Shrimp and Grits is a classic southern American dish. The recipe that follows is as delicious as it is simple. What is so great about Shrimp and Grits is that it lends itself perfectly for experimentation. Experiment with ingredients. Make this recipe your own. Turn this classic American dish into a new classic family recipe.
Ingredients:
1 pound large shrimp, peeled and deveined
1 cup stone-ground grits
4 cups water or chicken broth for added flavor
1 cup shredded sharp cheddar cheese
4 tablespoons unsalted butter
4 slices bacon, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup heavy cream
Salt and black pepper to taste
2 green onions, thinly sliced, for garnish
Lemon wedges, for serving
Instructions:
- In a medium saucepan, bring water or chicken broth to a boil. Gradually whisk in the grits, reduce heat to low, and simmer, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes. Stir in the shredded cheese and 2 tablespoons of butter until melted and well combined. Season with salt and pepper to taste. Keep warm over low heat.
- In a large skillet, cook the chopped bacon over medium heat until crisp. Remove bacon from the skillet and drain on paper towels, reserving the bacon drippings in the skillet.
- In the same skillet with the bacon drippings, add the remaining 2 tablespoons of butter. Once melted, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly, and cook for 1-2 minutes to form a roux.
- Gradually pour in the heavy cream, stirring constantly, until the mixture is smooth and thickened.
- Add the peeled and deveined shrimp to the skillet, stirring to coat them in the sauce. Cook until the shrimp are pink and opaque, about 4-5 minutes.
- To serve, spoon the creamy cheese grits onto plates or shallow bowls. Top with the shrimp and creamy sauce. Garnish with the crispy bacon bits, sliced green onions, and serve with lemon wedges on the side.
Enjoy, and thanks for visiting us here at The Rusty Pan!
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