Shrimp and grits is a beloved dish that hails from the coastal regions of the South, but it has found a special place in homes across America, including right here in the Midwest. This dish speaks to the heart of Southern hospitality, combining the simplicity of creamy, buttery grits with the savory, spiced goodness of shrimp. It’s a recipe passed down through generations, each family adding their own touch. Making this dish is like taking a step back in time, yet it remains a comforting classic that never goes out of style.
This dish shines brightest when accompanied by a side of collard greens, cooked low and slow with a touch of bacon for that smoky flavor. A simple green salad with a tangy vinaigrette complements the rich and creamy texture of the shrimp and grits. And don’t forget a slice of cornbread to soak up any leftover sauce—it rounds out the meal beautifully.
Southern-Style Shrimp and Grits
Servings: 4
Ingredients
1 cup stone-ground grits
4 cups water
1 teaspoon salt
2 tablespoons unsalted butter
1 cup shredded sharp cheddar cheese
1 pound large shrimp, peeled and deveined
6 slices of bacon, chopped
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Directions
In a medium saucepan, bring the water to a boil. Add the salt and slowly whisk in the grits.
Reduce the heat to low and cook the grits, stirring frequently, until they are thick and creamy, about 20-25 minutes.
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