Smothered Shrimp and Grits is a tasty dish featuring juicy shrimp cooked in a rich sauce, served over creamy, buttery grits. It’s comfort food at its best!
I love how the shrimp soak up all the flavors from the sauce. For me, a sprinkle of green onions on top adds that perfect touch! You can’t go wrong with this meal. 😊
Key Ingredients & Substitutions
Stone-Ground Grits: These are essential for the traditional texture and flavor. If you can’t find stone-ground, instant grits work too. Just reduce the cooking time according to package instructions!
Shrimp: Large, peeled, and deveined shrimp are best for this dish. If you have a shellfish allergy, you can use chicken or even sautéed vegetables like zucchini or mushrooms instead.
Bacon: Bacon adds a delicious smoky flavor. You can substitute turkey bacon for a lighter option, or leave it out entirely for a vegetarian version. Just add a little extra oil for richness!
Cajun/Creole Seasoning: This seasoning is key for flavor. If you don’t have it, make a mix with paprika, garlic powder, onion powder, and a dash of black pepper. Adjust to your taste!
How Do You Perfectly Cook Grits?
Cooking grits can be tricky, but I’ll share my tips to get it right every time! Start with cold liquid to help the grits absorb flavors better as they cook.
- Bring your water or water/milk mix to a boil before adding the grits.
- Whisk the grits in slowly to avoid lumps—this step makes a creamy finish.
- Once added, reduce the heat low and stir often, especially at the beginning, to prevent sticking.
- The cooking time will vary, but 20-25 minutes on low heat will give you perfect, creamy grits.
Remember to mix in those cheese and butter at the end for extra creaminess! Enjoy your dish with a smile! 😊
Smothered Shrimp and Grits
Ingredients You’ll Need:
For the Grits:
- 1 cup stone-ground grits
- 4 cups water (or a mix of water and milk for creamier texture)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Cajun or Creole seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or oil (if needed)
- Fresh parsley or green onions, chopped for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This delicious recipe takes about 30 minutes of preparation and cooking time. You’ll be making the grits and shrimp simultaneously, which helps to keep everything fresh and hot—perfect for serving!
Step-by-Step Instructions:
1. Prepare the Grits:
In a medium saucepan, bring the water (or your water/milk mixture) to a boil. Gradually whisk in the stone-ground grits, reducing the heat to low. Stir frequently and let them cook until soft and creamy—this should take around 20-25 minutes. Once cooked, stir in the butter, cheddar cheese, and season with salt and pepper to taste. Keep the grits warm while you prepare the shrimp.
2. Cook the Bacon:
In a large skillet set over medium heat, add the chopped bacon. Cook until crispy, and then remove the bacon using a slotted spoon. Set it aside but leave the bacon fat in the skillet—it’s full of flavor!
3. Sauté the Vegetables:
In the same skillet, add the chopped onions, green bell pepper, and minced garlic to the bacon fat. Cook the veggies until they are softened and fragrant, around 4-5 minutes.
4. Season and Cook the Shrimp:
Add the cleaned shrimp to the skillet. Sprinkle them with Cajun seasoning, smoked paprika, cayenne pepper (if you like it spicy), and salt and pepper to taste. Cook the shrimp until they turn pink and are just cooked through, about 2-3 minutes per side. Once done, remove them from the skillet and set aside.
5. Make the Sauce:
In the same skillet, sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for about 1 minute, allowing the flour to absorb the flavors. Slowly whisk in the chicken broth and scrape up any browned bits stuck to the bottom of the pan. Stir in the diced tomatoes and the crispy bacon. Let the sauce simmer until it thickens, about 3-5 minutes.
6. Combine Shrimp and Sauce:
Return the cooked shrimp to the skillet and toss them in the sauce to coat fully. Warm everything through for another 1-2 minutes, ensuring the shrimp are heated.
7. Assemble the Dish:
To serve, scoop generous spoonfuls of the creamy cheesy grits onto plates or into shallow bowls. Top each serving with the smothered shrimp and sauce, making sure to drizzle some sauce over the grits too.
8. Garnish and Serve:
Finish off your Smothered Shrimp and Grits with a sprinkle of chopped fresh parsley or green onions for a pop of color and flavor. Serve hot and enjoy this comforting dish!
This recipe yields a creamy, comforting dish featuring tender shrimp in a flavorful, slightly spicy sauce over rich cheesy grits. Enjoy every bite! 😊
Can I Use Instant Grits Instead of Stone-Ground Grits?
Absolutely! If you’re short on time, instant grits can be a convenient substitute. Just follow the package instructions for quicker cooking, usually just a few minutes, and don’t forget to add your cheese and butter for creaminess!
How Can I Make This Dish Spicier?
If you want to kick up the heat, increase the cayenne pepper in the shrimp seasoning or add a few dashes of hot sauce when you combine the shrimp with the sauce. You could also include chopped jalapeños or another spicy pepper when sautéing the veggies for an extra punch!
Can I Prepare the Grits in Advance?
Yes, you can! Cook the grits ahead of time and store them in an airtight container in the fridge. Reheat them with a little extra water or milk over low heat, stirring until creamy again before serving.
What Are Good Side Dishes to Serve with Smothered Shrimp and Grits?
This dish is hearty enough on its own, but if you’re looking for sides, consider serving a simple green salad or some sautéed greens like collard greens or spinach. It complements the shrimp and grits perfectly!