Shrimp and Grits
A classic Southern dish.
A classic Southern dish - a combination of tender, flavorful shrimp and creamy, cheesy grits, creating a perfect harmony of textures and tastes. With a drizzle of hot sauce and a sprinkle of bacon bits to add extra layers of flavor and crunch.
Shrimp and Grits
Ingredients
2 cups water or shrimp stock (see note*)
1 (14 oz) can chicken broth
3/4 cup half and half
3/4 tsp salt
1 cup of grits (quick or stone ground)
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
2 Tbsp butter
1/2 tsp hot sauce
1/4 tsp white pepper
3 bacon slices
1 pound medium-sized shrimp, peeled and deveined
1/4 tsp black pepper
1/8 tsp salt
1/4 cup All Purpose flour
1 cup sliced mushrooms
1/2 cup chopped green onions
2 garlic cloves, minced
1/2 cup low sodium, chicken broth
2 Tbsp fresh lemon juice
1/4 tsp hot sauce
Directions
Bring the first 4 ingredients to a boil in a medium sauce pan: gradually add grits. reduce heat and simmer, stirring occasionally, until thickened. (See Note). Add cheddar cheese and next 4 ingredients.
Note: Follow cooking directions for the length of time for the grits you use. Quick grits may take 10 minutes where as Stone Ground may take 30 -40 minutes.
Cook bacon in a large skillet until crisp. Remove bacon to a paper towel and reserve 1 Tbsp of bacon grease. When bacon has cooled, crumble the bacon and set aside.
Sprinkle the shrimp with salt and pepper, then dredge in flour.
Sauté mushrooms in hot drippings in skillet until tender. Add green onions and sauté 2 minutes. (If needed you can add some of the broth at this point.)
Add shrimp and garlic, and sauté about 2 minutes until shrimp are lightly brown.
Stir in chicken broth (see Note*) , lemon juice, and hot sauce, and cook 2 - 3 more minutes until shrimp are cooked through.
Serve shrimp over grits. Top with crumbled bacon.
*Note - Don't throw away the shrimp shells. While prepping the ingredients for this dish. Simmer the shrimp shells in 2-3 cups of water and use for the grits.
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