Smothered shrimp and grits is a yummy dish that brings together sweet, juicy shrimp and creamy, cheesy grits. It’s like a warm hug on a plate!
As soon as I take a bite, I can’t help but smile. The best part? It’s simple to whip up for a cozy dinner or a fun brunch. It’s sure to impress family and friends!
Key Ingredients & Substitutions
Grits: Stone-ground grits are the star here, providing a lovely texture. If you can’t find them, instant grits can work in a pinch but will be less creamy.
Shrimp: Large shrimp are ideal for this recipe. If you’re looking for alternatives, try other seafood like scallops or even diced chicken for different flavors.
Bacon: Bacon gives a smoky flavor. You can replace it with turkey bacon or skip it entirely for a lighter option, using extra olive oil instead.
Cheese: Sharp cheddar cheese makes the grits cheesy and rich. If you prefer, you could substitute with pepper jack for some spice or any other meltable cheese, such as gouda or mozzarella.
How Do You Get Creamy Grits Every Time?
The key to creamy grits is the cooking technique. Always cook them slowly and stir frequently. Here’s how to do it:
- Start by bringing the water to a boil before you add the grits.
- Whisk them in gradually to avoid lumps, and immediately reduce the heat to low.
- Let them simmer uncovered, stirring often, for about 20–25 minutes until they’re tender and creamy.
- Once cooked, add in dairy and cheese for that rich and smooth finish.
Don’t rush this step; letting the grits simmer will enhance their flavor and texture!
What’s the Best Way to Cook the Shrimp?
Cooking shrimp perfectly can be tricky since they can overcook quickly. Follow these tips:
- Ensure your skillet is hot before adding the shrimp; this helps them cook evenly.
- Avoid crowding the pan. Cook in batches if you need to.
- Cook just until they turn pink and opaque, usually about 3-4 minutes.
They’ll be juicy and tender if you watch them closely! With these tips, your smothered shrimp and grits will turn out perfect every time.
Smothered Shrimp And Grits Recipe
Ingredients You’ll Need:
For the Grits:
- 1 cup stone-ground grits
- 4 cups water
- 1 cup whole milk or heavy cream
- 2 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- Salt and freshly ground black pepper, to taste
For the Smothered Shrimp:
- 1 lb large shrimp, peeled and deveined
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon dried thyme or oregano
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 2 tablespoons olive oil or bacon fat (reserve from cooked bacon)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This whole recipe takes about 40 minutes to prepare, including 25 minutes for the grits and another 15 minutes for the smothered shrimp. It’s quick enough for a delightful weeknight dinner yet fancy enough for special occasions!
Step-by-Step Instructions:
1. Prepare the Grits:
Start by bringing 4 cups of water to a boil in a medium saucepan. Add a pinch of salt, then gradually whisk in the stone-ground grits. Lower the heat to a simmer and let it cook for about 20-25 minutes. Stir occasionally to make sure they don’t stick to the bottom.
2. Enrich the Grits:
Once the grits are nice and thick, stir in the whole milk or heavy cream, unsalted butter, and shredded cheddar cheese. Keep stirring until everything is well combined and creamy. Taste and add salt and pepper as needed. Keep them warm while you prepare the shrimp.
3. Cook the Bacon:
In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Once done, use a slotted spoon to remove the bacon from the skillet and set it aside, keeping the rendered bacon fat in the skillet for flavor.
4. Sauté the Veggies:
Add the chopped onion and green bell pepper to the bacon fat in the skillet. Sauté for about 5 minutes until the veggies are soft and the onion is translucent. Toss in the minced garlic and cook for an additional minute until fragrant.
5. Make the Sauce Base:
Sprinkle the flour into the skillet and stir to combine it, cooking for 1-2 minutes. Gradually whisk in the chicken broth, cooking until the sauce is smooth and begins to thicken.
6. Add Seasonings and Tomatoes:
Add the diced tomatoes, smoked paprika, optional cayenne pepper, and dried thyme or oregano. Season with salt and pepper to taste. Let the mixture simmer gently for about 5 minutes to let the flavors meld together.
7. Cook the Shrimp:
Finally, add the shrimp and the cooked bacon back into the skillet. Cook for about 3-4 minutes, stirring gently until the shrimp turn pink and opaque. Make sure they are well-coated with the sauce.
8. Assemble:
To serve, spoon the creamy grits onto your plates or keep them in the skillet for presentation. Ladle the smothered shrimp and sauce generously over the top.
9. Garnish and Serve:
Sprinkle chopped fresh parsley over each dish for a pop of color and extra flavor. Serve immediately while hot and creamy!
Enjoy this delicious, comforting Southern classic of smothered shrimp and cheesy grits!
Can I Use Instant Grits Instead of Stone-Ground Grits?
Yes, you can use instant grits if you’re in a pinch! However, stone-ground grits provide a much creamier texture and richer flavor. If using instant grits, follow the package instructions, reducing the cooking time significantly.
Can I Make This Recipe Without Bacon?
Absolutely! You can skip the bacon or substitute it with turkey bacon for a lighter version. Just increase the olive oil a bit to add flavor to the dish. Smoked paprika can also help replicate that smoky taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the grits and shrimp on the stove, adding a splash of chicken broth or water to keep them from drying out.
Can I Add Vegetables to This Dish?
Definitely! Feel free to add other vegetables like spinach, zucchini, or mushrooms to the mix for extra flavor and nutrition. Just sauté them along with the onion and bell pepper.
