shrimp with creamy, flavorful grits—ground corn cooked until smooth.
Ingredients
3 slices bacon, chopped
1 cup stone-ground grits (not instant)
4 cups water or chicken broth (for more flavor)
1/2 teaspoon salt
3/4 cup instant grits
1 cup shredded Cheddar cheese
1 pound medium shrimp, peeled, deveined
4 green onions, thinly sliced (about 1/3 cup)
1 clove garlic, minced
2 tablespoons chopped parsley
1 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
2 or 3 dashes hot sauce (optional – Frank’s Red Hot Sauce)
1 tablespoon lemon juice
Instructions
- Cook bacon in a large skillet over medium heat until crisp.
- Drain on paper towels; set aside.
- Bring water or chicken broth to a boil in a medium saucepan.
- Slowly whisk in the grits to prevent lumps. Reduce heat to low, cover partially, and simmer for 20 to 25 minutes, stirring occasionally until the grits are tender. Set aside.
- Add shrimp, onions and garlic to the bacon grease in the skillet; cook and stir for 3 minutes or until shrimp turn pink.
- Quickly stir in well the bacon, garlic, parsley, smoked paprika, Worcestershire sauce, hot sauce (if using) and lemon juice. Remove from heat.
- Serve shrimp mixture over grits.
Notes
Photo credit: a7/075f04a7 kurmanstaff on VisualHunt
Find it online: https://simplygreatrecipes.com/southern-shrimp-and-grits/
