Shrimp and Grits
Shrimp and grits is a classic Southern dish that brings together the creamy comfort of grits with the bold flavors of shrimp and savory seasonings.
Originating from the coastal regions of the Southern United States, this dish has evolved into a beloved staple known for its satisfying blend of textures and tastes.
Whether served for brunch, lunch, or dinner, shrimp and grits is sure to delight with its hearty and comforting appeal.
Ingredients
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- Salt and pepper, to taste
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional)
- 1 tablespoon Cajun seasoning (or to taste)
- 2 green onions, thinly sliced, for garnish
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
How to Make Shrimp and Grits
Cook the Grits:
In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Gradually whisk in the stone-ground grits, stirring constantly to prevent clumps.
Reduce the heat to low and simmer, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes. Season with salt and pepper to taste. Cover and set aside, keeping warm.
Prepare the Shrimp:
Season the peeled and deveined shrimp with salt, pepper, and Cajun seasoning. Set aside.
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate, leaving the bacon drippings in the skillet.
Cook the Vegetables:
Add the butter to the skillet with the bacon drippings. Once melted, add the chopped onion and bell pepper. Cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Cook the Shrimp:
Push the vegetables to the side of the skillet and add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
Remove the shrimp from the skillet and set aside.
Make the Sauce:
Deglaze the skillet with 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Add the diced tomatoes (with their juices) and bring to a simmer.
Stir in the heavy cream (if using) and return the cooked bacon to the skillet. Simmer for 5-7 minutes, or until the sauce has thickened slightly.
Combine and Serve:
To serve, spoon a generous portion of creamy grits onto each plate. Top with the shrimp and sauce mixture.
Garnish with sliced green onions, chopped parsley, and a squeeze of fresh lemon juice.
Serve hot, accompanied by additional Cajun seasoning for those who prefer extra spice.
Chef’s Note
Grits Consistency: Adjust the cooking time and liquid amount for the grits according to package instructions. Some prefer grits with a thicker consistency, while others prefer a creamier texture.
Seasoning Variation: Customize the dish by adjusting the Cajun seasoning to suit your taste preferences. You can also add a pinch of smoked paprika or hot sauce for extra heat.
Fresh Ingredients: For the best flavor, use fresh, high-quality shrimp and locally sourced vegetables whenever possible.
Make-Ahead Tip: Prepare the grits and sauce ahead of time, then reheat gently before serving. Cook the shrimp just before assembling to maintain freshness and texture.
Nutritional Information (per serving)
- Calories: 400 kcal
- Protein: 30g
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 250mg
- Sodium: 800mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 3g
Indulge in the rich flavors and comforting textures of shrimp and grits, a quintessential Southern dish that brings together the best of land and sea in every delicious bite.
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