Southern comfort: Shrimp and grits for a special brunch

Looking for a fun brunch or dinner idea that will impress your guests? Look no further than shrimp and grits — a beloved classic that epitomizes Southern hospitality.

Imagine plump, juicy shrimp swimming in a rich, velvety sauce, nestled atop a bed of creamy, buttery grits.

This iconic dish is not just a meal, it’s a slice of Southern charm served with a generous side of hospitality.

Now, let’s be real: While this dish is heavenly, it’s also a special occasion treat due to its high fat and calorie content.

In the South, shrimp aren’t just an ingredient, they’re a way of life. Treat them with the utmost care — overcooked shrimp are a cardinal sin.

So, whether you’re celebrating a milestone or simply want to elevate your dining experience, shrimp and grits are sure to steal the show.

Southern-Style Creamy Shrimp And Grits

Ingredients

1 cup heavy cream

2 cups water

1 1/2 cups shrimp stock or chicken stock

1/4 cup butter

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup stone-ground grits

1/4 cup Parmesan cheese, grated

1-pound raw shrimp, large (21 to 30 per pound), peeled and deveined

3 tablespoons lemon juice

3 thick bacon slices

2 tablespoons onion, finely chopped

1 clove garlic, minced

2 tablespoons green or red bell pepper, finely chopped

Procedure

In a large saucepan over medium-high heat, combine cream, water and hot stock. Bring the mixture to a gentle boil. Add butter, salt and pepper to the boiling mixture.

Slowly pour in the grits while whisking constantly to prevent them from settling at the bottom and scorching. Continue stirring until all the grits are added, then reduce the heat to low.

Cook the grits for 20 minutes, stirring occasionally to prevent scorching. You’re going to want a lid on this saucepan. You see, grits bubble and splash while they cook. I’ve noticed none of the old recipes I researched said anything about this. I think it’s a little joke Southerners like to play on the rest of us. They will become tender and have an irresistible creamy, dreamy consistency. Add the Parmesan and give them a stir to finish them off.

If the grits become too thick, you can add warm stock or water to thin them. Once cooked, remove the saucepan from the heat.

Meanwhile, sprinkle the shrimp with lemon juice, salt and pepper to taste, toss to coat and set them aside.

In a large frying pan over medium heat, cook the bacon until it’s browned, but not quite crispy. Remove the bacon from the pan and rest it on a plate lined with paper towels. Let it cool, then coarsely chop it.

Reserve 4 tablespoons of the bacon grease from the frying pan and discard the rest. Add the onion, garlic and green or red bell pepper to the pan and sauté them for about 10 minutes or until the onion becomes transparent.

Reduce the temperature to low. Add the shrimp and lemon mixture and return the chopped bacon to the pan. Sauté them for approximately 3 to 5 minutes, or until the shrimp just turn pink and are opaque in the center. You can cut one shrimp to test for doneness. Once cooked, immediately remove the pan from the heat.

To serve, spoon hot grits onto individual serving plates and top with shrimp mixture. Add one final squeeze of lemon and bask in the glory of your culinary masterpiece.