Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Thank you so much for all your wonderful recipes! I made grits for the first time in my life with this recipe and I discovered I love them! Whisk in the chicken broth, Worcestershire sauce, and hot sauce and bring to a boil. If I want a great recipe, I always go to Once Upon A Chef first. Shrimp was on sale this week so I went through my trusty collection of recipes to find something fun to try. Season to taste with salt and pepper. If you want to add a bit more fat, either butter or olive oil would be fine. Can’t wait to have another occasion to make it. Happy Mardi Gras, Y’all! This one looks perfect. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. Apr 6, 2018 - Crank up the heat (in your weeknight meal, that is!) Sprinkle with diced tomatoes and serve with hot sauce. I got your cookbook too. Add the bacon and cook, stirring occasionally, until crisp, about 7 minutes. This was one of the best meals that I’ve cooked. Hi Mary, so glad you’ve enjoyed this! Plus, I'm just a sucker for Shrimp and Grits and the recipe has bacon (BACON) in it. Good news, too–the leftovers work the next day–mix everything together, shopping up any leftover shrimp–and served with two over-easy eggs on top of each bowl. I’m probably more of a purist, I like the shrimp to taste like garlic and butter so this has a little too much going on for me. Thank you Jen! This easy shrimp and grits recipe incorporates bacon, which gives the dish a nice smoky undertone — and there’s plenty of silky gravy for spooning over the grits. Melt the butter in the skillet. I made the recipe and used thick cut turkey bacon, diced up pretty finely since it doesn’t cook as quickly as regular bacon. Looveeddd It!!! Thanks. Great dish. (Yes, lye!) It’s the instant grits you want to avoid–those are lousy! Turns out that it was the best shrimp and grits I’ve made yet. You can't eat like this every day, but it's nice to be able to fit in delicious food and not feel overly guilty about it. Sounds great….I also add a small seeded and chopped jalapeno for little extra kick:). This is a 5-star recipe! The sauce is divine! Save my name, email, and website in this browser for the next time I comment. Increase the heat to medium-high and cook, stirring occasionally, until the shrimp are mostly pink but not quite cooked through, about 2 minutes. Thanks. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Perfect every time ! It’s not too heavy and reheats well! Read more…, Plus free email series "5 of a Classically Trained Chef", 15 Thanksgiving Desserts Worth Saving Room For. I’m from the South and have tried many shrimp and grits dishes. I simmered the shells in the broth — it gives the sauce great flavor. Used Smokey Chipotle Tabasco for the hot sauce and sharp white cheddar in the grits. The cheese is a marriage of creamy, sweet Gouda and sharp Parmesan cheese and 1/2 and 1/2 instead of milk, because that is all that I had. I’d probably go with the Gruyere here. Return the shrimp and bacon, along with any juices that collected in the bowl, to the skillet and mix well. I made this recipe tonight, and it was delicious and easy to make. Would that work? Spoon the shrimp and sauce over the grits and serve. This recipe (shrimp and grits ) sounds delicious but I can’t have cheese. To quote Daniel Gritzer from Serious Eats: “Shrimp and grits is a dish with so many renditions, the only thing you can really count on is that it contains shrimp…and grits.”. I am not from the South — far from it — but somewhere along the line I got hooked on grits! Remove the skillet from the heat and set aside while you make the grits. Green salad with it, romaine and some miner’s lettuce from the front yard. Sprinkle a small handful of the dark green scallions over the shrimp (you may not need all of them). Hello from Canada, This recipe looks and sounds wonderful. It was alll there, just waiting to be turned into a wonderful meal. It’s always nice to have a one-dish meal to go to that is a little different. The hefty servings satisfy your appetite and keep you full longer. but I have to be honest and say that this is not my favorite. I was on my own for Saturday dinner this weekend and decided to prepare a recipe that Shawn wouldn't normally want to try. Hi Tessa, you can do most of the shrimp recipe ahead of time, then just add the bacon and shrimp when you’re ready to serve. But otherwise 5 stars! Hope you enjoy! To time this just right, start the vegetables after the grits have been cooking for 10 minutes. If so, grits are very similar to them. I can’t wait to try this Shrimp & Grits Recipe! Amazing and delicious!!! Delicious and quick! Thank you so much for helping me be a better cook. Or, better yet, save the shrimp peels and simmer them, covered, in the chicken broth for 15 minutes, and then strain; this will infuse the broth with the taste of the sea and enhance the flavor of the dish. Add the shrimp to the skillet and sprinkle with the Cajun seasoning and salt. Made this dish with a few substitutions. I couldn’t find grits at the store, so I found a recipe for creamy polenta. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. I’ve been keen to make Shrimp and Grits since a trip to the South a few years ago. I Will Be Making This Very Often. So much flavor and looks appealing! Dec 3, 2015 - Easy, versatile, and quick to cook, shrimp is a high-protein, low-calorie alternative to other meats and fish. Oh, Man. Mary, Sure, Mary, turkey bacon would work here. Stir continuously to prevent sputtering. Looking for shrimp and grits recipes? If you’re able to have butter, adding a tablespoon or two to the grits will add some additional richness and flavor. Add the shrimp to the skillet and sprinkle with the Cajun seasoning and salt. I love shrimp and grits but had never tried to make the dish. BTW – I doubled the recipe without any issues. Time: 25 minutes Lighten Up: Consider this light dinner an antidote to a season of rich stews, braises, and roasts. Phyllis, Will this work if I prepare ahead up to the last step of combining the shrimp with the sauce?