For the grits:
1 cup white grits
4 1/2 cups water, plus more as needed
1 1/4 tsp. kosher salt
4 Tbs. (1/2 stick) unsalted butter, at room
2/3 cup shredded medium-sharp cheddar
1/3 cup grated Parmigiano-Reggiano cheese
Freshly ground pepper, to taste
1 tsp. Tabasco (optional)
For the shrimp:
1 1/2 lb. large shrimp, peeled and deveined
Salt and freshly ground pepper, to taste
2 Tbs. all-purpose flour
6 oz. bacon slices, cut into 1/2-inch dice, fried
until crispy and fat reserved
1/3 lb. white button mushrooms, sliced
1/3 cup diced red bell pepper
2 garlic cloves, minced
1/3 cup sliced green onions, white and light
2 plum tomatoes, diced
1/3 cup chicken stock
4 tsp. fresh lemon juice
1 1/2 tsp. Tabasco sauce
To prepare the grits, in a saucier or Dutch oven over medium heat, combine the grits, the 4 1/2 cups water, salt and 2 Tbs. of the butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 45 to 60 minutes. If the grits become too thick, add more water. Remove from the heat and stir in the remaining 2 Tbs. butter, the cheddar and Parmigiano-Reggiano cheeses, pepper and Tabasco.
Meanwhile, prepare the shrimp: Pat the shrimp dry with paper towels. Put the shrimp in a shallow bowl, season with salt and pepper and toss with the flour to coat evenly.
In a fry pan over medium-high heat, warm 2 Tbs. of the bacon fat. Working in batches, brown the shrimp until almost cooked through, about 2 minutes. Transfer to a plate.
Return the pan to medium-high heat and warm 2 Tbs. of the bacon fat. Add the mushrooms, bell pepper, garlic, salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the shrimp and accumulated juices, the bacon, green onions, tomatoes, stock, lemon juice and Tabasco. Cook, stirring frequently, until the shrimp are opaque throughout and the vegetables are heated through, 2 to 3 minutes.
Divide the grits among 6 bowls and top with the shrimp mixture. Serve immediately. Serves 6.
One of our top 10 favorite meals.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (671g)|
|Recipe Makes: 4|
|Calories from Fat: 917 (69%)|
|Amt Per Serving||% DV|
|Total Fat 101.9g||136 %|
|Saturated Fat 56.9g||285 %|
|Monounsaturated Fat 29.9g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 498.7mg||153 %|
|Sodium 1346.2mg||46 %|
|Potassium 867.8mg||23 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 44.8g|
|Protein 55.6g||79 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1323
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.