Shrimp & Grits
With flavorful ingredients, this Shrimp & Grits dish is so comforting! It's another delicious 30-minute recipe to add to your folder.
Ingredients
SHRIMP
- 4 slices bacon, diced
- 1 lb. prawns or large shrimp, peeled and deveined
- 1/2 tbsp. Creole seasoning see Recipe
- 1/2 tsp. ground Himalayan pink salt, or to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tbsp. unsalted butter
- 1/2 cup celery, finely chopped tips & tricks
- 1/2 cup red peppers, finely chopped
- 3 large green onions, thinly sliced, white & green parts separated
- 2 large cloves garlic, pressed or finely chopped
- 3 tbsp. unbleached all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tbsp. Worcestershire sauce
- 1 tsp. hot sauce
- 1 tbsp. freshly squeezed lemon juice tips & tricks
GRITS
- 4 1/4 cups whole milk or 2%
- 1/2 tsp. ground Himalayan pink salt
- 1 cup quick-cooking grits
- 1 cup sharp white Cheddar cheese, grated
Directions
- To make the shrimp…In a large skillet, add bacon and turn the heat to medium. Sauté until almost crispy, about 9 to 10 minutes.
- Add shrimp and sprinkle on Creole seasoning, salt and pepper. Sauté for 1 minute or almost pink. Using a slotted spoon, transfer bacon and shrimp to a bowl; set aside.
- Add butter to the skillet and when melted, add celery and sauté for 2 minutes.
- Add red peppers and white parts of green onions; cook for 2 minutes. Quickly sauté garlic for 30 seconds.
- Add flour and stir to coat. Cook for 2 minutes, stirring constantly.
- Pour in broth, Worcestershire sauce, hot sauce and freshly squeezed lemon juice. Bring the mixture to a boil, reduce the heat to medium-low and cook for 5 to 6 minutes or until the mixture thickens.
- Meanwhile, make the grits…In a medium pot over medium heat, add milk and salt; bring to a boil. Slowly add grits, whisking continuously for 2 minutes.
- Cover, reduce heat to low and simmer gently until grits gets thick and creamy, about 5 to 6 minutes, whisking often.
- Remove from the heat and, working in batches, add cheese; stir until nicely combined. Cover and set aside.
- Return the bacon and shrimp back to the skillet along with any accumulated juices, making sure the shrimp are submerged. Cook for just 2 minutes, enough to warm up the proteins.
- Spoon grits into warm bowls, top with sauce mixture and garnish with green parts of green onions.