Serves 4
143 min
Shrimp & Grits with Bacon, Smoked Paprika & Aged Manchego
Recipe GLPRc8bb4eb41456f1
A sophisticated Mediterranean-inspired main course featuring creamy stone-ground grits enriched with aged Manchego cheese, topped with succulent shrimp, crispy bacon, and finished with smoked paprika and fresh herbs.
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Ingredients
2 cups Water
2 cups Milk
1 cup Stone-ground grits
Salt
Black pepper
4 tablespoons Butter
2 cups Aged Manchego cheese, shredded
1 pound Shrimp, peeled and deveined
1 Garlic clove, minced
6 Bacon slices, chopped
½ tablespoon Smoked paprika
to taste Fresh lemon juice
2 tablespoons Fresh parsley, chopped
1 cup Scallions, thinly sliced
Directions
In a large pot, bring water and milk to a gentle boil over medium-high heat. Season with a pinch of salt and pepper.
Slowly whisk in the stone-ground grits, stirring constantly to prevent lumps from forming. This should take about 2-3 minutes.
Reduce heat to low and continue cooking the grits, stirring frequently to prevent sticking and burning on the bottom. Cook for approximately 45-60 minutes until the grits are tender and creamy, adding more water or milk if needed to maintain a smooth consistency.
While the grits are cooking, place the chopped bacon in a large skillet over medium heat. Cook until crispy, about 8-10 minutes, stirring occasionally. Transfer the cooked bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan.
Add the minced garlic to the bacon fat and cook for about 1 minute until fragrant, stirring constantly.
Add the shrimp to the skillet and cook for 2-3 minutes, then stir in the smoked paprika. Continue cooking until the shrimp reach an internal temperature of 145°F, approximately 2-3 more minutes. The shrimp should be opaque and firm.
Remove the shrimp mixture from heat and stir in the cooked bacon, a squeeze of fresh lemon juice, and taste to adjust seasoning with salt and pepper.
When the grits are creamy and tender, stir in the butter and shredded aged Manchego cheese until fully melted and incorporated. Taste and adjust seasoning as needed.
Divide the creamy grits among four serving bowls. Top each portion with the shrimp and bacon mixture.
Finish by sprinkling fresh chopped parsley and sliced scallions over the top of each bowl. Serve immediately while hot.
