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To fully appreciate Southern Shrimp & Grits, it's essential to delve into its origins. This dish has roots that extend deep into the history of Southern cooking. Its beginnings can be traced back to the Lowcountry of South Carolina, where Native Americans first introduced grits made from ground corn. The word "grits" itself is derived from the Native American term "grits," which refers to ground corn. Over time, this staple ingredient became a foundation for many Southern dishes.

Southern Shrimp & Grits

Looking for quick meal prep and healthy lunch ideas that capture the flavors of the South? Try making Southern Shrimp & Grits, a comforting dish thats perfect for family gatherings or a cozy dinner. With chefrecip, youll discover how to whip up this classic with ease! HealthyLunch MealPrep ShrimpAndGrits SouthernCooking QuickMeals ComfortFood RecipeInspiration
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Ingredients
  

1 cup stone-ground grits

4 cups water or low-sodium chicken broth

1 teaspoon salt

2 tablespoons unsalted butter

1 cup shredded sharp cheddar cheese

1 pound large shrimp, peeled and deveined

4 slices thick-cut bacon, chopped

2 cloves garlic, minced

1/2 teaspoon cayenne pepper (adjust to taste)

1/2 teaspoon paprika

1/2 cup green onions, chopped (plus more for garnish)

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Freshly ground black pepper, to taste

Instructions
 

In a large saucepan, bring the water or chicken broth to a boil over medium-high heat. Add the salt and slowly whisk in the grits. Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring often, until thick and creamy.

    Stir in the butter and shredded cheddar cheese into the cooked grits until melted and well incorporated. Remove from heat and cover to keep warm.

      In a skillet over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and place it on a paper towel to drain, leaving the rendered fat in the skillet.

        In the same skillet, add minced garlic, cayenne pepper, and paprika to the bacon fat. Sauté for about 1 minute until fragrant.

          Add the shrimp to the skillet, season with salt, and cook for about 3-4 minutes until shrimp are pink and cooked through. Stir in the lemon juice and half of the green onions.

            To serve, spoon a generous portion of the creamy grits onto each plate. Top with the shrimp mixture and drizzle with the crispy bacon. Garnish with remaining green onions, parsley, and freshly ground black pepper.

              Enjoy your Southern Shrimp & Grits!

                Prep Time: 15 mins | Total Time: 50 mins | Servings: 4