Stacey's Shrimp and Grits

Stacey Norwood

By
@Norwizzle

I love Southern shrimp and grits! This is my take on the classic Lowcountry dish, and it's so easy it practically makes itself.


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Comments:

Serves:

2-3

Prep:

10 Min

Cook:

30 Min

Ingredients

GRITS

3 c
water
1 c
bob's red mill polenta
1 tsp
salt
2 Tbsp
butter or olive oil
3/4 c
any aged cheese you have on hand (cheddar, manchego, parmesan will all work)
hot sauce, black pepper to taste

SHRIMP WITH GRAVY

1/3 lb
pancetta or bacon, diced
1 Tbsp
olive oil
1 Tbsp
butter
3 Tbsp
finely chopped shallot or green onion
3 clove
garlic, diced
1/2
bell pepper, diced
2 Tbsp
wondra flour
1 1/2 - 2 c
chicken broth, warmed
1 - 1/1/2 lb
shrimp, shelled and deveined
hot sauce, black pepper to taste

Directions Step-By-Step

1
In a medium saucepan, prepare polenta/grits according to package directions (takes 5 minutes). Whisk in butter or oil, cheese, hot sauce, and black pepper. Place lid on pot and set aside.
2
In a heavy-bottomed skillet, saute pancetta or bacon until crispy over medium-high heat. Add olive oil and butter and melt. Add shallot or green onion and garlic and saute until translucent. Add pepper and saute until soft.
3
Reduce heat to medium and sprinkle Wondra flour over sauteed mixture. Slowly whisk in warm chicken broth. Immediately add shrimp and stir to coat with gravy, which will continue to thicken upon cooking. Add additional broth if needed to thin. Cook 2-3 minutes, or until shrimp is pink; add additional hot sauce and black pepper. Remove from heat.
4
To plate, mound grits in a shallow bowl and top with shrimp and gravy. Serve immediately.

About this Recipe