Shrimp and Grits

Shrimp and grits, need we say more? The shrimp are cooked with bacon, shallots, and garlic, with some heavy cream and pepper jack cheese to make a creamy sauce for a nice warm bowl of grits. This sauce also goes well over plain rice or even a decadent mound of mashed potatoes.

Photo by Jennifer S.
Adapted from harristeeter.com
None

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from harristeeter.com

Ingredients

  • 2.5-pounds fresh shrimp, peeled, de-veined, about 16 to 20 count in size

  • 8

    slices thick bacon, chopped, cooked and drained

  • 1

    tablespoon olive oil

  • 2

    shallots, peeled and diced

  • 1

    teaspoon minced garlic

  • 1

    red pepper, seeded and diced

  • 1

    bunch green onions

  • 1/2

    cup beef broth

  • 1/4

    cup heavy cream

  • 1

    cup pepper jack cheese

  • hot sauce to taste

  • packaged instant grits, prepared

Directions

Cook grits according to directions and set aside keeping warm. In a large non-stick sauté pan, bring olive oil to medium-high heat. Add cooked bacon, garlic, shallots, red pepper and shrimp. Sauté and toss frequently for 2 minutes. Add beef broth and heavy cream and cook for an additional 2 to 3 minutes. Add pepper jack cheese and hot sauce, to taste, until combined and cheese starts to melt. Serve over the warm grits in a bowl.

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