Creamy stone-ground grits topped with garlicky, smoky shrimp in a rich pan sauce.
Ingredients
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 2 tbsp unsalted butter
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 green onions, sliced
- kosher salt and black pepper, to taste
Instructions
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1
Cook the gritsBring the chicken broth to a boil, whisk in the grits, then reduce heat and simmer for 20-25 minutes, stirring often, until thick and creamy.
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2
Finish the gritsStir the cheddar cheese and butter into the cooked grits and season with salt and pepper. Keep warm.
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3
Cook the baconIn a skillet, cook the bacon until crisp, then remove and set aside, leaving the fat in the pan.
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4
Cook the shrimpAdd the shrimp, garlic, paprika, and cayenne to the bacon fat and cook for 3-4 minutes until the shrimp are just pink and cooked through.
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5
Assemble and serveSpoon the grits into bowls, top with shrimp, crispy bacon, and green onions.
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