Savory Southern Shrimp Grits (Print Version)
Cajun shrimp and creamy grits with smoky bacon and fresh parsley for a satisfying Southern dish.
# What You'll Need:
→ Seafood
01 -
1 pound large shrimp, peeled and deveined
→ Grits
02 -
1 cup stone-ground grits
03 -
4 cups low-sodium chicken broth
04 -
1 cup water
05 -
3 tablespoons unsalted European-style butter
06 -
1/2 cup heavy cream
07 -
1 cup sharp cheddar cheese, freshly shredded
→ Meat
08 -
6 slices thick-cut bacon
→ Produce
09 -
1 cup yellow onion, diced
10 -
3 cloves garlic, minced
11 -
2 tablespoons fresh parsley, chopped
→ Spices
12 -
1 tablespoon Cajun seasoning
13 -
1 teaspoon smoked paprika
14 -
Freshly ground black pepper, to taste
15 -
Salt, to taste
# Steps to Follow:
01 -
Bring the chicken broth and water to a rolling boil in a medium saucepan. Gradually whisk in the grits to prevent lumps. Reduce the heat to low and simmer, stirring frequently, until thick and creamy, about 20 to 25 minutes.
02 -
Stir in the butter until melted. Slowly add the heavy cream while stirring continuously to achieve a smooth texture. Gradually fold in the shredded cheddar cheese until fully melted. Season with salt and freshly ground black pepper. Cover and keep warm.
03 -
Heat a large skillet over medium heat and arrange bacon slices in a single layer. Cook until crisp and browned, approximately 5 to 7 minutes. Transfer bacon to paper towels to drain, reserving 1 to 2 tablespoons of rendered fat in the skillet.
04 -
Add diced onions to the reserved bacon fat and cook over medium heat until translucent and slightly caramelized, about 4 to 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant, avoiding burning.
05 -
Place shrimp in a single layer in the skillet. Sprinkle evenly with Cajun seasoning, smoked paprika, and freshly ground black pepper. Cook undisturbed for 2 to 3 minutes until the underside turns pink and shrimp curls. Flip and cook an additional 2 minutes until opaque. Remove from heat to prevent overcooking.
06 -
Crumble cooled bacon and stir into the shrimp mixture. Spoon warm grits into shallow bowls, create a well in the center, and top with shrimp and sauce including pan juices. Garnish liberally with chopped fresh parsley.
# Additional Notes:
01 -
Use a heavy-bottomed pot to prevent grits from scorching. Pat shrimp dry before cooking for optimal browning. Room temperature cheese melts better into the grits.
02 -
Stone-ground grits deliver authentic texture but require longer cooking than quick-cooking varieties.
03 -
Grits can be prepared up to two days in advance and reheated gently with added cream or milk for creaminess.