🕒 Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: ~45–50 minutes
🛒 Ingredients
Grits
- 1 cup stone-ground grits (not instant)
- 4 cups water or chicken broth
- 1 cup whole milk (or half & half for richer grits)
- 4 tbsp butter
- 1 cup sharp cheddar cheese, shredded
- 1 tsp salt
- ½ tsp black pepper
Shrimp
- 1 lb large shrimp, peeled & deveined
- 4 slices bacon, chopped
- 1 small onion, diced
- 1 small bell pepper, diced (optional but Southern-style)
- 2 cloves garlic, minced
Sauce & Seasoning
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
- ¼–½ tsp cayenne pepper (to taste)
- ½ tsp black pepper
- Salt to taste
- ½ cup chicken broth
- 2 tbsp butter (for finishing)
👩🍳 Directions
1. Cook the Grits
- Bring water (or broth) and salt to a boil
- Slowly whisk in grits
- Reduce heat to low and simmer
- Cook 20–25 minutes, stirring often
- Stir in:
- Milk
- Butter
- Cheese
- Black pepper
- Keep warm (low heat, stir occasionally)
2. Cook the Bacon
- In a large skillet:
- Cook chopped bacon until crispy
- Remove and set aside
- Leave grease in pan
3. Build Flavor Base
- Add onion and bell pepper to bacon grease
- Cook until soft (about 5 minutes)
- Add garlic and cook 1 minute
4. Cook the Shrimp
- Add shrimp to skillet
- Season with paprika, cayenne, salt, and pepper
- Cook 2–3 minutes per side until pink
5. Make the Sauce
- Add:
- Chicken broth
- Worcestershire sauce
- Lemon juice
- Stir and simmer 2–3 minutes
- Stir in butter for richness
- Add bacon back in
6. Serve
- Spoon creamy grits into a bowl or plate
- Top with shrimp and sauce
- Garnish with parsley or green onions (optional)
🔥 Southern Tips
- Use stone-ground grits for best texture
- Don’t rush the grits—low and slow = creamy
- Add a little hot sauce on top for a kick
- For extra richness, use heavy cream instead of milk
- A squeeze of lemon at the end brightens everything