This iconic dish combines succulent shrimp, creamy stone-ground grits, and a medley of seasonings to create a comforting and soulful culinary experience. Originating from the coastal regions of the Southern United States, Shrimp & Grits has become a beloved classic that embodies the essence of Southern cuisine. Join us as we explore the history, techniques, and step-by-step instructions to prepare this delicious and heartwarming dish.

Shrimp & Grits can be traced back to the Lowcountry of South Carolina and Georgia, where the combination of fresh seafood and locally grown ingredients led to the creation of this coastal delicacy. Originally a simple breakfast dish enjoyed by fishermen, it has evolved into a celebrated main course served at restaurants and homes across the South.

The dish gained popularity in the late 20th century, as Southern chefs began to elevate its status by adding their own twists and variations. Today, Shrimp & Grits is cherished for its comforting flavors and the ability to showcase the regional ingredients and culinary traditions of the South.

INGREDIENTS

• 1 pound large shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups water
• 1 cup whole milk
• 1 cup sharp cheddar cheese, grated
• 4 slices bacon, chopped
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup chicken or vegetable broth
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Green onions, sliced (for garnish)

INSTRUCTIONS

1. In a medium saucepan, bring the water to a boil. Slowly whisk in the stone-ground grits, reduce the heat to low, and let them simmer for approximately 20-25 minutes, stirring occasionally, until the grits are thick and creamy.
2. Stir in the milk and grated cheddar cheese into the cooked grits, allowing the cheese to melt and incorporate fully. Season with salt and black pepper to taste. Keep the grits warm on low heat while preparing the shrimp and sauce.
3. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside on a plate lined with a paper towel to drain excess grease.
4. In the same skillet with the bacon drippings, add the chopped onion and bell pepper. Sauté them until they become softened and slightly caramelized, usually about 5-7 minutes.
5. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
6. Push the vegetables to one side of the skillet and add the shrimp. Cook the shrimp for about 2-3 minutes per side, or until they turn pink and are cooked through.
7. Remove the shrimp from the skillet and set them aside.
8. In the same skillet, melt the butter over medium heat. Sprinkle the flour over the butter and whisk to form a roux. Cook the roux for about 2 minutes, stirring constantly.
9. Gradually pour in the chicken or vegetable broth, whisking continuously to prevent lumps from forming. Cook the mixture until it thickens and reaches a gravy-like consistency.
10. Stir in the lemon juice and Old Bay seasoning into the sauce. Adjust the seasonings to taste with salt and black pepper.
11. Return the cooked shrimp to the skillet, tossing them in the sauce to coat evenly. Cook for an additional minute to heat the shrimp through.
12. Divide the creamy grits among serving bowls. Spoon the shrimp and sauce over the grits.
13. Garnish the Southern Shrimp & Grits with the crispy bacon, freshly chopped parsley, and sliced green onions for added flavor and visual appeal.
14. Serve the dish immediately, savoring the harmonious blend of creamy grits, succulent shrimp, and flavorful sauce.

This dish pays homage to the coastal regions of the South, showcasing the harmony of fresh seafood and creamy grits. Share this soulful delight with family and friends, and embrace the timeless tradition and warm embrace of Southern comfort food.