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. 1. High quality shrimp—we use frozen, medium-large shrimp to make it easy though!
2. 2. A good splash of beer
3. 3. A big handful of shredded cheese in those grits
4. 4. Enough spice and salt to knock your socks off... just a bit!

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Shrimp and Grits

A classic Southern treat done up right for a quick and easy weeknight dinner!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• 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

Cheesy Grits

• 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

Instructions

• 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.