Shrimp and Grits Recipe
Shrimp and Grits is the Southern coastal classic that belongs as much at a dinner party as it does at a family breakfast — creamy, cheddar-loaded grits topped with plump shrimp and crispy bacon in a savory, glossy gravy that ties every element of the bowl together. Once you eat a proper version of shrimp and grits, it becomes the dish you crave for the rest of your life.
Ingredients
4 1/2 cups Water
1 pkg Roasted Chicken Gravy Mix
1 cup Polenta or Grits
3 Tbsp Butter
2 cups Cheddar, shredded
1 pound Shrimp, deveined
6 slices Bacon, sliced
1 cup Green onion, thinly sliced
Salt to season
This Shrimp and Grits recipe uses Pioneer® Chicken Gravy Mix to build the rich, savory sauce that brings together the shrimp, bacon, and creamy grits into the kind of deeply satisfying Southern bowl that earns its legendary reputation.
Instructions
- Cook the Cheesy Grits
Combine together water, Pioneer Chicken Gravy Mix and polenta in a medium sized pot and heat until almost boiling. Turn the heat to low and simmer for about 20 minutes until cornmeal is tender. Add extra water if necessary. Fold in butter and cheese once the cornmeal is fully cooked.
- Cook Bacon and Shrimp
In a large saute pan add the sliced bacon and cook over a medium high heat for 5-10 minutes to render fat and crisp the bacon. Remove the bacon from the pan and reserve the fat. Begin to sear the shrimp in the excess bacon grease. Cook the shrimp for 1-2 minutes on each side and remove them from the pan. Toss together the cooked bacon and shrimp. Set aside.
- Plate and Garnish
Ladle 3-4 oz. of grits into a bowl, place 5-6 shrimp on top and sprinkle any bacon atop the grits. Garnish with thinly sliced green onions.
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