Shrimp and Grits

Savory shrimp and grits.




In a medium size pot on medium/low heat, add the grits, chicken stock, and bay leaf. Simmer the grits for around 20 minutes until cooked then add 3 Tbsp of butter, hot sauce, and salt to taste. Set aside. 

In a large bowl add the shrimp then season with salt and pepper. Dredge the shrimp in flour making sure to knock off the excess flour. 

In a large pan on medium heat, add a splash of olive oil and the bacon, cook the bacon for about 3-5 minutes then add the shallot, red pepper flakes, and mushrooms, season with a little salt and pepper. Once the shallots and mushrooms are sweated down, add the shrimp and sear for 2 minutes a side. Next add the garlic and sauté till fragrant for 1 minute. Add the sherry wine and bring to a simmer. Add the chicken stock, lemon juice, and once the sauce is thickened, finish with 3 Tbsp of butter, parsley, green onion, and adjust the seasoning to your taste. 

Serve in a wide rim plate with some of the grits on the bottom of the plate followed by a few shrimp and some of the sauce.

Garnish and enjoy!

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