Smothered Shrimp and Grits is a classic Southern dish that’s creamy, comforting, and full of flavor. The shrimp are cooked in a rich sauce and served over smooth, cheesy grits.
This meal is perfect for breakfast, lunch, or dinner. I love how the spicy sauce pairs perfectly with the soft grits—it’s like a cozy hug for your taste buds! 🦐💛
Key Ingredients & Substitutions
Grits: Stone-ground grits are the best for a creamy texture and rich flavor. If you can’t find them, quick-cooking grits work in a pinch, but won’t be as hearty. Mixing half water and half milk makes them ultra creamy!
Shrimp: Fresh shrimp adds the best flavor, but you can use frozen shrimp too. Just thaw them in the fridge overnight before cooking. If shrimp isn’t available, try using chicken or even diced firm tofu for a vegetarian option.
Bacon: I love the smoky flavor bacon adds, but you can switch it out for turkey bacon or omit it entirely for a lighter dish. For a vegetarian version, use olive oil and add extra veggies instead.
Cream: Heavy cream gives a rich consistency, but you can substitute with half-and-half, or coconut milk for a dairy-free option. Just stir in at the end for that creamy finish!
How Do You Ensure Your Grits Turn Out Creamy and Smooth?
Cooking grits requires patience, but it’s worth it for that smooth texture! Follow these tips:
- Always use a whisk when adding grits to boiling water to avoid lumps.
- Keep the heat low once they start simmering; this prevents sticking and ensures even cooking.
- Stir often! This helps the grits absorb the water fully and become creamy.
- If they get too thick, just add a bit more warm water or milk until you reach your desired consistency.
What’s the Best Way to Cook the Shrimp for Maximum Flavor?
To make your shrimp flavorful and juicy, here’s what to do:
- Make sure your shrimp are patted dry before cooking. This helps them sear nicely!
- Cook them in the hot skillet for only a few minutes until they’re pink. Overcooking can lead to rubbery shrimp.
- Adding the heavy cream at the end locks in the flavor and gives the dish a luxurious touch.
Smothered Shrimp and Grits
Ingredients You’ll Need:
For the Grits:
- 1 cup stone-ground grits
- 4 cups water (or half water, half milk for creamier grits)
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese (optional but recommended)
For the Smothered Shrimp:
- 1 lb large shrimp, peeled and deveined
- 6 slices bacon, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper (green or red), diced
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning or Creole seasoning
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1/2 cup chicken broth or shrimp stock
- 1/4 cup heavy cream
- Salt and black pepper to taste
- 2 tablespoons olive oil or bacon fat (reserved from cooking bacon)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and 30 minutes to cook, making it perfect for a lovely dinner or a special brunch. So gather your ingredients and let’s get started!
Step-by-Step Instructions:
1. Prepare the Grits:
In a medium saucepan, bring the water and salt to a boil. Slowly whisk in the grits to prevent lumps. Reduce the heat to low and simmer, stirring occasionally, until the grits are thick and tender (about 20-25 minutes). Stir in the butter and cheddar cheese until melted and combined. Keep warm.
2. Cook the Bacon:
In a large skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Reserve a couple of tablespoons of bacon fat in the skillet (or add olive oil if needed).
3. Cook the Vegetables:
Add the chopped onion and bell pepper to the skillet with the bacon fat. Sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Make the Sauce:
Stir in diced tomatoes, smoked paprika, Cajun seasoning, cayenne pepper, salt, and pepper. Cook for 2-3 minutes to blend the flavors. Pour in chicken broth and bring to a simmer. Let the sauce reduce slightly, about 3-5 minutes.
5. Cook the Shrimp:
Add the shrimp to the skillet and cook until they are pink and opaque, about 3-4 minutes. Stir in the heavy cream and cooked bacon, heating through for 1-2 minutes. Adjust seasoning as needed.
6. Assemble and Serve:
Spoon a generous portion of the cheesy grits onto plates or into bowls. Top with the smothered shrimp and sauce. Garnish with chopped fresh parsley. Enjoy your creamy, hearty, and flavorful Smothered Shrimp and Grits!
Can I Use Instant Grits Instead of Stone-Ground Grits?
Yes, you can use instant grits for a quicker preparation! Just follow the package instructions, but keep in mind that they won’t have the same texture as stone-ground grits, which are creamier and more flavorful.
What Can I Substitute for Bacon in This Recipe?
If you’d like to make a bacon-free version, turkey bacon or pancetta are great alternatives. For a vegetarian option, try sautéing additional vegetables like mushrooms or zucchini in olive oil for a similar savory taste!
How Can I Make This Recipe Spicier?
If you love heat, you can increase the cayenne pepper or add some diced jalapeños when cooking the vegetables. Another option is to drizzle some hot sauce over the finished dish for an extra kick!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, gently warm the grits and shrimp together on the stove, adding a splash of water or broth to keep the grits from drying out.