Standard Bistro's Shrimp and Grits

We make this tasty dish year-round and substitute Roma tomatoes and frozen green beans when fresh are past their peak.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

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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
  • Creamy Cheddar Cheese Grits


  1. 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. 2. Peel shrimp; devein, if desired.
  3. 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. 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. 5. Spoon shrimp mixture over Creamy Cheddar Cheese Grits; sprinkle with bacon, and serve immediately.
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