Description
A classic Southern dish featuring creamy sharp cheddar grits cooked in chicken broth and heavy cream, topped with succulent shrimp sautéed in bacon fat, smoked paprika, and garlic, finished with a bright lemon sauce and crispy bacon bits.
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 heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking. Once the grits are 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 the 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 with the bacon fat. Sauté until softened, about 3-4 minutes.
- Add Aromatics and Spices: Stir in minced garlic, smoked paprika, cayenne pepper (if using), and dried thyme. Cook until fragrant, about 30 seconds.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes per side until pink and opaque.
- Make the Sauce: Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and lift browned bits. Simmer for 1-2 minutes to thicken the sauce slightly.
- Assemble and Serve: Spoon creamy grits onto plates or shallow bowls. Top with shrimp and sauce, then sprinkle with reserved crispy bacon and chopped parsley.
Notes
- Stone-ground grits take longer to cook but provide superior texture and flavor compared to instant grits.
- Using chicken broth instead of water infuses the grits with richer, savory notes.
- Freshly grated cheese melts more smoothly than pre-shredded varieties, resulting in creamier grits.
- Shrimp cook quickly — avoid overcooking by removing as soon as they turn pink and opaque.
- Deglazing the pan with broth and lemon juice creates a flavorful sauce from the browned bits.
- If grits thicken before serving, stir in warm broth or cream to loosen the texture.
- Best served fresh; reheat grits gently with liquid and shrimp with a bit of butter to prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 145 mg
