Description
This classic Southern dish features creamy stone-ground grits cooked in flavorful chicken broth, topped with perfectly sautéed shrimp in a smoky bacon and paprika sauce. Rich, cheesy grits combined with tender shrimp and crispy bacon make for a comforting and elegant meal that's quick to prepare.
Ingredients
Scale
For the Grits:
- 4 cups chicken broth (low sodium or no sodium added)
- 1 cup stone-ground grits
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup heavy cream
- 1 cup sharp cheddar cheese (shredded)
- 2 tablespoons butter
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 4 slices bacon (chopped)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon dried thyme
- ½ cup chicken broth (low sodium)
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Cook the Grits: In a medium saucepan, bring chicken broth to a boil. Stir in stone-ground grits and salt, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking. Once tender, stir in garlic powder, heavy cream, shredded cheddar cheese, and butter until creamy. Keep warm.
- Prepare the Bacon: In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Sauté the Onion: Add diced onion to the skillet and sauté in bacon fat until softened, about 3-4 minutes.
- Add Aromatics and Spices: Stir in minced garlic, smoked paprika, cayenne pepper (if using), and dried thyme. Cook for about 30 seconds until fragrant.
- Cook the Shrimp: Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Pour in chicken broth and lemon juice, scraping the skillet bottom to deglaze and lift flavorful browned bits. Simmer for 1-2 minutes until sauce thickens slightly.
- Assemble and Serve: Spoon creamy grits onto plates or shallow bowls. Top with shrimp and sauce, then sprinkle reserved crispy bacon and chopped parsley over the top. Serve immediately.
Notes
- Stone-ground grits provide the best texture and flavor, but require longer cooking than instant grits.
- Using chicken broth instead of water for cooking grits adds more savory depth.
- Grate cheese fresh for creamier melting; pre-shredded cheese contains anti-caking agents that affect texture.
- Shrimp cook very quickly; avoid overcooking to prevent rubbery texture. Remove as soon as pink and opaque.
- Deglazing the pan with broth and lemon juice creates a flavorful sauce from the browned bits.
- If grits thicken too much before serving, stir in warm broth or cream to loosen.
- Serve shrimp and grits fresh off the stove for best flavor and texture; reheat gently if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 180 mg
