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Lowcountry Shrimp and Grits

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Hands-on time 24 mins
Total time 24 mins
Yield

Serves 4

This classic Carolina combo makes for a flavorful and fast dinner--quick-cooking grits come together in about 5 minutes.

Ingredients

  • 4 center-cut bacon slices, chopped
  • 1/2 cup chopped onion
  • 1 tablespoon chopped fresh thyme
  • 8 ounces cremini mushrooms, quartered
  • 5 garlic cloves, chopped
  • 3 1/4 cups unsalted chicken stock, divided
  • 3/4 cup black coffee
  • 1/2 cup lower-sodium tomato juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon kosher salt, divided
  • 2 tablespoons cornstarch
  • 1 pound peeled and deveined medium shrimp
  • 2 cups whole milk
  • 1 cup uncooked quick-cooking grits
  • 1/2 cup chopped seeded tomato
  • 2 green onions, chopped

Nutrition Information

  • calories 408
  • fat 8.1 g
  • satfat 3.6 g
  • monofat 1.2 g
  • polyfat 0.8 g
  • protein 31 g
  • carbohydrate 53 g
  • fiber 4 g
  • cholesterol 163 mg
  • iron 3 mg
  • sodium 611 mg
  • calcium 252 mg

How to Make It

  1. Cook bacon over medium-high heat until crisp. Add onion, thyme, mushrooms, and garlic; sauté 6 minutes or until onions and mushrooms are golden brown. Add 1 1/4 cups chicken stock, coffee, next 4 ingredients (through red pepper), and 1/8 teaspoon salt. Bring to a boil; reduce heat, and simmer 4 minutes. Add cornstarch, stirring with a whisk until smooth. Add shrimp; simmer 4 minutes or until shrimp are done.

  2. Bring remaining 2 cups stock, remaining 1/8 teaspoon salt, and milk to a boil in a medium saucepan; add grits, stirring with a whisk. Reduce heat, and simmer 5 minutes, stirring frequently with a whisk.

  3. Place 1/2 cup grits in each of 4 shallow bowls; top each serving with 1 cup shrimp mixture. Sprinkle each serving with 2 tablespoons tomato and about 1 tablespoon green onions.