Description
A hearty bowl of authentic southern shrimp and grits, featuring creamy cheesy grits and seared shrimp drizzled in a rich pan sauce.
Ingredients
Scale
- 5 strips turkey bacon, diced
- 3 tablespoons cajun seasoning (1 tbsp paprika, 1.5 tsp salt, 1.5 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 3/4 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp brown sugar, 1/2 tsp cayenne powder, 1/4 tsp cracked pepper), divided
- olive oil
- salt, seasoning salt, and pepper to taste
- 1.5 lb large shrimp, peeled and deveined
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3 scallions, thinly sliced
- 2 tablespoons Calabrian peppers crushed/paste plus 1 spoonful of its oil
- 1/2 tsp red pepper flakes
- 1/3 cup chicken stock
- 1 tablespoon fresh lemon juice
- 1 tsp worcestershire sauce
- 2 tablespoons heavy cream
- 2 tablespoons freshly chopped parsley
- 3 cups chicken stock
- 1 cup quick grits
- 3 tablespoons butter
- 1/2 cup heavy cream
- 2 ounces cream cheese, softened
- 3/4 cup sharp cheddar, shredded
- 3/4 cup pepper jack or monterey jack, shredded
Instructions
- Prepare Grits: Boil 3 cups chicken stock in a pot over medium-high, slowly whisking in the grits to avoid clumping; reduce heat to medium-low and cook until tender (about 5 minutes).
- Cook Bacon: In a large pan, cook the diced turkey bacon until crispy, then set aside on paper towels; reserve half the grease in a bowl and leave the rest in the pan.
- Finish Grits: Stir heavy cream, cream cheese, butter, and shredded cheeses into the cooked grits until melted; season with seasoned salt and pepper and keep warm.
- Season Shrimp: Toss shrimp in olive oil and season liberally with cajun seasoning, reserving 1/2 teaspoon of the seasoning for the sauce.
- Sear Shrimp: Cook the shrimp in the reserved turkey bacon fat over medium-high, flipping once, until no longer opaque (about 4 minutes total); remove and tent with foil.
- Sauté Aromatics: In the same pan, add butter, garlic, and scallions; cook until garlic is fragrant (about 2 minutes).
- Build Sauce: Add the reserved cajun seasoning, red pepper flakes, and Calabrian peppers with oil; cook for one minute.
- Deglaze: Stir in chicken stock, scraping up brown bits, then add lemon juice, worcestershire sauce, and heavy cream; whisk until thickened.
- Combine: Return shrimp to the pan, add parsley and a dash of lemon juice, tossing to coat.
- Serve: Spoon grits into bowls, top with shrimp, drizzle with pan sauce, and garnish with crispy turkey bacon.
Notes
To avoid clumpy grits, whisk quickly while slowly pouring the grits into the boiling liquid. For Calabrian chili paste substitutes, use harissa or chili crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 bowl
- Calories: 850 kcal
- Sugar: 6 g
- Sodium: 1850 mg
- Fat: 52 g
- Saturated Fat: 28 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 210 mg
Keywords: southern shrimp and grits, cheesy grits, cajun shrimp, southern brunch