Shrimp and Grits
“A Southern classic of creamy, buttery grits topped with tender shrimp simmered in a smoky tomato-bacon broth. This dish layers deep flavors and…
Keywords
- classic
- creamy
- buttery
- grits
- topped
- tender
- shrimp
- simmered
- smoky
- deep
- flavors
- techniques
- bringing
- comfort
- southern
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at growingchefsontario.ca.
Cooking tools:
- Saucepan
- Fine-mesh sieve
- Pot
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Ladle
- Mixing bowl
- Spoon
- Kitchen towel
- Stockpot
- Cooking spoon
- Colander
Ingredients
- 2 cups grits
- 2 litres water
- 3 bay leaves
- 4 tablespoons unsalted butter
- 1 wedge lemon
- Salt, to taste
- White pepper, to taste
- 8 ozs smoked bacon, diced
- 10 cremini mushrooms, quartered
- 20 large shell on shrimp, shells reserved
- 4 tablespoons butter
- 1 shallot, minced
- 2 cloves garlic, thinly sliced
- 1 1/2 cups diced tomatoes
- 1 tablespoon tomato paste
- 2 litres vegetable stock
- 4 bay leaves
- 1 tablespoon smoked paprika
- 1 lemon
- Salt to taste
- Flat-leaf parsley, minced (for garnish)
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