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When it comes to Southern cuisine, few dishes evoke as much warmth and comfort as Shrimp and Grits. This classic dish is not just a meal; it’s a culinary symbol deeply embedded in the cultural fabric of the South. Originating in the coastal regions, particularly in South Carolina, shrimp and grits has evolved from a simple breakfast dish enjoyed by fishermen to a gourmet favorite found in restaurants and homes across the nation.

Classic Shrimp & Grits

Discover the rich tradition of Southern Delight Shrimp & Grits, a dish that captures the essence of Southern hospitality and flavor. This comforting recipe highlights stone-ground grits paired with succulent shrimp and crispy bacon, creating a harmony of textures and tastes. With roots in the Gullah culture, this classic meal has evolved from breakfast to a beloved dinner choice. Explore the steps to make this iconic dish at home and bring a taste of the South to your table!
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Ingredients
  

For the Grits:

1 cup stone-ground grits

4 cups water (or a mix of water and chicken broth for extra flavor)

1 cup shredded sharp cheddar cheese

1/2 cup heavy cream

2 tablespoons unsalted butter

Salt and pepper to taste

For the Shrimp:

1 pound large shrimp, peeled and deveined

4 slices of bacon, chopped

2 cloves garlic, minced

1 tablespoon fresh lemon juice

1/2 teaspoon cayenne pepper (optional for heat)

1 teaspoon smoked paprika

1/4 cup green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Grits: In a medium saucepan, bring 4 cups of water (or broth) to a boil. Whisk in the stone-ground grits and reduce the heat to low. Cover and simmer, stirring occasionally, until thickened, about 20-25 minutes. If the mixture becomes too thick, stir in additional water or broth to reach desired consistency.

    Finish the Grits: After cooking the grits, remove them from heat. Stir in the butter, heavy cream, and cheddar cheese until melted and well combined. Season with salt and pepper to taste. Keep warm.

      Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon fat in the skillet.

        Sauté the Shrimp: In the same skillet, add the shrimp to the remaining bacon fat. Cook for about 2-3 minutes on one side until they start to turn pink, then flip them over. Add in the minced garlic, lemon juice, cayenne, smoked paprika, and season with salt and pepper. Cook for an additional 2-3 minutes until the shrimp are fully cooked and opaque.

          Combine: Once the shrimp are done, add the crispy bacon back to the skillet and toss everything together gently.

            Serve: Spoon a generous amount of grits onto each plate, top with the shrimp mixture, and garnish with sliced green onions and chopped parsley.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings