Shrimp and Grits is a Southern classic that embodies the perfect harmony of rich, creamy textures and bold, savory flavors. The grits, cooked to a velvety smoothness, provide a comforting base that is elevated by the sharpness of cheddar cheese and the richness of butter.
Ingredients:
1 cup stone-ground grits
4 cups water
1 teaspoon salt
1 cup shredded sharp cheddar cheese
2 tablespoons butter
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
1 large clove garlic, minced
1 tablespoon lemon juice
1 cup sliced green onions
Salt and pepper to taste
Hot sauce (optional)
Instructions:
Cook the Grits: In a medium saucepan, bring the water to a boil. Add the salt and slowly stir in the grits. Reduce the heat to low and simmer, stirring occasionally, until the grits are thick and creamy (about 20-25 minutes). Stir in the cheese and butter until melted and well combined. Keep warm.
Prepare the Shrimp: In a large skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the skillet.
Cook the Shrimp: Add the shrimp to the skillet with the bacon drippings and cook until they turn pink, about 2-3 minutes per side. Add the minced garlic and cook for another minute until fragrant.
Combine and Season: Return the cooked bacon to the skillet and add the lemon juice and green onions. Stir to combine and cook for another 1-2 minutes. Season with salt, pepper, and hot sauce to taste.
Serve: Spoon the cheesy grits onto plates or bowls and top with the shrimp mixture. Garnish with additional green onions if desired. Serve hot.
