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Sensational Southern Shrimp and Grits: One Comforting Bite

Southern Shrimp and Grits
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Enjoy a taste of Southern comfort with this Shrimp and Grits recipe. Creamy, cheesy grits are topped with succulent shrimp simmered in a savory, flavorful gravy. It’s a hearty and satisfying dish perfect for any occasion.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 4 cups milk
  • 1 cup stone-ground grits
  • 1/2 cup shredded sharp cheddar cheese
  • 4 tablespoons butter
  • 1/4 cup chopped bacon
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/4 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Cook the bacon in a large skillet over medium heat until crisp. Remove bacon from skillet and set aside, leaving the drippings in the skillet.
  2. Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
  3. Stir in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring frequently.
  5. Stir in the heavy cream, Worcestershire sauce, and hot sauce. Season with salt and pepper.
  6. Add the shrimp to the skillet and cook until pink and cooked through, about 3-5 minutes. Stir in the cooked bacon.
  7. While the shrimp is cooking, prepare the grits according to package directions, using water or milk. Once cooked, stir in the butter and cheddar cheese until melted and creamy. Season with salt and pepper.
  8. Serve the shrimp and gravy mixture over the prepared grits. Garnish with fresh parsley.

Notes

  • For extra flavor, you can add a pinch of cayenne pepper to the shrimp mixture.
  • If you prefer a thicker gravy, let it simmer for a few extra minutes to reduce.
  • Stone-ground grits take longer to cook than instant grits, but the texture is worth the wait.

Nutrition

Find it online: https://whiskdaily.com/southern-shrimp-and-grits/