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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 pound medium shrimp, peeled and deveined
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 slices bacon, chopped
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring 4 cups of water to a boil. Stir in 1 teaspoon of salt and slowly whisk in 1 cup of stone-ground grits. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until thickened. Stir in 1/2 cup of shredded cheddar cheese and 1/4 cup of butter until melted. Keep warm.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon from the skillet and set aside, leaving the drippings in the pan.
- Season the shrimp with paprika, cayenne pepper, salt, and pepper. Add the seasoned shrimp to the skillet with the bacon drippings and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 1 minute. Sprinkle in 1/4 cup of all-purpose flour and cook, stirring constantly, for 2 minutes to make a roux. Slowly pour in 1 cup of chicken broth and 2 tablespoons of fresh lemon juice, stirring to combine. Cook for 2-3 minutes until the sauce thickens.
- To serve, spoon a generous portion of the creamy grits into a bowl, top with the cooked shrimp, and drizzle with the sauce. Garnish with the crispy bacon and sliced green onions. Enjoy!
Southern Shrimp and Grits is a beloved dish with roots in the Lowcountry of South Carolina and Georgia. Originally a simple fisherman's breakfast, it has evolved into a staple of Southern cuisine. The creamy, buttery grits provide the perfect base for plump, juicy shrimp, often seasoned with smoky bacon, savory sausage, and a touch of spicy heat. Chefs like Bill Neal and Frank Lee elevated the dish, and it has become a menu highlight at iconic restaurants like Husk in Charleston and The Olde Pink House in Savannah. For the best version, seek out fresh, local shrimp and stone-ground grits for an authentic taste of the South.
45 min
4
380 calories
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