Creamy Shrimp and Grits
Plump Cajun shrimp and smoky bacon spooned over cheesy, buttery grits, Lowcountry comfort in a bowl.
Ingredients (serves 4)
- 1 lb shrimp
- 1 cup cornmeal
- 4 cups chicken stock
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 4 slices bacon
- 3 cloves garlic
- 2 scallions
- 1 lemon
- 1/2 tsp cayenne
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Save this recipeInstructions
- 1
Bring the chicken stock to a boil in a saucepan, whisk in the cornmeal, then drop the heat to low and simmer, whisking often, until thick and creamy, about 20 minutes.
- 2
Meanwhile, cook the chopped bacon in a large skillet over medium heat until crisp, then lift it out, leaving the fat behind.
- 3
Pat the shrimp dry, season with the cayenne, salt, and pepper, and sear in the bacon fat 2 minutes per side until pink and curled.
- 4
Add the minced garlic and butter to the shrimp, toss 1 minute, then squeeze in the juice of half the lemon.
- 5
Stir the cheddar into the grits until melted, and season with salt to taste.
- 6
Spoon the shrimp and pan juices over the grits, and top with bacon and sliced scallions.
