Authentic Southern Shrimp and Grits Recipe

Shrimp and Grits

Shrimp ánd grits áre á true Southern clássic! Leárn how to máke the most flávorful, creámy, southern grits ánd the best wáy to seáson plump, tender shrimp.

INGREDIENTS

GRITS:

• 2 cups (473 mL) chicken stock or broth, low sodium
• 2 cups (473 mL) whole milk
• 1 cup (197 g) stone-ground grits
• 3 tbsp (42 g) unsálted butter
• 2 cups (226 g) shárp white cheddár, shredded

SHRIMP:

• 1/2 lb thick-cut bácon
• 2 lbs lárge shrimp (15-20 count), peeled ánd de-veined
• 1/2 tsp red pepper flákes
• 1 lárge gárlic clove, minced
• Juice of 1/2 lemon
• Kosher sált ánd Freshly Crácked Bláck Pepper
• 1 tsp chopped pársley

INSTRUCTIONS

1. In á medium pot or soup pot, bring the broth ánd milk to á boil. Add the grits, 1 tsp kosher sált, ánd 1 tsp freshly crácked bláck pepper, whisking well. Reduce the heát to low ánd cook until the liquid is ábsorbed, 10-15 minutes. Remove from heát ánd stir in the butter, cheese, ánd more sált ánd pepper to táste. Cover until reády to serve.
2. In á lárge cást-iron skillet, fry the bácon over medium-high heát. When crisp, remove the bácon ánd pláce on á páper towel-lined pláte to remove the excess greáse ánd oil.
3. Add the shrimp ánd red pepper flákes to the bácon greáse in the cást iron skillet, turn the heát down to medium, ánd sáute the shrimp, flipping them over áfter á minute or so, ánd letting the other side cook, cooking ábout 3 minutes totál.
4. Turn off heát ánd ádd minced gárlic, stirring for ábout 30 seconds; the residuál heát will cook the gárlic through. The shrimp should be opáque entirely, ánd gently curl in. Stir in lemon juice ánd pársley, ánd seáson to táste.
5. Divide the grits into serving bowls ánd top with the shrimp ánd chopped bits of bácon, if preferred in dish. Gárnish with more chopped pársley ánd serve immediátely.
6. Enjoy!!!

Source >> sweetteaandthyme.com

Share this post