Shrimp and Grits with Crispy Bacon and Cheddar
A warm, filling Southern dish featuring creamy cheese grits complemented by bright lemon shrimp and crispy bacon.
Ingredients
For the Grits
- 4 cups low-sodium chicken broth
- 1 cup stone-ground grits Use stone-ground for best texture.
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
For the Shrimp
- 1 pound large shrimp (peeled and deveined)
- 4 slices bacon (chopped) Crisp in a skillet.
- 1 small onion (finely diced) Use in the shrimp sauté.
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional) Adjust for desired spice level.
- ½ teaspoon dried thyme
- ½ cup low-sodium chicken broth
- 2 tablespoons lemon juice Freshly squeezed.
- 2 tablespoons chopped parsley (for garnish)
Instructions
Cooking the Grits
- In a medium saucepan, bring chicken broth to a boil. Stir in the grits and salt, reduce heat to low, and cover.
- Cook about 20 minutes, stirring occasionally, until grits are tender.
- Stir in garlic powder, heavy cream, cheddar cheese, and butter until smooth and creamy. Keep warm.
Preparing the Shrimp
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the skillet.
- Add the diced onion to the skillet and sauté for 3–4 minutes until softened.
- Stir in the minced garlic, smoked paprika, cayenne (if using), and thyme. Cook for about 30 seconds until fragrant.
- Add the shrimp and cook for 2–3 minutes per side, until pink and opaque.
- Pour in the chicken broth and lemon juice, scraping the skillet to release browned bits. Simmer for 1–2 minutes to thicken slightly.
Serving
- Spoon creamy grits into bowls. Top with shrimp and sauce, garnishing with reserved bacon and chopped parsley.
Notes
Serve hot in shallow bowls so sauce spreads over the grits. Garnish with extra parsley and a lemon wedge. Store leftovers separately: shrimp and sauce in an airtight container for up to 2 days, grits for best texture.