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–+ servings

Shrimp and Grits

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Prep Time 14 minutes
Cook Time 30 minutes
Total Time 44 minutes
Servings 6

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.
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