The Best True Southern Shrimp and Grits

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

5 strips bacon, diced

3 tablespoons cajun seasoning, divided (store-bought or mine is listed below)

olive oil

salt, seasoning salt, and pepper

1 ½ lb. large shrimp, peeled and deveined

2 tablespoons butter

3 cloves garlic, minced

3 scallions, thinly sliced (white and green parts)

2 tablespoons calibrian peppers crushed/paste + a spoonful of it's oil

1/2 tsp red pepper flakes

1/3 cup chicken stock

1 tablespoon lemon juice, fresh squeezed

1 tsp worcestershire sauce

2 tablespoons heavy cream

2 tablespoons freshly chopped parsley

3 cups chicken stock

1 cup quick grits (you can use regular grits but avoid instant.)

3 tablespoons butter

1/2 cup heavy cream

2 ounces cream cheese, softened

3/4 cup sharp cheddar, shredded

3/4 cup pepper jack or monterey jack, shredded

1 tablespoon paprika

1 ½ tsp salt

1 ½ tsp garlic powder

1 tsp onion powder

1 tsp chili powder

3/4 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp brown sugar

1/2 tsp cayenne powder

1/4 tsp freshly cracked pepper

Instructions

Cook Grits & Bacon

Prepare the grits by boiling chicken stock in a pot over medium-high, slowly add in the grits, whisking quickly as you go to avoid clumping. Reduce heat to medium-low and allow grits to cook until they are tender (about 5 minutes). In a large pan cook the diced bacon until crispy then set aside onto paper towels to absorb grease. Reserve half the bacon grease in a bowl and leave remaining drippings in the pan for shrimp.

Into the cooked grits add the heavy cream, cream cheese and butter. Then add the cheeses and stir until cheese has melted, season with seasoned salt and pepper as needed. To thin out the grits to your liking, add a splash more cream and/or stock. Cover and keep warm while preparing shrimp.

Prepare Shrimp & Pan Sauce

Toss the shrimp in a few dashes of olive oil then seaon your shrimp liberally with cajun seasoning, coating well on all sides. Reserve 1/2 teaspoon of cajun seasoning to add into your pan sauce.

Cook the seasoned shrimp in the bacon fat (about 2 tablespoons) over medium high. Cook them on both sides, flipping only once, until they are no longer opaque, about 4 minutes total. Remove the shrimp and tent with foil. You may need to cook them in batches to avoid overcrowding the pan. If so, use the reserved bacon fat.

In the same pan, add butter, garlic, scallions and cook until butter melts and garlic is fragrant, about 2 minutes. Add 1/2 tsp cajun seasoning, red pepper flakes, and Calabrian peppers and their oil. Cook for another minute.

Add chicken stock and scrape up any brown bits from the pan. Add lemon, worcestershire and cream. Whisk until it comes together as a sauce. Taste and adjust with salt and pepper as needed.

Place the shrimp back into the pan, add the parsley then toss to coat and another dash of lemon juice over the shrimp. Serve this dish by spooning grits into each bowl then top with shrimp, spoon over the pan sauce, and finish off with crisp bacon.