Description
I love how creamy, buttery Grits and roasted Shrimp combine effortlessly to create a delectable dish. Bobby Flay’s distinctive touch elevates this classic recipe to the next level.
Ingredients
Scale
- 4 Cups Water
- Salt and Pepper
- 1 Cup Stone-Ground Grits
- 3 Tablespoons Butter
- 2 Cups Shredded Sharp Cheddar Cheese
- 1 Pound Shrimp (peeled and deveined)
- 6 Slices Turkey Bacon (chopped)
- 4 Teaspoons Lemon Juice
- 2 Tablespoons Chopped Parsley
- 1 Cup Thinly Sliced Scallions
- 1 Large Clove Garlic (minced)
Instructions
- Step: Bring water to a boil in a milk pan and season it with salt and pepper.
- Step: Add grits and cook until water is absorbed, about 20 to 25 minutes.
- Step: Switch off the heat and stir in butter and cheese.
- Step: Meanwhile, fry the turkey bacon in a frying pan until browned. Drain well and keep it aside.
- Step: Rinse the shrimp and pat dry. Grease the same pan with butter and add the shrimp. Cook the shrimp until they turn pink on medium to medium-high heat, ensuring they cook evenly without becoming rubbery.
- Step: Add chopped turkey bacon and scallions to the pan.
- Step: Then add parsley and minced garlic to the pan and saute for 3 minutes.
- Step: Lastly, add lemon juice and mix everything well. For serving, spoon the grit mixture into a serving bowl. Add the shrimp mixture to the bowl and mix well.
- Step: Serve immediately.
Notes
Use stone-ground grits for a coarse texture and whisk frequently to avoid lumps. Do not sear the shrimp for more than 3 minutes to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chef's Delight
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 770 kcal
- Sugar: 1 g
- Sodium: 1265 mg
- Fat: 48 g
- Saturated Fat: 24 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 300 mg
Keywords: shrimp and grits, Bobby Flay, American cuisine, seafood, creamy grits