Shrimp & Grits with Bacon, Smoked Paprika & Aged Manchego

Name: Shrimp & Grits with Bacon, Smoked Paprika & Aged Manchego
Prep time: 15 min
Cook time: 128 min
Total time: 143 min
Yield: 4
Cuisine: Southern
Ingredients: 2 cups Water; 2 cups Milk; 1 cup Stone-ground grits; Salt; Black pepper; 4 tablespoons Butter; 2 cups Aged Manchego cheese, shredded; 1 pound Shrimp, peeled and deveined; 1 Garlic clove, minced; 6 Bacon slices, chopped; ½ tablespoon Smoked paprika; to taste Fresh lemon juice; 2 tablespoons Fresh parsley, chopped; 1 cup Scallions, thinly sliced

Recipe GLPRc8bb4eb41456f1

Southern

Main Course

143 min

913 cal

Servings: 4

Stovetop

SNAP eligible

A sophisticated Mediterranean-inspired main course featuring creamy stone-ground grits enriched with aged Manchego cheese, topped with succulent shrimp, crispy bacon, and finished with smoked paprika and fresh herbs.

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Ingredients

2 cups Water

2 cups Milk

1 cup Stone-ground grits

Salt

Black pepper

4 tablespoons Butter

2 cups Aged Manchego cheese, shredded

1 pound Shrimp, peeled and deveined

1 Garlic clove, minced

6 Bacon slices, chopped

½ tablespoon Smoked paprika

to taste Fresh lemon juice

2 tablespoons Fresh parsley, chopped

1 cup Scallions, thinly sliced

Directions

In a large pot, bring water and milk to a gentle boil over medium-high heat. Season with a pinch of salt and pepper.
Slowly whisk in the stone-ground grits, stirring constantly to prevent lumps from forming. This should take about 2-3 minutes.
Reduce heat to low and continue cooking the grits, stirring frequently to prevent sticking and burning on the bottom. Cook for approximately 45-60 minutes until the grits are tender and creamy, adding more water or milk if needed to maintain a smooth consistency.
While the grits are cooking, place the chopped bacon in a large skillet over medium heat. Cook until crispy, about 8-10 minutes, stirring occasionally. Transfer the cooked bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan.
Add the minced garlic to the bacon fat and cook for about 1 minute until fragrant, stirring constantly.
Add the shrimp to the skillet and cook for 2-3 minutes, then stir in the smoked paprika. Continue cooking until the shrimp reach an internal temperature of 145°F, approximately 2-3 more minutes. The shrimp should be opaque and firm.
Remove the shrimp mixture from heat and stir in the cooked bacon, a squeeze of fresh lemon juice, and taste to adjust seasoning with salt and pepper.
When the grits are creamy and tender, stir in the butter and shredded aged Manchego cheese until fully melted and incorporated. Taste and adjust seasoning as needed.
Divide the creamy grits among four serving bowls. Top each portion with the shrimp and bacon mixture.
Finish by sprinkling fresh chopped parsley and sliced scallions over the top of each bowl. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.75

This is a solid weeknight Southern classic with nearly all ingredients stocked at any Charlotte chain, though aged Manchego will require a stop at Harris Teeter's specialty cheese counter—budget an extra $8–12 for a wedge, which drives the total to roughly $18–20 for four servings. The stated 143 minutes is wildly optimistic; realistically expect 35–40 minutes of active work (the 100+ minutes appears to count passive soaking or resting that the recipe doesn't explain). Shrimp and grits is forgiving, tolerates substitutions (white cheddar works if Manchego is unavailable), and reheats adequately, making it friendly for a family dinner or meal prep, though the shrimp itself is best eaten fresh the same night.