Shrimp & Grits Recipe

Cooking Instructions

1. 1

   Prepare the Grits

   In a pot, bring 4 cups of water to a boil. Add a pinch of salt and slowly whisk in 1 cup of Anson Mills’ grits. Reduce heat to low and cook, stirring occasionally, for about 20-25 minutes until creamy. Set aside and keep warm.

2. 2

   Cook the Bacon

   In a large skillet, cook the chopped applewood-smoked bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the skillet.

3. 3

   Sauté the Vegetables

   In the same skillet, add the sliced leeks and mushrooms to the bacon fat. Sauté for about 5-7 minutes until softened and lightly browned.

4. 4

   Cook the Shrimp

   Add the wild-caught shrimp to the skillet and cook for 2-3 minutes until they turn pink. Pour in the white wine and let it simmer for another 2-3 minutes, allowing the alcohol to evaporate slightly.

5. 5

   Finish the Sauce

   Add the butter to the skillet and stir until melted and combined with the sauce. Season with salt and black pepper to taste.

6. 6

   Serve

   To serve, spoon the creamy grits onto plates, top with the shrimp and vegetable mixture, and garnish with crispy bacon and micro-greens.