– **Title**: The Ultimate Southern Shrimp and Grits
– **Ingredients**:
– **For the Grits**:
– 1 cup stone-ground grits
– 4 cups water
– 1 cup half-and-half
– 1 cup sharp cheddar cheese, grated
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– **For the Shrimp**:
– 1 pound large shrimp, peeled and deveined
– 4 slices bacon, chopped
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced (preferably red or green)
– 1 cup cherry tomatoes, halved
– 1 teaspoon Cajun seasoning
– 1 tablespoon Worcestershire sauce
– 2 tablespoons fresh parsley, chopped (for garnish)
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon lemon juice (optional)
– **Instructions**:
1. In a large pot, bring 4 cups of water to a boil. Slowly whisk in the grits and reduce the heat to low. Cover and cook, stirring occasionally, until thickened, about 20-25 minutes.
2. Once the grits are creamy, stir in the half-and-half, cheddar cheese, butter, salt, and pepper. Keep warm on low heat while you prepare the shrimp.
3. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon from the skillet and set aside, leaving the drippings in the pan.
4. Add the diced onion and bell pepper to the skillet with the bacon drippings. Sauté until softened, about 5 minutes.
5. Add the minced garlic and cook for an additional minute until fragrant.
6. Stir in the shrimp, Cajun seasoning, Worcestershire sauce, and salt and pepper. Cook the shrimp for about 3-4 minutes or until they turn pink and are cooked through.
7. Add cherry tomatoes and cook for another 2-3 minutes until they soften slightly. Adjust seasoning with lemon juice, if using, and mix well.
8. To serve, place a generous serving of the creamy grits on a plate, top with the shrimp mixture, and garnish with crispy bacon and fresh parsley.
9. Enjoy your Ultimate Southern Shrimp and Grits hot!
Key Ingredients & Substitutions
Grits: Stone-ground grits give the best flavor and texture. If you can’t find them, you can use instant or quick-cooking grits, but the texture will be different. I enjoy the nutty flavor of stone-ground ones; they really elevate the dish.
Shrimp: Large shrimp are perfect for this dish, but you can use medium or even frozen shrimp if that’s what you have. Just make sure to thaw them before cooking. I find that fresh shrimp enhances the flavor that much more.
Bacon: Bacon adds a lot of flavor, but you could use turkey bacon or even omit it for a lighter version. If substituting, opt for a smoked version to keep that savory taste in the dish.
Cheddar Cheese: Sharp cheddar gives a rich flavor, but feel free to mix in some Gruyère or pepper jack for a twist! I usually stick with sharp cheddar, as it pairs beautifully with the other flavors.
Cajun Seasoning: If you want more heat, you can add cayenne pepper or even use a store-bought spice blend. I like the balance of flavor that Cajun seasoning brings, but adjust to your preference.
How Do I Get the Perfectly Creamy Grits?
The texture of the grits is crucial for this dish. Start by bringing the water or chicken broth to a boil. Keep an eye on the pot when you stir in the grits to avoid clumps. Here’s a step-by-step for creamy grits:
- Boil water or broth, then reduce heat to a simmer.
- Gradually whisk in grits to avoid lumps.
- Cook low and slow, stirring occasionally, for about 20-25 minutes until thickened. Quick-cooking grits cook faster, so follow package instructions if using them.
- Once thick, stir in cheese and heavy cream until everything is smooth.
- Keep the grits on low heat, stirring occasionally to maintain creaminess.
And remember, a little patience goes a long way for that velvety texture!
The Ultimate Southern Shrimp and Grits
Ingredients You’ll Need:
For the Grits:
- 1 cup grits (preferably stone-ground)
- 4 cups water or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
For the Shrimp Mixture:
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1/2 cup onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning (or to taste)
- 1 tablespoon lemon juice
- Salt and black pepper to taste
For Garnishing:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 30-35 minutes to prepare. You will spend about 20-25 minutes cooking the grits and another 10-15 minutes preparing the shrimp mixture. In no time, you’ll have a delicious Southern classic ready to enjoy!
Step-by-Step Instructions:
1. Cooking the Grits:
In a large saucepan, bring the 4 cups of water or chicken broth to a rolling boil. Once boiling, stir in the grits and then reduce the heat to low. Let the grits cook while occasionally stirring, until they become thickened. This should take about 20-25 minutes. If you’re using quick-cooking grits, just follow the instructions on the package for best results.
2. Mixing in the Cream and Cheese:
When the grits have thickened to your liking, stir in the shredded cheddar cheese and heavy cream. This will give your grits a rich and creamy texture. Don’t forget to season with salt and pepper to taste! Keep the grits warm on low heat while you prepare the shrimp.
3. Preparing the Shrimp Mixture:
In a large skillet over medium heat, cook the chopped bacon pieces until they become nice and crispy. Once done, carefully remove the bacon using a slotted spoon and set it aside, but leave the delicious bacon drippings in the skillet!
4. Sautéing the Vegetables:
Add the finely chopped onion and green bell pepper to the skillet with the bacon drippings. Sauté these until they become softened, which should take about 5 minutes. After that, add the minced garlic and cook for an additional minute until it’s nice and fragrant.
5. Cooking the Shrimp:
Now it’s time to add the shrimp! Place the peeled and deveined shrimp into the skillet along with the Cajun seasoning, the cooked bacon, and lemon juice. Cook everything together until the shrimp turn pink and opaque, which will take about 3-5 minutes. Lastly, season with salt and pepper to your liking.
6. Serving It Up:
Your Ultimate Southern Shrimp and Grits are ready to serve! Spoon the creamy grits onto a plate or into a bowl, then top with your flavorful shrimp mixture. Don’t forget to sprinkle fresh chopped parsley on top for a pop of color and flavor. Enjoy your Southern treat!
### FAQ Section for The Ultimate Southern Shrimp and Grits
Can I Use Instant Grits Instead of Stone-Ground Grits?
Yes, you can use instant grits! However, the cooking time will be significantly shorter, typically just 5-7 minutes. Be sure to follow the package instructions for water ratios since they can vary from the stone-ground variety.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with whole milk or half-and-half, but keep in mind that the sauce may be slightly less rich. If you want to thicken it up, you can add a bit of cream cheese or a cornstarch slurry for that creamy texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the grits and shrimp on the stove over low heat, adding a splash of water or broth to loosen the grits as needed to prevent them from getting too thick.
Can I Use Other Vegetables in This Recipe?
Absolutely! You can customize the veggies to your liking. Consider adding diced tomatoes, corn, or even spinach for extra flavor and nutrition. Just be sure to sauté them until they’re tender before adding the shrimp.
