Shrimp & Grits
Shrimp and grits is a Southern dish that everyone should know how to make. Follow our easy recipe (with bacon and cheese!) for an extra-flavorful version.
Ingredients
- 2 c. low-sodium chicken broth
- Kosher salt
- 1 c. corn grits
- 4 oz. yellow cheddar, shredded (about 1 c.)
- 4 tbsp. unsalted butter, cubed
- Freshly ground black pepper
- 10 oz. thick-cut bacon, cut into 1/2" slices
- 1 lb. large tail-on shrimp, peeled, deveined
- 2 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1/4 tsp. paprika
- 1 tbsp. tomato paste
- 3/4 c. vegetable broth
- 4 scallions, thinly sliced, plus more for serving
- Juice of 1/2 lemon
Directions
- 1
In a medium saucepan, bring broth and 2 cups water to a boil; generously season with salt. Reduce heat to medium-low and bring to a simmer. Whisk in grits and cook, whisking constantly, until grits have absorbed liquid and are very tender, about 15 minutes. Stir in cheese and butter until melted; season with salt and pepper.
- 2
Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Transfer bacon to a cutting board. Pour off all but 2 tablespoons bacon fat. Chop bacon into small pieces.
- 3
In a large bowl, toss shrimp with garlic, oregano, and paprika; season with salt. In same skillet over medium heat, cook shrimp, turning occasionally, until pink and cooked through, 4 to 6 minutes. Transfer shrimp to a plate.
- 4
In same skillet over medium heat, cook tomato paste, stirring, until paste darkens, 1 to 2 minutes. Whisk in broth and bring to a simmer. Cook, stirring occasionally, until sauce thickens and is reduced by about half, 4 to 5 minutes; season with salt. Return shrimp to skillet and toss to combine. Stir in scallions and lemon juice.
- 5
Divide grits among plates. Top grits with shrimp, sauce, bacon, and more scallions.