Description
A creamy, cheesy classic that combines Southern flavors in a delightful dish of shrimp and grits, perfect for family gatherings.
Ingredients
- 2 cups low-sodium chicken stock or broth
- 2 cups whole milk
- 1 cup stone-ground grits
- 3 tablespoons unsalted butter
- 2 cups sharp white cheddar, shredded
- ½ lb thick-cut bacon
- 2 lbs large shrimp, peeled and deveined
- ½ teaspoon red pepper flakes
- 1 large garlic clove, minced
- Juice of ½ lemon
- Kosher salt and freshly cracked black pepper, to taste
- 1 teaspoon chopped parsley
Instructions
- Bring the chicken stock and whole milk to a boil in a medium pot.
- Once boiling, add the stone-ground grits along with salt and pepper to taste, stirring continuously.
- Lower the heat and cook the grits over low heat for 10-15 minutes, stirring frequently until thickened.
- Stir in the unsalted butter and shredded sharp white cheddar until creamy.
- In a large cast-iron skillet, fry the thick-cut bacon until crispy, then set it aside, keeping the drippings in the pan.
- Add the shrimp and red pepper flakes to the skillet, and cook for about 3 minutes, flipping once.
- Off the heat, stir in the minced garlic until fragrant.
- Mix in the lemon juice and chopped parsley before serving.
Notes
For a lighter version, skip the bacon and use olive oil instead. You can also experiment with different types of cheese for unique flavors.