Shrimp And Grits Recipe
Shrimp sautéed with Vidalia onions, Applewood smoked bacon, roasted bell peppers, Cajun spices, white wine and garlic. Served over smoked Gouda and aged cheddar cheese stone-ground grits.
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Ingredients
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Grits
Shrimp and Sauce
Method
Grits
Add grits and simmer
Slowly whisk in 1.5 cups stone-ground grits so no lumps form. Reduce heat to low, cover partially, and simmer, stirring frequently, until tender and thickened, 25–30 minutes (stone-ground grits take longer than quick grits). If mixture becomes too thick, add up to 1/2 cup extra water or milk to reach desired creaminess.
Finish grits
Remove from heat and stir in 2 tbs unsalted butter, 3 oz smoked Gouda and 3 oz aged cheddar until melted and smooth. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tsp hot sauce if using. Keep covered and warm while preparing the shrimp.
Shrimp and Sauce
Prepare shrimp
Pat 1 lb shrimp dry with paper towels and season lightly with 1/4 tsp black pepper and a pinch of salt.
Cook bacon
In a large skillet over medium heat, add the 4 slices Applewood smoked bacon and cook until crisp, about 6–8 minutes, turning as needed. Remove bacon to a paper towel-lined plate. Reserve 1–2 tablespoons of rendered bacon fat in the skillet; discard excess (or save for another use).
Sauté vegetables
Add 1 tbs olive oil and 1 tbs unsalted butter to the skillet with the reserved bacon fat and heat over medium. Add the thinly sliced Vidalia onion and sauté 4–5 minutes until translucent. Add the diced red and yellow bell peppers and continue to cook 4–5 minutes until softened. Stir in 4 cloves minced garlic and cook 30–45 seconds until fragrant.
Deglaze and build sauce
Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits. Let wine reduce by about half, 2–3 minutes. Stir in 1/2 cup low-sodium chicken broth, 1 tbs Cajun seasoning, and 1/2 tsp smoked paprika. Bring to a gentle simmer and cook 2 minutes to meld flavors.
Finish sauce
Remove the skillet from heat and stir in 1 tbsp fresh lemon juice, 2 tbs chopped fresh parsley, and the thinly sliced green onions. Taste and adjust seasoning with up to 1/2 tsp additional salt or more Cajun seasoning if desired.