Saturday Recipe: Shrimp and Grits


Susan Vega // Savor Your Saturday

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May 1  

Somehow grits always makes my family feel loved. It’s the quintessential Southern basis for any meal—breakfast, lunch or dinner. During summers, I combine the wholesomeness of grits with shrimp for a light meal. My family loves this one!

Grits

  • 1 ½ cups whole milk
  • 1 ½ cups chicken broth
  • ¾ cups stone ground grits (white or yellow, not instant)
  • 1 cup sharp cheddar cheese, grated
  • Dash of salt

In a heavy-bottomed sauce pan, bring milk and broth to a boil. Sir in grits and return to a boil before covering and reducing heat. Cook for about 20 minutes, stirring often. Turn off heat; then stir in cheese and salt. Put cover back on to keep warm while preparing shrimp topping.

 

Shrimp

  • 16 ounces raw shrimp, defrosted, peeled, and deveined*
  • ¼ – ½ teaspoon crushed red pepper
  • ¾ cup (or more) uncooked bacon, diced
  • ½ cup yellow onion, diced
  • 1 bell pepper (any color), diced

Take the defrosted shrimp and place in a bowl. Sprinkle crushed pepper over, stir, and set aside.

Heat a large skillet and cook bacon thoroughly. Once done, remove bacon and drain off all but 3 tablespoons of fat. Cook onions and peppers in this fat until slightly soft. Add shrimp, stirring often, until slightly curled and pink. (This can happen fast; don’t overcook). Add bacon back into the pan, stir, and turn off heat.

Place some grits in the bottom of a shallow bowl and top with the shrimp. Serve with french bread and a green salad.

*I highly recommend using frozen shrimp unless you know what you are getting is really fresh. To defrost, place shrimp in a colander and run cool water over until it’s no longer frozen. Peel and devein. 

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