Authentic Southern Shrimp & Grits with Smoky Bacon Gravy

Succulent shrimp sautéed with garlic, peppers, and crisp bacon served over thick, creamy cheddar grits.

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1 cup stone-ground white grits
• 4 cups chicken broth
• 1 cup sharp cheddar cheese, shredded
• 6 slices thick-cut bacon, chopped
• 1 small bell pepper & 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp Old Bay seasoning & 1 tbsp lemon juice

Step-by-Step Instructions

1. Bring chicken broth to a boil in a saucepan. Whisk in stone-ground grits, lower heat to low, cover, and simmer for 20 minutes until creamy.
2. Stir cheddar cheese and 2 tbsp butter into grits until melted.
3. In a skillet, cook chopped bacon until crisp. Remove bacon with slotted spoon, leaving drippings.
4. Sauté diced peppers, onions, and minced garlic in bacon drippings for 4 minutes.
5. Season shrimp with Old Bay. Add shrimp to skillet and cook for 3-4 minutes until pink.
6. Stir in lemon juice. Spoon creamy cheddar grits into bowls, top with shrimp, bacon, and pan gravy.

Chef’s Tips & Variations

Using chicken broth instead of water for cooking grits adds immense savory depth.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.