Description

Southern Style Shrimp and Grits is a classic Southern dish that combines creamy, cheesy grits with flavorful shrimp cooked in a savory sauce. This comforting meal is perfect for breakfast, brunch, or dinner.

Ingredients

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For the Grits:

2 cups water
2 cups reduced-sodium chicken broth
1 cup stone-ground grits
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 cup shredded sharp cheddar cheese

For the Shrimp:

4 slices bacon, chopped
1 pound large shrimp, peeled and deveined
2 tablespoons minced garlic (about 2–3 cloves)
1 cup sliced green onions, divided
2 tablespoons lemon juice (juice from 1 small lemon)
Hot sauce, to taste
Salt and pepper, to taste

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Instructions

Cook the Grits:
- In a medium saucepan, bring water and chicken broth to a boil over medium-high heat.
- Slowly stir in the grits and kosher salt. Reduce heat to low and simmer, stirring occasionally, for 30-35 minutes until the grits are tender and creamy.
- Once cooked, remove from heat and stir in butter and shredded cheddar cheese until melted. Season with additional salt to taste. Cover and keep warm.
Prepare the Shrimp:
- While the grits are cooking, heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 6-8 minutes. Remove bacon and set aside, leaving about 2 tablespoons of bacon grease in the skillet.
- Add minced garlic and half of the sliced green onions to the skillet. Sauté for about 1 minute until fragrant.
- Add shrimp to the skillet, seasoning with salt, pepper, and hot sauce to taste. Cook until shrimp are pink and opaque, about 3-4 minutes per side.
- Drizzle lemon juice over the shrimp mixture and stir to combine.
- Return the cooked bacon to the skillet and mix well.
Assemble:
- Spoon generous portions of the cheesy grits into serving bowls.
- Top each bowl with the shrimp and bacon mixture.
- Garnish with the remaining sliced green onions.
- Serve immediately with additional hot sauce on the side, if desired.

Notes

For extra creamy grits, you can substitute 1 cup of water with 1 cup of whole milk.
Adjust the level of spiciness by varying the amount of hot sauce.
Stone-ground grits provide a coarser texture and more flavor compared to instant grits.