Description
A comforting Southern dish featuring creamy grits topped with succulent shrimp and crispy bacon.
Ingredients
- 4 cups low-sodium chicken broth
- 1 cup stone-ground grits
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- 1 pound large shrimp (peeled and deveined)
- 4 slices bacon (chopped)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon dried thyme
- ½ cup low-sodium chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- In a medium saucepan, bring the chicken broth to a boil. Stir in the grits and salt, then reduce the heat to low and cover. Cook for approximately 20 minutes, stirring occasionally.
- Once the grits are tender, stir in garlic powder, heavy cream, cheddar cheese, and butter until smooth and creamy. Keep warm.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, keeping the bacon fat in the skillet.
- Add diced onion to the skillet and sauté for 3-4 minutes until softened.
- Stir in minced garlic, smoked paprika, cayenne pepper (if using), and thyme. Cook for 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side or until pink and opaque.
- Pour in chicken broth and lemon juice, scraping the bottom of the skillet to release any bits. Let simmer for 1-2 minutes to thicken slightly.
- Spoon the creamy grits onto plates, top with shrimp and sauce, and garnish with bacon and parsley.
Notes
Choose a good quality chicken broth for best flavor. Experiment with cheese options for added complexity.
