Ingredients:
For the grits:
- 1 cup stone-ground grits
- 4 cups water
- 1 cup whole milk
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
For the shrimp:
- 1 pound medium-sized shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 tablespoon Cajun seasoning
- 1 tablespoon hot sauce (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- In a medium saucepan, bring the water to a boil. Slowly whisk in the grits and reduce the heat to low. Cook the grits, stirring occasionally, for about 30 minutes or until they become thick and creamy.
- In a separate skillet, cook the bacon over medium heat until it becomes crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate.
- In the same skillet with the bacon drippings, add the diced onion and green bell pepper. Sauté them until they become tender and translucent.
- Add the minced garlic to the skillet and cook for an additional minute.
- Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes.
- Pour in the chicken or vegetable broth, Cajun seasoning, and hot sauce (if using). Stir well and let the mixture simmer for a few minutes to allow the flavors to meld together. Season with salt and pepper to taste.
- Once the grits are cooked, stir in the milk, butter, salt, and pepper. Cook for an additional 2-3 minutes until the mixture is smooth and creamy. Remove from heat and stir in the shredded cheddar cheese until melted.
- To serve, spoon a generous portion of the creamy grits onto a plate or bowl. Top with the shrimp and vegetable mixture. Sprinkle with crispy bacon and chopped fresh parsley for garnish.
- Serve the Southern Shrimp & Grits while hot and enjoy the comforting flavors of this classic soul food dish.
Enjoy your Southern Shrimp & Grits!
