Shrimp and Grits

Name: Shrimp and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 1.5 lbs shrimp (large, peeled and deveined); 8 slices bacon, chopped; 1 cup stone-ground corn grits; 4 cups chicken stock; 4 tbsp butter; 1 cup sharp cheddar cheese (shredded); 1/2 cup heavy cream; 1/2 onion, diced; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp paprika; 1/4 cup green onions, chopped

A Lowcountry delicacy featuring tender shrimp and crispy bacon over creamy, buttery cheese grits. Elegant yet comforting.

45 minMediumServes 4480 cal/serving

Southern AmericanDinnerStovetopStandard

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Ingredients

1.5 lbs shrimp (large, peeled and deveined)
8 slices bacon, chopped
1 cup stone-ground corn grits
4 cups chicken stock
4 tbsp butter
1 cup sharp cheddar cheese (shredded)
1/2 cup heavy cream
1/2 onion, diced
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1/4 cup green onions, chopped

Instructions

1

Bring 4 cups chicken stock to a boil in a large pot. Slowly whisk in 1 cup stone-ground corn grits, stirring constantly to avoid lumps.
2

Reduce heat to low and cook for 20-25 minutes, stirring frequently, until grits are creamy and tender.
3

While grits cook, cook 8 slices chopped bacon in a large skillet over medium-high heat until crispy, about 8 minutes. Remove and set aside.
4

In the same skillet, cook 1/2 diced onion and 2 cloves minced garlic in the bacon drippings until fragrant, about 2 minutes.
5

Add 1.5 lbs shrimp (large, peeled and deveined) and cook for 2-3 minutes per side until pink. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika.
6

Stir 4 tbsp butter, 1 cup sharp cheddar cheese (shredded), and 1/2 cup heavy cream into the grits. Fold in cooked bacon.
7

Divide grits among bowls and top with 1.5 lbs shrimp (large, peeled and deveined). Garnish with 1/4 cup chopped green onions.

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Questions

How much time should I plan for Shrimp and Grits?

As written, 45 minutes: 15 of prep and 30 of cooking. The longest single stretch is step 2 (25 minutes): "Reduce heat to low and cook for 20-25 minutes, stirring frequently, until grits are creamy and tender."

Is there a substitute for heavy cream in Shrimp and Grits?

The entry for Shrimp and Grits calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I use frozen shrimp instead of shrimp in Shrimp and Grits?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Shrimp and Grits uses 1.5 lbs shrimp (large, peeled and deveined).

How many calories are in Shrimp and Grits?

One serving (the recipe makes 4) is about 480 calories, with 32 g protein, 28 g carbohydrate and 24 g fat, plus 1 g fiber and 1220 mg sodium.

How do I store and reheat Shrimp and Grits?

Refrigerate what is left of Shrimp and Grits within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop.

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