Unveiling the Ultimate Shrimp and Grits Recipe: A Southern Delight
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Experience the perfect blend of creamy grits, succulent shrimp, and rich flavors with our unbeatable shrimp and grits recipe. This easy-to-follow guide, packed with expert tips, promises to elevate your dish to restaurant-worthy status. Discover the secret ingredients that will tantalize your taste buds and leave you wanting more.
Ingredients
- Package of thick cut bacon or taso ham if available
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2 lbs (30 count) shrimp, peeled and deveined, thawed if frozen
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2 TBS Tidewater
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½ teaspoon salt
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2 tablespoons unsalted butter
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1 bunch scallions, thinly sliced, light and dark green parts divided
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1 large stalk celery, finely diced
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1 small red bell pepper, finely diced
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2 cloves garlic, finely chopped
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3 tablespoons all-purpose flour
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1 carton broth 32 oz. Chicken, Seafood, or vegetable
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1 tablespoon Worcestershire sauce
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½ teaspoon hot sauce, such as Tabasco
- 4 cups whole or 2% milk
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¾ teaspoon salt
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2 cup stone ground Old School grits
For the Shrimp
For the Grits
Directions
- Peel the shrimp: Heat a large nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 7-9 minutes. Remove. Add the shrimp to the skillet and sprinkle with the Tidewater seafood seasoning and salt. Increase the heat to medium-high and cook, stirring occasionally, until the shrimp are mostly pink but not quite cooked through, about 2 minutes. Transfer the shrimp to a bowl and set aside; place the skillet back on the heat (do not wash).
In separate pot add broth add shrimp shells, add 1 TBS seafood seasoning, boil for 2 minutes, strain and discard shells. Melt the butter in the skillet. Add the light green scallions, celery, bell pepper, and garlic and cook, stirring occasionally, until the vegetables soften, about 4 minutes. Sprinkle in the flour and mix until incorporated. Whisk in the broth, Worcestershire sauce, and hot sauce and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, 5 to 7 minutes. Remove the skillet from the heat and set aside while you make the grits.
For the grits: In a medium saucepan set over medium heat, bring the milk and salt to a boil. Whisking constantly, slowly pour the grits into the bubbling milk. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. (Stir continuously to prevent sputtering.) Remove the pan from the heat and stir in the cheese. Taste and adjust the salt, if necessary. Remove the pan from the heat and cover with a lid to keep warm until ready to serve.
Place the skillet with the vegetable/sauce mixture back on the stove and bring to a simmer over medium heat. Return the shrimp and bacon, along with any juices that collected in the bowl, to the skillet and mix well. Cook, stirring frequently, until the shrimp are cooked through, 2 to 3 minutes. Season to taste with salt and pepper.
Divide the grits among serving bowls. Spoon the shrimp and sauce over the grits, garnish with additional bacon crumbs cheddar cheese (if desired) and dark green scallions and serve. Pass the hot sauce!
