My Shrimp and Grits are topped with a mound of garlicky shrimp, smoky ham and caramelized peppers, on a rich flavorful bed of cheesy grits. With a few simple changes to pack in a bit more flavor, my take on this southern classic is still just as comforting, and yet it's impressive enough to wow guests at a brunch party.
Make the marinade for the shrimp by stirring together the olive oil, garlic, smoked paprika, salt and black pepper. Add the shrimp and toss to coat evenly.
To make the grits, add the chicken stock and milk to a pot and bring to a boil. Add the grits, turn down the heat to low and cook for 15-20 minutes, stirring regularly to keep the grits from burning. If the grits get too thick, add a little more milk to maintain a thick porridge consistency.
When the grits are thick and creamy add the cheese in a few batches and stir well until the cheese is fully incorporated.
Add the butter to the grits and and stir until the butter is melted.
Heat a frying pan over medium heat until hot. Add the olive oil and ham(or bacon) and fry until it starts to brown.
Add the onions and bell peppers and saute until the onions are soft and translucent.
Add the marinated shrimp along with any remaining marinade in the bowl to the pan and fry the shrimp, tossing regularly until the shrimp is just cooked through. Be careful not to overcook your shrimp, or it will get tough.
Drizzle the shrimp with lemon juice to taste and then add the parsley. Serve the shrimp over the grits with your favorite hot sauce.
Shrimp and Grits
Amount Per Serving
Calories 878Calories from Fat 396
% Daily Value*
Saturated Fat 18g113%
Vitamin A 2475IU50%
Vitamin C 66.4mg80%
* Percent Daily Values are based on a 2000 calorie diet.