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Shrimp and grits have deep historical roots in Southern cooking, particularly in the Lowcountry regions of South Carolina and Georgia. Originally, this dish was a simple breakfast of shrimp sautéed in fat that was served over grits — a staple food made from ground corn. The blend of shrimp and grits was born out of necessity, as coastal communities relied on the sea for fresh seafood while corn was a plentiful crop.

Savory Shrimp and Grits with Spinach

Indulge in the heartwarming flavors of Savory Shrimp and Grits with Spinach, a classic Southern dish that combines creamy stone-ground grits, succulent shrimp, and crispy bacon. This recipe not only highlights the rich history of Southern cooking but also offers a nourishing meal perfect for any occasion. With fresh ingredients and simple preparation steps, you’ll create a delightful dish that brings comfort and joy to your dining table. Perfect for family gatherings or a cozy dinner at home!
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Ingredients
  

1 cup stone-ground grits

4 cups water or low-sodium chicken broth

1 cup heavy cream

1 lb large shrimp, peeled and deveined

4 strips of bacon, diced

2 cups fresh spinach, roughly chopped

3 cloves garlic, minced

1 small onion, finely chopped

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust according to your spice preference)

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper to taste

2 tablespoons fresh lemon juice

2 tablespoons olive oil

¼ cup green onions, finely chopped for garnish

Instructions
 

Cook the Grits: In a medium saucepan, bring the water or chicken broth to a rolling boil over medium-high heat. Gradually whisk in the stone-ground grits, reducing the heat to low. Allow the grits to simmer gently, stirring frequently to prevent sticking, for about 20-25 minutes or until they achieve a creamy and tender consistency. Once cooked, stir in the heavy cream and season with salt and freshly ground black pepper. Cover and keep warm.

    Prepare the Shrimp: While the grits are simmering, heat a large skillet over medium heat. Add the diced bacon and cook until crispy and golden, approximately 5-7 minutes. Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the rendered bacon fat in the skillet for flavor.

      Sauté Vegetables: Into the same skillet with the bacon grease, add the finely chopped onion and minced garlic. Sauté the mixture until the onion becomes translucent and tender, about 3-4 minutes. Then, add the chopped spinach and continue to cook until it wilts, about 2 minutes.

        Cook the Shrimp: Add the peeled and deveined shrimp to the skillet with the sautéed vegetables. Sprinkle in the smoked paprika, cayenne pepper, salt, and black pepper. Cook the shrimp until they turn a vibrant pink and are cooked through, around 3-4 minutes. Finally, stir in the Worcestershire sauce and fresh lemon juice, allowing everything to combine beautifully.

          Combine and Serve: To plate the dish, spoon a generous portion of the creamy grits onto each plate. Top with the flavorful shrimp and spinach mixture, ensuring a good balance of ingredients. Finish with a scattering of the crispy bacon and a drizzle of freshly chopped green onions for added color and crunch.

            Enjoy your delightful Savory Shrimp and Grits with Spinach!

              - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4