Shrimp and Grits, a low-country favorite, makes a hearty, one-dish dinner and is table-ready in 30 minutes. Sustainable Choice: Buy Pacific white shrimp farmed in recirculating systems or inland ponds.
3 cups water
1 tablespoon butter
3/4 cup uncooked quick-cooking grits
2 ounces grated Parmesan cheese (about 1/2 cup)
5/8 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 center-cut bacon slices, chopped
1 cup chopped white onion
1 tablespoon minced garlic
1 (8-ounce) package presliced mushrooms
1 pound medium shrimp, peeled and deveined
1/2 teaspoon crushed red pepper
1/4 cup half-and-half
1 tablespoon all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
1/3 cup chopped green onions
How to Make It
Bring 3 cups water and butter to a boil in a small saucepan. Whisk in grits; cover and cook 5 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/2 teaspoon black pepper; cover. Keep warm.
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add white onion, garlic, and mushrooms to pan; cook 8 minutes or until mushrooms begin to brown and give off liquid, stirring frequently. Add shrimp and red pepper; cook 3 minutes. Combine half-and-half and flour in a small bowl, stirring with a whisk until smooth. Add broth, flour mixture, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan; bring to a boil. Cook 2 minutes or until slightly thickened. Top with green onions. Serve shrimp mixture with grits.
Wow, this was easy and delish! I used the full amount of crushed red pepper (which I love) and hubby said it was just right (he's a tad sensitive to pepper, but he's learning haha.) I used a generous portion of prosciutto since I was out of bacon but other than that, I stuck to the recipe for the shrimp. For the grits, I made them how I like…..half skim milk, half chicken broth and I used stone ground grits (plus the seasoning and cheese!) Easy way to cook…. heat liquids, pour all into a mini crock pot on high for 2hrs. Perfect and other than one stir midway, hands off.
I had everything I needed to make this except I had heavy cream instead so I used that as well as canned mushrooms (all I had) and boy was this dish good! It was on the spicy side which we personally love! My dad, who is NOT a big fan of shrimp and grits went back for seconds! And my husband who does not like mushrooms devoured this! He even asked me to save the recipe--I'll call that a win!
The flavors in this dish are fantastic! It tasted like something prepared by a top chef in a fine restaurant. My husband and I aren't southerners and haven't eaten a lot of grits, so my husband complained all day about having to eat them, but then he couldn't stop heaping extra helpings of both shrimp and grits onto his plate. As someone else mentioned, do all of the prep work in advance, because the dish comes together quickly. For a dish this tasty, it wasn't difficult or time consuming to make.
I cooked this for my husband last week and he could not quit talking about how good it was. He does not like grits, even though we are both from the South. When the meal was over I asked him what he thought of the grits and he said, "What grtis?" I told him it was the stuff that the shrimp was on top of. He said, "Oh I thought that was gravy." I would give this higher than a 10 rating if I could. I cooked fresh aspargus found in this same issue. It ws wonderful too!!!
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