Classic Shrimp & Grits – A Southern Favorite!

Delving into the history of shrimp and grits reveals a rich tapestry of culture and tradition. Originally a breakfast dish for fishermen in the Lowcountry of South Carolina, shrimp and grits has evolved from its humble beginnings to become a celebrated item on menus across the nation. The dish's simplicity is its charm; it was born out of necessity, leveraging readily available ingredients: fresh shrimp caught from the coastal waters and grits made from locally milled corn.

Classic Shrimp & Grits – A Southern Favorite!

Dive into the heart of Southern cuisine with our Shrimp & Grits Bliss recipe. This comforting dish features creamy, cheesy grits paired with succulent shrimp, all cooked in a blend of aromatic spices and vibrant vegetables. Originating as a humble breakfast for fishermen, it's evolved into a beloved classic that symbolizes Southern hospitality. Discover how to craft this flavorful meal that brings friends and family together around the table, celebrating rich culinary traditions and the joy of shared experiences. Whether for breakfast, brunch, or dinner, Shrimp & Grits Bliss is a dish to cherish.

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Ingredients

For the Grits:

1 cup stone-ground grits

4 cups water or chicken broth

1 cup shredded sharp cheddar cheese

1/2 cup heavy cream

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons unsalted butter

For the Shrimp:

1 pound large shrimp, peeled and deveined

4 slices of thick-cut bacon, chopped

3 cloves garlic, minced

1/2 cup onion, finely chopped

1/2 cup bell pepper, finely chopped (any color)

1/4 teaspoon cayenne pepper (or to taste)

1/2 teaspoon smoked paprika

Juice of 1 lemon

2 green onions, sliced for garnish

Fresh parsley, chopped (for garnish)

Salt and pepper to taste

Instructions

Prepare the Grits:

- In a medium saucepan, bring the water or chicken broth to a boil.

- Slowly whisk in the stone-ground grits, stirring continuously to avoid lumps.

- Reduce heat to low, cover, and cook for about 20-25 minutes, stirring occasionally until the grits are creamy.

- Once cooked, stir in the shredded cheddar cheese, heavy cream, salt, pepper, and butter until well combined. Keep warm.

Cook the Bacon:

- In a large skillet, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

Sauté the Vegetables:

- In the same skillet, add the chopped onion and bell pepper to the bacon fat. Sauté over medium heat until softened, about 5-7 minutes.

- Add minced garlic and cook for an additional minute, stirring frequently to avoid burning.

Prepare the Shrimp:

- Add the shrimp to the skillet, seasoning with cayenne pepper, smoked paprika, salt, and pepper. Sauté until the shrimp are pink and opaque, about 3-5 minutes.

- Squeeze the lemon juice over the shrimp and stir well to combine.

Assemble the Dish:

- Spoon the creamy grits onto plates or into bowls.

- Top the grits with the shrimp mixture and sprinkle crispy bacon, green onions, and chopped parsley over the top.

- Serve immediately and enjoy this delicious Southern classic!

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4