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Southern Style Shrimp and Grits

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Southern Style Shrimp and Grits is a beloved classic of Southern cuisine that has been passed down for generations. This dish features plump, juicy shrimp served over a bed of creamy, buttery grits, often with a savory, flavorful sauce to tie everything together. It’s comfort food at its finest, combining the rich flavors of the sea with the heartiness of grits. Whether you’re enjoying it for breakfast, lunch, or dinner, Shrimp and Grits will transport you straight to the South with its bold, vibrant flavors and satisfying textures.

Ingredients

Scale

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil or butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional for heat)
  • Salt and pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped

For the Grits:

  • 1 cup stone-ground grits
  • 4 cups water or chicken broth (for more flavor)
  • 1 cup heavy cream or milk
  • 2 tablespoons butter
  • 1 cup shredded cheddar cheese (optional)
  • Salt and pepper, to taste

For the Sauce:

  • 4 slices bacon, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ cup dry white wine (optional)
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional for extra spice)
  • 1 tablespoon fresh lemon juice

Instructions

Make the Grits:

  1. Boil the Liquid: In a medium saucepan, bring the water or chicken broth to a boil over medium-high heat. Add a pinch of salt.
  2. Cook the Grits: Slowly stir in the grits, reduce the heat to low, and cook, covered, for 20-25 minutes, stirring occasionally. Add more water or broth as needed to keep the grits from getting too thick.
  3. Finish the Grits: Once the grits are tender, stir in the butter and cream (or milk) to make them extra creamy. For cheesy grits, fold in the shredded cheddar cheese. Adjust seasoning with salt and pepper to taste.

Prepare the Shrimp:

  1. Season the Shrimp: In a bowl, toss the shrimp with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Set aside.
  2. Cook the Shrimp: Heat olive oil or butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they are pink and opaque. Remove the shrimp from the skillet and set aside.

Make the Sauce:

  1. Cook the Bacon: In the same skillet, add the chopped bacon and cook over medium heat until crispy, about 3-4 minutes.
  2. Sauté the Vegetables: Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 2-3 minutes.
  3. Deglaze the Pan: Pour in the white wine (if using), scraping the browned bits off the bottom of the pan. Let the wine cook down for 1-2 minutes.
  4. Add Broth and Worcestershire Sauce: Stir in the chicken broth, Worcestershire sauce, hot sauce (if using), and lemon juice. Bring the sauce to a simmer and cook for 5 minutes to reduce slightly.
  5. Combine: Return the shrimp to the skillet, tossing to coat them in the sauce. Cook for an additional 1-2 minutes to heat through.

Assemble the Dish:

  1. Serve the Grits: Spoon the creamy grits onto plates or bowls, spreading them out evenly.
  2. Top with Shrimp: Spoon the shrimp and sauce over the grits, making sure each serving gets plenty of shrimp and flavorful sauce.
  3. Garnish and Serve: Sprinkle with fresh parsley and serve immediately. Optionally, add a squeeze of lemon juice for a fresh, tangy kick.

Nutrition

Find it online: https://succulentrecipes.com/southern-style-shrimp-and-grits/