Serve Shrimp and Grits for the Win Every Time
This classic Southern dish is a testament to comfort food at its finest, offering a symphony of flavors and textures
Hands down Shrimp and Grits is one of our favorite dishes at Front Porch Alabama! It’s the epitome of Southern comfort food as it harmoniously blends the richness of creamy McEwen and Sons stone-ground grits with the succulence of perfectly seasoned shrimp. Trust us these shrimp are perfectly seasoned thanks to Gunpowder Original Cajun Seasoning. We also use Bill E’s Small Batch Bacon because this recipe is too tasty to skimp on the bacon—trust us!
Ingredients
For the grits:
- 1 cup McEwen and Sons Stone Ground Grits
- 4 cups water
- 1 cup whole milk
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- 1 cup shredded sharp cheddar cheese (optional)
For the shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons Gunpowder Original Cajun Seasoning (adjust to taste)
- 1 tablespoon olive oil
- 4 slices Bill E’s Small Batch Bacon, chopped
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- Fresh parsley, chopped (for garnish)
Directions
For the grits:
Step 1: In a medium saucepan, bring water and a pinch of salt to a boil. Slowly whisk in the grits, reduce heat to low, and cover. Cook, stirring occasionally, until the grits are thick and creamy (about 20-25 minutes).
Step 2: Stir in the milk, butter, and cheddar cheese (if using). Continue to cook for an additional 5-10 minutes, or until the grits reach your desired consistency. Season with salt and pepper to taste. Cover and set aside.
For the shrimp:
Step 1: In a bowl, toss the shrimp with Cajun seasoning, ensuring they are well-coated.
Step 2: In a large skillet, heat olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside.
Step 3: In the same skillet, add the seasoned shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Step 4: In the same skillet, add chopped onion and bell pepper. Sauté until softened, about 3-4 minutes. Add minced garlic and cook for an additional 1 minute.
Step 5: Stir in the halved cherry tomatoes and cook for another 2 minutes.
Step 6: Pour in the chicken broth and bring the mixture to a simmer. Add the cooked shrimp back to the skillet and cook for an additional 2-3 minutes until heated through.
Step 7: Finish by squeezing fresh lemon juice over the shrimp mixture, and stir in the crispy bacon.
To serve:
Spoon a generous portion of the creamy grits onto each plate and top with the shrimp and vegetable mixture. Garnish with chopped fresh parsley. Serve hot and enjoy your delicious Shrimp and Grits!
