Viewers Choice Winner - Shrimp and Grits
We asked, you answered and we are happy to share with you our take on this Southern Classic.
Dinner for Two - Shrimp and Grits
Whether it's date night or just a quiet night at home, this Southern Classic is a perfect meal and easier than you think to make.
Ingredients
2 cups chicken stock
8 large shrimp (U21-30)
1/2 cup stone ground grits
1 cup shredded sharp white cheese*
3 slices thick-cut bacon (cut into cubes)
Juice of 1/2 lemon
1 tablespoon butter*
1/4 cup sliced green onion (green sections only)
1 teaspoon creole seasoning
Directions
Bring chicken stock to a simmer in 2 qt. sauce pot
Add shrimp shells (if peeling shrimp yourself)
- Simmer shells for 4-5 minutes then remove
Bring to boil and add grits
Stir well, cover and set to low heat
- Stir every few minutes during cooking
Sauté bacon on medium until crispy and brown
Remove bacon from pan and allow to drain (on paper)
Reserve bacon fat in a bowl
Wipe out pan to remove bits then add 2 Tbsp of bacon fat back to pan and return to heat
Grits should be about done (20 minutes)
Taste for doneness - you don't want to feel like you are chewing through the grit
- We don't want to add cheese too soon
Add cheese to cooked grits and stir until incorporated
Salt and pepper to taste then cover with burner off
Season peeled shrimp with creole seasoning - be sure to get on all sides
Place shrimp in hot pan and cook first side for approx. 3 minutes
- Bottom edges should turn pink and bottom half of shrimp will turn white as it cooks
Turn shrimp over then add bacon back to pan
Add butter to shrimp
Add green onion to shrimp
Split the grits between two bowls
Add 4 shrimp to each bowl - try to keep centered for presentation
Scoop bacon, green onions and any pan sauce onto the shrimp and serve
Serve with grilled bread/crustini to round out the presentation
Here's the link to the video.
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*For a dairy-free version, replace 1 cup of cheese with 1/4 cup of cashew milk for creamy grits and replace the 1 tablespoon of butter with 1 additional tablespoon bacon fat. NOTE: Cheese adds salt so be sure to season to taste before serving.