Smothered Shrimp and Grits is a comforting dish that mixes creamy grits with tasty shrimp in a rich sauce. It’s a delightful blend of flavors that’s sure to make your taste buds dance!
You know, there’s something magical about that creamy grits combo. It’s like a warm hug on a plate! I love to top it off with a sprinkle of green onions for that extra zing. Yum!
Key Ingredients & Substitutions
Stone-ground Grits: These are essential for that creamy texture. If you can’t find stone-ground, quick-cooking grits work, but they won’t have quite the same flavor. Instant grits are an option too, but they cook fast and lack the rich taste.
Shrimp: Medium shrimp are perfect for this recipe. If you’re looking for a substitute, you can use cooked frozen shrimp. Just make sure they are thawed before cooking. Or, try scallops for a different twist!
Bacon: Bacon adds wonderful smokiness. If you’d like a healthier option, turkey bacon or pancetta could work as substitutes. For vegetarian versions, you can skip it entirely and use olive oil for sautéing.
Cream: Heavy cream provides richness, but you can use half-and-half for a lighter option. Coconut cream is a tasty dairy-free alternative if you’re going for a vegan approach.
How Do You Achieve Creamy Grits?
Cooking creamy grits is all about the right technique. Here’s how to make them perfectly smooth and flavorful:
- Start with a 4:1 liquid to grits ratio for good consistency. If you prefer them thicker, reduce the water.
- Whisk the grits in gradually to avoid lumps. Stirring frequently while simmering helps them cook evenly.
- Once cooked, add butter and cheese, mixing well until they melt in. This enhances creaminess and flavor.
Keeping the grits warm while you prepare the shrimp ensures they stay soft and delicious when served!
Smothered Shrimp And Grits
Ingredients You’ll Need:
For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons butter, divided
- Salt and black pepper, to taste
For the Shrimp Mixture:
- 1 pound medium shrimp, peeled and deveined
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup diced tomatoes (canned or fresh)
- 3/4 cup heavy cream or half-and-half
- 2 tablespoons fresh parsley or green onions, chopped (for garnish)
- Hot sauce, to taste (optional)
How Much Time Will You Need?
This recipe takes about 35-40 minutes in total. You’ll spend around 20-25 minutes cooking the grits and about 15 minutes on the shrimp and sauce. A quick and delicious meal ready in no time!
Step-by-Step Instructions:
1. Cook the Grits:
In a medium saucepan, bring water or chicken broth to a boil. Gradually whisk in the grits to prevent lumps. Reduce the heat to low and simmer, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes.
2. Stir in Flavor:
When the grits are tender, stir in 2 tablespoons of butter, the shredded cheddar cheese, and season with salt and black pepper to taste. Keep them warm while you prepare the shrimp.
3. Cook the Bacon:
In a large cast iron skillet or heavy pan over medium heat, cook the chopped bacon until it’s crisp. Use a slotted spoon to remove the bacon and set it aside, leaving the delicious drippings in the pan.
4. Sauté the Vegetables:
Add the chopped onion and green bell pepper to the skillet with the bacon drippings. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until it is fragrant.
5. Add Seasonings and Tomatoes:
Add the smoked paprika, cayenne pepper, thyme, and oregano. Stir well, then add the diced tomatoes. Cook for 3-4 minutes to let the flavors meld nicely.
6. Cook the Shrimp:
Add the shrimp to the skillet and cook for about 2-3 minutes on each side, until they turn pink and opaque. Be careful not to overcook them!
7. Make the Sauce:
Pour in the heavy cream and stir to combine. Let the sauce simmer gently and thicken for about 3-5 minutes. Adjust the seasoning with salt, pepper, and hot sauce if you like a bit of heat.
8. Combine Everything:
Stir the crispy bacon back into the shrimp and sauce mixture—yum!
9. Serve:
Spoon the creamy cheese grits into bowls or plates and top generously with the smothered shrimp mixture.
10. Garnish and Enjoy:
Finish by garnishing with chopped fresh parsley or green onions. Serve immediately and enjoy this delightful Southern classic!
Can I Use Instant Grits Instead of Stone-ground?
While stone-ground grits are best for texture and flavor, you can use instant grits as a time-saving option. Just be aware that the flavor won’t be as rich, and adjust the cooking time according to the package instructions.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the grits and shrimp mixture in advance. Store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of water or cream if needed to loosen the grits.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half, whole milk, or even coconut cream for a lighter version. Each will give a different flavor profile, but they all work well in the sauce.
Can I Use Frozen Shrimp?
Yes, frozen shrimp can be used, but make sure they are fully thawed before cooking. Thaw them in the refrigerator overnight or for a quicker method, place the shrimp in a sealed bag and submerge in cold water until thawed.
