Mouthwatering Southern-Style Shrimp and Grits: A Cinematic Culinary Adventure!

Allergens

Shellfish (shrimp)

Ingredients

• 2 cups stone
• ground grits
• 4 cups water
• 1/2 teaspoon salt
• 1 cup sharp cheddar cheese, shredded
• 1 pound large shrimp, peeled and deveined
• 4 slices bacon, diced
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Creole seasoning
• 1/2 teaspoon smoked paprika
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• Fresh parsley, for garnish

Instructions

1. In a medium saucepan, bring water and salt to a boil. Slowly whisk in the grits, reduce heat to low, and cook for about 20 minutes or until tender, stirring occasionally. Remove from heat and stir in the cheddar cheese until fully melted. Cover to keep warm.
2. In another saucepan, cook bacon until crispy, then add onion, bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes.
3. Add shrimp to the vegetable mixture, cooking until they turn pink, about 4 5 minutes.
4. Stir in Creole seasoning and smoked paprika. Gradually add heavy cream and bring to a simmer. Cook for another 2 minutes, then remove from heat and stir in butter until fully melted.
5. To serve, spoon the warm grits onto individual plates and top with shrimp and sauce. Garnish with fresh parsley and enjoy!

Chef’s Insight

Don't be afraid to adjust seasoning according to your taste preferences, adding more heat or smokiness as desired.

Notes

Use high-quality, fresh ingredients for the best flavor and mouthfeel.