Southern Shrimp and Cheesy Grits
This dish is warm, rich and decadent and quick to make. Perfect for a Sunday lunch or a cozy weeknight meal.
Ingredients
- 3 cups chicken broth
- 1/2 tsp salt
- 1 cup corn grits (quick or regular, not instant)
- 3 tbsp heavy cream
- 3 tbsp butter
- 2 cups sharp cheddar cheese, shredded
- 8 slices slab bacon, cut into 1-2-inch pieces
- 1 lb large shrimp, peeled and deveined
- 1/4 tsp black pepper
- 2 to 3 cloves garlic, minced
- 3 tbsp flat parsley, chopped
- 4 scallions, chopped
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 2 or 3 shakes hot sauce (Tabasco)
- 4 tsp fresh lemon juice
Instructions
- In a medium saucepan, bring the chicken broth to a boil.
- Whisk in the grits and cook over medium high heat, stirring vigorously at first to eliminate lumps. Continue to stir periodically until thickened about 4 to 5 minutes total.
- Add the cream, butter and cheese and gently stir to combine. Cover and remove from heat.
- In a large skillet, cook the bacon over medium heat until crispy. Transfer to a paper towel-lined plate.
- Pour out all but about 4 tbsp of bacon fat in skillet and re-heat.
- Sprinkle black pepper over the shrimp and add to the hot skillet and bacon fat and cook until curled and pink, about 3 minutes. Don't over cook.
- Stir in the garlic, parsley, scallions, paprika, Worcestershire sauce, Tabasco and lemon juice.
- Crumble the bacon into small pieces.
- Spoon the warm, cheesy grits into 4 shallow bowls and top with a quarter of the shrimp mixture.
- Garnish with bacon and reserved scallions. Serve immediately.
- NOTE: Can substitute pimento cheese spread for the cheese in the grits for spicy, delicious twist.
