Name: Southern Shrimp and Grits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 1 cup stone-ground yellow grits; 3 cups water; 1 cup whole milk; 1 teaspoon kosher salt; 2 tablespoons unsalted butter; 1/2 cup shredded sharp cheddar cheese; 1/4 teaspoon black pepper; 1 1/2 lbs large shrimp, peeled and deveined; 6 slices thick-cut bacon, chopped; 1 medium yellow onion, finely diced; 4 cloves garlic, minced; 1 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 1/2 cup low-sodium chicken broth; 2 tablespoons fresh lemon juice; 2 tablespoons unsalted butter; 3 scallions, thinly sliced; Kosher salt and black pepper to taste

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A Lowcountry classic featuring creamy stone-ground grits topped with smoky bacon and tender shrimp in a bright lemon-garlic pan sauce. This comforting Southern staple balances rich, buttery grits with a savory, slightly spicy shrimp topping for the ultimate Sunday brunch or weeknight dinner.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

580 kcalCalories
28 gFat
12 gSaturated Fat
45 gCarbs
2 gFiber
5 gSugar
38 gProtein
1180 mgSodium
620 mgPotassium
220 mgCalcium
4 mgIron
14 mgVitamin C
350 mcgVitamin A

Ingredients

For the grits

1 cup stone-ground yellow grits
3 cups water
1 cup whole milk
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup shredded sharp cheddar cheese
1/4 teaspoon black pepper

For the shrimp

1 1/2 lbs large shrimp, peeled and deveined
6 slices thick-cut bacon, chopped
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
3 scallions, thinly sliced
Kosher salt and black pepper to taste

Directions

Bring the water and milk to a gentle boil in a heavy saucepan over medium-high heat. Add the salt, then slowly whisk in the grits to prevent lumps.
Reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring every 5 minutes until the grits are creamy and tender. Stir in the butter, cheddar, and black pepper, then cover and keep warm.
Meanwhile, pat the shrimp dry and season with smoked paprika, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you cook the bacon.
Cook the chopped bacon in a large cast-iron skillet over medium heat until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, leaving 2 tablespoons of rendered fat in the pan.
Increase heat to medium-high. Add the shrimp in a single layer and sear for 90 seconds per side until just pink and opaque. Transfer to a plate; do not overcook.
Reduce heat to medium and add the onion to the same skillet. Cook for 3 minutes until softened, then stir in the garlic and cook 30 seconds until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan. Simmer for 2 to 3 minutes until the liquid reduces by about half.
Return the shrimp and half the bacon to the skillet. Add the butter and gently toss until the shrimp are coated in the glossy sauce, about 1 minute.
Spoon the warm grits into four shallow bowls, top with the shrimp and pan sauce, and garnish with the remaining bacon and sliced scallions. Serve immediately.

Cook’s Notes

Stone-ground grits provide far better flavor and texture than instant varieties; cook them low and slow for the creamiest result.
Resist the urge to overcook the shrimp; they should turn just opaque and curl into a loose C shape for peak tenderness.
For deeper flavor, deglaze the pan with a splash of dry white wine before adding the chicken broth.
Save a few tablespoons of rendered bacon fat to stir into the finished grits for an extra layer of Southern richness.
Leftover grits will firm up in the fridge and can be sliced and pan-fried in butter the next day for a bonus breakfast.