Description
Sizzling shrimp in a buttery sauce served over creamy, cheesy grits, embodying the essence of Southern cooking and tradition.
Ingredients
- 2 cups (473 mL) low-sodium chicken stock or broth
- 2 cups (473 mL) whole milk
- 1 cup (197 g) stone-ground grits
- 3 tablespoons (42 g) unsalted butter
- 2 cups (226 g) sharp white cheddar, shredded
- ½ lb thick-cut bacon
- 2 lbs large shrimp (15–20 count), peeled and deveined
- ½ teaspoon red pepper flakes
- 1 large garlic clove, minced
- Juice of ½ lemon
- Kosher salt and freshly cracked black pepper
- 1 teaspoon chopped parsley
Instructions
- In a medium pot, bring chicken stock and whole milk to a boil.
- Add stone-ground grits, along with salt and pepper to taste. Stir continuously.
- Lower the heat and cook for 10–15 minutes, stirring frequently until thickened.
- Stir in unsalted butter and shredded sharp white cheddar.
- In a large cast-iron skillet, fry thick-cut bacon until crisp. Remove and set aside, leaving drippings.
- Add shrimp and red pepper flakes to the skillet, cooking for about 3 minutes, flipping once.
- Off the heat, add minced garlic, stirring until fragrant.
- Mix in fresh lemon juice and chopped parsley.
Notes
Serve with wedges of lemon and garnish with extra parsley. Adjust seasonings and add vegetables for variation.
