Description
This Southern Shrimp and Grits recipe features tender shrimp sautéed with smoked paprika and garlic, served over creamy stone-ground grits enriched with butter and heavy cream. Topped with crispy bacon and fresh scallions, it’s a comforting and flavorful classic from Southern cuisine that’s perfect for a hearty breakfast, brunch, or dinner.
Ingredients
Scale
Shrimp and Toppings
- 1 pound fresh shrimp, peeled and deveined
- 3 cloves garlic, minced
- 4 scallions, chopped (white and green parts separated)
- 1 teaspoon smoked paprika
- 4 slices bacon, cooked crispy and crumbled
- Salt and pepper, to taste
- Splash of heavy cream (from the following cream quantity)
Grits
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 4 tablespoons unsalted butter, divided
- 1/2 cup heavy cream
Instructions
- Prepare the Grits: In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Gradually whisk in 1 cup of stone-ground grits. Reduce the heat to low and cook for 20-25 minutes, stirring frequently to prevent lumps and sticking, until the grits are tender and creamy.
- Sauté Garlic and Scallion Whites: While the grits cook, heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the minced garlic and the white parts of the chopped scallions. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook the Shrimp: Increase the heat to medium-high in the same skillet. Add the shrimp and season with 1 teaspoon smoked paprika, salt, and pepper. Cook the shrimp for 2-3 minutes on each side until they turn pink and are opaque throughout.
- Create the Sauce: Remove the skillet from heat and add a splash of heavy cream to the shrimp. Stir gently to combine, creating a light creamy sauce that coats the shrimp.
- Finish the Grits: Once grits are cooked, stir in the remaining 2 tablespoons of unsalted butter and 1/2 cup heavy cream until smooth and creamy. Adjust salt to taste.
- Assemble and Serve: Spoon the creamy grits into serving bowls. Top with the sautéed shrimp and drizzle any residual sauce from the skillet over the top. Garnish with crispy crumbled bacon and the green parts of the scallions for freshness and crunch.
Notes
- For extra smoky flavor, consider using smoked bacon or adding a small dash of liquid smoke to the shrimp sauce.
- Stone-ground grits provide the best texture, but quick grits can be used for a faster preparation, adjusting cook time accordingly.
- If desired, substitute water with chicken broth for richer flavor in the grits.
- Serve immediately for best texture; grits may thicken as they cool so adjust with extra cream or broth if reheating.
