Description
Creamy shrimp and grits with bacon, cheddar, and fresh lemon make the perfect Southern comfort meal. Ideal for brunch or dinner with stone-ground grits and juicy shrimp.
Ingredients
- 4 1/2 cups water
- 1 teaspoon kosher salt
- 1 cup stone-ground white grits
- 2 tablespoons unsalted butter
- 2 ounces white cheddar cheese, shredded
- 4 thick slices bacon
- 1 cup chopped white or yellow onion
- 1 cup chopped green pepper
- 2 cloves garlic, minced
- 1 to 1 1/2 pounds shrimp, peeled and deveined
- 1 cup chicken stock
- 3 green onions, chopped (white and light green parts only)
- 2 tablespoons chopped parsley
- Juice of 1 lemon (about 1 to 2 tablespoons)
Instructions
- Bring water and salt to a boil. Slowly whisk in grits, reduce heat, and simmer 20–25 minutes, stirring frequently until thick and tender.
- Stir in butter and cheddar until melted and smooth. Keep warm over low heat.
- Cook bacon in a skillet until crisp. Remove and reserve 2 tablespoons drippings. Chop bacon once cooled.
- Sauté onion and green pepper in bacon drippings 4–5 minutes. Add garlic and cook 30 seconds.
- Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque.
- Pour in chicken stock and simmer 2–3 minutes to lightly reduce.
- Stir in green onions, parsley, and lemon juice. Adjust seasoning.
- Serve shrimp mixture over warm grits and top with chopped bacon.
Notes
- Stir grits frequently to prevent lumps and sticking.
- If grits become too thick, whisk in warm water or milk.
- Cook shrimp just until opaque to avoid toughness.
- Use freshly shredded cheese for smoother melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Southern