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Shrimp and Grits
A quintessential Southern Lowcountry classic: plump, succulent shrimp bathed in a rich, savory gravy, served atop a bed of creamy, stone-ground grits. Pure comfort food.
ð§ ææ
- 450 g Large shrimp
- 1 cup Stone-ground grits(Also known as polenta, but stone-ground is preferred for texture.)
- 150 g Bacon
- 60 g Unsalted butter(Divided use.)
- 120 g Sharp cheddar cheese
- 120 ml Chicken stock(Low-sodium is recommended.)
- 2 tbsp Fresh lemon juice
- 4 Scallions
- 1 tbsp Cajun seasoning(Adjust to your spice preference.)
- 4 cups Water(For cooking grits.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the Grits: In a medium saucepan, bring 4 cups of water and 1/2 teaspoon of salt to a boil over high heat. Gradually whisk in the stone-ground grits to prevent lumps. Reduce the heat to low, cover, and simmer, stirring occasionally, for about 20-25 minutes, or until the grits are tender and have absorbed most of the liquid. Stir in 30g of butter and the grated cheddar cheese until melted and the grits are creamy. Season with salt and pepper to taste. Keep warm, covered.
â±ïž 25 minutes - 2
Cook the Bacon: While the grits are simmering, place the diced bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 6-8 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate, reserving about 1 tablespoon of bacon fat in the skillet. Discard the remaining fat.
â±ïž 8 minutes - 3
Cook the Shrimp: Pat the shrimp dry with paper towels. Season the shrimp evenly with Cajun seasoning, salt, and pepper. Add the remaining 30g of butter to the skillet with the reserved bacon fat over medium-high heat. Once the butter is melted and shimmering, add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, until pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside.
â±ïž 3 minutes - 4
Make the Sauce: Reduce the heat to medium. Add the chicken stock and lemon juice to the skillet, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 2-3 minutes, until slightly reduced and fragrant. Stir in the white parts of the sliced scallions.
â±ïž 3 minutes - 5
Combine and Serve: Return the cooked shrimp to the skillet with the sauce. Toss gently to coat. To serve, spoon a generous portion of the creamy grits into shallow bowls. Top with the shrimp and sauce mixture. Garnish with the reserved crispy bacon bits and the green parts of the sliced scallions.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor the creamiest grits, use stone-ground grits and stir frequently as they cook.
- âEnsure your shrimp are completely dry before seasoning and cooking to achieve a nice sear.
- âAvoid overcooking the shrimp; they cook very quickly and become rubbery if overdone.
- âThe cheese adds a crucial layer of richness and flavor to the grits, making it a vital component.
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- Add sliced andouille sausage to the skillet with the bacon for a smoky, spicy kick.
- For Charleston style, sauté diced tomatoes and bell peppers with the shrimp and add a splash of Worcestershire sauce to the gravy.