Tiger Shrimp & Grits Recipe

Cook the Grits

In a medium saucepan, bring 4 cups of water to a boil. Add grits and salt, reduce heat to low, and cook for 20-25 minutes, stirring occasionally, until thickened.

Finish with Cream and Butter

Once the grits are cooked, stir in the butter and heavy cream until smooth and creamy. Keep warm.

Cook the Bacon

In a large skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.

Sauté the Sausage and Shrimp

In the same skillet, add olive oil and linguica sausage. Cook for 2-3 minutes. Add minced garlic, shrimp, paprika, salt, and black pepper. Sauté until the shrimp turn pink and are cooked through, about 5-7 minutes.

Deglaze the Pan

Add chicken broth and lemon juice to the skillet, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.

Finish the Sauce

Stir in chopped parsley and crumbled bacon. Adjust seasoning if necessary.

Plate the Dish

Spoon the creamed grits onto plates, top with the sautéed shrimp mixture, and drizzle with the lemon pan sauce. Serve immediately.