cheesy shrimp and grits
This creamy and savory dish combines succulent shrimp with cheesy grits, creating a comforting and satisfying meal. It’s perfect for brunch or a cozy dinner.
Equipment
- 1 medium saucepan
- 1 large skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 whisk
- 4 serving plates
Ingredients
- 1 cup grits quick-cooking or stone-ground
- 4 cups water for grits
- 1 cup shredded sharp cheddar cheese
- 1 pound shrimp peeled and deveined
- 4 slices bacon
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 bell pepper finely chopped
- 3 cloves garlic minced
- 1 teaspoon Cajun seasoning
- to taste salt
- to taste pepper
- 2 green onions sliced for garnish
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- In a medium saucepan, bring 4 cups of water to a boil. Gradually stir in the grits and reduce the heat to low. Cook according to the package instructions until thickened, about 5-10 minutes, stirring occasionally.
- Once the grits are cooked, remove them from heat and stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste and cover to set aside.
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and crumble it, leaving the rendered fat in the skillet.
- In the same skillet, sauté the chopped onion and bell pepper in the bacon fat for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
- Add the shrimp to the skillet and sprinkle with Cajun seasoning. Cook for 3-4 minutes or until the shrimp are pink and cooked through. Season with salt and pepper to taste.
- To serve, spoon the cheesy grits onto plates, top with the sautéed shrimp mixture, and sprinkle with crumbled bacon, sliced green onions, and parsley if desired.
Notes
You can substitute other types of cheese based on your preference.
For a spicier dish, consider adding hot sauce or extra Cajun seasoning.
This dish can be made ahead of time; just reheat the grits and shrimp separately before serving.