Amazing Shrimp and Grits: 1 Hour Comfort

Oh, you know there’s just something so *special* about Southern food. It’s more than just a meal; it’s like a warm hug. And at the heart of it all, you’ve got Shrimp and Grits. This isn’t just any dish; it’s pure comfort in a bowl, a true icon from Charleston to New Orleans. My grandmother used to whip up the most amazing version, and honestly, making this shrimp and grits recipe always takes me right back to her cozy kitchen. It’s such a joy to share this taste of home with you all!

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Why You’ll Love This Shrimp and Grits Recipe

Honestly, why wouldn’t you love this shrimp and grits recipe? It’s:

• Pure Comfort Food: Seriously, it’s like a warm hug in a bowl, perfect for those days you need a little extra coziness.
• Flavor Packed: The creamy, cheesy grits combined with the savory, slightly spicy shrimp topping? *Chef’s kiss!*
• Surprisingly Easy: Even with all that amazing flavor, it comes together quicker than you think. Perfect for a weeknight supper or a relaxed weekend brunch!
• Versatile for Any Occasion: Whether it’s a lazy Sunday brunch or a casual weeknight dinner, this dish always hits the spot.

Gather Your Ingredients for Authentic Shrimp and Grits

Alright, let’s get our kitchen prepped! To make this truly spectacular shrimp and grits, we need a few things. Don’t worry, these are all pretty straightforward and you might even have most of them hanging out in your pantry already. It’s all about good, honest ingredients here.

• Stone-ground grits: These are key for that authentic texture! I like to use about 1 cup.
• Water: 4 cups is what we’ll need to get those grits going.
• Milk: 1 cup for extra creaminess. You can totally use half-and-half if you want to be extra fancy!
• Shredded sharp cheddar: About 1/2 cup. Sharp cheddar gives it a nice punch, you know?
• Butter: 4 tablespoons to make everything rich and smooth.
• Large shrimp: Get about a pound, peeled and deveined. Fresh is always best here!
• Bacon: Half a pound, diced up. This is the flavor base for our shrimp topping, so good!
• Onion: One medium one, chopped.
• Garlic: 2 cloves, minced.
• Chicken broth: 1/2 cup.
• Heavy cream: 1/4 cup to make that sauce luscious.
• Fresh parsley: Just a couple of tablespoons, chopped, for that pop of green and freshness at the end.
• Salt and black pepper: To taste, of course!

That’s it! See? Nothing too crazy, just good stuff that comes together like magic.

Crafting Creamy Cheese Grits

Okay, let’s dive into the heart of our shrimp and grits – the grits themselves! This is where the magic really happens, and getting them creamy and dreamy is easier than you might think. First things first, get a medium saucepan and bring 4 cups of water to a rolling boil. Now, grab your stone-ground grits and slowly, slowly whisk them in. Don’t just dump them in, or you’ll end up with clumps! Once they’re all incorporated, turn that heat down low, put a lid on it, and let them simmer away. You’ll want to stir them every now and then – maybe every 5 minutes or so – for about 20 to 25 minutes, or until they’re nice and tender. Once they’re cooked, stir in that milk, the shredded sharp cheddar cheese, and of course, the butter. Keep stirring until everything is smooth and wonderfully creamy. Don’t forget to season with salt and pepper to your liking! I like to keep them warm while we whip up the shrimp topping.

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Tips for Perfectly Creamy Cheese Grits

Want those grits to be extra special? Try this:

• Stir, Stir, Stir! Seriously, consistent stirring is your best friend here. It keeps them from sticking and makes them super smooth.
• Don’t Skimp on the Fat: Butter and cheese are non-negotiable for creaminess! If you want to go all out, try using half-and-half instead of milk for an even richer taste – it’s divine!
• Low and Slow is Key: Cooking them over low heat is crucial. It allows the starches to release properly, giving you that luxurious, creamy texture without a lot of fuss. It’s similar to how we get that amazing sauce in my baked mac and cheese!

Preparing the Savory Cajun Shrimp Topping

Now for the star of the show – that incredible shrimp topping! This is where all those yummy Southern flavors really come to life. First, grab a big skillet, a nice sturdy one, and toss in that diced bacon. Cook it over medium heat until it’s nice and crispy. Then, using a slotted spoon, scoop out the bacon and set it aside – save all those flavorful drippings in the pan though! That’s pure gold for flavor. Next, add your chopped onion to the skillet. Let it cook until it’s soft and just starting to get a little golden, maybe about 5 minutes. Then, toss in your minced garlic and cook for just another minute until it smells amazing. Be careful not to burn the garlic! Now, add your shrimp to the skillet. We don’t want to overcook these bad boys, so just cook them for 2-3 minutes per side, until they turn pink and opaque. Once the shrimp are cooked, pour in the chicken broth and then the heavy cream. Give it a good stir, scraping up all those tasty brown bits from the bottom of the pan – that’s where so much flavor hides! Let it simmer for a couple of minutes to thicken up just a bit. Finally, stir in that crispy bacon you set aside and the fresh parsley. Give it a taste and season with salt and pepper. Trust me, this is the kind of flavor explosion that makes our shrimp and grits recipe so special. It’s like a little taste of Cajun paradise right in your own kitchen, kind of like the flavors we get with my quick shrimp scampi or these amazing garlic shrimp skewers!

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Achieving the Perfect Cajun Shrimp Flavor

To really nail that authentic Cajun kick, don’t be shy with the seasoning! Besides the salt and pepper, I love adding just a tiny pinch of cayenne pepper to the shrimp mixture when I add the broth and cream. It gives it this really lovely warmth without being too spicy. My grandmother always said you need to *taste* as you go, and that’s especially true here. You want that balance of savory, a little bit of sweet from the cream, and that subtle heat. It’s that little extra something-something that makes it taste like it came straight from a New Orleans kitchen.

Assembling Your Shrimp and Grits

Alright, the moment we’ve all been waiting for! Get those creamy cheese grits into a warm bowl. Spoon that glorious, savory shrimp mixture right over the top. Don’t forget to sprinkle on that fresh parsley for a pop of color and freshness. It looks as good as it tastes, trust me!

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Serving Suggestions for a Southern Brunch Dish

This shrimp and grits is a star all on its own, but why not make it a whole Southern fête? It’s just divine with a warm slice of my jalapeño cheddar cornbread – perfect for soaking up any extra sauce! Or, if you’re leaning more towards dinner, a simple crisp green salad on the side is always lovely. Sometimes I even make a big pot of broccoli cheddar soup to go with it for a cozy, hearty meal.

Storage and Reheating Your Shrimp and Grits

Got leftovers? Lucky you! Store your shrimp and grits in an airtight container in the fridge for up to 2-3 days. The grits might thicken up quite a bit once cooled, which is totally normal. To reheat, I like to warm the grits gently on the stovetop with a splash of milk or water until they’re creamy again. Then, warm the shrimp mixture separately in a skillet or microwave, being careful not to overcook the shrimp. Combine them just before serving for the best texture!

Frequently Asked Questions about Shrimp and Grits

Got questions? I’ve got answers! Shrimp and grits are pretty straightforward, but a few things pop up now and then. Let’s clear them up!

Can I use instant grits instead of stone-ground?

Oh, honey, you *can*, but I really, really don’t recommend it if you want that authentic, creamy texture. Instant grits are processed differently and tend to get a bit gummy. Stone-ground grits have a wonderful texture and chew that’s just unbeatable for this dish. Stick with stone-ground for the best results!

What’s the best kind of cheese for the grits?

Sharp cheddar is my go-to because it has such a great flavor that stands up to the shrimp. But honestly, you can have fun with it! A good Gruyère is fantastic, or even a mix of cheddar and Monterey Jack. Just make sure it’s a cheese that melts well and has a nice, robust flavor. You don’t want anything too mild or it’ll get lost.

Can I make this shrimp and grits recipe spicier?

Absolutely! Southern food is all about dancing on the edge of flavor, right? For a bit more heat, you can add a pinch of cayenne pepper when you add the shrimp mixture, just like I suggested in the notes. You could also add some diced jalapeño along with the onion, or even a dash of your favorite hot sauce stirred into the shrimp mixture. Don’t be afraid to play with it until it’s just right for your palate!

My grits seem a little lumpy. What did I do wrong?

Oops! Don’t you worry, it happens to the best of us. Lumps usually come from adding the grits too quickly to the boiling water, or not stirring enough. The key is to pour them in slowly *while* whisking constantly. If you’ve already got lumps, try whisking vigorously for a minute or two. Sometimes a quick pass through a sieve can help rescue them, or just embrace the rustic charm! Next time, just remember that slow-and-steady whisking technique.

Estimated Nutritional Information

Because we’re using real, wholesome ingredients like shrimp, bacon, and creamy cheese grits, this dish is hearty and satisfying. Here’s a general idea of what you’re looking at per serving, but remember, this can change depending on the exact brands you use and how big your portions are. It’s a comforting meal, and it tastes *so* good!

• Serving Size: 1 serving
• Calories: 650
• Fat: 40g
• Saturated Fat: 20g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Cholesterol: 250mg
• Sodium: 800mg
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 5g
• Protein: 30g

Shrimp and Grits

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A classic Southern dish featuring creamy cheese grits topped with savory sautéed shrimp.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

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• 1 cup stone-ground grits
• 4 cups water
• 1 cup milk
• 1/2 cup shredded sharp cheddar cheese
• 4 tablespoons butter
• 1 pound large shrimp, peeled and deveined
• 1/2 pound bacon, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

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Instructions

1. Cook the grits: In a medium saucepan, bring water to a boil. Gradually whisk in the grits. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until tender.
2. Stir in milk, cheddar cheese, and butter until smooth and creamy. Season with salt and pepper. Keep warm.
3. Cook the bacon: In a large skillet, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
4. Sauté the shrimp: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
5. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
6. Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
7. Stir in the cooked bacon and chopped parsley. Season with salt and pepper to taste.
8. Serve the shrimp mixture over the creamy grits.

Notes

• For a richer flavor, use half-and-half instead of milk in the grits.
• Add a pinch of cayenne pepper to the shrimp mixture for a little heat.
• This dish pairs well with a side of cornbread.

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 5g
• Sodium: 800mg
• Fat: 40g
• Saturated Fat: 20g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 250mg