Southern Shrimp & Grits
Southern Shrimp & Grits. Southern comfort food at its finest. Creamy, cheesy grits topped with lemony seasoned shrimp, crispy thick-cut bacon, scallions, and fresh corn. And the best part…alllll that saucy goodness drizzled over the grits. Perfect for comfort and perfect for summer !!
Nothing like a cozy, comfy shrimp and grits recipe for the start of May. We always love to do at least one if not more shrimp and grits dishes. It’s one of those dishes that always reminds me of summer. We usually love a good cajun shrimp with cheesy corn grits. But we have never tried the classic southern style shrimp and grits.
The shrimp is sautéed in bacon grease and seasoned with paprika, lemon juice, and garlic. And it’s tossed with fresh scallions. The grits are a classic creamy and cheesy combo…but what makes them so so good is drizzling all that sauce from the shrimp over the grits. Finally they’re topped with fresh corn and crispy thick cut bacon. It’s the perfect combination of delicious goodness.
And the weather was super nice today. So this dish was very fitting since I always think summer when I think shrimp and grits. Although the weather for this weekend is not looking so great…so definitely starting to question where this better weather is going to be this weekend. But I will take it for now !!
Ingredients
2 cups chicken stock
2 cups milk
1 cup grits
4 tablespoon butter
1 cup shredded cheddar cheese
salt and pepper
1/2 pound thick-cut bacon
2 pounds jumbo shrimp; peeled and deveined
1/2 teaspoon paprika
1/2 cup scallions; thinly sliced
1 garlic clove; minced
juice of 1 lemon
fresh corn kernels for serving
Directions
In a medium saucepan, bring the chicken broth and milk to a boil. Whisk in the grits. Lower the heat to a simmer. Cook until the grits are tender for about 10 minutes. Stir in the butter and cheddar. Season with salt and pepper.
In a large cast iron skillet, cook the bacon until crispy. Remove the bacon and drain on paper towels. Chop into pieces.
Season the shrimp with paprika, salt, and pepper. Add the shrimp to the hot skillet with the bacon grease. Add the scallions and garlic. Cook for about 4 minutes. Stir in the lemon juice. Serve the shrimp over the grits and top with the bacon and fresh corn.
