Not interested in the step-by-step? Skip to the recipe.
I read several recipes before making Shrimp and Grits the other night.
I decided to go with Bobby Flay’s recipe:
You can find his recipe here.
Like most recipes, I changed it up a bit.
I loved Bobby’s Shrimp and Grits recipe for two reasons:
1. Bacon is one of the ingredients:
2. The directions say “In grease, add shrimp”:
That’s a man who knows what he’s talking about!
This meal looks beautiful and complicated:
But it’s a cinch to make.
And we all know that those Easy-But-Complicated-Looking meals are the way to go!
My recipe is for two people but can easily be doubled or tripled.
- 1 pound of shrimp, peeled and deveined
- ½ cup corn grits, not instant
- 1 cup heavy cream
- 1 cup water
- 1 cup sharp cheddar cheese, shredded
- 2 TBS butter
- 4-5 slices of bacon
- 2-3 scallions, chopped
- salt and pepper, to taste
- Bring the heavy cream and water to a simmer.
- Whisk in the corn grits slowly until the cream and water returns to a simmer.
- Turn the heat down to low and keep whisking for about 15 minutes, or until the grits thicken.
- Stir in the butter and cheese and season with salt and pepper.
- In the meantime, fry the bacon in a large skillet until browned; drain well.
- Remove all but about 2 TBS of the bacon grease and add the shrimp.
- Lightly season with salt and pepper.
- Cook the shrimp for about 2-3 minutes each side, or until they turn pink.
- Spoon the grits on a plate and top with the shrimp.
- Top with crumbled bacon and chopped scallions.