shrimp and grits

(3 RATINGS)
66 Pinches
Memphis, TN
Updated on Apr 9, 2013

I can honestly say, this will be the best shrimp and grits you have ever put in your mouth. It will be your "go-to" recipe when you want shrimp and grits. I have tried cooking many recipes, and ordered them in several restaurants, this is simply THE BEST!

prep time 20 Min
cook time 30 Min
method Stove Top
yield 4-6 serving(s)

Ingredients

  • 1 cup quick cooking grits
  • 4 tablespoons butter, unsalted
  • 1 cup sharpe white cheese (or more)
  • 1/2 cup parmesan cheese (or more)
  • 1 1/2 tablespoons paprika
  • 2 cups chopped smoked bacon
  • 3 tablespoons olive oil
  • 1 1/2 pounds shrimp (20-30) count
  • 1 tablespoon minced garlic
  • 3 cups sliced mushrooms
  • 3 tablespoons white wine (or more)
  • 2 tablespoons lemon juice
  • 2 cups sliced scallions
  • 1 tablespoon tobasco sauce to taste
  • - old bay seasoning to taste
  • - salt/pepper
  • 1 teaspoon cayenne pepper

How To Make shrimp and grits

  • Step 1
    Cook grits according to package instructions; as they are finishing, whisk in butter, cheeses, cayenne, paprika and TABASCO® Pepper Sauce to taste.
  • Step 2
    TO PREPARE SHRIMP: Cook bacon until it begins to brown; remove from heat and drain on paper towels. Crumble bacon and set aside. Strain drippings and set aside. Heat a large skillet until very hot; add olive oil and 2 tablespoons of bacon drippings. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp begin to turn pink; let pan return to original hot temperature. Stir in minced garlic and bacon bits, being careful not to burn garlic. Toss in mushrooms and coat with oil briefly. Add lemon juice and wine, and stir for 30 seconds or so until everything is well coated and incorporated.
  • Step 3
    WHEN READY TO SERVE: Stir in sliced scallions and cook about 20 seconds. Serve immediately over the aforementioned, patiently waiting cheese grits.

Discover More

Ingredient: Seafood
Culture: American
Category: Seafood
Method: Stove Top

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