Description
A Southern staple, shrimp and grits is surprisingly simple for even beginning cooks. This recipe has cheesy grits and Sriracha sauce for a little kick.
Ingredients
- FOR THE GRITS:
- 2 cups Water
- 2 cups Heavy Cream
- 1 cup Stone Ground Grits
- 2 Tablespoons Butter
- ½ cups Sharp Cheddar Cheese
- ½ cups Fresh Grated Parmesan Cheese
- ½ teaspoons Salt
- ½ teaspoons Pepper
- FOR THE SHRIMP:
- 5 slices Bacon
- 1 whole Small White Onion, Diced
- 2 cloves Garlic, Minced
- 1 pound Large Shrimp, Peeled, Deveined, Washed, Patted Dry
- 2 cups Grape Tomatoes, Halved
- ½ Lemon, Juiced
- 2 teaspoons Sriracha Sauce
- ¼ teaspoons Salt
- 1 pinch Pepper
- 2 whole Green Onion Tops, Sliced
Preparation
Add water and cream to medium pot over medium-high heat; bring to simmer. Add grits slowly, whisking constantly to avoid clumps. Reduce heat to low and cook about 30 minutes until smooth and thick (stir often to keep grits from sticking to bottom of pot). Remove from heat. Stir in butter, cheeses, salt and pepper.
While grits cook, prepare shrimp. Cook bacon over medium heat in a large skillet. Remove bacon and chop. Drain all but 1 tablespoon grease. Cook onion and garlic in drippings until onion is tender, about 2 minutes. Add shrimp and cook until done, about 2 minutes on each side. Add tomatoes, bacon, lemon juice, Sriracha, salt, and pepper. Simmer 2 minutes to let flavors combine and tomatoes soften.
Spoon grits into bowls, top with equal amounts of shrimp mixture, and garnish with green onions. Serve immediately.
