Shrimp and Grits
Shrimp and grits is one of my favorite southern dishes. Originating from coastal South Carolina, this dish consists of a rich, bacony gravy with bell peppers, onions, and shrimp ladled over creamy cheddar grits.
Ingredients
- 1 lb shrimp peeled and deveined
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 lemon juiced
- 6 slices bacon or 2 links of andouille sausage; diced
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- 1 small yellow onion finely diced
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup chicken stock
- 2 tsp Worcestershire sauce
- 1/2 cup cheddar cheese shredded
Grits
- 1 1/2 cups water
- 1 tsp salt
- 1/2 cup coarse ground grits
- 1 cup half and half
Instructions
- Season the shrimp with salt and cayenne pepper. Squeeze over the lemon juice and let marinate for 15 minutes.
- Bring the water and salt to a boil. Whisk in the grits.
- Whisk in the half and half. Reduce the heat to low and simmer for 15 minutes until thickened. Cover and set aside.
- Brown the bacon in a large saucepan for 8 minutes. Remove from the pan and save the grease.
- Sauté the onions, bell peppers, and garlic in the bacon grease for 8 minutes over medium high heat. Remove from the pan.
- Add in the butter. Whisk in the flour. Turn the heat to low and allow a dark roux to form; about 8 minutes.
- Add the bacon and sautéed vegetables back into the roux.
- Pour in the chicken stock and Worcestershire sauce and whisk.
- Turn the heat up to medium. Add in the shrimp.
- Cook for 5 minutes until the shrimp are cooked through.
- Stir in the cheddar cheese to the grits.
