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Shrimp and Grits Alabama Style
A creamy and savory dish combining tender shrimp with hearty southern-style grits, perfect for comfort and flavor.
Ingredients
1 pound large shrimp, peeled and deveined→1 cup coarse stone-ground grits
4 cups water→1 cup sharp cheddar cheese, grated→4 slices bacon, chopped→1 small onion, finely chopped→2 cloves garlic, minced→1 teaspoon smoked paprika→1 teaspoon hot sauce (optional)→Salt and black pepper to taste→2 tablespoons unsalted butter→Fresh parsley, chopped, for garnish→Tap an ingredient to explore it
Method
1
Bring water to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and cook, stirring frequently, until thickened, about 20 minutes. Stir in butter and cheese until melted.
2
In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon and set aside.
3
In the bacon fat, sauté onion and garlic until fragrant and translucent.
4
Add shrimp and smoked paprika, season with salt and pepper, and cook until shrimp turn pink, about 3-4 minutes.
5
Stir hot sauce into the shrimp mixture if desired.
6
Serve the creamy grits topped with shrimp and garnished with chopped parsley and crispy bacon pieces.
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