Shrimp and Grits
Shrimp and Grits is a comfort meal that hails from the American south and combines creamy cheesy grits topped with shrimp and bacon sauteed with onions, garlic, and peppers, and finished with chopped green onion.
Servings: 6
Ingredients
For the grits
- 1 1/4 cup grits
- 2 1/2 cups whole milk
- 3 cups water plus more if needed
- 1 teaspoon salt plus more to taste
- 1 1/2 cups shredded cheddar cheese
- 3 tablespoons butter
For the shrimp
- 1 1/2 pounds shrimp peeled, deveined, u16 or larger recommended
- 1/2 teaspoon baking soda
- 2 teaspoons Cajun seasoning
- 6 slices bacon chopped
- 2 tablespoons butter
- 5 cloves garlic minced
- 1 rib celery finely diced
- 1 medium onion finely diced
- 1/2 red bell pepper finely diced
- 1 tablespoon all-purpose flour
- 3/4 cup low-sodium chicken stock
- 5 green onions sliced
- 1 tablespoon lemon juice
Instructions
For the grits
- Bring a deep pot filled with water and milk to a low boil.
- Once boiling whisk in the grits and stir frequently. Once the grits start splattering, lower the heat to low and cover, leaving the lid partially cracked open.
- Continue to cook at moderate heat, stirring every so often while wiping down the sides of the pot, until the grits are smooth and creamy (about 30 minutes).
- Mix in the cheddar cheese, salt, and butter.
For the shrimp (start while the grits are cooking)
- Meanwhile, add the shrimp, baking soda, and Cajun seasoning to a mixing bowl and combine. Set the bowl of shrimp aside.
- Heat a large pan to medium heat and add the bacon. Cook the bacon until crisp (about 7-10 minutes) then remove the bacon to a plate lined with paper towels.
- Turn the pan heat up to a touch higher than medium. Add the shrimp and cook for 60-90 seconds per side or until almost cooked through. Place the shrimp on a plate and tent with foil.
- Add the butter, bell pepper, celery, and onion to the pan. Saute until soft (about 5 minutes) then add the garlic and cook for another 1 minute. Add the flour and mix until no white spots appear.
- Add the stock and turn the heat to high. Bring to a boil while scraping the pan with a wooden spoon to dislodge any brown bits. Cook until the sauce reduces by about half.
- Lower the heat to medium and return the shrimp and bacon to the pan. Cook until the shrimp are hot (about 2 minutes) then remove the pan from the heat.
- Add the lemon juice and green onions and mix well. Serve the grits in bowls and top with the shrimp. Enjoy!
Video
Notes
- Any size shrimp can be used, but extra-large or colossal shrimp give a great presentation.
- If the grits dry out while waiting for the shrimp, simply cook over low heat and add a few ounces of water at a time until the consistency is back to your liking.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave, though this dish is best eaten right away.
Nutrition
Calories: 771kcal | Carbohydrates: 39.2g | Protein: 61.7g | Fat: 39.7g | Saturated Fat: 22g | Cholesterol: 463mg | Sodium: 1268mg | Fiber: 1.9g | Sugar: 5.2g | Calcium: 588mg | Iron: 3mg
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