Southern Shrimp & Grits

Southern Shrimp & Grits

This classic, restaurant style recipe, represents the best of the south!

Creamy, cheesy grits, with delicious additions, to compliment the spicy shrimp.

A delicious and simple entree to enjoy and share.

I cut this recipe in half, because I usually cook for just my wife and myself.

Ingredients:

2 cups chicken stock

1/2 cup uncooked old fashioned grits

1/8 teaspoon salt

1/2 cup (4 ounces) shredded sharp white cheddar cheese

2 Tbs butter, divided

3 green onions 

2 bacon slices

1/4 cup chopped green pepper

3 cloves garlic, chopped

1/2 lb. medium, raw, peeled and deveined shrimp (tails removed)

1 tsp Creole seasoning (Old Bay)

1/2 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh flat-leaf parsley for serving, (optional)

Directions:

In medium saucepan, bring water and salt to a boil, whisk in grits with a fork.

Turn down heat to med. and simmer and grits, stirring frequently.

Then, turn off heat and cover for 5 minutes.

Stir the grits and mix in 1 cup (4 ounces) shredded sharp white cheddar cheese and 1 tablespoon of the unsalted butter.

cover and keep warm.

In medium fry pan, cook bacon, and drain on paper towels, leave drippings in pan.

Add 1/4 cup chopped green bell pepper, 3 cloves garlic, chopped, and the reserved white and light green parts of the green onions to the skillet with the bacon grease. Cook over medium heat, stirring often, until the peppers have softened, about 5 minutes.

Stir in 1/2 lb. shrimp, 1 teaspoon Creole seasoning, and remaining 1/4 cup chicken stock. Cook, stirring occasionally, until shrimp are just cooked through and no longer translucent, about 3 minutes.

Transfer the shrimp from the skillet to a large bowl. Cook the stock mixture until reduced by half, 1 to 2 minutes. Taste the sauce and adjust seasonings, if needed.

Take the skillet off the heat and whisk in the remaining 1 tablespoons unsalted butter until the butter has melted and the sauce is thick and glossy, then stir in 1 tsp grated lemon zest, 1 Tbs. fresh lemon juice, and 1 Tbs. chopped parsley.

Return the shrimp to the skillet and toss to coat in the sauce.

Chop the cooked bacon. Divide the grits evenly among 2 bowls. Top the grits with the shrimp and bacon and garnish with the reserved green onion tops.