Description
A classic Southern comfort dish featuring creamy, cheesy grits topped with perfectly seasoned shrimp and smoky bacon. This restaurant-quality meal brings together the best flavors of Cajun cuisine with the homestyle goodness of traditional grits.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup stone-ground grits
- 2 cups chicken broth
- 1 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 4 slices bacon
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Chopped parsley, for garnish
Instructions
- Prepare the Grits: In a saucepan, bring chicken broth and water to a boil. Slowly whisk in the grits, making sure to stir continuously to prevent lumps from forming. Reduce heat to low and simmer, stirring often, for about 20–25 minutes until the grits become thick and creamy. The slow cooking process allows the grits to fully absorb the liquid and develop their signature texture.
- Finish the Grits: Once the grits have reached the desired consistency, stir in the butter, heavy cream, and shredded cheddar cheese. The butter adds richness, while the cream creates silky smoothness and the cheese delivers a savory tang. Season with salt and pepper to taste, then cover and set aside to keep warm while preparing the shrimp.
- Cook the Bacon: In a large skillet, cook bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pan and place on paper towels to drain excess grease. Reserve 1–2 tablespoons of the rendered bacon fat in the skillet for cooking the remaining ingredients, as this will add a smoky depth of flavor.
- Sauté the Aromatics: Add the diced onion to the skillet with the reserved bacon fat and cook over medium heat until soft and translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant. Be careful not to burn the garlic as it can quickly become bitter.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet with the onions and garlic. Season with Cajun seasoning, paprika, and black pepper. Cook for 2–3 minutes per side, until the shrimp turn pink and opaque and curl slightly. Be careful not to overcook the shrimp as they can become tough and rubbery.
- Combine with Bacon: Crumble the cooked bacon into small pieces and stir into the shrimp mixture, allowing the flavors to combine. The crispy bacon adds texture and a savory element that complements the tender shrimp.
- Serve: To serve, spoon the warm, creamy grits into individual bowls and top with the seasoned shrimp and sauce from the skillet. Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately while everything is hot.
Notes
- Stone-ground grits have more texture and flavor than quick-cooking varieties, but require longer cooking time.
- For extra richness, you can replace part of the water with additional chicken broth.
- Freshly grated cheese melts more smoothly than pre-shredded varieties which often contain anti-caking agents.
- This dish is best served immediately after cooking, as grits tend to firm up as they cool.
- For a spicier version, add hot sauce or increase the Cajun seasoning.
- Leftover grits can be refrigerated and reheated with additional liquid to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 210mg