Southern Shrimp and Grits

Ingredients

For the Grits:

• 4 cups chicken broth (or water)

• 1 cup stone-ground grits

• 1 cup milk or heavy cream

• 3 tbsp unsalted butter

• 1 cup shredded sharp cheddar cheese

• Salt and pepper, to taste

For the Shrimp:

• 1 lb large shrimp, peeled and deveined

• 4 slices thick-cut bacon, chopped

• 1 tbsp olive oil (optional, if needed)

• 1 small onion, finely diced

• 1 red bell pepper, finely diced

• 2 cloves garlic, minced

• ½ tsp smoked paprika

• ¼ tsp cayenne pepper (optional, for heat)

• Juice of ½ lemon

• 2 tbsp chopped parsley

• Salt and pepper, to taste

Instructions

1. Cook the Grits:

   • In a saucepan, bring chicken broth to a boil.

   • Slowly whisk in the grits, then reduce heat to low.

   • Stir frequently until thick and creamy (about 15–20 minutes).

   • Stir in milk, butter, and cheese until melted and smooth.

   • Season with salt and pepper to taste. Cover and keep warm.

2. Cook the Bacon:

   • In a large skillet, cook bacon until crispy.

   • Remove bacon and set aside, leaving the drippings in the pan.

3. Cook the Shrimp:

   • In the same skillet with bacon drippings, sauté onion and bell pepper for 2–3 minutes until soft.

   • Add garlic, paprika, cayenne, salt, and pepper.

   • Toss in the shrimp and cook 2–3 minutes per side, until pink and opaque.

   • Squeeze in lemon juice and stir in chopped parsley.

   • Add the cooked bacon back into the pan and toss to combine.

4. Serve:

   • Spoon creamy grits into bowls.

   • Top generously with shrimp mixture and drizzle with pan juices.

   • Garnish with extra parsley or green onions if desired.