Shrimp and Grits: the best recipe for a mouthwatering, iconic Southern dish
Few things are better than authentic Southern shrimp and grits. It's an easy recipe that's popular throughout the American South. The grits boast a rich, creamy cheesy flavor while the shrimp are perfectly seasoned with paprika, oregano, and garlic. Bacon adds another dimension to this dish, making each bite heavenly.
Grits are similar to polenta, but they're made from white corn rather than yellow corn. They have a finer texture which is ideal for shrimp and grits. Make this simple Southern recipe for breakfast, lunch or dinner – take one bite and you'll see it makes a great meal any time of the day.
How to Peel and Devein Shrimp
While it may seem difficult, peeling and taking the veins out of shrimp is a cinch! Crack the shell with your fingers, then peel it away from the shrimp. It should come away effortlessly.
To remove the vein, make a small cut in the back of the shrimp, then pull it out using the tip of the knife. You can also buy shrimp already peeled and deveined in stores.
Tips for the Best Shrimp and Grits
You can swap grits out for quinoa or rice if you prefer. If you use gluten-free grits then this dish is gluten-free!
Large-sized shrimp are ideal for this recipe.
Using a mixture of broth and water will infuse the grits with more flavor.
For creamier grits, add heavy cream.
Don't eat pork? No problem. Leave out the bacon.
To make a healthier version of shrimp and grits, use less butter, lower the amount of salt you use in the dish (consider a low-sodium broth), and cut back on the amount of cheese and bacon you add to the recipe.
Put a Cajun spin on your shrimp and grits by adding Cajun seasoning and bell peppers to the dish.
How to Serve Shrimp and Grits
Shrimp and grits is a much-loved main dish in Southern cuisine. Serve it with classic Southern sides like collard greens, simple fried okra, or a green salad with a bright, tart vinaigrette. A healthy green bean salad would be a delicious side dish as well.
How to Store Shrimp and Grits
To store your shrimp and grits, place them in an airtight container and refrigerate them for up to 3 days.
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How to Make Shrimp and Grits
Pour the chicken broth and water into a saucepan and bring to a boil. Once boiled, lower the heat to a simmer. Stir in the grits. Continue stirring regularly until the grits absorb the liquid and become tender, about 10 minutes. Add in the cheese, butter, salt, and pepper, then stir to combine.
Fry the bacon until crispy, then remove from the pan and chop.
Toss the shrimp with oregano and paprika, then cook the shrimp, green onions, and garlic in the same skillet as you cooked the bacon. Cook until the shrimp turn opaque. Add in the lemon juice, and stir.
Serve the shrimp over the grits. Garnish with crispy bacon pieces, and serve hot.
Notes
If you're worried about your sodium intake, use low-sodium chicken broth and unsalted butter.
