Spring might be here, but there’s still some rainy and gloomy days to contend with. Those cool spring days make you want something warm and comforting to eat. Shrimp and grits are new to me as a pairing. Again, moving south opened up my food options. I had the best shrimp and grits at a bar/restaurant in Charlotte a few years ago. I was down for a conference and the group liked them so much, we proceeded to return to this place for several nights to eat the shrimp and grits.
Given the choice between homemade mac & cheese or shrimp & grits, PIC chose the shrimp. Several nights a week we take turns cooking and then eating the leftovers as lunches and quick suppers. I’m grateful that he likes to cook as much, if not more, than I do and I’ve grown to appreciate his skills in the kitchen. He’s much more precise than I am–a true man for measuring and following a very specific recipe.
This recipe is quite easy and if you use already cooked, deveined shrimp, it will be even faster. The shrimp would also be nice on top of a salad or tossed with pasta. Making a little extra sauce could be as quick as adding some stock, lemon juice, and/or white wine.
You’ll need: for the GRITS
- 3 cups chicken stock
- 1 cup uncooked quick-cooking grits
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons butter
- 2 cups (8 ounces) shredded Cheddar cheese
- 3 slices bacon, chopped
- 2 pounds medium shrimp, peeled and deveined
- 1 tablespoon fresh lemon juice
- 2 teaspoons hot sauce (I used sirachi)
- 2 tablespoons chopped fresh parsley
- 6 green onions, chopped
- 2 garlic cloves, minced
- Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt, pepper, butter, and cheese. Set aside, and keep warm.
- Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
- Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice, parsley, onions, garlic, and cook 3 minutes. Stir in bacon. Add hot sauce last.
- Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.