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Shrimp and Grits
These delicious Southern-style shrimp and grits are made with Creole seasoning, red pepper, green onions, crispy bacon and garlic on a bed of creamy cheddar grits.
INGREDIENTS
BODY WITH CHEESE
• 1 cup quick-cooking grits
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• 4 cups water
• 1/4 teaspoon salt
• 3 tablespoons butter
• 2 tablespoons cream
• 1 1/2 cups grated cheddar cheese
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Shrimp
• 6 slices smoked bacon
• 1 pound large shrimp, peeled and deveined
• 2 teaspoons Cajun seasoning
• 1/8 teaspoon ground cayenne pepper
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• 1 tablespoon vegetable oil
• 1 red bell pepper, finely chopped
• 3 green onions, chopped
• 3 cloves garlic, minced
• 1/4 cup low-sodium chicken or vegetable broth
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• 1 teaspoon Worcestershire sauce
• 2 teaspoons lemon juice
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INSTRUCTIONS
1. Allow the water to boil; Add salt and slowly add semolina. Cover and simmer for 5-7 minutes until smooth and creamy. Remove from heat and add butter, cream and cheddar cheese.2. In a large
skillet over medium heat, fry the bacon until crispy. Place on paper towels to drain; Reserve the bacon grease. Once the bacon has cooled, chop it coarsely. Over medium heat, add shrimp to bacon
fat.Sprinkle with Cajun seasoning and cayenne pepper. After a minute, flip the shrimp over and cook for another minute. Transfer to a plate.
3. Add vegetable oil to a frying pan over medium heat.Add red pepper and cook until slightly tender. 2-3 minutes. Reduce heat to medium-low. Add the scallions and garlic and cook for 1 minute.
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Add chicken broth, Worcestershire sauce, and lemon juice to the pan and stir. Add shrimp and bacon back to pan and heat for 1 minute.4. Place grits in a bowl and add shrimp mixture. Serve
immediately.
NOTES
• Quick grits work best for this recipe. Boil the water, then add salt and semolina.Bring to a boil and stir. Cover, bring to a simmer and cook until tender and creamy. Add cream, butter and sharp
cheddar cheese. It’s that simple.
• Use good quality smoked bacon and don’t throw away the bacon fat.Or, if you’d like, add some andouille sausage.
• Use wild-caught, peeled and deveined shrimp. Place them in the bacon fat over medium heat. Don’t overcook them. You only need about a minute per side.In the second part of the recipe they
are added back to the pan.
• Sprinkle the seasonings over the shrimp while they are in the pan. It’s easy to make and ensures the shrimps brown.
• Serve this recipe as quickly as possible. Shrimp do not reheat well.It can easily overcook and become rubbery.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Microwave at 50% power in 30 second intervals until warm.