Hey there! So, let me tell you about the time I first cooked shrimp and grits – it was a bit of a disaster, honestly. I thought, “How hard could it be?” Well, turns out I needed way more patience than I initially anticipated. But hey, we live and learn, right? Now, every time I whip up this dish, it brings back memories of that first chaotic attempt and the laughter that came with it.
Why You’ll Love This Dish
I make this when I’m craving something comforting and a bit special – it’s my go-to for impressing dinner guests without losing my mind (or my kitchen). My family goes crazy for this because it’s hearty, flavorful, and just feels like a big warm hug on a plate. Plus, who can resist the combination of creamy, cheesy grits and spicy shrimp? (Not me!)
Ingredients You’ll Need
- 1 cup grits (I sometimes grab polenta if I’m out of grits)
- 4 cups of chicken broth (water works too, but broth is tastier)
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning (or make your own if you’re feeling adventurous!)
- 4 slices bacon, chopped (my grandma swears by a certain brand, but any will do)
- 1 medium onion, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Let’s Get Cooking!
- Start by cooking the grits. Bring the chicken broth to a boil, then slowly stir in the grits. Lower the heat, cover, and let it simmer for about 20 minutes, stirring occasionally. And yes, this is where I usually sneak a taste.
- While those are doing their thing, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon, but keep the grease (trust me on this).
- Add the onion, bell pepper, and garlic to the pan. Cook until they’re soft, which is about 5 minutes. (This is where it may look a bit weird, but don’t worry!)
- Now, toss the shrimp in the Cajun seasoning and add them to the pan. Cook until they’re pink and just cooked through – around 3 minutes per side.
- By now, your grits should be ready. Stir in the cheese and a bit of butter if you’re feeling decadent.
- Serve by spooning the creamy grits onto plates, topping with the shrimp mixture, and then sprinkle that crispy bacon over everything.
Some Notes I’ve Made
One time, I tried using milk instead of broth. It was fine—but the broth adds a depth that milk just can’t. Also, don’t skimp on the cheese; it makes all the difference.
Fun Variations to Try
I’ve experimented with adding some corn to the grits for a bit of texture – pretty tasty! Once, I tried adding mushrooms, but let’s just say they didn’t receive a standing ovation. Oh well, can’t win them all!
Equipment and Workarounds
If you don’t have a skillet, a regular frying pan works just fine. And if you’re missing a lid for the pot, a baking sheet works in a pinch (trust me, I’ve been there).
Storing Leftovers
If by some miracle you have leftovers, they store well in the fridge for a couple of days. But honestly, in my house, it never lasts more than a day!
How We Serve It
Usually, I serve this with a side of collard greens or a nice fresh salad to balance out the richness. My cousin insists on hot sauce, but hey, to each their own!
Pro Tips I’ve Learned
I once tried rushing the grits and regretted it because they turned out lumpy. Take your time and stir often. Also, make sure the shrimp are dry before seasoning them, or the spices won’t stick as well.
FAQ from Real People
Do you have to use bacon? Not at all, you can skip it or try turkey bacon, but it does add flavor. And there’s nothing like a bit of crispy bacon, right?
Can I make this spicier? Definitely! Just add more Cajun seasoning or mix in some cayenne pepper. Don’t go overboard, though, unless you really love the heat.
Is there a vegetarian version? Sure, just skip the shrimp and bacon, and use vegetable broth. Maybe add some beans or tofu for protein.
