Description
A comforting Southern classic featuring creamy cheddar grits topped with flavorful sautéed shrimp and crispy bacon, finished with a zesty lemon sauce and fresh parsley garnish.
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
- Cook the Grits: In a medium saucepan, bring chicken broth to a boil. Stir in the stone-ground grits and salt, 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 creamy. Keep warm.
- Cook the Bacon: In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Sauté the Onion: Add finely diced onion to the skillet and cook until softened, about 3-4 minutes.
- Add Seasonings: Stir in minced garlic, smoked paprika, cayenne pepper (if using), and dried thyme. Cook for about 30 seconds until fragrant.
- Cook the Shrimp: Add peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side until shrimp turn pink and opaque.
- Make the Sauce: Pour in chicken broth and lemon juice, scraping the skillet bottom to deglaze and lift up browned bits, creating a flavorful sauce. Simmer for 1-2 minutes to slightly thicken.
- Assemble the Dish: Spoon creamy grits onto plates or shallow bowls, top with shrimp and sauce, then sprinkle crispy bacon and chopped parsley over the top. Serve immediately.
Notes
- Stone-ground grits provide superior texture and flavor compared to instant or quick grits, though they take longer to cook.
- Using chicken broth instead of water to cook grits adds deeper savory flavor.
- Freshly grated cheese melts better than pre-shredded varieties, which often contain anti-caking agents.
- Shrimp cook very quickly; watch closely to avoid overcooking, which makes them rubbery.
- Deglazing the skillet with chicken broth and lemon juice lifts up flavorful browned bits, enhancing the sauce.
- If grits thicken too much before serving, thin with warm broth or cream and whisk to restore creaminess.
- Best served fresh; reheat grits gently with liquid and shrimp in a pan with butter to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 210 mg
