Shrimp and Grits
Recipe - Gourmet Garage Corporate
Shrimp and Grits
Prep Time15 Minutes
Servings6
Cook Time25 Minutes
Ingredients
6 slices bacon, roughly chopped
1 bag (2 lbs) Bowl & Basket Specialty Argentinian Shrimp, thawed
2 large yellow onions, chopped
4 cloves garlic, minced
2 cups Bowl & Basket chicken broth
1/3 cup Bowl & Basket cornstarch
1 cup Bowl & Basket heavy cream (can sub half and half if desired)
4 tbs Bowl & Basket butter, divided follow steps
2 tbs Bowl & Basket Specialty Louisiana seasoning
1 cup Bowl & Basket quick grits
1 cup Bowl & Basket shredded cheddar cheese
Fresh parsley, for garnish
diced green onions, for garnish
Salt, to taste
Pepper, to taste
Directions
- Heat a large pot over medium high heat.
- Add bacon and cook until fat has rendered, about 4-5 minutes.
- Remove bacon from pan, leaving the grease, and add the shrimp.
- Cook shrimp 3-4 minutes or until just cooked.
- Remove from pan and set aside. To the pan add the onion and garlic and cook 7-8 minutes or until translucent and fragrant.
- Sprinkle cornstarch evenly over the mixture and stir until vegetables are well coated and you can no longer see the cornstarch.
- Gently pour in the broth, being sure to scrape any browned bits off the bottom of the pot.
- Stir in heavy cream, butter and seasoning.
- Bring to a boil, then reduce heat and simmer 5 minutes or until thickened slightly.
- Add shrimp and bacon back to the pot, and simmer another 2 minutes until shrimp is heated through.
- While shrimp are simmering, cook grits according to package directions for a 6 sized serving, stirring in the butter and shredded cheese once the grits are nearly done.
- Serve shrimp over grits, topped with diced green onions and parsley.
15 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Directions
- Heat a large pot over medium high heat.
- Add bacon and cook until fat has rendered, about 4-5 minutes.
- Remove bacon from pan, leaving the grease, and add the shrimp.
- Cook shrimp 3-4 minutes or until just cooked.
- Remove from pan and set aside. To the pan add the onion and garlic and cook 7-8 minutes or until translucent and fragrant.
- Sprinkle cornstarch evenly over the mixture and stir until vegetables are well coated and you can no longer see the cornstarch.
- Gently pour in the broth, being sure to scrape any browned bits off the bottom of the pot.
- Stir in heavy cream, butter and seasoning.
- Bring to a boil, then reduce heat and simmer 5 minutes or until thickened slightly.
- Add shrimp and bacon back to the pot, and simmer another 2 minutes until shrimp is heated through.
- While shrimp are simmering, cook grits according to package directions for a 6 sized serving, stirring in the butter and shredded cheese once the grits are nearly done.
- Serve shrimp over grits, topped with diced green onions and parsley.
