Southern US Lunch: Creamy Shrimp and Grits with Crispy Bacon Topping

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup stone ground grits 2 cups water 2 cups whole milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon smoked paprika 1 tablespoon unsalted butter 1 pound large shrimp, peeled and deveined 6 slices thick
• cut bacon 1/2 cup grated sharp cheddar cheese 1/4 cup chopped green onions 1 teaspoon fresh lemon juice

Instructions

1. In a medium saucepan, combine water, milk, salt, pepper, and smoked paprika. Bring to a boil over medium heat. Gradually whisk in grits and cook according to package instructions until creamy and thickened. Stir in butter and cheddar cheese until melted and fully incorporated. Set aside.
2. In a large skillet, cook bacon slices until crisp. Remove from pan, let cool, then crumble into small pieces. Reserve bacon grease in the pan.
3. Add shrimp to the skillet with the reserved bacon grease and sauté until pink and cooked through. Stir in green onions and lemon juice.
4. To serve, spoon creamy grits onto plates, then top with sautéed shrimp mixture. Finish with a sprinkle of crumbled bacon.

Chef’s Insight

This dish highlights the rich flavors of Southern cooking while remaining approachable for those new to the cuisine.

Notes

Serve with a light green salad or steamed seasonal vegetables for a complete meal.