Entrée: United States – Shrimp and Grits

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

1 lb (450 g) white shrimp, peeled and deveined
4 slices bacon, chopped
1 cup (160 g) stone-ground grits
4 cups (960 ml) water or stock
2 tbsp (30 ml) butter
1 / 2 cup (60 g) shredded sharp cheddar cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp (15 ml) lemon juice
2 tbsp (8 g) chopped scallions or parsley
Salt and pepper to taste

Instructions

1. Bring water or stock to a boil; slowly whisk in grits, reduce heat and simmer, stirring frequently, until thickened (per package instructions).
2. Stir butter and cheddar into hot grits; season with salt and pepper and keep warm.
3. In a skillet, cook chopped bacon until crisp; remove and drain on paper towel, reserving bacon fat.
4. Sauté onion in bacon fat until translucent, add garlic and cook 30 seconds.
5. Add shrimp and cook 2–3 minutes until pink; stir in lemon juice and cooked bacon, season to taste.
6. Spoon creamy grits onto plates and top with shrimp mixture; garnish with scallions or parsley.