Description
This classic Southern dish combines creamy, rich stone-ground grits cooked with chicken broth, heavy cream, and sharp cheddar cheese, topped with flavorful sautéed shrimp, crispy bacon, and a savory pan sauce. Perfect for a comforting breakfast, brunch, or dinner, this recipe balances smoky, tangy, and creamy flavors for a satisfying meal.
Ingredients
Scale
For the Grits:
- 4 cups chicken broth (low sodium or no sodium added)
- 1 cup stone-ground grits
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup heavy cream
- 1 cup sharp cheddar cheese (shredded)
- 2 tablespoons butter
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 4 slices bacon (chopped)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon dried thyme
- ½ cup chicken broth (low sodium)
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Cook the Grits: In a medium saucepan, bring chicken broth to a boil. Stir in the stone-ground grits and salt, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking. Once tender, stir in garlic powder, heavy cream, shredded cheddar cheese, and butter until creamy. Keep warm.
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Sauté Onion: Add the finely diced onion to the skillet and cook until softened, about 3-4 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, smoked paprika, cayenne pepper (if using), and dried thyme. Cook for about 30 seconds until fragrant.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
- Deglaze and Make Sauce: Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to release browned bits. Simmer for 1-2 minutes to slightly thicken the sauce.
- Assemble and Serve: Spoon creamy grits onto plates or shallow bowls. Top with the shrimp and sauce, then sprinkle the reserved crispy bacon and chopped parsley over the top. Serve immediately.
Notes
- Stone-ground grits deliver superior texture and flavor compared to instant or quick grits despite longer cooking times.
- Using chicken broth instead of water infuses the grits with extra savory flavor.
- Freshly grated cheddar cheese melts better and creates creamier grits than pre-shredded cheese.
- Watch shrimp carefully—they cook quickly and become rubbery if overcooked. Remove them from the skillet as soon as they turn pink and opaque.
- Deglazing the pan with chicken broth and lemon juice captures flavorful browned bits to make a rich sauce.
- If grits thicken too much before serving, stir in a splash of warm broth or cream and whisk to loosen.
- Best served fresh from the stove. To reheat, warm grits gently with liquid and reheat shrimp in a pan with butter to keep moist.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 195 mg
