Jenna's Shrimp And Grits
This hearty and flavorful shrimp and grits recipe is a comforting Southern classic that will warm your soul and delight your taste buds. Creamy stone-ground grits topped with succulent shrimp, crispy bacon, and a rich, savory sauce infused with aromatic vegetables create a dish that is both comforting and satisfying. Each bite is a perfect balance of creamy, smoky, and savory flavors that will have you coming back for more.Serve this dish for brunch, lunch, or dinner, and enjoy the delicious blend of textures and flavors that make this dish a true comfort food favorite.
— Constant Cookbook
Ingredients
- 3/4 cup stone-ground dry grits
- 12 slices bacon
- 1 leek, diced (see note above)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 green pepper, diced
- 1 pound medium to large shrimp, peeled and deveined
- 1/4 cup white wine (or vegetable stock)
- 1/4 vegetable stock
- 2 cups half-and-half (or milk)
- Salt and pepper to taste
- Hot sauce (optional)
Instructions
- Cook the grits according to package directions. Remove from heat but keep covered on the stove while you prepare other ingredients.
- In a cast-iron skillet over medium heat, fry the bacon. When bacon is beginning to crisp up, push the bacon to the side of pan. Add in the shrimp and saute until done, about 2 minutes. Remove the cooked bacon and the shrimp to a bowl.
- To the same pan, add leeks, onion, and green pepper to the hot bacon grease and cook over medium high heat until soft and translucent, about 4 minutes. Stir in the garlic and cook for an additional 2 minutes.
- Add white wine to deglaze, then stir in the vegetable stock and half-and half and bring mixture to a simmer. Continue to simmer sauce until it starts to thicken, about 2 minutes. Taste and season with salt and pepper to taste.
- Divide cooked grits among four bowls. Then divide in the shrimp and bacon to each bowl. Ladle sauce over and serve with hot sauce if desired.
Cook Time
0M
Prep Time
PT0M
Yield
4
Comments
No comments found.