Delight in the savory goodness of Shrimp and Grits, a quintessential Southern dish that combines creamy grits with succulent shrimp and a rich and flavorful sauce. Perfect for breakfast, brunch, or dinner, this dish is sure to satisfy your craving for comfort food with a Southern twist.
Ingredients:
- 1 cup stone-ground grits
- 4 cups water
- Salt and pepper to taste
- 1 pound shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon flour
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley
- Hot sauce for serving
Instructions:
- In a medium saucepan, bring the water to a boil. Stir in the grits and reduce the heat to low. Cook, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes. Season with salt and pepper to taste.
- While the grits are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the drippings in the pan.
- Add the diced onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Sprinkle the flour over the vegetables in the skillet and cook, stirring constantly, for 1-2 minutes.
- Gradually pour in the chicken broth, stirring to combine and scraping up any browned bits from the bottom of the skillet. Cook until the sauce thickens, about 2-3 minutes.
- Stir in the heavy cream and cooked bacon. Return the shrimp to the skillet and cook for another minute to heat through.
- Serve the shrimp and sauce over the creamy grits, garnished with chopped parsley and hot sauce on the side.
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