Shrimp and White Cheddar Grits

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You’ll never want to order this Lowcountry classic at a restaurant again after seeing how simple and delicious our version is to make at home.

Shrimp and White Cheddar Grits
Serves: 4
 
Ingredients
  • 6 slices thick-cut bacon, cut into
  • 1-inch pieces
  • 1 (8-ounce) package fresh baby porto bello mushrooms, quartered
  • ⅓ cup sliced shallots
  • 1 clove garlic, minced
  • 1 pound large fresh shrimp, peeled and deveined (tails left on)
  • 2 tablespoons all-purpose flour
  • 1 cup unsalted chicken broth
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon ground red pepper
  • White Cheddar Grits, to serve (recipe follows)
Instructions
  1. In a medium cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add mushrooms, shallots, and garlic to skillet; cook for 3 to 4 minutes, stirring constantly. Remove from skillet.
  2. In a large bowl, toss together shrimp and flour. Add shrimp to skillet; cook until pink and firm, 2 to 3 minutes. Remove from skillet. Add broth and lemon juice to skillet; cook, scraping browned bits from bottom of skillet with a wooden spoon, until mixture thickens, 3 to 4 minutes. Add red pepper. Stir in bacon, mushroom mixture, and shrimp, and cook until heated through. Serve immediately with White Cheddar Grits (recipe follows) and lemon. Garnish with green onion, thyme, and pepper, if desired.

 
White Cheddar Grits
Serves: 4 Servings
 
Ingredients
  • 3 cups unsalted chicken broth
  • 1 cup stone-ground yellow grits
  • 3 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 2 cups shredded sharp white Cheddar cheese
  • ½ cup whole milk
  • 1 teaspoon fresh thyme leaves
Instructions
  1. For grits: In a medium saucepan, bring broth, grits, butter, and salt to a boil over medium heat. Reduce to medium-low; cook, stirring occasionally, until grits are tender and thickened, about 25 minutes. Remove from heat; stir in cheese, milk, and thyme. Keep warm. (Stir in an additional ¼ cup warm milk if grits become too thick.)

 

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