Southern Shrimp and Grits Recipe
This lightened-up southern shrimp and grits recipe has creamy grits made without heavy cream and smoky, garlicky shrimp with crispy bacon and sautéed peppers. All the comfort, none of the post-dinner nap.
Servings: 6 people
Ingredients
For the grits:
- 4 cups water
- 1 teaspoon salt
- 1 cup white stone-ground grits preferably Marsh Hen
- ½ cup shredded sharp cheddar optional
For the shrimp and vegetables:
- 4 slices thick-cut bacon
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil if needed
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper or less if you don't want a kick
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ sweet onion diced
- 1 red or green bell pepper diced
- ½ cup corn kernels optional
- 3 cloves garlic minced
- ½ cup chicken broth
- ½ lemon juiced
- 3 green onions sliced, for serving
- 1 jalapeño diced, for serving
Instructions
- Bring water and salt to a boil in a medium pot. Slowly whisk in grits. Reduce heat to low, cover, and cook about 20 minutes, stirring every few minutes, until thick and tender.
- Meanwhile, pat shrimp dry with a paper towel. Toss with smoked paprika, garlic powder, cayenne, salt, and pepper.
- Cook bacon in a cast iron skillet over medium-high heat until it reaches your desired crispiness. Transfer to a paper towel-lined plate to drain.
- Drain all but about 2 tablespoons of bacon fat from the skillet. Sauté onion until translucent. Add green or red bell peppers and cook 3 to 4 minutes more. Stir in corn, if using, toward the very end. Transfer vegetables to a bowl.
- Add shrimp to the same skillet in a single layer, adding 1 tablespoon olive oil if the pan is dry. Cook 1 to 2 minutes per side until pink. Transfer to a plate.
- Reduce heat to medium. Add garlic and cook about 30 seconds until fragrant. Pour in chicken broth, scraping up the browned bits, and simmer 1 to 2 minutes. Stir in lemon juice, then return shrimp and vegetables to the pan to coat.
- Remove grits from heat. Stir in cheddar cheese, if using. Season with salt and pepper to taste.
- Divide grits among bowls. Top with shrimp, vegetables, and pan sauce, then finish with crumbled bacon, jalapeño, and green onions. Serve with a warm Southern Buttermilk Biscuit and enjoy!
Notes
- Make ahead: Grits thicken as they sit, so they're best fresh. If you need to make them early, keep them covered and whisk in some hot water over low heat until creamy again. Cook the shrimp right before serving.
- Storage: Store leftover grits and shrimp in separate airtight containers in the fridge for up to 3 days. Reheat the grits on the stove with a splash of water, and warm the shrimp gently so they don't turn rubbery.