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Shrimp & Grits
Prep Time:
20
minutes
mins
Cook Time:
1
hour
hr
Servings:
6
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Ingredients
FOR THE GRITS:
6
cups
chicken or vegetable stock
2
cups
white or yellow corn grits
6
tablespoons
unsalted butter
,
room temperature
1
teaspoon
ground black pepper
2
cups
shredded cheddar cheese
½
cup
grated pecorino romano cheese
Kosher salt
FOR THE SHRIMP:
1
pound
shrimp
,
peeled and deveined, tail on
2
teaspoons
blackening seasoning
6
slices
bacon
4
cloves
garlic
,
minced
Juice of 1 lemon
½
cup
scallions
,
thinly sliced on a bias
Parsley
,
chopped, for serving
Kosher salt
Instructions
MAKE THE GRITS. Bring the stock to a boil in a stock pot.
While whisking constantly, sprinkle in the grits.
Reduce the heat to a simmer and cook, stirring often, until the grits thicken and are al dente, about 45 minutes.
Stir in the butter, pepper and cheeses and mix until melted.
Season with salt, to taste.
Meanwhile, MAKE THE SHRIMP. In a large bowl, toss the shrimp and blackening seasoning until the shrimp are fully coated.
Warm a large seasoned cast-iron skillet over medium-high heat.
Add the bacon and cook, stirring often, until crispy, for 6 to 8 minutes.
Remove the bacon with a slotted spoon, leaving the grease in the skillet; drain the bacon on paper towels and crumble when cool enough to handle.
Add the shrimp to the skillet and cook the shrimp until bright pink on both sides and almost fully cooked through, for 1 to 2 minutes per side.
Add the lemon juice, garlic and scallions and sauté, tossing often, until the shrimp is fully cooked, for 1 to 2 minutes; do not overcook the shrimp.
Serve the shrimp over the grits; add a sprinkling of crumbled bacon and garnish with chopped parsley.
Notes
If the grits begin to set, add some water and stir to achieve the desired consistency.
Cooking time for the grits will vary based on brand.
Course:
Seafood
Author:
Anthony Michael Contrino