Cajun/Creole

Shrimp and Grits

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.

Recipe Card

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Shrimp and Grits

Difficulty: Beginner Prep Time 14 mins Cook Time 30 mins Total Time 44 mins
Servings: 6

Ingredients

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Stir in lemon juice, chopped parsley, and the cooked bacon into the shrimp mixture. Cook for an additional minute to let the flavors meld.

  6. Serve the smoky grilled shrimp mixture over the creamy grits. Garnish with thinly sliced scallions.

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Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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