Shrimp and Grits Recipe Easy

why make this recipe

Shrimp and grits is a classic Southern dish that brings together simple ingredients for a delicious meal. This recipe is easy to follow and perfect for any occasion, whether it’s a comforting dinner at home or a gathering with friends. The creamy grits paired with succulent shrimp and crispy bacon create a delightful combination that’s both hearty and satisfying.

how to make Shrimp and Grits

Ingredients :

• 1 cup stone ground grits
• 4 cups water
• 1 cup whole milk
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 cup sharp cheddar cheese, grated
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 slices bacon, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 green onions, sliced

Directions :

1. In a large pot, bring the water, milk, and salt to a gentle simmer.
2. Whisk in the grits and cook on low heat for 25 to 30 minutes, stirring often to prevent clumps.
3. Stir in the butter and cheese until the mixture is creamy. Keep the grits warm over low heat.
4. In a skillet, cook the chopped bacon until crisp. Remove and set aside.
5. Add olive oil, garlic, and smoked paprika to the skillet. Cook briefly until fragrant.
6. Add the shrimp to the skillet and cook for 3 to 4 minutes, or until they are just opaque.
7. Return the cooked bacon to the pan and add lemon juice. Stir gently to combine.
8. Spoon the creamy grits into bowls, top with the shrimp mixture, and garnish with sliced green onions.

how to serve Shrimp and Grits

Serve shrimp and grits hot in bowls. For an appealing presentation, add extra green onions on top and a sprinkle of black pepper. This dish pairs well with a side salad or some sautéed greens. It’s perfect for a cozy family dinner or a fun brunch with friends.

how to store Shrimp and Grits

Leftover shrimp and grits can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently on the stove or in the microwave, adding a splash of milk or water if needed to restore creaminess.

tips to make Shrimp and Grits

• For a richer flavor, you can substitute some of the water with chicken broth when cooking the grits.
• Feel free to adjust the seasoning according to your taste. If you like more spice, consider adding a pinch of cayenne pepper.
• Ensure the shrimp are cooked just until opaque to keep them tender and juicy.

variation

You can customize this recipe by adding vegetables, such as spinach or bell peppers, to the shrimp mixture for extra nutrients and flavor. Another fun variation is to use other types of seafood, like scallops or crab, for a different twist.

FAQs

Can I use quick-cooking grits instead of stone ground grits?
Yes, you can use quick-cooking grits, but the texture will be different. Adjust the cooking time according to the package instructions.

Is shrimp and grits suitable for meal prep?
Yes, you can prepare the components separately and combine them before serving. This helps maintain the texture of the grits and shrimp.

Can I make this dish without bacon?
Absolutely! You can omit the bacon for a lighter version or substitute it with turkey bacon or a plant-based alternative for a healthier option.

Shrimp and Grits

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Print Recipe

A classic Southern dish with creamy grits and succulent shrimp, perfect for any occasion.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

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• 1 cup stone ground grits
• 4 cups water
• 1 cup whole milk
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 cup sharp cheddar cheese, grated
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 slices bacon, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 green onions, sliced

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Instructions

1. In a large pot, bring the water, milk, and salt to a gentle simmer.
2. Whisk in the grits and cook on low heat for 25 to 30 minutes, stirring often to prevent clumps.
3. Stir in the butter and cheese until the mixture is creamy. Keep the grits warm over low heat.
4. In a skillet, cook the chopped bacon until crisp. Remove and set aside.
5. Add olive oil, garlic, and smoked paprika to the skillet. Cook briefly until fragrant.
6. Add the shrimp to the skillet and cook for 3 to 4 minutes, or until they are just opaque.
7. Return the cooked bacon to the pan and add lemon juice. Stir gently to combine.
8. Spoon the creamy grits into bowls, top with the shrimp mixture, and garnish with sliced green onions.

Notes

For richer flavor, substitute some water with chicken broth when cooking the grits. Adjust seasoning to taste, and feel free to add vegetables for variation.

• Author: elfassimaryam243gmail-com
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Southern
• Diet: Paleo

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 7g
• Sodium: 850mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 150mg