Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Shrimp and Cheddar Grits with Smoky Bacon and Tomato Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 6 reviews

This classic Southern Shrimp and Grits recipe features creamy stone-ground cheddar grits topped with smoky bacon, juicy shrimp seasoned with smoked paprika and cayenne, and a light garlic tomato sauce. Perfect for a comforting dinner or brunch, this dish combines rich, savory flavors with a touch of spice for a satisfying meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Grits

  • 4 ½ cups chicken stock
  • 1 cup stone-ground grits
  • 1 cup whole milk
  • 6 tablespoons unsalted butter, divided
  • 1 cup shredded sharp white cheddar cheese
  • 1 teaspoon kosher salt, divided

Shrimp and Sauce

  • 6 slices thick-cut bacon, finely chopped
  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, finely chopped
  • 3 green onions, white and green parts, thinly sliced
  • ¼ cup chopped Italian parsley
  • Lemon wedges, for serving

Instructions

  1. Prepare the Grits: Bring 4 cups of chicken stock to a boil in a medium saucepan over high heat. Slowly whisk in the stone-ground grits, then reduce heat to low. Cover and simmer, stirring frequently, for 20 to 25 minutes until the grits are thick and tender.
  2. Finish the Grits: Stir in the whole milk, 3 tablespoons of unsalted butter, shredded cheddar cheese, and ½ teaspoon kosher salt. Continue stirring until smooth and creamy. Cover and keep warm on low heat.
  3. Cook the Bacon: Heat a large skillet over medium heat. Add the finely chopped bacon and cook, stirring occasionally, until crisp and fat is rendered, about 5 to 7 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the skillet.
  4. Cook the Shrimp: Add the shrimp to the bacon fat in the skillet. Season with smoked paprika, cayenne pepper (if using), and the remaining ½ teaspoon kosher salt. Cook shrimp for 1 to 2 minutes per side until just pink. Remove shrimp and set aside.
  5. Prepare the Sauce: In the same skillet, add minced garlic and cook, stirring, until fragrant, about 1 minute. Stir in tomato paste and cook until caramelized, about 1 minute. Add halved cherry tomatoes, chopped red bell pepper, and ½ cup chicken stock. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
  6. Simmer the Sauce: Cook the tomato and pepper mixture until softened and the sauce thickens slightly, about 3 to 5 minutes. Whisk in the remaining 3 tablespoons of butter until glossy. Stir in the cooked bacon, green onions, and chopped Italian parsley.
  7. Combine and Serve: Return the cooked shrimp to the skillet to warm through briefly. Spoon the creamy grits onto plates and top with the shrimp and sauce mixture. Serve with lemon wedges for squeezing over the dish.

Notes

  • Use stone-ground grits for authentic texture and flavor; quick-cooking grits won’t yield the same result.
  • You can omit cayenne pepper if you prefer a milder dish.
  • Keep the shrimp cooking time short to avoid overcooking and rubbery texture.
  • For a spicier sauce, add a pinch of crushed red pepper flakes.
  • Leftover grits can be refrigerated and reheated with a splash of milk for creaminess.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern American

Find it online: https://cozykitchenbymaya.com/shrimp-and-cheddar-grits-with-smoky-bacon-and-tomato-sauce-recipe/