Spicy Shrimp and Grits
This is one of our go-to recipes for a comforting weeknight dish that’s savory, salt and downright satisfying! These Spicy Shrimp and Grits are based on the Southern classic with a twist to make them super quickly on a weeknight!
This recipe utilize enough veggies to make you feel good about it, but balanced out with a big splash of beer and a good handful of shredded cheese. These Shrimp and Grits land somewhere right in between
What’s the key to good Shrimp and Grits?
- 1. High quality shrimp—we use frozen, medium-large shrimp to make it easy though!
- 2. A good splash of beer
- 3. A big handful of shredded cheese in those grits
- 4. Enough spice and salt to knock your socks off… just a bit!
A classic Southern treat done up right for a quick and easy weeknight dinner!
- 10 medium shrimp peeled
- 2 slices bacon diced
- 1/4 green pepper diced
- 1/4 red pepper diced
- 1/4 yellow onion diced
- 1 clove garlic crushed
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 tbsp flour
- 1/2 12-oz beer
- 1/2 cup grits
- 1 1/2 cups water
- 1/2 cup shredded cheese
- 1/4 teaspoon chipotle powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
In a medium saucepan, bring the water to a boil. Add the grits and stir for 5 minutes until thickened. Stir in the cheese, chipotle powder, salt and pepper. Set aside.
In a large saute pan over medium-high heat, add the diced bacon. Cook for 5 minute until bacon starts to render. Add in the diced red and green peppers, onion, crushed garlic, red pepper flakes, smoked paprika, salt and pepper. Cook another 5-7 minutes until veggies are softened.
Stir in the flour and let cook 1 minute. Pour in the beer, stir while scraping the bits off the bottom. Let cook for 5 minutes until thickened.
Drop in the shrimp and let cook for 3 minutes. Flip the shrimp, coating in the sauce and finish cooking them for another 2 minutes.
Plate the grits in a bowl, top with the shrimp and lots of sauce.