Southern Shrimp and Grits

Name: Southern Shrimp and Grits
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup coarse cornmeal; 3.5 cup chicken stock; 0.5 cup heavy cream; 113 g cheddar cheese, shredded; 2 tbsp unsalted butter, divided; 1 tsp kosher salt, plus more to taste; 0.5 tsp black pepper, freshly ground; 680 g shrimp, peeled and deveined, tails removed; 1 tsp smoked paprika; 0.25 tsp cayenne pepper; 3 each garlic, minced; 4 each scallion, thinly sliced, white and green parts separated; 113 g bacon, chopped; 2 tbsp lemon juice, freshly squeezed; 2 tbsp parsley, chopped

Creamy, cheesy grits topped with juicy, spicy shrimp in a rich, savory pan sauce. A beloved Southern comfort dish that's perfect for a cozy dinner.

⏱ 20 min prep · 35 min cook · medium

Servings

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Ingredients

240 ml coarse cornmeal
825 ml chicken stock
120 ml heavy cream
110 g cheddar cheese shredded
30 ml unsalted butter divided
5 ml kosher salt plus more to taste
2 ml black pepper freshly ground
675 g shrimp peeled and deveined, tails removed
5 ml smoked paprika
1.25 ml cayenne pepper
3 garlic minced
4 scallion thinly sliced, white and green parts separated
110 g bacon chopped
30 ml lemon juice freshly squeezed
30 ml parsley chopped

Nutritionper serving (4 total: 2350 kcal)

Calories	590
Protein	54g
Fat	40g
Carbs	6g
Fiber	0.5g
Sugar	3g
Sodium	2020mg

Excludes 2 ingredients without data.

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Method

1
Boiling
In a medium saucepan, bring the chicken stock to a gentle boil over medium-high heat. Slowly whisk in the cornmeal, reduce heat to low, and cook, stirring frequently, until the grits are tender and thickened, about 20 minutes. The grits should be creamy and pull away from the sides of the pan.
⏲ 20 min
2
Stir in the heavy cream, shredded cheddar, 1 tablespoon of butter, salt, and pepper into the grits until smooth and melted. Keep warm over low heat, adding a splash of water or broth if needed to maintain a creamy consistency.
⏲ 1 min
3
Pat the shrimp dry with paper towels and season with smoked paprika, cayenne, and a pinch of salt and pepper.
4
Pan-frying
In a large skillet, cook the chopped bacon over medium heat until crispy and the fat is rendered, about 8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the skillet.
⏲ 8 min
5
Searing
Increase the heat to medium-high. Add the shrimp to the hot skillet in a single layer and sear until pink and just cooked through, about 2 minutes per side. Transfer shrimp to a plate, leaving any juices in the pan.
⏲ 2 min
6
Sautéing
Reduce heat to medium. Add the remaining 1 tablespoon butter, scallion whites, and garlic to the same skillet. Sauté until fragrant, about 1 minute, scraping up any browned bits.
⏲ 1 min
7
Simmering
Stir in the lemon juice and 2 tablespoons of water, scraping the bottom of the pan to deglaze. Return the bacon and shrimp to the skillet, toss to coat in the sauce, and heat through for 1 minute. Season with salt and pepper to taste.
⏲ 1 min
8
Spoon the grits into bowls, top with the shrimp and bacon mixture, and garnish with scallion greens and fresh parsley. Serve immediately.