Description
A classic Southern comfort dish made with creamy, cheesy grits topped with savory shrimp cooked in a flavorful bacon-based sauce. Perfect for breakfast, brunch, or even dinner!
Ingredients
Units
Scale
For the Grits:
- 4 1/2 cups water (1080mL)
- 1 teaspoon salt
- 1 cup stone-ground grits (140g)
- 2 cups shredded cheddar cheese (168g)
- 3 tablespoons butter
For the Shrimp:
- 6 slices bacon, chopped (168g)
- 1 bell pepper, chopped (250g)
- 1 pound shrimp, peeled and deveined (454g)
- 3 green onions, chopped
- 3 garlic cloves, minced
- 1 teaspoon cajun seasoning
- 1/4 teaspoon salt
- 3/4 cup low-sodium chicken broth (180mL)
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
Instructions
- Prepare the Grits: Bring the water and salt to a boil in a medium pot. Slowly whisk in the grits. Reduce the heat to low and simmer, stirring often, until the grits are cooked, about 20 to 25 minutes. Remove from the heat and stir in cheese and butter until melted. Cover and keep warm.
- Cook the Bacon: While the grits are cooking, in a large skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels.
- Sauté the Bell Pepper: Add the bell pepper to the bacon drippings and sauté over medium heat until tender, about 4 minutes.
- Add the Shrimp and Seasonings: Add the shrimp, green onions, garlic, cajun seasoning, and salt. Cook for 1 minute, stirring occasionally.
- Simmer the Sauce: Stir in the chicken broth and simmer for 5 minutes.
- Finish the Shrimp and Serve: Right before serving, stir in the cooked bacon and lemon juice. Spoon the shrimp mixture over the grits and garnish with parsley, if desired.
Notes
- Stir the grits frequently while cooking to prevent them from burning on the bottom of the pan. Stirring is especially important during the end of the cooking time, as the grits are more prone to scorching as they thicken.
- Make the grits extra creamy and rich by stirring in ¼ cup heavy cream with the cheddar cheese and butter, or replacing half of the broth with whole milk during cooking.
- Don’t throw out the bacon grease. It adds rich depth to the shrimp and sauce and prevents sticking.
- Avoid overcooking the shrimp by prepping sauce ingredients ahead of time. Only cook the shrimp and seasonings for 1 minute before adding the broth to ensure tender and perfectly cooked shrimp.
