Standard Bistro's Shrimp and Grits

Southern Living
We make this tasty dish year-round and substitute Roma tomatoes and frozen green beans when fresh are past their peak.
Makes 6 to 8 servings


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1/2 pound fresh green beans, cut into 1-inch pieces
2 pounds unpeeled, medium-size raw shrimp ( 31/40 count)
1/2 cup chopped bacon (about 3 slices)
1 large shallot, chopped
4 garlic cloves, minced
1 cup dry white wine
1 medium tomato, chopped (about 3/4 cup)
3 tablespoons chopped green onions
2 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon pepper


Prep: 40 Minutes
Cook: 22 Minutes

1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

2. Peel shrimp; devein, if desired.

3. Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Reduce heat to low; add shallot, and sauté 1 minute or until tender. Add garlic, and sauté 30 seconds. Add wine, and cook 5 minutes or until reduced to 1/4 cup, stirring occasionally to loosen particles from bottom of skillet.

4. Stir in green beans, tomato, and green onions; cook 3 minutes. Add butter, salt, pepper, and shrimp; cook 3 minutes or just until shrimp turn pink.

5. Spoon shrimp mixture over Creamy Cheddar Cheese Grits; sprinkle with bacon, and serve immediately.

Created date

April 2009