Jenna's Shrimp And Grits
This comforting and flavorful dish combines creamy stone-ground grits with savory bacon and perfectly cooked shrimp, all smothered in a decadent and aromatic sauce. The shrimp and bacon pair beautifully with the vibrant flavors of leeks, onion, and green pepper, creating a dish that is both satisfying and delicious. Serve this indulgent meal with a dash of hot sauce for an extra kick of flavor.
— 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
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