Ingredients
Scale
- 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
Instructions
- In a large pot, bring the water, milk, and salt to a gentle simmer.
- Whisk in the grits and cook on low heat for 25 to 30 minutes, stirring often to prevent clumps.
- Stir in the butter and cheese until the mixture is creamy. Keep the grits warm over low heat.
- In a skillet, cook the chopped bacon until crisp. Remove and set aside.
- Add olive oil, garlic, and smoked paprika to the skillet. Cook briefly until fragrant.
- Add the shrimp to the skillet and cook for 3 to 4 minutes, or until they are just opaque.
- Return the cooked bacon to the pan and add lemon juice. Stir gently to combine.
- 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.
- 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