Cheesy Shrimp and Grits

Shrimp and grits is a Southern dish everyone—regardless of where you're from—should know how to make. Ours is the best for the following the reasons. 

Cheesy Shrimp and Grits

INGREDIENTS

  • 2 c. low-sodium chicken broth
  • 2 c. water
  • Kosher salt
  • 1 c. corn grits
  • 4 tbsp. butter, divided
  • 1 c. shredded cheddar
  • Freshly ground black pepper
  • 6 slices bacon
  • 1 lb. large shrimp, peeled and deveined
  • 1 tsp. dried oregano
  • 1/4 tsp. paprika 
  • 4 green onions, thinly sliced, plus more for garnish
  • 2 cloves garlic, minced
  • Juice of 1/2 lemon

DIRECTIONS

  • In a medium saucepan, bring chicken broth and water to a boil and season generously with salt. Reduce heat so mixture is at a simmer then whisk in grits. Simmer, stirring often, until grits have absorbed liquid and are very tender, 10 minutes. Stir in butter and cheese, then season with salt and pepper. 
  • Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Leave about 2 tablespoons bacon fat in skillet and drain bacon on a paper towel-lined plate before chopping into small pieces. 
  • Season shrimp with oregano and paprika then add shrimp, green onions, and garlic to skillet. Cook, stirring occasionally, until shrimp is pink and cooked through, about 4 minutes. Stir in lemon juice. 
  • Serve shrimp over grits and top with chopped bacon.