Shrimp and Grits
A very light, quick version of this classic southern dish. It is comfort food without too much fuss in the process. Don’t skimp on the tarragon ‘garnish’ – it adds remarkable harmonious flavor.
Makes
Serving size
Ingredients
INGREDIENTS FOR GRITS:
2 ½ cups water
½ cup milk
1 cup grits, stone ground
⅓ cup white cheddar, grated
1 tablespoon unsalted butter
2 tablespoons heavy cream
1 regular (14 grams) jalapeño, seeded, diced
Pinch of black pepper, freshly ground
INGREDIENTS FOR SHRIMP:
½ tablespoon grapeseed or sunflower oil
½ cup Irish or Canadian bacon, low sodium, cubed
1 ½ tablespoons butter, divided
3 cloves, garlic, sliced
15 medium shrimp, peeled, deveined
¼ cup beer
¼ cup chicken stock
1 teaspoon Cajun seasoning
2 tablespoon tarragon leaves, chopped
Instructions
DIRECTIONS FOR GRITS:
-
- Fill a medium saucepan with water and milk and bring to a boil.
- Add grits and stir. Reduce heat to a simmer. Stir occasionally until grits thicken, about 10 minutes or more, until creamy and soft.
- Stir in the cheese, butter, cream and jalapeño.
- Season with pepper. Cover to keep warm.
DIRECTIONS FOR SHRIMP:
-
- Heat the grapeseed (or sunflower) oil in a large heavy skillet over medium heat. Add bacon and sauté about 5 minutes.
- Add 1 tablespoon butter and the garlic.
- Cook 1-2 minutes until the garlic is golden.
- Add shrimp and sauté 30 seconds.
- Add beer, chicken stock and Cajun seasoning. Simmer about 2 minutes.
- Melt final ½ tablespoon of butter into the sauce.
- Serve on plates with grits on the bottom. Make a well in the grits. Spoon shrimp mixture into the well.
- Sprinkle chopped tarragon garnish over each serving.
Cooking Tip
If you have leftovers, you can gently reheat and soften the grits by placing in a small saucepan, heating over low heat and adding 2 tablespoons water, 1 tablespoon milk or cream and a teaspoon butter. Cook until just warm and stir until creamy. Reheat the shrimp and sauce briefly as well.
Recipe Contributed by FamilyCook Productions
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