Shrimp and Grits with Cheddar and Bacon

• 1 cup stone-ground grits
• 3 cups water
• 1 cup milk
• 1 cup shredded sharp cheddar cheese
• 8 oz bacon, diced
• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley
• Hot sauce, optional

Steps

1. 1 In a medium pot, bring water to a boil. Slowly whisk in grits and reduce heat to low. Simmer for 15 minutes, stirring occasionally.
2. 2 Stir in milk and cook for an additional 5 minutes until creamy. Remove from heat and stir in cheddar cheese until melted.
3. 3 While grits are cooking, cook bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pan.
4. 4 Add butter to the bacon drippings, then sauté onions until translucent. Add garlic and shrimp, cooking until shrimp are pink and opaque.
5. 5 Stir in smoked paprika and season with salt and pepper.
6. 6 Serve grits in bowls, topped with shrimp mixture and crispy bacon. Garnish with parsley and a dash of hot sauce if desired.

Equipment

• Medium pot
• Large skillet
• Wooden spoon

Variations

• Add diced tomatoes and green onions for a Lowcountry twist.
• Swap shrimp for diced chicken for a chicken and grits variation.

Substitutions

• If you can't find stone-ground grits, quick-cooking grits work in a pinch but cook according to package instructions.
• Use turkey bacon for a leaner option.

Pairings

• A glass of Chardonnay complements this dish beautifully.
• Serve with cornbread for a Southern spread.

Nutrition

Tips

• For extra flavor, use homemade bacon drippings to cook the shrimp.
• Feel free to add a splash of your favorite hot sauce to the shrimp for a spicy kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk on the stove over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with a splash of milk.

Serving Suggestions

• Pair with a crisp green salad or sautéed spinach for a balanced meal.

FAQ