Shrimp and Grits

This Shrimp and Grits is the ultimate Southern comfort dish—creamy, buttery grits loaded with sharp cheddar, topped with smoky, juicy shrimp, crispy bacon, and a rich, flavorful pan sauce. The grits are perfectly smooth, the shrimp are boldly seasoned, and everything comes together in just 35 minutes. Whether you’re making it for brunch or a cozy dinner, this is a meal that never disappoints!

📝 Ingredients

• 4 cups chicken broth (low sodium or no sodium added)
• 1 cup stone-ground grits
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup heavy cream
• 1 cup sharp cheddar cheese (shredded )
• 2 tablespoons butter
• 1 pound large shrimp (peeled and deveined)
• 4 slices bacon (chopped)
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon dried thyme
• 1/2 cup chicken broth (low sodium)
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley (for garnish)

👨‍🍳 Instructions

1. 1Cook the Grits:: In a medium saucepan, bring water or chicken broth to a boil. Stir in the grits and salt, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking. Once the grits are tender, stir in the garlic powder, heavy cream, cheddar cheese, and butter until creamy. Keep warm.
2. 2Cook the bacon:: In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
3. 3Add onion:: Add the diced onion to the skillet and sauté until softened, about 3-4 minutes.
4. 4Add spices:: Stir in the garlic, smoked paprika, cayenne pepper (if using), and thyme. Cook until fragrant, about 30 seconds.
5. 5Cook the Shrimp:: Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and create a flavorful sauce. Simmer for 1-2 minutes to thicken slightly.
6. 6Assemble and Serve:: Spoon the creamy grits onto plates or shallow bowls. Top with the shrimp and sauce, then sprinkle the reserved bacon and parsley over the top.