Shrimp and Grits
Shrimp is sauteed with peppers and sweet onion and served over a bowl of hot cheese grits. If this dish has been nagging you for years, then it’s time to try it!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups whole milk
- 2 cups chicken stock
- 1 cup grits
- 3 tbsp unsalted butter
- ½ - 1 cup cheddar cheese (shredded)
- 1 white onion (medium - diced)
- 1½ cups green, red, and yellow bell peppers (diced)
- 2 cloves garlic (minced)
- ½ tsp red chili flakes (or to taste)
- 1 cup chicken stock
- 1 lb large shrimp (peeled and deveined)
- scallion (sliced optional)
- Salt and black pepper (to taste)
- 6 slices Bacon
Instructions
- 1
Pour the milk and chicken stock in a medium pot over medium-high heat and bring to a boil.
- 2
Slowly whisk the grits into the pot. When the mixture comes to boil, reduce the heat to medium-low and add half teaspoon salt and half teaspoon cayenne pepper and cook until water is absorbed, and the mixture becomes thickened about 15 minutes.
- 3
Remove from heat and stir in butter and cheese until melted and set aside.
- 4
In a large skillet, cook bacon over medium heat until crisp—about 10 minutes.
- 5
Rinse shrimp and pat dry. Season the shrimps with salt and pepper and cook in the bacon fat until pink—about 3 minutes on each side.
- 6
Add the bacon, bell peppers, diced onions, minced, garlic, red chili flakes, black pepper, and salt to taste and cook for another two minutes.
- 7
Add chicken stock and leave to simmer for another 3 to 5 minutes.
- 8
Remove from heat and serve over the prepared grits.
- 9
Garnish with scallions on top, if desired.