Description
A classic Southern dish featuring succulent shrimp served over creamy, cheesy grits.
Ingredients
Scale
- 1 cup stone-ground grits
- 4 cups water
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, grated
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- In a pot, bring water to a boil and add grits. Reduce heat to low and cook until thickened, about 20-25 minutes, stirring regularly.
- Stir in heavy cream and cheddar cheese until melted and smooth. Season with salt and pepper.
- In a skillet, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving grease in the skillet.
- Add garlic to the skillet and sauté until fragrant, about 1 minute.
- Add shrimp and cook until pink and opaque, about 3-4 minutes. Stir in lemon juice and season with salt and pepper.
- Serve shrimp over grits, topped with bacon and green onions.
Notes
- For a spicier dish, add cayenne pepper or hot sauce to the shrimp.
- Use low-sodium broth instead of water for more flavor in the grits.
- Leftover grits can be shaped into cakes and pan-fried for a delicious breakfast option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 1g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg