Description
A classic Southern comfort dish featuring creamy stone-ground grits cooked in flavorful chicken broth and topped with sautéed shrimp infused with smoky spices, crispy bacon, and fresh herbs. Perfect for a hearty breakfast, lunch, or dinner.
Ingredients
Scale
For the Grits:
- 4 cups chicken broth (low sodium or no sodium added)
- 1 cup stone-ground grits
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup heavy cream
- 1 cup sharp cheddar cheese (shredded)
- 2 tablespoons butter
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 4 slices bacon (chopped)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon dried thyme
- ½ cup chicken broth (low sodium)
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Prepare the grits: In a medium saucepan, bring chicken broth to a boil. Stir in the stone-ground grits and salt, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking. Once tender, stir in garlic powder, heavy cream, shredded cheddar cheese, and butter until the mixture is creamy. Keep warm.
- Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Sauté the onion: Add diced onion to the skillet with bacon fat and sauté until softened, about 3-4 minutes.
- Add spices and garlic: Stir in minced garlic, smoked paprika, cayenne pepper if using, and dried thyme. Cook for about 30 seconds until fragrant.
- Cook the shrimp: Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque.
- Deglaze and make sauce: Pour in chicken broth and lemon juice, scraping the skillet bottom to loosen browned bits. Simmer for 1-2 minutes to slightly thicken the sauce.
- Assemble and serve: Spoon creamy grits onto plates or shallow bowls, top with shrimp and sauce, then sprinkle crispy bacon and chopped parsley over the dish. Serve immediately.
Notes
- Stone-ground grits provide superior texture and flavor compared to instant grits but require longer cooking time.
- Using chicken broth instead of water enhances the flavor of the grits, making them richer and more savory.
- Freshly grated cheese melts better than pre-shredded cheese due to absence of anti-caking agents.
- Shrimp cook quickly; watch closely to avoid overcooking which causes rubbery texture. Perfect doneness is when shrimp turn pink and opaque but not tightly curled.
- Deglazing the pan with chicken broth and lemon juice lifts flavorful browned bits into a rich sauce that enhances the dish.
- If grits thicken too much after sitting, stir in warm broth or cream to restore creaminess.
- Serve shrimp and grits fresh from the stove for best texture and flavor. Reheat grits gently with liquid, and shrimp with a bit of butter to avoid dryness.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 180 mg
