Southern Shrimp and Grits
Prep Time: 15 minutes
|
Cook Time: 20 minutes
260 Calories
|
4 Servings
Ingredients
2 portions Sizzlefish colossal shrimp
4 strips thick cut bacon, chopped
1/2 tsp salt
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp garlic powder
2 tsp Worcestershire sauce
2 tbsp Louisiana style hot sauce
1/2 tsp red pepper flakes
Chopped green onions for topping
3/4 cup regular grits
2 cups chicken stock
2 cups whole milk
4 tbsp salted butter
1 cup shredded medium cheddar cheese
Salt and pepper to taste
Directions
Step 1
Bring chicken stock, milk, and butter to a boil over medium heat. Whisk in grits and cook for 12-15 minutes, until grits are tender and creamy.
Step 2
Remove from heat and stir shredded cheese into grits until melted. Season with salt and pepper. Cover to keep warm.
Step 3
While grits cook, heat bacon in a large skillet over medium heat and cook until crispy, about 8 minutes, stirring occasionally for even browning. Using a slotted spoon, transfer bacon to a paper towel lined plate.
Step 4
Discard bacon grease leaving about 2 tablespoons in the skillet. Blot shrimp with paper towel and add to a bowl. Toss with salt, garlic powder, oregano, thyme, and smoked paprika.
Step 5
Heat skillet with bacon grease over medium heat until very hot. Add shrimp and sauté for 6 minutes, turning after 3 minutes. Stir in hot sauce and Worcestershire sauce. Turn heat off.
Step 6
Serve shrimp over grits topped with green onions, pepper flakes and bacon. Drizzle with sauce from skillet.
Nutrition Facts
This classic spicy southern recipe for shrimp and grits is the perfect way to use our succulent colossal shrimp. They’re the star of this dish paired with creamy, cheesy grits for a stick to your ribs meal that satisfies!