Shrimp and Grits
The perfect marriage of coastal charm and Southern comfort. Tender, succulent shrimp are sautéed in a savory sauce enriched with garlic, smoky bacon, and a touch of spice. The shrimp rest atop a bed of creamy, old-fashioned grits, velvety smooth and infused with the richness of butter and cheese.
Servings: 4 servings
Calories: 688kcal
Equipment
- 1 whisk
Ingredients
Grits
- 2 cups chicken broth
- 2 cups 2% milk
- ⅓ cup butter, cubed
- ¾ tsp salt
- ½ tsp black pepper
- ¾ cup uncooked old-fashion grits
- 1 cup cheddar cheese, shredded
Shrimp
- 8 thick sliced bacon strips, chopped, cooked, and drained
- 4 tsps bacon drippings (reserved from cooked bacon)
- 1 lb fresh large shrimp (31-40 count per pound)
- 3 cloves garlic, minced
- 1 tbsp Cajun or blackened seasoning
- 2 tsp fresh lemon juice
- 1 tbsp butter
- 4 ea. green onion, chopped
Instructions
Grits
- In a large lidded saucepan, bring the broth, milk, salt, and pepper to a boil. Slowly whisk in grits. Reduce heat to a medium low and cover. Cook for about 15-20 minutes, stirring occasionally until done. Stir in butter and whisk together followed by the cheese. Set aside and keep warm.
Shrimp
- In a large skillet, cook the bacon over medium heat until crisp. With a slotted spoon remove from pan and place on paper towels to drain. Using the reserved 4 teaspoons of hot bacon drippings, add the shrimp, garlic, and cajun seasoning and saute until the shrimp have turned pink, usually 2-3 minutes per side. Add 1 tbsp butter and 2 teaspoons of lemon juice over the shrimp stir, Add chopped cooked bacon, mixing well. Serve over hot grits. Sprinkle with chopped green onions. Serve immediately with hot toasty bread.
Notes
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Nutrition
Serving: 1serving | Calories: 688kcal | Carbohydrates: 35g | Protein: 41g | Saturated Fat: 22g | Cholesterol: 240mg | Sodium: 1826mg | Fiber: 2g | Sugar: 7g