Basic Shrimp and Grits

Over time, shrimp and grits has evolved into a signature dish of Southern cuisine, with numerous variations and interpretations. Chefs often put their own spin on the dish by adding ingredients like cheese, mushrooms, or different types of sauces. Despite its humble beginnings, shrimp and grits is now commonly found on the menus of upscale restaurants as well as casual diners, showcasing its enduring popularity and versatility.

Ingredients:

FOR THE GRITS:

4 cups Water

1 cup Quick Grits

¼ teaspoons Salt

3 Tablespoons Butter

2 Tablespoons Cream

1-½ cup Shredded Sharp Cheddar

FOR THE BACON:

6 slices Smoked Bacon

FOR THE SHRIMP:

1 pound Large Shrimp, Peeled And Deveined

2 teaspoons Cajun Seasoning

⅛ teaspoons Ground Cayenne Pepper

1 teaspoon Dried Parsley

1 Tablespoon neutral oil (I prefer grapeseed)

1 Red Pepper Finely Chopped

3 Green Onions, Chopped

3 cloves Garlic, Minced

¼ cups Chicken or Seafood stock

Directions:

Bring the water to a boil. Add the grits and salt. Cook for 5–7 minutes or until tender. Remove from heat and stir in butter, cream and cheddar cheese.

In large skillet over medium heat, cook bacon until crispy. Place on paper towels to drain, reserving bacon grease. Coarsely chop bacon once cooled. Add shrimp to bacon grease over medium heat. Sprinkle with Cajun seasoning, cayenne pepper, and parsley. Flip shrimp after 1 minute and cook for additional minute. Remove to plate.

Add grapeseed oil to skillet over medium heat. Add red pepper and cook until slightly tender, 2–3 minutes. Reduce heat to medium low. Add green onions and garlic and cook for 1 minute. Add chicken broth to skillet and stir. Return shrimp and bacon to the skillet and heat for 1 minute.