What kind of grits should I use for this recipe?

Stone-ground grits provide the best texture and flavor, but regular grits or even quick-cooking grits work fine if you're short on time. Just adjust the cooking time according to package directions. Avoid instant grits if possible, as they lack the authentic texture and flavor that makes this dish special.

Can I make this recipe with frozen shrimp?

Absolutely! Just thaw them completely in the refrigerator overnight and pat them very dry before seasoning. Frozen shrimp are often a better option than "fresh" shrimp at the seafood counter, which are typically previously frozen anyway. Look for wild-caught shrimp for the best flavor.

How can I make this dish less spicy?

Reduce the amount of Cajun seasoning by half and omit any additional hot spices. You can also use a milder seasoning like Old Bay instead of Cajun seasoning. The cheese in the grits helps balance heat, so don't worry about losing flavor when reducing spice – it will still be delicious!

Can I make the grits ahead of time?

Yes! Grits can be made up to 2 days ahead and stored in the refrigerator. They will solidify when cold, so reheat them gently on the stovetop with additional liquid (broth, milk, or water) while whisking until they return to a creamy consistency.

Southern Shrimp and Grits Recipe

Name: Southern Shrimp and Grits Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern
Ingredients: 2 cups low-sodium chicken broth; 2 cups water; ½ teaspoon kosher salt; 1 cup corn grits; 4 tablespoons unsalted butter (½ stick), cut into 4 pieces; 1 cup shredded cheddar cheese; ½ teaspoon ground black pepper; 6 slices bacon, cut into lardons; 1 pound large shrimp, peeled and deveined; 2 teaspoons Cajun seasoning; 2 cloves garlic, minced; 2 tablespoons sliced scallion greens (plus more for garnish); Lemon wedges for serving

Description

This Shrimp and Grits recipe is the perfect Southern comfort food combining creamy, cheesy grits topped with boldly seasoned shrimp, smoky bacon, and fresh scallions. Simple yet full of flavor, this hearty dish is perfect for a cozy dinner or even a festive brunch. It’s easy to make and incredibly satisfying, making it a go-to recipe for any occasion.

Ingredients

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For the Grits

2 cups low-sodium chicken broth
2 cups water
1/2 teaspoon kosher salt
1 cup corn grits
4 tablespoons unsalted butter (1/2 stick), cut into 4 pieces
1 cup shredded cheddar cheese
1/2 teaspoon ground black pepper

For the Shrimp

6 slices bacon, cut into lardons
1 pound large shrimp, peeled and deveined
2 teaspoons Cajun seasoning
2 cloves garlic, minced
2 tablespoons sliced scallion greens (plus more for garnish)
Lemon wedges for serving

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Instructions

Prepare the Grits
In a large pot, bring the chicken broth, water, and kosher salt to a boil. Gradually whisk in the grits, then reduce the heat to a simmer. Cook the grits, stirring frequently, until they absorb the liquid and become tender, approximately 10-12 minutes.
Add Cheese and Seasonings
Once the grits are cooked, stir in the butter, shredded cheddar cheese, and ground black pepper. Mix well until the cheese is melted and everything is combined. Set aside.
Cook the Bacon
In a large cast-iron skillet, cook the bacon over medium-high heat until it becomes crispy. Remove the cooked bacon pieces with a slotted spoon and set them aside, leaving about 2 tablespoons of bacon grease in the skillet. Discard the remaining grease.
Season the Shrimp
Pat the shrimp dry with paper towels and toss them with Cajun seasoning to coat evenly.
Cook the Shrimp
Return the skillet with the reserved bacon grease to medium-high heat. Add the shrimp and minced garlic to the pan, cooking the shrimp for about 1-2 minutes per side, or until pink and cooked through.
Combine and Serve
Remove the skillet from the heat. Stir in the cooked bacon, sliced scallion greens, and a squeeze of fresh lemon juice. Serve the shrimp mixture over the prepared grits and garnish with additional scallions if desired. Enjoy!

Notes

For creamier grits, substitute 1 cup of the water with 1 cup of heavy cream.
You can use Parmesan or cream cheese instead of cheddar for a flavor variation.
If frozen shrimp is used, allow them to thaw overnight in the refrigerator.
Customize the spice level by adding ⅛-¼ teaspoon of cayenne pepper for extra heat.
Be sure to salt the cooking liquid for the grits; this adds essential flavor.
Internal temperature for cooked shrimp should reach 120°F.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 2g
Sodium: 670mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 28g
Cholesterol: 240mg