Southern Shrimp and Grits
Ingredients
- • 240 g stone-ground grits
- • 480 ml whole milk
- • 480 ml water
- • 120 g sharp cheddar cheese, shredded
- • 60 g butter
- • 680 g large shrimp, peeled and deveined
- • 150 g bacon
- • 4 item green onions, sliced
- • 3 cloves garlic
- • 30 ml lemon juice
- • 10 g cajun seasoning
- • 5 g paprika
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
In a large saucepan, bring milk and water to a boil. Slowly whisk in grits and reduce heat to low.
- 2
Cook grits for 20-25 minutes, stirring frequently, until thick and creamy.
- 3
Meanwhile, cook bacon in a large skillet until crispy. Remove and chop into pieces, reserving 2 tablespoons of bacon fat in the skillet.
- 4
Pat shrimp dry and season with cajun seasoning, paprika, salt, and pepper.
- 5
Heat the skillet with bacon fat over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and cooked through.
- 6
Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- 7
Add lemon juice and half the green onions, toss shrimp to coat, then remove from heat.
- 8
Once grits are cooked, stir in butter and cheddar cheese until melted and smooth. Season with salt and pepper.
- 9
Divide creamy grits among four bowls, top with shrimp mixture, crispy bacon pieces, and remaining green onions.
- 10
Serve immediately while hot.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This classic Southern comfort dish brings together creamy cheese grits and perfectly seasoned shrimp for a restaurant-worthy meal at home. Don't be intimidated by the steps—take your time with the grits, and the rest comes together beautifully."
