Shrimp and grits reminds me of my dear friend, Elena. She’s from New Orleans and her kitchen game is on point. In my big city days, Elena was my partner-in-crime. Kindred spirits, we were. Nowadays, she’s a big time writer and I’m…well…you already know what I am.

Anyway, whenever Elena visits me in the ‘burbs, it’s mandatory that she whip up a batch of spicy and delicious Shrimp and Grits. We’ve both been hella busy lately and it has been a long time since she’s taken the trek (ahem…hint, hint). So I had to get to work on my own version.  

Shrimp and Grits
Serves 4
Tender shrimp and creamy grits make this dish a winner for any time of day.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For Shrimp
  1. 1 lb large shrimp
  2. 4 green onions
  3. 5 slices thick-cut bacon
  4. 1/3 cup low sodium chicken stock
  5. 1 tbs unsalted butter
  6. 2 tsp old bay
  7. 1 tsp seasoned salt
  8. 1 tsp black pepper
  9. 1/2 tsp cayenne pepper
  10. 1 clove garlic, minced
For Grits
  1. 1 cup white old fashioned grits
  2. 2 cups low sodium chicken stock
  3. 1 cup water
  4. 1 cup half and half
  5. 3/4 cup sharp white cheddar cheese
  6. 1/2 tsp salt
Instructions
  1. In a pot, bring chicken stock and water to a boil. Season with seasoned salt. Add grits and cover. Cook, stirring regularly, until water is absorbed, about 20 minutes. Remove from heat and stir in half and half and cheese. Keep warm.
  2. Season shrimp with seafood seasoning, seasoned salt and pepper. In a skillet, fry the bacon on medium-high heat until browned and fat is rendered; drain. Chop bacon, set aside. With bacon grease still in skillet, add shrimp. Cook shrimp until they are pink and translucent, about 3 minutes on each side. Reduce heat to medium. Add garlic, chopped bacon, parsley and scallions. Saute for about 5 minutes. Add butter and chicken stock. Bring to a boil then reduce heat to a simmer for 7-10 minutes, or until sauce has thickened.
  3. Serve immediately over grits.
  4. Garnish with scallions and tobasco sauce
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