Serves 4
45 min
Shrimp and Grits
Recipe GLPR5a5b110fe5fbde
A classic Southern comfort dish featuring tender shrimp and smoky bacon served over creamy stone-ground grits, topped with a savory vegetable sauce enriched with white wine and half-and-half.
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Ingredients
3/4 cup stone-ground dry grits
1/4 cup vegetable stock
12 slices bacon
1 pound medium to large shrimp, peeled and deveined
1 leek, diced
1/2 onion, chopped
1 green pepper, diced
2 cloves garlic, minced
1/4 cup white wine
2 cups half-and-half
Salt and pepper to taste
Directions
Prepare the grits according to package directions using the stone-ground grits, vegetable stock, and water as specified. Once cooked, remove from heat, cover, and keep warm on the stove while preparing the remaining ingredients.
Heat a cast-iron skillet over medium heat and cook the bacon until it begins to crisp, about 8 minutes. Push the cooked bacon to the side of the pan.
Add the peeled and deveined shrimp to the hot bacon grease in the same skillet and sauté until the shrimp turn opaque and firm, about 2 minutes. The internal flesh should be fully cooked with no translucent areas remaining. Transfer the shrimp and bacon to a clean bowl.
In the same skillet with the bacon grease, add the diced leek, chopped onion, and diced green pepper. Cook over medium-high heat, stirring occasionally, until the vegetables become soft and translucent, about 4 minutes.
Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits. Stir in the vegetable stock and half-and-half, then bring the mixture to a gentle simmer. Continue simmering, stirring occasionally, until the sauce thickens slightly, about 2 minutes.
Taste the sauce and adjust seasoning with salt and pepper as needed. Return the cooked shrimp and bacon to the skillet and gently fold to combine.
Divide the warm grits among four bowls. Top each portion with equal amounts of shrimp, bacon, and sauce. Serve immediately.
