Ingredients:
For the Grits:
1 cup stone-ground grits
4 cups chicken broth (or water)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1/2 cup heavy cream
2 tablespoons unsalted butter
For the Shrimp:
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons fresh lemon juice
4 slices crispy bacon, crumbled
2 tablespoons chopped fresh parsley
Directions:
Make the Grits:
In a medium saucepan, bring chicken broth to a boil.
Slowly whisk in grits and reduce heat to low.
Cook, stirring occasionally, for 20–25 minutes until thick and creamy.
Stir in salt, pepper, cheddar cheese, heavy cream, and butter. Remove from heat and cover.
Prepare the Shrimp:
Season shrimp with salt, smoked paprika, and cayenne pepper.
Heat butter in a large skillet over medium heat. Add garlic and sauté for 1 minute.
Add shrimp and cook for 2–3 minutes per side, until pink and opaque.
Pour in chicken broth and lemon juice, stirring to create a light sauce. Remove from heat.
Assemble the Dish:
Spoon the creamy grits onto plates or bowls.
Top with sautéed shrimp and drizzle with the pan sauce.
Garnish with crispy crumbled bacon and fresh parsley.
Serve immediately:
Enjoy this comforting Southern classic while warm!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 4 servings