Description
A classic Southern comfort dish featuring creamy, cheesy stone-ground grits topped with smoky, spicy shrimp cooked with bell peppers, onions, and crispy bacon, offering a perfect balance of flavors and textures for a hearty main course.
Ingredients
Scale
For the Grits
- 1 cup stone-ground grits
- 4 cups water
- 1 cup whole milk
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese
For the Shrimp
- 1 tablespoon olive oil
- 4 slices thick-cut bacon, chopped
- 1 small onion, finely chopped
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice
For Garnish
- 2 green onions, sliced
- Fresh parsley, chopped
Instructions
- Cook the Grits: In a saucepan, bring 4 cups of water, 1 cup of whole milk, and 1 teaspoon salt to a boil. Slowly whisk in 1 cup of stone-ground grits, reduce heat to low, and simmer, stirring frequently, for 20–25 minutes until thick and creamy. Stir in 2 tablespoons of unsalted butter and 1 cup of shredded sharp cheddar cheese until melted and smooth.
- Prepare the Bacon and Vegetables: While the grits are cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Cook 4 slices of chopped thick-cut bacon until crispy, then transfer to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan. Add 1 finely chopped small onion and 1/2 chopped each of green and red bell peppers to the skillet and sauté for 4–5 minutes until softened.
- Add Garlic and Shrimp: Stir in 2 minced garlic cloves and cook for 1 more minute, then add 1 pound peeled and deveined large shrimp. Season with 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt, and black pepper to taste. Cook for 3–4 minutes, stirring occasionally, until shrimp are pink and cooked through.
- Finish the Shrimp Mixture: Stir in 1 tablespoon fresh lemon juice and the cooked bacon pieces to the shrimp mixture. Remove from heat.
- Serve: Spoon the cheesy grits into bowls and top with the shrimp mixture. Garnish with 2 sliced green onions and chopped fresh parsley for a vibrant finish.
Notes
- Substitute the cheddar cheese with smoked gouda for a deeper, smokier flavor.
- Quick-cooking grits can be used if short on time, but stone-ground grits provide the best texture and creaminess.
- For added richness, replace part of the milk with heavy cream in the grits.
- Adjust the cayenne pepper amount for preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 3g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 225mg
