Floribbean Shrimp and Grits

Name: Floribbean Shrimp and Grits
Total time: 45 min
Cuisine: Caribbean
Ingredients: 1 pound shrimp, peeled and deveined; 1 teaspoon brown sugar; 1/2 teaspoon allspice; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 cups water; 2 cups chicken or seafood stock; 1 cup grits; 1/2 teaspoon onion powder; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 2 tablespoons butter; 2 cups grated cheddar cheese; 6 bacon slices, chopped; 2 tablespoons fresh lemon juice; 1 garlic clove, minced; 2/3 cup chopped green onions; 2 tablespoons fresh cilantro, chopped

Recipe GLPRaeed4933d4a0c1

Caribbean

Main Course

45 min

Stovetop

SNAP eligible

A vibrant fusion dish combining creamy cheddar grits with seasoned shrimp inspired by Caribbean and Florida coastal flavors. Crispy bacon, garlic, and warm spices like allspice and cayenne bring depth to tender shrimp, finished with fresh cilantro and green onions for brightness.

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Ingredients

1 pound shrimp, peeled and deveined

1 teaspoon brown sugar

1/2 teaspoon allspice

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups water

2 cups chicken or seafood stock

1 cup grits

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/4 teaspoon salt

2 tablespoons butter

2 cups grated cheddar cheese

6 bacon slices, chopped

2 tablespoons fresh lemon juice

1 garlic clove, minced

2/3 cup chopped green onions

2 tablespoons fresh cilantro, chopped

Directions

Cook the chopped bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pan.
In a large pot, bring the water and chicken or seafood stock to a boil over high heat.
Slowly whisk the grits into the boiling liquid, stirring constantly to avoid lumps. Reduce heat to low and simmer for about 20-25 minutes, stirring frequently, until the grits are creamy and tender.
Stir the butter, grated cheddar cheese, onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon salt into the cooked grits until fully combined and smooth. Keep warm on low heat.
In a small bowl, combine the brown sugar, allspice, paprika, cayenne pepper, ground ginger, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Add the minced garlic to the skillet with the reserved bacon fat and cook over medium heat for about 30 seconds until fragrant.
Add the shrimp to the skillet and sprinkle with the spice mixture, tossing to coat evenly. Cook for 2-3 minutes per side until the shrimp are opaque and cooked through (reaching an internal temperature of 165F).
Remove the skillet from heat and stir in the fresh lemon juice.
Divide the creamy grits among four bowls. Top each with the seasoned shrimp, cooked bacon, chopped green onions, and fresh cilantro. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

Floribbean Shrimp and Grits scores well on ingredient availability—everything is standard at Charlotte's major chains, with fresh shrimp readily stocked at Harris Teeter, Food Lion, and Publix, and all pantry staples at ALDI or Walmart. The cost per serving runs moderate, roughly four to five dollars depending on shrimp price and whether you use good cheddar; bacon and butter add richness without extravagance. The stated 45 minutes is honest if you start with a fast boil for grits and cook shrimp quickly, though a first-time cook should budget closer to 50 to account for mise en place. The dish suits a family dinner well—it's forgiving, doesn't demand constant attention once grits are going, and leftovers reheat acceptably in a low oven or on the stovetop, though the grits will thicken slightly. This is a solid weeknight meal with Southern bones and enough spice to feel special without overwhelming the table.