Classic Southern Shrimp and Grits

Name: Classic Southern Shrimp and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 cup stone-ground grits; 4 cups water; 1 cup cheddar cheese (shredded); 2 tablespoons butter; 1 teaspoon salt; 1/2 teaspoon black pepper; 450 grams shrimp (peeled and deveined); 4 slices of bacon (chopped); 100 grams andouille sausage (sliced); 1 onion (chopped); 1 red bell pepper (chopped); 2 cloves garlic (minced); 1 cup chicken broth; 1 teaspoon cajun seasoning; 1/2 teaspoon cayenne pepper (optional)

45 min 4 servings Medium

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Classic Southern Shrimp and Grits

Enjoy this Lowcountry classic featuring creamy cheese grits topped with shrimp in a savoury bacon-andouille pan gravy.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Medium

Shrimp and grits is a beloved Southern dish that originates from the Lowcountry, a region along the coastal plain of the Carolinas. This dish combines the creamy, comforting texture of cheese grits with the bold and savoury flavours of shrimp cooked in a rich bacon-andouille sausage gravy. The combination of textures and tastes in shrimp and grits makes it a versatile meal perfect for breakfast, brunch, or dinner. Whether you're a seasoned cook or new to Southern cuisine, this recipe will guide you through creating an authentic and delicious experience.

Ingredients

Servings

For the Grits

For the Shrimp and Gravy

Instructions

Cook the grits

Bring 4 cups of water to a boil in a medium saucepan. Stir in the grits and reduce the heat to low. Cook, stirring occasionally, for about 20 minutes until creamy.

Pro tip: Add more water if the grits become too thick.

Add cheese and season

Stir in the cheese, butter, salt, and black pepper into the grits. Mix until the cheese is melted and the mixture is smooth. Keep warm.

Cook bacon and sausage

In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside. In the same skillet, add andouille sausage and cook until browned.

Pro tip: Drain excess fat if needed.

Sauté vegetables

Add the onion, red bell pepper, and garlic to the skillet. Sauté for 3-4 minutes until softened.

Prepare shrimp

Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove from the skillet.

Pro tip: Do not overcook the shrimp as they can become tough.

Make the gravy

Pour in the chicken broth and bring to a simmer. Stir in the cajun seasoning and cayenne pepper. Return the bacon and shrimp to the skillet, mixing thoroughly.

Pro tip: Taste and adjust seasoning as needed.

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Tips & Tricks

<ul><li>Use fresh shrimp for the best flavour and texture.</li><li>Don't skip the cheese in the grits for extra creaminess.</li><li>Adjust the spice level with cayenne pepper to taste.</li></ul>

Serving Suggestions

Serve your shrimp and grits hot, garnished with chopped green onions or parsley for a fresh finish. Pair this dish with a crisp green salad or steamed vegetables for a complete meal. To make ahead, you can prepare the grits and gravy separately, storing them in the refrigerator for up to two days. Reheat gently on the stovetop, adding a splash of milk to the grits if they become too thick. Store leftovers in an airtight container for up to three days.