Okay, the user wants a recipe for Shrimp and Grits. Let me start by recalling the search results I have. There are several sources here, like Cuisiné Noir, CookingUpdate, Will Cook For Smiles, and Lil’ Dutch Uncle. Each has different tips and variations.
First, I need to structure the recipe. The main components are the grits and the shrimp. From the sources, stone-ground grits are recommended for a hearty texture, but quick-cooking ones can be used for convenience. Cooking the grits in broth instead of water adds flavor, which is mentioned in multiple sources. Adding butter and cheese, like cheddar, makes them creamy. Some recipes use heavy cream for extra richness.
For the shrimp, seasoning is key. Common spices are garlic, smoked paprika, cayenne pepper, and cumin. Some recipes mention using bacon or andouille sausage for added smokiness. The method varies—some sauté in bacon grease, others roast or pan-fry. Cooking the shrimp quickly in a hot pan to avoid overcooking is important, as noted in the tips.
Combining the two components: serving the shrimp over the grits, sometimes with a sauce made from the shrimp juices. Garnishes like green onions, parsley, or crispy bacon bits are suggested.
I should also include variations and tips. For example, using different cheeses, adding vegetables, or making it ahead of time. The historical note about the dish originating in South Carolina is interesting but maybe not necessary for the recipe itself.
I need to make sure the instructions are clear and step-by-step. Also, check for any conflicting information. For instance, some sources use chicken broth for the grits, others water. I’ll go with broth for more flavor. Also, the type of shrimp—fresh or frozen, peeled and deveined.
Including cooking times and temperatures is important. The grits take about 20-30 minutes depending on the type, while the shrimp cook quickly, 2-3 minutes per side.
I should also mention optional add-ons like sun-dried tomatoes or bacon bits, as seen in some recipes. Maybe a note on making it ahead, like cooking the grits in advance and reheating them.
Alright, putting it all together in a clear recipe format with ingredients, instructions, tips, and variations. Make sure to cite the sources where specific tips or variations come from, like using heavy cream from Cuisiné Noir or the bacon bits from Will Cook For Smiles .
Shrimp and Grits Recipe
A Southern classic featuring creamy, cheesy grits topped with perfectly seasoned shrimp—ready in 30 minutes!
Ingredients
For the Grits:
- 1 cup stone-ground grits (or quick-cooking grits)
- 4 cups water or chicken broth (for richer flavor)
- 2 tablespoons butter
- 1 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
For the Shrimp:
- 1 lb large shrimp (peeled, deveined, tails optional)
- 1 tablespoon olive oil + 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon ground cumin
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 4 oz bacon, diced (for smokiness)
For Garnish:
- Chopped green onions or parsley
- Crispy bacon bits (optional)
Instructions
- Cook the Grits:
- Bring water/broth to a boil. Gradually whisk in grits, reduce heat to low, and simmer for 20–30 minutes (stone-ground) or 5–10 minutes (quick-cooking), stirring occasionally .
- Stir in butter, cheese (if using), and season with salt/pepper. Keep warm.
- Prepare the Shrimp:
- Pat shrimp dry. Toss with smoked paprika, cayenne, cumin, lemon juice, salt, and pepper .
- Cook the Shrimp:
- Option 1 (Bacon): Cook diced bacon until crispy. Remove bacon, leaving drippings. Add shrimp and cook over medium heat until pink and opaque (2–3 minutes per side) .
- Option 2 (Simple Sauté): Heat oil and butter in a skillet. Add garlic and cook until fragrant. Add shrimp and cook until done .
- Serve:
- Spoon grits onto plates. Top with shrimp and pan juices. Garnish with green onions, parsley, and bacon bits (if using).
Tips & Variations
- Cheese Swap: Use Parmesan, Gouda, or pepper jack for a different flavor .
- Heat Level: Adjust cayenne or add hot sauce for spice .
- Add-Ins: Stir sun-dried tomatoes, spinach, or bell peppers into the shrimp .
- Make-Ahead: Cook grits ahead and reheat with broth/water. Cook shrimp fresh just before serving .
Enjoy this comforting, flavorful Southern dish! 🍤🧀