Bacony Shrimp and Grits
4 cup chicken stock
Kosher salt
1 cup corn grits (preferably stone ground grits)
4 Tbsp. butter, divided
1 cup white cheddar, shredded
Freshly ground black pepper
6 slices bacon
1 lb. large shrimp, peeled and deveined
1 Tbsp. Creole seasoning
1 tsp. dried oregano
1/4 tsp. paprika, preferably smoked
4 green onions, thinly sliced, plus more for garnish
2 cloves garlic, minced
Juice of 1/2 lemon
In a medium saucepan, bring chicken stock to a boil and season generously with salt. Reduce heat so mixture is at a simmer then whisk in grits. Simmer, stirring often until grits have absorbed liquid and are very creamy, 20-30 minutes or until creamy. Stir in butter and cheese then season with salt and pepper.
Meanwhile, in a large skillet over medium heat cook bacon until crispy, about 8 minutes. Leave about 2 tablespoons bacon fat in skillet and drain bacon on a paper towel-lined plate before chopping into small pieces.
Season shrimp with Creole seasoning, oregano and paprika then add shrimp, green onions, and garlic to skillet. Cook, stirring occasionally, until shrimp is pink and cooked through, about 4 minutes. Stir in lemon juice.
Serve shrimp over grits and top with chopped bacon.
NOTE: today I did 3 cups of stock and 1 cup of milk for added creaminess in the grits.
20 авг 2024
