Shrimp and Grits - Robert Sinskey Vineyards & Wilding Farm
Indulge in creamy Jimmy Red grits topped with savory shrimp and sharp cheddar. Perfect for any meal, this recipe serves 4 and showcases simple, flavorful ingredients.
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Cooking tools:
- Saucepan
- Stove
- Cast iron skillet
- Nonstick skillet
- Whisk
- Slotted spoon
- Spoon
- Paper towel
- Plate
- Serving bowl
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
Ingredients
- 4-5 cups water
- Kosher salt
- 4 – 6 tablespoons unsalted butter, divided
- 1 cup stone-ground grits, Jimmy Red variety if possible
- 1½ cups sharp cheddar cheese, shredded
- 4 strips thick cut bacon, sliced horizontally into ¼ inch pieces
- 24 large 16/20 peeled and deveined shrimp, sliced in half along vein line
- ½ cup water or simple shrimp stock, recipe follows
- Freshly ground black pepper
- 3 tablespoons thinly sliced green onions for garnish
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