Description
Creamy, cheesy stone-ground grits topped with succulent shrimp in a rich, savory bacon and white wine sauce. A Southern comfort food classic!
Ingredients
Scale
- 1 cup stone-ground grits
- 4 cups water
- 1 teaspoon salt
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 slices bacon, cooked and crumbled
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce (such as Tabasco)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
- 1 tablespoon lemon juice
Instructions
- Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1 teaspoon of salt.
- Slowly whisk in 1 cup of stone-ground grits, whisking constantly to prevent lumps.
- Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until thickened and creamy. Add more water (1/4 cup at a time) if needed.
- Remove from heat and stir in 1/2 cup heavy cream, 4 tablespoons butter, 1/2 cup shredded cheddar, and 1/4 cup Parmesan cheese until melted and combined. Season with salt and pepper to taste.
- Cover and keep warm while preparing the shrimp.
- Pat shrimp dry and season with salt and pepper.
- Cook bacon in a large skillet over medium heat until crispy. Remove and crumble.
- Leave 1 tablespoon of bacon grease in the skillet. Add onion and bell pepper and sauté until softened (5-7 minutes). Add garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and white wine. Bring to a simmer, stirring constantly, until slightly thickened (2-3 minutes).
- Stir in Worcestershire sauce, hot sauce, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
- Add shrimp to the skillet and cook for 3-5 minutes, or until pink and opaque.
- Stir in crumbled bacon and lemon juice.
- Spoon grits into bowls. Top with shrimp and sauce.
- Garnish with chopped parsley.
- Serve immediately.
Notes
- Spice it up: Add more cayenne pepper or red pepper flakes for extra heat.
- Add some greens: Stir in chopped spinach or kale during the last few minutes of cooking.
- Use different cheese: Experiment with Gruyere, Gouda, or pepper jack in the grits.
- Make it vegetarian: Substitute vegetable broth for chicken broth and omit the bacon. Add sautéed mushrooms or other vegetables.
- Grits Consistency: Add more water or milk for thinner grits, or cook longer for thicker grits.
- Shrimp Size: Adjust cooking time based on shrimp size.
- Wine Pairing: Sauvignon Blanc, Pinot Grigio, or a light-bodied rosé pair well.
- Make Ahead Tips:
- Grits can be cooked a day in advance and reheated with milk or water.
- Shrimp sauce can be made a day in advance and reheated. Add shrimp when ready to serve.
- Bacon can be cooked and crumbled a day in advance.
- Prep Time: 20 minutes
- Cook Time: 35 minutes