Welcome Back Smokin and Grillin wit AB Fam! Today, we’re diving into the tantalizing realm of seafood with a dish that’s sure to set your taste buds ablaze – Shrimp and Grits. Inspired by the master of the grill himself, this recipe combines the smokiness of the grill with the rich flavors of creole seasoning, bacon, and fresh shrimp, all served over a bed of creamy stone-ground grits.
Ingredients
- 4 cups chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 cup stone-ground grits
- 4 tablespoons butter
- 4 slices bacon, chopped
- 1 tablespoon creole seasoning
- 1 pound shrimp, peeled and deveined
- 1 clove garlic, minced
- 1 stalk celery, thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- 1 cup thinly sliced scallions
Instructions
In a saucepan, bring the chicken broth to a boil. Add salt and white pepper. Slowly whisk in the stone-ground grits. Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally, until the grits are thickened and creamy.
While the grits are cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove bacon from the skillet and set aside.
In the same skillet, add butter and let it melt. Add creole seasoning, minced garlic, and thinly sliced celery. Sauté until the vegetables are softened.
Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes on each side or until the shrimp turn pink and opaque.
Stir in lemon juice, chopped parsley, and the cooked bacon into the shrimp mixture. Cook for an additional minute to let the flavors meld.
Serve the smoky grilled shrimp mixture over the creamy grits. Garnish with thinly sliced scallions.
Shrimp and Grits
Ingredients
- 4 cup chicken broth
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1 cup stone-ground grits
- 4 tbsp butter
- 4 slices bacon chopped
- 1 lb creole seasoning
- 1 clove shrimp peeled and deveined
- 1 garlic minced
- 1 tbsp stalk celery thinly sliced
- 2 tbsp chopped parsley
- 1 cup thinly sliced scallions
- 1 tbsp lemon juice
Instructions
- In a saucepan, bring the chicken broth to a boil. Add salt and white pepper. Slowly whisk in the stone-ground grits. Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally, until the grits are thickened and creamy.
- While the grits are cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove bacon from the skillet and set aside.
- In the same skillet, add butter and let it melt. Add creole seasoning, minced garlic, and thinly sliced celery. Sauté until the vegetables are softened.
- Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes on each side or until the shrimp turn pink and opaque.
- Stir in lemon juice, chopped parsley, and the cooked bacon into the shrimp mixture. Cook for an additional minute to let the flavors meld.
- Serve the smoky grilled shrimp mixture over the creamy grits. Garnish with thinly sliced scallions.
