This Creamy Shrimp and Grits recipe is one of those dishes that speaks to your soul! Its southern comfort food that’s perfect for breakfast, lunch or dinner. One bite and you wont forget this instant classic
1 cup chopped Bacon
1 diced onion
4 cups Milk
1 cup stone ground grits
2 tbsp Paprika
1/2 cup Shredded Cheddar Cheese
1 tsp Cumin
3 head on jumbo shrimp (but any shrimp works, add to taste)
2 tsp chopped Scallions
1 tbsp Butter
2 tbsp Heavy Cream
In a pan, render bacon fat and add onions to saute until they are translucent.
Add Milk, cumin and paprika and combine. Bring to a simmer, and add the grits, stirring with a whisk constantly to avoid lumps.
Add the cheese, and cream, stir until combined and mixture thickens. Top with butter to finish.
For The Shrimp
In a hot cast iron skillet with butter, add the shrimp and sear on both sides. If Jumbo shrimp is with the shell on, it will take about 45 seconds per side.
Serve on a separate plate if the shell is on the shrimp.
It helps to have a separate plate to place the discarded shells after peeling the shrimp. If the shrimp do not have shells, serve on top of the grits.
For more aromatic grits: omit the cheese, sauté onions and garlic until translucent and blend into the milk. Then cook the grits in the milk and onion mixture for a sweeter flavor. Ridiculous with shrimp.
- Category: Breakfast, Dinner
- Method: Grits
- Cuisine: Cajun, Creole
Keywords: Creamy, Shrimp, Grits, Creole, Cajun,