Shrimp and Grits Recipe

If one dish is the hallmark of Lowcountry cuisine, it's savory shrimp served over creamy grits.

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Yield: Makes 4 servings

Ingredients

  • Creamy Grits (recipe below)
  • 2 pounds medium shrimp, peeled and deveined
  • 5 slices thick bacon, chopped
  • 1 Vidalia or sweet onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup white wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • 3 green onions, chopped

Prepare Creamy Grits; cover and keep warm.

Cook bacon in a large skillet over medium-high heat 4 to 5 minutes or until crisp. Add onion and garlic to skillet; cook 3 minutes, stirring occasionally, or until onion is translucent.  

Add shrimp; cook, stirring occasionally, for 3 minutes or until almost done. Stir in wine, lemon juice, Worcestershire sauce, and butter. Cook 2 to 3 minutes or until shrimp is done.

Spoon grits equally into 4 plates or shallow bowls. Top with shrimp mixture. Sprinkle evenly with parsley and green onion. Serve immediately.

Creamy Grits

Ingredients

  • 2 cups chicken stock or broth
  • 2 cups half and half
  • 1/4 teaspoon salt
  • 1 cup quick grits
  • 2 tablespoons butter

Combine stock, half and half, and salt in a large saucepan. Bring to a boil over medium-high heat. Stir in grits. Cover, reduce heat to low and simmer 5 to 7 minutes or until tender, stirring occasionally. Remove from heat and stir in butter. 

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