Southern Shrimp and Grits
Creamy cheddar grits topped with smoky bacon and juicy Cajun shrimp, the Lowcountry favorite.
Ingredients (serves 4)
- 1 lb shrimp
- 1 cup cornmeal
- 4 slices bacon
- 1 cup cheddar cheese
- 2 tbsp butter
- 3 cloves garlic
- 1 tsp smoked paprika
- 0.5 tsp cayenne
- 1 lemon
- 3 scallions
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Save this recipeInstructions
- 1
Bring 4 cups of salted water to a boil, whisk in the cornmeal, and simmer on low, stirring often, 20 minutes until thick and creamy.
- 2
Meanwhile, chop the bacon and cook in a 12-inch skillet over medium heat until crisp, then set aside, leaving the fat.
- 3
Peel the shrimp and toss with smoked paprika, cayenne, and a pinch of salt.
- 4
Cook the shrimp in the bacon fat over medium-high, 2 minutes per side, adding the minced garlic in the last minute.
- 5
Squeeze in the lemon juice and stir to make a quick pan sauce.
- 6
Stir the butter and shredded cheddar into the grits, then top with shrimp, bacon, and sliced scallions.
