Description
Charleston-style shrimp ‘n’ grits recipe with bacon, cream, and Creole flavor. Perfect any time of day, paired with wine or a morning cocktail.
Ingredients
Scale
- 4 Tbsp. unsalted butter, divided
- 1 cup uncooked stone-ground grits
- 1½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 cup heavy cream
- 1 lb. unpeeled extra-large raw shrimp
- 4 hickory-smoked bacon slices, chopped
- 2 Tbsp. all-purpose flour
- 1 medium Vidalia or sweet onion, finely diced
- ½ green bell pepper, finely diced
- 2 garlic cloves, minced
- 1½ cups seeded, diced fresh tomatoes
- ½ tsp. Creole seasoning
- ½ cup dry white wine
- 1 cup Quick Shrimp Stock (page 79)*
- Garnish: finely chopped green onions
*Reduced-sodium chicken broth may be substituted.
Instructions
- Melt 2 Tbsp. butter in a medium saucepan over medium heat. Stir in the grits and cook, stirring constantly, for 1–2 minutes or until toasted. Whisk in 3 cups of water, ensuring no lumps form. Bring the mixture to a gentle boil, then stir in salt and pepper. Reduce the heat to medium-low and simmer, stirring often, for 30 minutes or until the grits are tender and creamy. Stir in the cream and mix well.
- Meanwhile, peel the shrimp, leaving the tails on; devein if desired. Place a 12-inch cast-iron skillet over medium heat for 1 minute or until hot. Add bacon and cook, stirring often and transferring pieces as needed, for 5 minutes or until crisp. Remove bacon with a slotted spoon and drain on paper towels, reserving the drippings in the skillet.
- Sauté the shrimp in the reserved drippings for 2 minutes, or until they turn pink. Transfer the shrimp to a plate, and keep the drippings in the skillet.
- Add the remaining 2 Tbsp. of butter to the reserved drippings in the skillet, and cook until the butter melts. Whisk in the flour, and cook, whisking constantly, for 6 minutes or until it turns a caramel color. Add the onion and bell pepper, and sauté for 6 minutes or until tender. Add the garlic, tomatoes, and seasoning; sauté for 5 minutes or until the tomatoes are slightly softened.
- Add wine and cook, stirring with a wooden spoon to loosen any browned bits from the bottom of the skillet, for 1 minute. Gradually stir in the stock and bring the mixture to a gentle boil. Stir in the shrimp, reduce the heat to low, and simmer for 3 minutes or until the shrimp turn bright pink and are opaque.
- Spoon the grits into shallow bowls and top with the shrimp mixture; sprinkle with bacon. Serve immediately.