Smothered Shrimp And Grits is a tasty dish that pairs juicy shrimp with creamy grits and a savory sauce. It’s like a warm hug for your taste buds!
This dish is a crowd-pleaser at my house. The shrimp are cooked perfectly, and the grits are so smooth. I love topping it with a sprinkle of green onions for that extra zing! 🌱
Key Ingredients & Substitutions
Stone-ground grits: These grits provide a creamy texture. If you can’t find them, quick-cooking grits will work, but note they won’t be as rich. Instant grits are also an option, just adjust cooking time.
Shrimp: Fresh shrimp is ideal, but frozen shrimp is convenient. Just thaw them in cold water before cooking. For a different twist, try scallops or chicken as a protein substitute.
Bacon: The bacon adds great flavor. Turkey bacon can be a leaner option, but it may not render as much fat for cooking. For vegetarian dishes, crispy tempeh or mushrooms can offer a similar taste.
Cheddar cheese: Sharp cheddar delivers a bold flavor. You may swap it with other cheeses like pepper jack for some spice or Monterey Jack for a milder taste.
Milk or half-and-half: If you’re looking for a lighter option, use skim milk or a plant-based milk like almond or oat milk. Keep in mind, this may alter the creaminess.
How Do You Make Creamy, Perfect Grits?
Getting your grits just right is key for a satisfying dish. Here’s how you can make them creamy:
- Start by bringing water or broth to a boil. Adding broth boosts flavor!
- Gradually stir in the grits, using a whisk to avoid lumps.
- Reduce heat to low and keep stirring every few minutes. This helps them cook evenly and prevents sticking.
- After 20-25 minutes, look for a smooth, thick consistency. Mix in butter and cheese for extra creaminess.
This method will give you the perfect base for your Smothered Shrimp and Grits! Enjoy cooking!
Smothered Shrimp and Grits
Ingredients You’ll Need:
For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth (for cooking grits)
- 1 cup sharp cheddar cheese, shredded
- 4 tablespoons unsalted butter, divided
- Salt and black pepper to taste
For the Shrimp:
- 1 pound raw shrimp, peeled and deveined
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped (optional)
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to heat preference)
- 1 teaspoon dried thyme or Cajun seasoning
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk or half-and-half
- 2 tablespoons fresh parsley, chopped (for garnish)
- Hot sauce (optional, to taste)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 30 minutes to cook, totaling around 45 minutes from start to finish. It’s easy to prepare, and the creamy, flavorful result is well worth the time!
Step-by-Step Instructions:
1. Prepare the Grits:
In a medium saucepan, bring the water or chicken broth to a boil over medium-high heat. Once boiling, slowly whisk in the stone-ground grits to prevent lumps. Reduce the heat to low and cook, stirring frequently, for about 20-25 minutes or until the grits become thick and creamy. Stir in 2 tablespoons of butter and the shredded cheddar cheese until melted and smooth. Season with salt and pepper, then keep warm.
2. Cook the Bacon:
In a large skillet over medium heat, cook the chopped bacon until it becomes crispy. Once cooked, remove the bacon using a slotted spoon and let it drain on paper towels. Keep about 1-2 tablespoons of the bacon fat in the skillet for flavor.
3. Sauté Aromatics:
Add the finely chopped onion and optional bell pepper to the skillet where the bacon was cooked. Cook until they soften, which should take about 3-5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
4. Cook the Shrimp:
Season the shrimp with salt, pepper, smoked paprika, cayenne pepper, and thyme or Cajun seasoning. Push the sautéed vegetables to the side of the skillet and add the shrimp. Cook the shrimp for about 2 minutes per side, or until they are pink and opaque. Once cooked, remove them from the skillet and set aside.
5. Make the Sauce:
Sprinkle the flour over the vegetables in the skillet. Stir and cook for about 1-2 minutes to eliminate any raw flour taste. Gradually whisk in the milk or half-and-half to create a creamy sauce. Let it simmer until it thickens, about 3-5 minutes.
6. Combine Sauce Ingredients:
Stir the cooked bacon back into the creamy sauce. Adjust the seasoning with additional salt, pepper, and hot sauce, if desired, for an extra kick!
7. Assemble:
Spoon the cheesy grits onto plates or keep them in the skillet. Top the grits with the seasoned shrimp and smother them with the creamy bacon sauce.
8. Garnish and Serve:
Sprinkle fresh parsley on top for a pop of color and flavor. Serve immediately and enjoy your hearty, comforting Smothered Shrimp and Grits!
This dish is a wonderful combination of flavors and textures—perfect for a satisfying meal that brings everyone to the table!
Can I Use Instant Grits Instead of Stone-Ground Grits?
Yes, you can use instant grits if you prefer. Just keep in mind that they won’t have the same rich texture and flavor as stone-ground grits. Also, adjust the cooking time according to package instructions, as instant grits cook much faster.
Can I Make This Recipe Without Bacon?
Absolutely! You can omit the bacon for a lighter version or substitute it with turkey bacon or even smoked tempeh for a vegetarian option. Just be sure to add some extra seasoning to compensate for the flavor that bacon would provide.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of milk to loosen the grits if necessary.
Can I Freeze This Dish?
While the shrimp can be frozen before cooking, the cooked dish may not freeze well due to the creamy texture of the grits. If you do freeze it, be aware that the grits may become grainy once thawed. It’s best enjoyed fresh!