Go Back
- 1 pound large shrimp, peeled and deveined - 1 cup stone-ground grits - 4 cups chicken broth - 1 cup shredded sharp cheddar cheese - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 4 tablespoons unsalted butter - 4 slices of crispy turkey bacon, chopped - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - Salt and pepper to taste - 2 green onions, sliced (for garnish) Shrimp and grits needs fresh and quality ingredients. Start with large shrimp, peeled and deveined. They bring a sweet and tender bite. Next, use stone-ground grits. They cook up creamy and give a nice texture. For the broth, chicken broth is best. It adds flavor that makes every bite shine. Cheddar cheese is key. It melts into the grits, adding a rich taste. Smoked paprika gives a warm, smoky note. For some heat, add cayenne pepper to your liking. Don’t forget the extras! Butter makes the grits rich. Crispy turkey bacon adds crunch and taste. Onions and bell peppers give sweetness and color. Garlic adds depth, while green onions finish it off with freshness. These ingredients make the dish comforting and full of flavor. For a complete guide, check the full recipe. - Bring chicken broth to a boil. - Gradually whisk in the grits and cook until creamy. To start, you want to bring four cups of chicken broth to a rolling boil. Use a medium saucepan for this. Once boiling, slowly whisk in one cup of stone-ground grits. This helps to avoid clumps. Lower the heat to low and let them cook. Stir the grits every few minutes. This keeps them from sticking and helps them get nice and creamy. Cook for about 20 to 25 minutes, or until they are tender. - Sauté onion and bell pepper. - Add garlic and shrimp; cook until shrimp are pink. In a large skillet, cook four slices of chopped turkey bacon over medium heat until crispy. Remove the bacon and leave the drippings in the pan. Add one small chopped onion and one diced red bell pepper to the skillet. Sauté them for about five minutes until soft. Then, add two minced garlic cloves and cook for another minute. Now, toss in one pound of peeled and deveined shrimp. Season with one teaspoon of smoked paprika, half a teaspoon of cayenne pepper, salt, and pepper. Cook for three to four minutes, stirring often, until the shrimp turn pink and opaque. - Stir in butter and cheddar cheese to grits. - Mix in crispy turkey bacon and seasoning. Once your grits are creamy, mix in four tablespoons of unsalted butter and one cup of shredded sharp cheddar cheese. Stir until everything is melted and well combined. Season the grits with salt and pepper to taste. Finally, add the crispy turkey bacon back into the skillet with the shrimp. Toss everything together to make sure all the flavors blend well. Serve your cheesy grits on a plate, topped with the shrimp mixture. For a fresh touch, add sliced green onions on top. You can find the full recipe [here](link). - Use stone-ground grits for the best texture. - Stir occasionally for creamy consistency. To make perfect grits, I always go for stone-ground grits. They have a rich, nutty flavor. Regular grits just do not compare. After boiling the chicken broth, slowly whisk in the grits. This helps them cook evenly. Remember to stir every few minutes. This keeps them from sticking and makes them smooth. - Avoid overcooking shrimp to maintain tenderness. - Ensure seasoning is well balanced. When cooking shrimp, timing is key. Cook them just until they turn pink. Overcooking makes them tough. I season the shrimp with smoked paprika and cayenne. This gives a nice kick, but you can adjust the spice to your liking. - Serve with fresh green onions for garnish. - Pair with a side salad or vegetables. For a beautiful plate, add a sprinkle of green onions on top. They add color and a fresh taste. You can also serve shrimp and grits with a crisp salad or roasted veggies. This makes for a well-rounded meal. {{image_2}} You can easily switch up the cheese in your shrimp and grits. Instead of sharp cheddar, try using pepper jack for a spicy kick. Gouda is also a great choice; it adds a smooth, creamy flavor. Feel free to mix and match until you find your favorite. Adjusting the spice level is simple. If you want a milder dish, cut the amount of cayenne pepper. You can also leave it out entirely. On the other hand, if you crave more heat, add an extra pinch or two. Always taste as you go to find the right balance. Shrimp is fantastic, but you can try other proteins too. Andouille sausage gives a great smoky flavor. Chicken is another option if you prefer poultry. Both alternatives work well and keep the dish hearty and satisfying. Keep your shrimp and grits in an airtight container in the refrigerator. This helps keep them fresh and safe. They can last for about three days. You can reheat your leftovers in two ways. Use the microwave for a quick fix. If you want a better texture, heat them on the stove. Add a splash of broth to keep the grits creamy. Freezing shrimp and grits is not recommended. Grits can change texture when frozen. They may become grainy or watery. It’s best to enjoy them fresh. Yes, but adjust cooking time according to package instructions. Quick-cooking grits save time. They cook faster, but they may not have the same depth of flavor or texture. The stone-ground grits give a heartier bite. If you choose quick-cooking, stir carefully to avoid lumps. It pairs well with collard greens, a salad, or cornbread. Collard greens add a nice crunch and earthy taste. A fresh salad complements the dish with crispness. Cornbread offers a sweet contrast to the savory shrimp and grits. You can also add pickled vegetables for extra zest. Ensure all ingredients, including the chicken broth, are gluten-free. Most grits are naturally gluten-free, but double-check labels. Use gluten-free chicken broth for the best flavor. This way, anyone can enjoy the dish without worry. Access the full recipe [Spicy Shrimp & Cheesy Grits Delight] for further details. Shrimp and grits is a delicious dish with many layers. You learned about key ingredients like shrimp, grits, cheese, and veggies. You can create a creamy texture by using stone-ground grits and proper cooking techniques. I shared tips for perfecting both the grits and shrimp, along with fun variations and serving ideas. This dish is easy to customize, making it perfect for any meal. Now, go ahead and try making this comforting meal at home!

Shrimp and Grits

Indulge in a delicious Spicy Shrimp & Cheesy Grits Delight that combines the bold flavors of shrimp with creamy, cheesy goodness! This mouthwatering dish is easy to prepare and perfect for any meal. With just a few simple ingredients, you can create a feast that will impress your family and friends. Click through to explore the full recipe and bring this southern classic to your table! Enjoy every bite!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup stone-ground grits

4 cups chicken broth

1 cup shredded sharp cheddar cheese

4 tablespoons unsalted butter

4 slices of crispy turkey bacon, chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

2 green onions, sliced (for garnish)

Instructions
 

In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the grits, reducing the heat to low, and cook according to package instructions (usually about 20-25 minutes), stirring occasionally.

    Once the grits are creamy and tender, stir in the butter and shredded cheddar cheese, mixing until fully melted and combined. Season with salt and pepper to taste. Keep warm.

      In a large skillet over medium heat, cook the chopped turkey bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pan.

        In the same skillet, add the chopped onion and red bell pepper. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

          Add the shrimp to the skillet, seasoning with smoked paprika, cayenne pepper, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque.

            Once the shrimp are cooked, return the crispy turkey bacon to the skillet and toss everything to combine. Taste and adjust seasoning if necessary.

              To serve, spoon a generous amount of cheesy grits onto a plate, then top with the shrimp mixture. Garnish with sliced green onions for a fresh touch.

                Prep Time: 10 min | Total Time: 40 min | Servings: 4