Shrimp and Grits

Indulge in the irresistible flavors of this mouthwatering rendition of New Orleans Style Shrimp and Grits that will have you savoring every bite and yearning for seconds. The succulent shrimp take center stage, skillfully cooked in a tantalizing blend of Cajun seasoning, red pepper, green onions, crispy bacon, and garlic, all elegantly ladled over a luscious bed of creamy, cheesy cheddar grits. A quintessential Southern dish, this recipe effortlessly comes together, making it a cherished favorite among family and friends.

Let’s embark on crafting this Southern delicacy! Begin by initiating the grits and peeling the shrimp. Boil water in a medium saucepan over medium-high heat, then reduce to medium-low, whisking in grits and salt until tender. Remove from heat and stir in butter, cream, and cheddar cheese. Meanwhile, peel and devein the shrimp.

In a large skillet over medium heat, crisp up some bacon until golden brown. Once cooled, chop the bacon coarsely, reserving the bacon grease in the skillet. In the flavorful bacon fat, cook the shrimp, dusting them with creole seasoning and cayenne pepper for a minute on each side. Transfer the shrimp to a plate. Introduce a touch of canola oil to the skillet, sautéing red pepper for 1-2 minutes, followed by green onion and garlic for an additional minute. Reunite the bacon and shrimp in the skillet, introducing chicken broth, Worcestershire Sauce, and lemon juice, stirring until well combined. Spoon this delectable mixture over the cheesy grits and serve promptly, perhaps with a side of hot sauce.

But what exactly are grits, you might wonder? Hailing from the South, grits are crafted from ground corn, typically dent corn, known for its starchy, less sweet nature, resulting in a smooth and creamy texture when cooked. Whether white or yellow corn, the only difference lies in the color of the grits. Three varieties exist: stone ground grits for a more corn-centric flavor, quick grits for a creamier texture, and instant grits for those rushed moments.

In the realm of shrimp selection, opt for the exquisite 21-25 count per pound wild-caught shrimp, ensuring a perfect balance of size and flavor for this recipe. These shrimp, ideally frozen or previously frozen, are peeled and deveined, saving you precious time in the kitchen.

For those eager to recreate this culinary masterpiece, here’s the breakdown: