Classic Southern Shrimp and Grits
Traditional dish · Southern American
A quintessential Southern comfort food featuring creamy, cheesy grits topped with succulent shrimp sautéed in a savory, slightly spicy sauce.
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Ingredients
- Stone-ground grits1.5 cups
- Water6 cups
- Milk2 cups
- Butter4 tbsp
- Sharp cheddar cheese, grated1 cup
- Large shrimp, peeled and deveined1.5 lbs
- Bacon, diced6 slices
- Yellow onion, chopped1 medium
- Green bell pepper, chopped1 medium
- Garlic, minced3 cloves
- Chicken broth1 cup
- Worcestershire sauce2 tbsp
- Hot sauce1 tsp
- Lemon juice1 tbsp
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped2 tbsp
Steps
- 1
Cook bacon in a large skillet over medium heat until crisp. Remove bacon and set aside, leaving drippings in the skillet.
- 2
In a saucepan, bring water and milk to a boil. Gradually whisk in grits. Reduce heat to low, cover, and simmer, stirring occasionally, until tender and thick (about 20-30 minutes).
- 3
While grits cook, add onion and bell pepper to the skillet with bacon drippings. Cook until softened, about 5-7 minutes.
- 4
Add minced garlic and cook for 1 minute more until fragrant.
- 5
Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
- 6
Stir in chicken broth, Worcestershire sauce, hot sauce, and lemon juice. Bring to a simmer and cook for 2-3 minutes to meld flavors.
- 7
Stir butter and cheddar cheese into the cooked grits until melted and smooth. Season with salt and pepper to taste.
- 8
Spoon grits into bowls. Top with the shrimp mixture and crumbled bacon. Garnish with fresh parsley.
