Looking for a comforting and hearty meal that screams Southern hospitality? Look no further than this classic shrimp and grits recipe. With creamy, buttery grits and succulent, perfectly cooked shrimp, this dish is sure to please everyone at the table.
Ingredients:
- 1 cup quick-cooking grits
- 2 cups water
- 2 cups milk
- 1/2 tsp salt
- 4 tbsp unsalted butter
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, diced
- 1 small onion, diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/2 tsp hot sauce (optional)
- Salt and pepper to taste
Directions:
- In a medium pot, bring the water, milk, and salt to a boil. Slowly whisk in the grits and cook, stirring often, until thick and creamy, about 5-7 minutes.
- Stir in 2 tbsp of the butter until melted and combined. Keep warm over low heat.
- In a large skillet, cook the bacon over medium-high heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
- Add the shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side. Remove with a slotted spoon and set aside.
- Add the onion, bell pepper, and garlic to the skillet and cook until softened, about 5 minutes.
- Melt the remaining 2 tbsp of butter in the skillet. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chicken broth, making sure to scrape any browned bits from the bottom of the skillet. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in the heavy cream and hot sauce (if using). Season with salt and pepper to taste.
- Divide the grits among four bowls. Spoon the shrimp and sauce over the top. Sprinkle with the crispy bacon and serve hot.
