Description
A classic Southern dish featuring tender shrimp sautéed with smoky bacon and served over creamy, cheesy grits. Perfect for brunch or dinner.
Ingredients
Scale
- 1 cup stone-ground grits
- 4 cups water
- 1 cup sharp cheddar cheese, shredded
- 4 slices bacon, chopped
- 1 lb shrimp, peeled and deveined
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup diced bell pepper (green or red)
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
Instructions
- In a medium saucepan, bring water to a boil. Slowly whisk in grits and reduce heat to low. Cook, stirring frequently, until thick and creamy, about 20-25 minutes.
- Stir in cheddar cheese and butter into grits until melted and smooth. Season with salt and pepper to taste. Keep warm.
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the skillet.
- Add onion, bell pepper, and garlic to the skillet and sauté until softened, about 4-5 minutes.
- Add shrimp, smoked paprika, cayenne, salt, and pepper. Cook shrimp until pink and opaque, about 3-4 minutes.
- Stir in lemon juice and cooked bacon. Remove from heat.
- Serve shrimp mixture over the warm cheesy grits. Garnish with sliced green onions.
Notes
- Use stone-ground grits for the best texture and flavor.
- Adjust cayenne pepper for desired spice level.
- Substitute cheddar with pepper jack for a spicier twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Southern American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 220mg