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Southern Shrimp and Grits
Created by: Howcan Team
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 pound medium shrimp, peeled and deveined
- 1/4 cup bacon, diced
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring 4 cups of water to a boil. Stir in 1 cup of stone-ground grits and 1 teaspoon of salt. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until thickened. Remove from heat and stir in 1/2 cup of shredded cheddar cheese and 1/4 cup of butter until melted. Season with 1/4 teaspoon of garlic powder and 1/4 teaspoon of black pepper. Keep warm.
- In a large skillet, cook 1/4 cup of diced bacon over medium heat until crispy. Remove bacon from the skillet and set aside, leaving the drippings in the pan.
- Add 1 pound of peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add 1/4 cup of chopped green onions and 2 cloves of minced garlic. Cook for 1-2 minutes until fragrant.
- Pour in 1/2 cup of chicken broth and 1 tablespoon of lemon juice, scraping up any browned bits from the bottom of the skillet. Season with 1/4 teaspoon of cayenne pepper and 1/4 teaspoon of paprika. Simmer for 2-3 minutes until the sauce thickens slightly.
- Return the cooked shrimp and bacon to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.
- To serve, divide the creamy grits among serving bowls and top with the shrimp and sauce mixture. Garnish with additional chopped green onions if desired. Enjoy!
Shrimp and grits is a classic Southern dish that originated in the Lowcountry region of South Carolina and Georgia. This beloved comfort food has humble origins, with grits being a staple in Southern cuisine for centuries and shrimp being abundant in the coastal areas. The dish gained popularity in the 1980s and 1990s as chefs like Bill Neal and Frank Lee elevated it to fine dining status. Today, it's a staple on menus across the South, with variations that include creamy or cheesy grits and shrimp cooked in a variety of seasonings. Some of the best versions can be found in Charleston, South Carolina, where chefs put their own spin on this timeless dish. The key to a great shrimp and grits is perfectly cooked, plump shrimp and creamy, well-seasoned grits. Whether it's served for breakfast, brunch, or dinner, this dish continues to be a beloved favorite for locals and visitors alike.
45 min
4
380 calories
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