Smothered shrimp and grits is a warm and cozy dish that’s perfect for any meal. The creamy grits and juicy shrimp are mixed with a flavorful sauce that spices things up!
You can’t forget how satisfying those grits are! I remember my first bite—it’s like a warm hug on a plate. Serve it with a sprinkle of green onions, and you’ve got a meal to remember!
Key Ingredients & Substitutions
Grits: Stone-ground grits are best for a creamy texture. If you can’t find them, instant grits can work in a pinch, but they won’t be as rich. I always prefer adding a mix of water and milk for creaminess!
Shrimp: Use medium-sized shrimp for this recipe. If you’re on a budget, frozen shrimp is a great alternative. Just make sure to thaw them completely before cooking.
Bacon: Bacon adds a depth of flavor. If you’re looking for a healthier option, turkey bacon can be a good substitute. You can also go vegetarian by using smoked paprika and olive oil for a different taste.
Cheese: Sharp cheddar is great for flavor. If you want to lighten it up, you can skip it or replace it with a lactose-free cheese for a similar taste.
How Do You Get the Grits Creamy and Perfectly Cooked?
Cooking the grits to the right creaminess requires attention. Here’s how to do it:
- Boil your water with salt first to infuse the flavor.
- Gradually whisk in the grits to avoid lumps, then reduce the heat to low.
- Keep them covered but stir occasionally. Cooking low and slow helps the grits become creamy.
- Don’t forget the butter and cheese! Both will enhance creaminess when stirred in at the end.
Don’t rush; perfect grits take about 20-25 minutes!
What’s the Best Way to Cook Shrimp Without Overdoing It?
Overcooking shrimp can make them tough. Here’s the best way to cook them:
- Make sure your pan is hot before adding shrimp; this helps create a nice sear.
- Cook for just about 2 minutes per side. They’ll turn pink when perfectly cooked.
- Remove them as soon as they’re done to ensure the right texture, and reintroduce them to the sauce at the end to warm them back up.
Following these steps will keep your shrimp tender and flavorful!
Smothered Shrimp and Grits
Ingredients You’ll Need:
For The Grits:
- 1 cup stone-ground grits
- 4 cups water (or a mix of water and milk for creamier grits)
- 1 teaspoon salt
- 2 tablespoons butter
- 1 cup sharp cheddar cheese, shredded (optional)
For The Smothered Shrimp:
- 1 pound medium shrimp, peeled and deveined
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 green bell pepper, finely chopped
- 1/2 cup diced tomatoes (canned or fresh)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for spice)
- 1 teaspoon Cajun or Creole seasoning
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley or green onions for garnish
- 2 tablespoons olive oil or bacon drippings
How Much Time Will You Need?
This delightful dish will take about 40-45 minutes in total, including about 25 minutes for prep and cooking the grits, plus another 15-20 minutes for preparing the shrimp and sauce. You’ll have a warm, delicious southern meal ready in no time!
Step-by-Step Instructions:
1. Cook the Grits:
Start by bringing 4 cups of water and the salt to a boil in a medium saucepan. Once it’s bubbling, slowly whisk in the stone-ground grits to avoid lumps. Lower the heat to a simmer, cover the pan, and let it cook. Stir occasionally until the grits are tender and thickened, which should take about 20-25 minutes. When they’re done, stir in the butter and optional cheddar cheese until melted and creamy. Keep warm on low heat.
2. Prepare the Bacon and Vegetables:
In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain. Leave about 2 tablespoons of the bacon drippings in the skillet (or add olive oil if you prefer). Next, add the chopped onion and green bell pepper into the skillet and sauté until softened, around 3-4 minutes. Add minced garlic and sauté for an additional 30 seconds to release its fragrant aroma!
3. Cook the Shrimp:
Season the shrimp with Cajun seasoning, smoked paprika, salt, and black pepper. Then add the shrimp to the skillet and cook until they turn pink and are just cooked through, about 2 minutes per side. Once cooked, remove the shrimp from the skillet and set them aside.
4. Make the Sauce:
In the same skillet, toss in the diced tomatoes and chicken broth, stirring to combine. Bring this mixture to a simmer and let it reduce for about 5 minutes. Next, stir in the heavy cream and the crispy bacon (and cayenne pepper if you like it spicy). Let the sauce simmer gently until it thickens a bit, around 3-5 minutes. Once thickened, add the shrimp back to the skillet and toss everything together, allowing the shrimp to heat through.
5. Assemble the Dish:
To serve, spoon a generous portion of creamy grits onto plates, and top each serving with the smothered shrimp and luscious sauce. A sprinkle of freshly chopped parsley or green onions will add a lovely touch!
6. Serve Immediately:
Enjoy your rich and flavorful Smothered Shrimp and Grits while they’re hot! This dish will surely warm your heart and fill your belly!
Can I Use Instant Grits Instead of Stone-Ground Grits?
Yes, you can use instant grits for a quicker preparation. However, keep in mind that stone-ground grits provide a creamier texture and richer flavor. If using instant grits, follow the package instructions for cooking times.
How Can I Make This Recipe Spicier?
If you like more heat, you can increase the amount of cayenne pepper or add extra Cajun or Creole seasoning. Feel free to include diced jalapeños or a dash of hot sauce when cooking the shrimp for an added kick!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The grits may firm up in the fridge, so you can reheat them with a splash of water or milk to restore their creamy consistency.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the grits and cook the shrimp in advance. Just store them separately in the fridge. Reheat the grits on the stove with some added liquid and rewarm the shrimp in the sauce before serving for the best results!
