Shrimp and Grits Recipe
If one dish is the hallmark of Lowcountry cuisine, it's savory shrimp served over creamy grits.
Yield: Makes 4 servings
- 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.
- 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.