Ingredients
Scale
- 1 cup stone-ground grits
- 4 cups water
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced (for garnish)
Instructions
- In a medium saucepan, bring 4 cups of water to a boil. Stir in the grits, reduce heat to low, and simmer until thickened, about 20-25 minutes, stirring occasionally.
- Once the grits are thickened, stir in the heavy cream and cheddar cheese. Season with salt and pepper to taste. Keep warm.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and drain on paper towels, leaving the bacon fat in the pan.
- Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
- Stir in the lemon juice, Worcestershire sauce, cayenne pepper, and cooked bacon. Mix well to combine.
- To serve, spoon the creamy grits onto plates and top with the shrimp mixture. Garnish with sliced green onions.
Notes
- For a spicier version, increase the cayenne pepper or add hot sauce to taste.
- Feel free to substitute the shrimp with other seafood like scallops or crab.
- For a vegetarian version, omit the shrimp and bacon and add sautéed vegetables instead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: Southern
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 200 mg