SHRIMP & GRITS — A SOUTHERN CLASSIC THAT FEELS LIKE HOME

Bring chicken broth to a boil in a saucepan.

Slowly whisk in the grits and reduce heat to low.

Simmer for 20–25 minutes, stirring often, until thick and creamy.

Stir in heavy cream, butter, and cheddar cheese.

Season with salt and pepper.

Keep warm.

 The key is stirring often for that smooth, creamy texture.

In a large skillet, cook chopped bacon until crispy.

Remove bacon and set aside, leaving the drippings in the pan.

Add onion and cook until soft.

Stir in garlic and cook for 30 seconds.

Season shrimp with paprika, cayenne, thyme, salt, and pepper.

Add shrimp to the skillet and cook 2–3 minutes per side until pink and opaque.

Drizzle with lemon juice and return bacon to the pan.

Sprinkle with fresh parsley.

Spoon creamy grits into bowls.

Top generously with shrimp and bacon sauce.

Serve immediately while warm and creamy.

 Use stone-ground grits for the best flavor

 Don’t overcook shrimp — they cook fast!

 Add a splash of hot sauce if you like heat

 A little extra cheese never hurts 

Creamy. Savory. Slightly smoky.

This dish tastes like Sunday brunch, family gatherings, and Southern hospitality all in one bowl.