Southern-Style Shrimp and Creamy Grits
Welcome to the heart of Southern cuisine with this flavorful meal. Picture succulent shrimp sautéed to perfection in a savory blend of vegetables, aromatic spices, and crispy turkey bacon, coming together in one delectable dish. It’s an invitation to experience the warmth and richness of Southern hospitality.
The creamy grits, infused with the bold taste of sharp cheddar cheese, create a perfect base for soaking up the delicious juices from the shrimp and vegetables. Each bite offers an awesome contrast of textures and tastes.
Whether you’re a seasoned cook or new to the kitchen, this recipe is designed to be easy and straightforward, while delivering impressive results. It’s ideal for a family dinner or a special weekend retreat, embodying the heart and soul of Southern cooking… with a healthy twist.
If you love shrimp, try my Summer Shrimp Boil.
Southern-Style Shrimp and Creamy Grits
Ingredients
SHRIMP
- 1½ tablespoons olive oil
- 2 slices turkey bacon*, finely diced
- 1 large stalk celery, finely diced (~½ cup)
- 1 medium bell pepper, finely diced (~1 cup)
- 1 medium sweet onion, finely diced (~1 cup)
- 3 cloves garlic, finely chopped
- 1 cup canned, diced tomatoes
- ¼ teaspoon smoked paprika
- Pinch cayenne pepper, or more to taste, (optional for heat)
- 1 cup reduced-sodium vegetable or chicken broth plus 2 tablespoons, divided
- 1 pound large shrimp, peeled and deveined, thawed if frozen
- 1 teaspoon cornstarch
- 4 scallions, thinly sliced (~¼ cup)
- Fresh parsley or basil, finely chopped (optional garnish)
GRITS
- 1½ cups low-fat milk (1% or 2%)
- 2½ cups reduced-sodium vegetable or chicken broth
- 1 cup corn grits*
- ⅓ to ½ cup sharp cheddar cheese, finely grated
- Salt and pepper to taste
Instructions
To make the shrimp:
- Heat the olive oil in a large skillet over medium-high heat. Add the turkey bacon and cook, stirring occasionally, until it starts to brown, about 2 minutes.
- Add the celery, bell pepper, and onion. Cook, stirring occasionally until vegetables are tender, about 4 minutes. Add the garlic, diced tomato, smoked paprika and optional cayenne. Cook for another 2 minutes, stirring occasionally.
- Add 1 cup broth and bring to boil. Arrange the shrimp evenly over the mixture and reduce heat to medium. Allow the shrimp to cook for about 3 minutes or until they start to turn pink, flipping halfway through to completely coat the shrimp in the sauce.
- In a separate small bowl, mix the remaining 2 tablespoons of broth and cornstarch. Drizzle over the shrimp mixture. Cook an additional 1 to 2 minutes or until shrimp are cooked through and the broth is slightly reduced.
- Season with salt and pepper. Garnish with scallions and fresh herbs before serving.
To make the grits:
- Add the milk and broth to a medium saucepan and bring to a gentle simmer over medium heat. While whisking, slowly pour the grits into the hot liquid. Reduce the heat to low and simmer for 20 minutes, whisking often until the grits become thick and creamy.
- Remove the pan from the heat and stir in the cheese and freshly ground pepper.
- To serve, transfer the grits to each bowl and top evenly with shrimp. Season with extra salt and pepper if desired.
Nutrition facts were left out of recipe
Hi Nancy! Thank you so much for your message…and your attention to detail. We’ve updated the recipe to include the math!